Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced

1 lb yellow beets, scrubbed, peeled, and thinly sliced

6 medium carrots, thinly sliced

3 Tbsp olive oil

seas salt and pepper

3 Tbsp orange juice

1 1/2 tsp sherry vinegar

1 1/2 tsp chopped fresh tarragon leaves

3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces

4 oz fresh goat cheese, crumbled

1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

[EDIT: this recipe works much better if you blanch the beets and carrots ahead of time, otherwise they tend to dry out when they are roasted. Extra amazing if you grill the veggies. This is frequent friend request recipe. If you make it for Dad, replace the goat cheese with anything non-goat.]

Chickenetta (or porketta roast)

I love porketta roast, but it isn't the healthiest of meat choices. I miss the flavor so I finally decided to create a chicken version. Same fennelly goodness of porketta without the guilt.

3 Tbsp olive oil

2 cloves garlic, crushed

1 Tbsp lemon pepper

1 Tbsp fennel seeds

1 Tbsp dill seeds

1 tsp anise seeds

1 tsp caraway seeds

1 tsp red pepper flakes

1 tsp sea salt

1 tsp cracked black pepper

3-4 chicken breasts

2 Tbsp fresh sage, chopped

Mix together everything except sage. Marinate chicken breasts in mixture over night. In the morning, sear chicken and then toss in crockpot with red potatoes, onions, and carrots. Dust with fresh sage. Cook 4-6 hours. 

If you are feeling especially culinary, add some fresh, diced anise to the pot. You can also throw some haricots verts (french green beans) in the pot 30-45 minutes before you are ready to eat. They steam quite nicely and add great color.

Kale Chips

These are one of my favorite snacks. Great when you need something salty to snack on and a healthy alternative to chips. (They do make your house smell a little funky when you bake them, so helpful to burn a candle after.)

1 large bunch kale

1 Tbsp olive oil

1/2 tsp sea salt

Cut kale leaves into bite-sized pieces. Toss with olive oil and sea salt until leaves are evenly coated. Bake in 350 oven for 15-20 minutes or until leaves are crispy and edges are just beginning to brown. (These are one of my favs! Great salty snack and something I try to keep on hand.)

Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced

1 lb yellow beets, scrubbed, peeled, and thinly sliced

6 medium carrots, thinly sliced

3 Tbsp olive oil

seas salt and pepper

3 Tbsp orange juice

1 1/2 tsp sherry vinegar

1 1/2 tsp chopped fresh tarragon leaves

3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces

4 oz fresh goat cheese, crumbled

1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

Chinese Brussels Sprouts

1 lb Brussels sprouts

1 tsp sesame oil

2 green onions, sliced

1/2 tsp Chinese five-spice powder

1 Tbsp Braggs

Trim Brusssels sprouts, then shred them finely using a large sharp knife or a food processor. Heat the oil and add the sprouts and onions. Stir fry for about 2 minutes without allowing the mixture to brown. Stir in the five-spice powder and Braggs, then cook, stirring, for another 2-3 minutes, until just tender.

Baba Ganoush

(This is a great alternative or addition to serving hummus. It is good with or without the mint.)

2 small eggplants

1 garlic clove, crushed

4 Tbsp tahini

1/4 c. ground almonds

juice of 1/2 lemon

1/2 tsp ground cumin

2 Tbsp fresh mint leaves

2 Tbsp olive oil

salt and pepper

Broil the eggplant, turing them frequently until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and let drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplant as possible. Place the eggplant flesh in an blender. Add the garlic, tahini, almonds, lemon juice and cumin. Season, then blend until smooth paste. Chop half the mint and stir in. Spoon into bowl, sprinkle the remaining mint leaves on top and drizzle with live oil. Serve with pita.

Lemon Macaroon Cheesecake Tartlet

Coconut Macaroon Crust

1 1/2 c. shredded coconut

1/2 c. cashew flour

1/4 tsp sea salt

2 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp date paste

Mix all ingredients together well by hand. Press into 9-inch tart pan. Dehydrate 24-48 hours (I toss it in the oven at 350 for a few minutes or just leave it uncooked). Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling

1 1/2 c. cashews (soaked at least 1 hour)

1/4 c. + 2 Tbsp lemon juice

1/4 c. + 2 Tbsp agave

1/4 c. + 2 Tbsp coconut oil, melted

1/3 c. water

1/2 tsp vanilla extract

1/4 tsp nutritional yeast

1/4 tsp sea salt

1/4 vanilla bean, scraped

2 Tbsp lemon zest

Blend all ingredients until very smooth. Fill crust and chill in freezer overnight. Remove pie from pan. Store in freezer. Remove 15-20 minutes prior to serving.