Vegetarian

Cooking time : 120 Minutes

Preheat the oven to 325°F. Cut the acorn squash in half lengthwise. Scoop out the seeds and discard. Place 1 teaspoon olive oil in a large skillet and swirl. Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool. Scoop out […]

Cooking time : 90 Minutes

Preheat oven to 325°F. Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and roast in the oven for 50 minutes. Remove from the oven and place on a plate cut side up to cool. Place the olive oil in a medium sauce […]

Cooking time : 120 minutes

Preheat the oven to 325°F. Place the eggplants, left whole (with stem) in the oven directly on the rack or on a piece of aluminum foil and roast for 40 minutes. Remove and let cool. When cool enough to touch, peel the eggplant and discard the peel and stem. Cut the flesh of the eggplant […]

Cooking time : 60 minutes (depends on how long the tofu is pressed)

Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called ‘pressing’ the tofu. Fold a dish towel in half and lay on a baking sheet. Place 1-2 […]

Cooking time : 30 Minutes

Place the olive oil in the bottom of a large skillet. Heat over medium and add the white part of the leek. Cook gently, stirring frequently, until the leeks begin to turn translucent. Add the arborio rice and stir. Cook for about 2 minutes, then add the salt and pepper. Add the water and stir. […]

Cooking time : 60 minutes

Preheat the oven to broil. Place the eggplant in the oven and roast for 20 to 25 minutes. Turn frequently so that the skin chars but does not become too burnt. Remove from the oven and let cool, then peel the skin from the eggplant. Discard the skin. Coarsely chop the meat of the eggplant. […]

Cooking time : 120 minutes

Place a large skillet in the oven and preheat to 325°F. When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down. Roast for 45 minutes. Remove the squash to a cutting board or plate and let cool. Cut the squash into 3/4 inch chunks by […]

Cooking time : 45 minutes

Preheat the oven to 325°F. Place the water in a large stock pot over high heat. When the water is boiling add the diced potatoes. Cook the potatoes about 10 minutes until slightly soft. They should have a little texture and not be mushy. Drain the potatoes and rinse under cool water. Place 1 teaspoon […]

Cooking time : 60 Minutes

Preheat the oven to 325°F. Place the squash in a large pan cut side down and place the pan in the oven. Roast for 60 minutes. While the squash is cooking place the olive oil in a large skillet over medium high heat. Add the onions and cook, tossing frequently, for about 5 minutes. Add […]

Cooking time : 30 minutes

Place a large skillet in the oven and preheat to 325°F. Place the olive oil, vinegar, honey, salt and pepper in a small bowl and whisk until well blended. When the oven is hot place the 4 halves of eggplant in the skillet skin side down. Use about 1/4 of the sauce and coat the […]