Place a large stainless steel pan in the oven and preheat the oven to 325F.
Cut the thick ends off of the brussels sprouts, then slice them in half.
Place them in a bowl with the minced garlic.
Drizzle the olive oil over the sprouts and add the salt and pepper.
Toss the sprouts to coat them with the olive oil and garlic.
When the oven is heated, pour the brussels sprouts into the pan and return the pan to the oven.
Roast the sprouts for about 30 minutes, stirring two or three times.
Serve.
Place a large skillet in the oven and preheat to 325°F.
Cut the white part away from the green part of the leek, and reserve the green part of the leek for another recipe.
Slice the root of the leek (the white part) about 1/8 of an inch from the bottom of the leek, and discard the root.
Cut the remaining white part of the leek into 2-3 inch pieces (depending on the size of the leek).
Place the butter and olive oil in the skillet and place the leeks,standing up on end in the pan.
Return the skillet to the oven and roast for about 15 minutes.
Turn the leeks over to the other cut side and roast for an additional 10 minutes.
Add the salt and vegetable stock and return the pan to the oven.
Braise the leeks for another 25 to 30 minutes until most of the liquid has evaporated.
Serve.
Place a large skillet on the lower rack of the oven and preheat to 400°F.
When the oven is hot, place the eggplant, red bell pepper, and yellow bell pepper on a piece of aluminum foil on the upper rack in the oven.
Place 1 teaspoon of olive oil in the skillet and add the onions.
Return the pan to the oven and roast the onions 15 minutes, shaking occasionally.
Remove the onions and place in a large mixing bowl.
After removing the onions from the skillet, place 1 teaspoon of olive oil in the pan and add the tomatoes.
Return the pan to the oven and roast the tomatoes for 10 minutes, shaking occasionally.
Roast the peppers for 30 minutes, turning occasionally, then place them in individual paper bags with the tops folded closed to cool.
Roast the eggplant for 60 minutes, then place in a paper bag with the top folded closed to cool.
When the peppers are cool, peel the peppers and remove the stems, seeds, and ribs and discard.
Slice the peppers lengthwise into strips and place them in the bowl with the onions.
Remove the stem of the eggplant, peel it, and slice the eggplant lengthwise into strips.
Place the eggplant in the bowl with the peppers and onions.
Add 4 teaspoons olive oil to the bowl.
Add the mint, salt, pepper, and lemon juice to the bowl.
Fold together gently and chill well before serving.
Place a large skillet in the oven and preheat the oven to 325F.
When the oven comes to temperature, add the olive oil, swirl to coat the bottom of the pan, and add the eggplant, onion, green bell pepper, jalapeno, vinegar, salt, allspice, horseradish, and maple syrup.
Stir well and return to the oven.
Cook for 30-40 minutes, stirring occasionally.
Serve.
Preheat the oven to 325°F. Place a large skillet in the oven.
When the pan is hot, place the olive oil in the skillet and then add the squash, cut side down.
Place the pan in the oven and roast for about twenty minutes. Shake the pan occasionally to keep the squash from sticking.
Turn the squash over and sprinkle the salt, curry powder and pepper over the top. Return the pan to the oven and cook for another 5 to 7 minutes. Serve.
Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk, salt, pepper and curry powder
Pureé until smooth.
Reheat gently and serve.
Place 3 cups water in a medium sauce pan over high heat.
When the water is boiling add the lentils, stir and reduce the heat to a simmer.
Cook slowly until the lentils are tender and the water is evaporated – about 20 to 25 minutes.
You may have to add more water if the water evaporates before the lentils are tender. Add water 1/4 cup at a time.
When the lentils are done, set aside.
While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender, pureé the cauliflower until smooth.
Add the light coconut milk, salt, and pepper, and pureé.
Fold the lentils into the cauliflower and serve.
Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk and salt and pureé. Reheat gently and serve.
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed.
Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened.
Add the spinach and cook for about 2 minutes. Add the milk, cream cheese, salt, pepper and nutmeg.
Cook until the cheese is melted and well blended into the spinach. Serve.
Place the olive oil in a large skillet over medium heat.
Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes.
Adjust the heat so that the pan is hot enough to very lightly brown some of the brussels sprouts but not too brown.
Add the nutmeg, milk, cream cheese, salt and pepper.
Stir until the cheese melts and the brussels sprouts are creamy.
Serve.
