Place a large non-stick pan over medium heat. Spray lightly with olive oil. Add the pine nuts and cook, stirring frequently, until the nuts begin to turn light brown.
When the pinenuts have browned, add the arugula and cook, tossing frequently.
As the arugula begins to wilt add the honey and salt. Toss and serve.
Place a large roasting pan in the oven and preheat to 325°F.
When the oven is hot, add the sesame oil and then the carrots.
Roast for about 20 minutes. Toss occasionally.
Add the Sambal and toss well to coat the carrots.
Roast for another 5 minutes and serve.
Preheat the oven to 325°F.
Place the water in a medium pot over high heat. When the water begins to boil reduce the heat to keep it at barely a simmer.
Add the green beans and blanch for 3 minutes. Remove to a paper towel.
Place the eggplant on a cookie sheet and spray with olive oil. Place the eggplant in the oven.
Place the peppers, onions and green beans on a separate cookie sheet, spray lightly with olive oil and place in the oven.
Roast the eggplant, turning twice for about 25 minutes. Stir the veggies on the other cookie sheet during roasting.
While the vegetables are roasting place the olive oil, vinegar, mustard, maple syrup, salt and pepper in a large mixing bowl. Whisk until smooth.
When the veggies are soft (but not too limp) remove from the oven.
Place the peppers, onions and green beans in the bowl with the vinaigrette.
Let the eggplant cool for a couple of minutes and cut crosswise into 1 inch pieces.
Add to the bowl.
Toss the veggies to coat with the dressing.
Add the capers and basil and toss.
Serve hot, or chill for about an hour to serve cold.
Preheat the oven to 375°F. Place a large skillet in the oven.
When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down.
Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side up resting in the hot pan and let them cool in the pan for 30 minutes.
Chill.
After they are cold, use a very sharp paring knife to gently cut the stem and core from the tomato.
Place a large skillet in the oven and preheat to 325°F.
When the pan is hot add the bacon and return the pan to the oven.
Roast for about 10 minutes, stirring occasionally.
Add the brussels sprouts, sage, salt, and pepper.
Toss well and roast for about 20 to 25 minutes.
Toss frequently and stir from the bottom to make sure that all sides of the brussels sprouts are roasted.
Serve.
Place a large roasting pan in the oven and preheat the oven to 325°F.
When the oven is hot, add the olive oil and swirl to coat the bottom of the pan.
Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes. Stir gently every 10 minutes.
Preheat the oven to broil.
Place the peppers in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag, folding the top over to close the bag.
Allow the peppers to cool in the bag for 10 minutes.
After the peppers are cool, peel and seed them.
As you are peeling and seeding, divide them into triangle shapes: each pepper should yield about 3 or 4 slices.
Chill well before serving.
Serve with olive oil and salt.
Place a large baking sheet in the oven and preheat the oven to 400°F.
Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven.
Reduce the oven heat to 375°F.
Roast the carrots and parsnips for about 20 to 25 minutes, stirring once or twice, until the carrots and parsnips are slightly soft and are lightly browned.
Serve hot or allow to cool and then refrigerate.
Place a large skillet in the oven and preheat the oven to 325°F.
Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes).
Place the sun-dried tomatoes, along with their water, in a blender or mini-chopper, add 3 teaspoons of the oil and the salt, then puree until smooth.
Place 1 teaspoon olive oil in the skillet in the oven and add the quartered eggplant, skin side down.
Paint or coat the exposed flesh of the eggplant with the sun-dried tomato sauce, using all of the sauce.
Return the pan to the oven and roast for 25 to 30 minutes.
Serve.
Place a medium-sized skillet in the oven and preheat to 325F.
Mix the oil, salt, pepper, curry powder, turmeric, and cardamom together in a medium bowl.
Add the cauliflower and toss to coat.
Place the cauliflower in the preheated pan and roast for 20 to 25 minutes. Stir occasionally.
Serve.
