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Ingredients:
- 3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
- 3 cloves of garlic
- 1 medium yellow onion, cut into 1″ pieces
- 4 large shallots, thinly sliced
- 2 tablespoons grape seed oil
- 2 tablespoons coconut oil
- 1 1/2 cups almond milk (unsweetened)
- 1 1/2 cups low sodium vegetable broth
- 1/2 + teaspoons sea salt
- fresh thyme for garnish
Instructions:
- Preheat oven to 375 degrees
- Thoroughly clean sunchokes, use a paring knife to peel off the skins.
- On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt. Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
- While vegetables are roasting combine shallots and coconut oil in a nonstick pan. Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy. The trick to the best caramelized shallots is to cook over the lowest possible heat! If cooking with an electric oven consider using a flame deflector.
- In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt. Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
- Transfer soup to a blender and blend until creamy. Add more sea salt to taste.
- Garnish soup with caramelized shallots and thyme. Serve immediately!
Ingredients:
- 1/2 cup cream sherry
- 1/2 cup golden raisins
- 3 medium red bell peppers
- 2 medium yellow bell peppers
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
- 8 oil-packed anchovy fillets, drained and minced
- 1 large tomato, seeded and diced
- 1 scant teaspoon saffron threads, crumbled
- 2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
- 1/3 cup good olive oil
- Minced fresh flat-leaf parsley
Instructions:
- Preheat the oven to 375°F.
- Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside.
- Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt.
- In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge.
- Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.
Ingredients
- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
- Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
- Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
