Preheat the oven to 425°F.
Place the eggplant, peppers and garlic on baking sheet lined with aluminum foil. Roast for about 30 minutes.
Turn occasionally.
Remove from the oven and place the vegetables in a large brown paper bag.
When cool peel the skins away.
Place the vegetables in a food processor with the lemon juice, olive oil, salt, pepper and paprika.
Process until smooth.
Fold in the parsley and chill before serving.
Rinse the greens well and pat dry.
Slice along either side of the spine of the greens and discard the tough spine.
Slice the greens into thin strips.
Place the olive oil in a skillet over medium-high heat. Add the diced onion and cook about 5 minutes until softened.
Place the milk, goat cheese, salt, pepper, and nutmeg in a bowl and whisk until smooth. Set aside.
Add the collard greens to the pan with the onions and cook for about 5 minutes, tossing continuously.
Add the honey to the collards and cook for one minute. Toss continuously.
Remove the collards from the heat and add the milk mixture. Toss well until blended.
Serve.
Purchase Brussels sprouts on the small side (about an inch wide).
Trim the stems from the Brussels sprouts and then thinly slice crosswise. After slicing, pick through the thin slices and remove any of the tough core.
Place the bacon in a large skillet over high heat.
As the bacon begins to cook, adjust the heat so that the bacon doesn’t cook too fast or burn.
Add the cranberries and cook for about 5 minutes. Stir frequently.
Add the brussels sprouts and pepper.
Cook, tossing frequently, for about 5 minutes until the brussels sprouts are lightly wilted.
Serve.
Heat the olive oil in a large skillet over medium heat.
Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently.
While the onions are cooking, wash the collards well. Remove the thick middle stem and discard, then slice the leaves into 1/2-inch-thick chiffonade.
Add the collard greens to the pan with the onions and toss.
As they begin to wilt, add the maple syrup, salt, nutmeg, and butter.
Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.
Serve.
Place a large skillet in the oven and preheat to 325°F.
When the oven comes to temperature, add the olive oil.
Swirl and add the carrots.
Roast the carrots for about 10 minutes. Toss occasionally.
While the carrots roast, in a small bowl, mix together the lime juice, maple syrup, chili powder, salt, and pepper. Set aside until needed.
After the 10 minutes is up, add the chili/lime mixture to the pan, toss well, and return the pan to the oven.
Roast the carrots for another 12 minutes. Toss occasionally.
Serve.
Preheat the oven to 325°F.
Place the peppers in the oven and roast for about 20 – 25 minutes. Turn the peppers about 1/4 turn about every 5 minutes so that they roast evenly on all sides.
Remove and let cool on the counter. Slice lengthwise and remove the seeds.
While the peppers are cooling place the goat cheese in a bowl and add the chopped cilantro. Mix together until well blended.
Place 1/4 of the goat cheese mixture inside each half of the roasted pepper. Fold over and press slightly so that the cheese flattens out inside the pepper.
Preheat the oven again to 325°F. Place a medium skillet in the oven and when hot spray lightly with olive oil. Add the peppers and return the pan to the oven and cook for about 7 – 10 minutes until they are hot and serve.
Place a large skillet in the oven and preheat to 325°F.
Place the chipotles, lime juice, olive oil, honey, salt and pepper in a mini chopper or blender and puree until smooth.
Cut the carrots into sticks about 3 inches long. If the carrots are large, quarter them lengthwise. If they are smaller, cut them in half lengthwise.
Place the carrots in the skillet and brush with the sauce.
Toss well to coat the carrots evenly.
Cover and roast for about 10 minutes.
Toss about every 3 to 4 minutes.
Uncover and roast for about 20 to 25 more minutes until cooked but not mushy.
Serve.
Set the goat cheese out on the counter for one hour, covered, to soften.
Preheat the oven to 325F.
Place the water in a large pan fitted with a steamer basket over high heat.
When the water is boiling, add the cauliflower, cover, and steam for 15 to 18 minutes.
Remove from the heat and drain the water from the pan.
Add the steamed cauliflower in the pan, add the white part of the green onions, and add 1/2 of the green tops of the green onions.
Toss well and let stand for about 15 minutes.
Place the mixture in an oblong 9″ Pyrex pan and press down firmly and evenly.
(You can use individual dishes for this recipe. Each should hold about 1 cup.)
Place the goat cheese in a small mixing bowl and add the milk.
Add the fresh ground black pepper and whisk until smooth.
Pour over the cauliflower mixture and place in the oven.
Bake for 20 minutes, then sprinkle the remaining green onions and the shredded swiss cheese over the top.
Bake for an additional 5 minutes, then serve.
Place the olive oil in a large skillet over medium heat.
Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned.
Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.
Place the water in a pot fitted with a steamer basket over high heat.
Steam for about 10 -15 minutes until the carrots are slightly tender.
Combine the cooked carrots with the butter, maple syrup, and salt.
Toss well until the butter melts and serve.
