Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups...
Learn moreRecipes
Roasted Pumpkin Seeds
Preheat the oven to 350 Line a baking sheet with Parchment Wash the sugar pumpkin. On a cutting board, using...
Learn moreRoasted Pumpkin Soup
1 (4-pound) sugar baby pumpkin cut in half and seeds removed 1 tablespoon olive oil Salt Freshly ground black pepper...
Learn moreRoasted Pumpkin Soup Recipe
1 (4-pound) sugar baby pumpkin, cut in half and seeds removed 1 tablespoon olive oil Salt Freshly ground black pepper...
Learn moreRoasted Radishes, Leeks and Thyme
Kate in the farm market was first to try this recipe. Everyone who tried it, loved it! 2 bunches radishes...
Learn moreRoasted Romanesco Broccoli with Chickpeas & Olives
Romanesco Broccoli can be used in any way that you would use broccoli or cauliflower. If I am having a...
Learn more
Roasted Root Vegetable Soup
Ingredients: 2 small to medium russet potatoes 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and...
Learn more
Roasted Root Vegetables
Use the root veggies that you have on hand. 3 Tbsp. olive oil Salt and pepper 1 beet, peeled, sliced...
Learn moreRoasted Sausage and Vegetables
In an effort to use ingredients that are available in the farm market, Kate prepared this recipe that incorporated vegetables...
Learn more
Roasted Spaghetti Squash
Ingredients: 1 medium spaghetti squash Butter Olive oil Chopped fresh herbs: basil, oregano, parsley Parmesan Cheese Instructions: Preheat oven to...
Learn moreRoasted Squash with Wild Rice Stuffing
3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed 3 tablespoons unsalted...
Learn moreRoasted Sweet Corn and Tomato Soup
3 cups fresh corn kernels (about 4 cobs) 10 ounces cherry tomatoes (about 2 cups) 4 cloves garlic, roughly chopped...
Learn more
