Winter Abundance: Roasted Romanesco & Sunchokes

onion, sunchokes, and arugla platted and dressed with red wine vinegar

This inventive recipe combines the earthy flavors of romanesco, sunchokes, and cipollini onions with the sweetness of Fuji apples, creating a visually stunning and flavorful dish. The red wine vinegar reduction adds a tangy depth, complementing the roasted vegetables, while the mustard greens provide a fresh, peppery contrast. Finished with a drizzle of the red wine syrup, this dish is a harmonious blend of textures and tastes, making it a delightful and sophisticated culinary experience.

Fingerling Potato and Romano Bean Medley with Broccoli Leaves

Roasted fingerling potatoes, golden and seasoned to perfection, join forces with sautéed Romano beans and tender broccoli leaves. Tossed together and topped with a generous sprinkle of grated Parmesan, this dish offers a harmonious blend of textures and flavors for a satisfying culinary experience.

Roasted Butternut Squash and Sage Harvest Medley

Roasted potatoes with broccoli leaves and grated parmesan

Indulge in the seasonal brilliance of Roasted Butternut Squash and Sage Harvest Medley—a delectable blend of bite-sized butternut squash and carrots, roasted to perfection with olive oil and aromatic bean spice. In a parallel symphony, sage leaves crisply sauté alongside diced apples and chopped celery, adding layers of flavor and texture. The final ensemble marries the roasted and sautéed elements, creating a fall-inspired dish that embodies the essence of autumn’s bounty in every savory bite.