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Ingredients:
- 1 pound baby bok choy (or napa cabbage)
- 1 1/2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
Instructions:
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
Ingredients:
- 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
- 2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
- 3 tablespoons olive oil
- 3 tablespoons water
- 1 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
- Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.
Ingredients:
- cooking spray
- 1 1/2 tablespoons olive oil
- 2 delicata squash, about 14 oz each, washed and dried
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- fresh black pepper, to taste
- chopped fresh cilantro, for garnish
Instructions:
- Preheat oven to 425°F. Lightly spray 2 large nonstick baking sheets with oil.
- Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
- Drizzle the olive oil, salt, turmeric, garlic powder and black pepper, tossing toss well to coat. Lay flat on the prepared baking sheets and bake in the center of the oven until golden brown, about 10 to 14 minutes on each side. Remove from oven and top with fresh cilantro and eat right away.
