Place a large skillet in the oven and preheat the oven to 325°F.
Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise.
Spray the hot pan with oil and place the six halves in the pan cut side down.
Roast for about 20 minutes.
Turn the zucchini so that they are skin side down.
Sprinkle with black pepper and then the grated parmesan cheese.
Cook for another 2 minutes and serve.
Place the water in a medium pot fitted with a steamer basket over high heat.
Preheat the oven to 325°F.
Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender.
Remove the steamed squash and place in a shallow baking dish. Place the dish in the oven and cook for about 10 minutes. Remove and sprinkle with pepper, fresh herbs and equal amounts of Parmigiano-reggiano.
Return the pan to the oven and cook until the parmesan is melted (about 5 minutes).
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems.
Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the broccoli to the steamer and cook for about 12 – 15 minutes until the spears begin to lose their firmness.
Remove and plunge into the ice water. When the broccoli spears are cooled, remove from the water and drain.
Place a large non-stick skillet (or roasting pan) in the oven and preheat to 400°F. When the pan is hot, add the broccoli, spray lightly with olive oil and sprinkle the salt over the top.
Cook for about 5 minutes and turn to sear well. Make sure that all of the spears come in contact with the pan. They will take 15 to 20 minutes total cooking time and should be turned every 3 – 5 minutes.
Cut the woody ends off the base of the asparagus spears.
Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil.
Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin to lose their firmness.
Remove and place the ice water. When the asparagus is cooled, remove it from the water and drain.
Place a large non-stick skillet (or roasting pan) in the oven and preheat to 400°F.
When the pan is hot, add the asparagus, spray lightly with olive oil and sprinkle the salt over the top.
Cook for about 5 minutes and toss the asparagus to coat well. Make sure that all sides come in contact with the pan.
The asparagus will take 10 to 15 minutes total cooking time and should be tossed every 3 – 5 minutes.
Place the water in a medium pot fitted with a steamer basket over high heat.
Add the green beans and cover. Cook for about 10 minutes until tender.
While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk until smooth.
When the beans are tender, add them to the dressing. Toss to coat well. Serve.
Place the miso, soy sauce, maple syrup and lime juice in a bowl and whisk until smooth. Set aside.
Place the sesame oil in a large skillet or wok over medium high heat.
Add the white part of the green onions (set the green part aside) and the ginger to the pan.
Cook for about two minutes. Stir frequently.
Add the celery, carrots and parsnips. Toss well.
Cover and cook for about 10 minutes. Toss the vegetables about every two minutes but keep covered in between.
Add the miso mixture and toss well to coat the vegetables well.
Cover and cook for another 10 minutes until the carrots and parsnips are slightly tender.
Add the green part of the green onions. Toss well and serve.
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.
Cook them for about 5 – 7 minutes, then remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 – 3 minutes and serve.
Preheat the oven to 325°F.
Wash the turnip well and wrap in aluminum foil.
Place in the oven and roast for 45 minutes.
Remove and let cool slightly.
Peel and cut into small cubes.
While the turnip is roasting, place the water in a medium sauce pan fitted with a steamer basket over high heat.
Add the cauliflower and steam for about 15 minutes.
Let cool slightly and add to a bowl with the turnip and mash slightly.
Add the buttermilk, salt, pepper and butter.
Mash until nearly smooth.
Serve.
Place the water in a large stock pot over high heat.
Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.
Cook the parsnips about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. I sometimes like to leave some chunks. If you like them smooth be careful because over mashing will result in a pasty dish. Add ground black pepper to taste.
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.
While the potatoes are cooking add the olive oil to a small skillet over medium high heat.
When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.
Remove from heat and drain water.
Add butter, buttermilk, milk and salt to the potatoes.
Mash the roasted garlic in a small dish until smooth.
Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.
Fold in the cooked spinach.
Add ground black pepper to taste, then serve.
