Whole Roasted Cauliflower with Zaatar and Tahini

1 whole cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
1 cup water
Tahini sauce for seving
Fresh herbs for garnish – parsley, dill and or mint, sprinkle with optional aleppo chili flakes

Preheat oven to 425F.

Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up strait.

Place it in an oven proof skillet. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.

Cover tightly with foil and bake for 45-55 minutes. Smaller cauliflowers heads will take 45 minutes. Use your best judgement.

Make the Everyday Tahini Sauce! Follow link to recipe.

Very carefully take the foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is, another 10-15 minutes.

Remove from the oven and sprinkle with fresh herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side.

Whole Roasted Cauliflower with Chimichurri

1 whole cauliflower, leaves trimmed off
1/2 cup olive oil, divided
1/2 cup fresh parsley
1/4 cup fresh cilantro
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
How to Make Oven Baked Cauliflower

Preheat the oven to 375 degrees F (190 C).

Rinse the cauliflower, then use 1/4 cup of olive oil, to coat the whole head, top to bottom, of cauliflower.

Place in a cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook for an additional 60 minutes. The cauliflower will be golden brown when fully cooked.

Meanwhile, in a small food processor, combine the remaining olive oil, herbs, garlic, and spices. Blitz till combined, but still slightly chunky.

Remove cauliflower from oven and let rest for 10 minutes before topping with chimichurri sauce and serving.

Whole Roasted Cauliflower with Whipped Goat Cheese

2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly

4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Roasted Cauliflower

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Whole Roasted Cauliflower with Shawarma and Harissa

1 large head cauliflower
2 Tbsp avocado oil or melted coconut oil
2 Tbsp water
2 Tbsp shawarma spice blend (or curry powder, plus more for exterior)
1-2 tsp harissa paste (optional)
2 tsp maple syrup
1/2 tsp sea salt (plus more for exterior)

Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

Remove from oven and enjoy as is or garnish with desired sauces and sides.

Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Whole Roasted Cauliflower with Garlic and Parmesan

1 head Cauliflower
1/3 cup Olive oil
3 cloves Garlic (crushed)
1/4 cup Grated Parmesan cheese (divided)
1 tsp Dried basil
1 tsp Dried parsley
1 tsp Dried thyme
1/2 tsp Sea salt (or more to taste)
1/4 tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

Whole Roasted Cauliflower with Yogurt Sauce

1 medium cauliflower (2 pounds)
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 tablespoons fresh lemon juice, plus more to taste
4 cups mixed spring greens
1/2 cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
1/4 cup toasted pine nuts or slivered almonds
Fine sea salt and freshly ground black pepper
Spiced Turmeric Sauce
1/2 cup whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon maple syrup or honey
1/2 teaspoon fine sea salt
Pinch of cayenne pepper

Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.

To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.

Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over. Roast for another 15 minutes.

In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.

Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

Whole Roasted Cauliflower with Almond-Herb Sauce

FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt

FOR THE SAUCE:
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Whole Roasted Cauliflower with Tahini Sauce and Tzatziki

1 head cauliflower
1/2 cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

Preheat oven to 400°F (200°C).

Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.

In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.

Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.

Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
Cut cauliflower into pieces and then separate florets.

Serve on warm pita with tzatziki sauce and cilantro.

Enjoy!

Baked Gobhi

1 cauliflower (gobhi), large
2 cup(s) yogurt, hung for 2 hours or Greek yogurt
1/2 teaspoon(s) garlic paste
1/2 teaspoon(s) ginger paste
1/2 teaspoon(s) garam masala
1 teaspoon(s) roasted and powdered dhania (coriander) and jeera (cumin) powder
1/2 teaspoon(s) crushed red chilies
1 teaspoon(s) sugar
1/2 teaspoon(s) mint leaves
2 tablespoon(s) spring onions, for seasoning
2 tablespoon(s) butter, for seasoning
2 tablespoon(s) cilantro leaves, for seasoning

Cut cauliflower into large florets. Immerse it into salted boiling water for 5-7 mins.

Drain and run them under cold water. Pat dry with a kitchen towel. Mix all the ingredients in yogurt and make a smooth marinade.

Apply all over to the florets with an oil brush. Apply as much as possible; also in the gaps.
Add melted butter over the cauliflower. Place cauliflower in a shallow Pyrex (casserole) dish and place it in an oven preheated at 300 for about 20 to 25 mins or till the florets turn tender.
For garnishing, heat butter and add spring onions to it. Stir fry for 2 mins.

Pour this along with green dhaniya over the baked gobi and toss lightly with a fork.

Sprinkle some chaat masala over the gobis.

Serve hot. Best served with parathas or naan.

Thai Roasted Cauliflower

About 1/3 – 1/2 large head cauliflower (see note)
1/4 cup cilantro, chopped
2 T olive oil, plus extra for drizzling
juice and zest of 1 lime
1 tsp fish sauce (vegan alteration: wheat-free tamari)
2 tsp sugar
1 jalapeño, finely chopped (seeded for milder tastes)
1/4 cup dry-roasted, unsalted peanuts crushed or finely chopped
extra cilantro, lime and jalapeño, for serving

Preheat oven to 425F. Carefully trim the outer leaves off your cauliflower leaving the stem intact. Slice the cauliflower into about 3/4″ slabs all the way through the stem. Reserve any loose florets (probably half a head, or so) for another use — or just roast them alongside the steaks. They won’t look as cool, but whatever.

Liberally drizzle cauli with olive oil and roast on a baking sheet in a single layer for 30 minutes, until deep golden brown with crisp spots in places. Let cool slightly.

Meanwhile, stir together cilantro, 2 T olive oil, lime juice, fish sauce or tamari, sugar and jalapeño in a small bowl.

Top cauli steaks with cilantro mixture, crushed peanuts and lime zest and extra cilantro, lime juice and jalapeños to taste. Enjoy!

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams
3/4 cup chickpea flour
3/4 cup water
sea salt and ground black pepper, to taste
1/2 cup Guntur Sannam Hot Sauce
1 1/2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish

Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.

In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.

Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.

While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.

Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.

Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.

Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.

NOTES

– For a quick dipping sauce, stir together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.

– You can substitute white rice flour for the chickpea flour in this recipe.

– You can season the chickpea flour mixture with whatever spices you enjoy.

Baked Cauliflower with Cheddar

4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Crispy Brussels Sprouts and Gnocchi

1 pound brussels sprouts
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Ricotta Dumplings with Peas and Asparagus

2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
3/4 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
1/4 cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving

Options: This dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.

Bring a large pot of salted water to a boil.

Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).

Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.

Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.

When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you’d like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.

Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)

As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they’re all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.

Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.

Pasta with Ricotta and Lemon

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving
Optional: To make it more filling, peas, asparagus or spinach (add in the last few minutes of the pasta boiling), or fresh arugula or watercress (stir in with the sauce in Step 3)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.

Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Asparagus with Pancetta and Leeks

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1 tablespoon Italian parsley, chopped (more to taste)
Salt and freshly ground pepper to taste

In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Asparagus, Pea, and Egg Masala

Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Onion – 1 large, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 2 cloves, finely chopped
Green chilies – 2, sliced
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Tomato – 1 large, chopped
Asparagus – 1/2 lb, cut into 1? long pieces
Green peas – 1/2 cup
Salt – to taste
Lime juice – 2 tsp
Cilantro leaves – a few stalks, roughly torn
Eggs – 4, large
How to:

Boil and peel the eggs and set aside.

Heat oil in a deep skillet or pan and add the cumin seeds. When they start to change color, throw in the onions, ginger, garlic and green chilies. Saute till onions are translucent, but not browned.

Add the turmeric, red chili, coriander, cumin and garam masala powders. Stir around for a few seconds till well combined.
Add the tomatoes and cook till they are broken down and mushy. Then add the asparagus and green peas. Sprinkle some water, add salt, cover and cook till vegetables are tender-crisp.

Open the lid, sprinkle some lime juice and cilantro leaves to garnish. Fold in the boiled egg halves. Serve hot with steamed rice or flatbreads like chapatis and rotis.