Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the squash and cook for about 4 to 5 minutes. Toss frequently.
Add the white part of the green onion, marjoram, salt, pepper, Worcestershire and maple syrup.
Toss well.
Place the pan in the oven and roast for about 25 minutes. Toss occasionally.
Add the green part of the green onion. Toss and roast for another 5 minutes.
Serve.
Place the water in a large sauce pan fitted with a steamer basket over high heat.
When the water, boils add the cauliflower.
Steam for 12 minutes.
Remove the cauliflower and set aside.
Place the butter in a large skillet over medium high heat.
Melt the butter, and as it begins to turn brown, adjust the heat so that the butter browns but does not burn.
When the butter is lightly browned, add the cauliflower and sauté for about 7 to 10 minutes. Toss frequently.
Add the salt and pepper.
Toss well and serve.
Preheat the oven to 325°F.
Cut the squash in half and scoop out the seeds.
Spray a large skillet lightly with olive oil.
Place the squash in the skillet cut side down and place the pan in the oven.
Roast for about 35 to 40 minutes.
Remove the squash and let cool slightly.
Slice each half as thinly as possible into crescents.
Divide the crescents onto two oven proof plates or au gratin dishes.
Arrange the crescents so that they overlap slightly.
Sprinkle the blue cheese across the top of the squash, distributing the cheese evenly between the two plates.
Place the plates in the oven for about 5 minutes until the cheese is melted.
Place the oil in a large skillet over medium heat.
Add the sliced cabbage and cook, tossing frequently, for about 5 minutes.
Add the beer, salt, and pepper and toss well. Cover and reduce the heat to low.
Cook, stirring occasionally, for about 20 minutes until soft.
Serve topped with the goat cheese.
Place a baking sheet in the oven and preheat to 400°F.
Carefully score the cut side of eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.
When the oven is hot, add 2 teaspoons of olive oil to the pan and swirl to coat.
Add the eggplant cut side down.
Place the pan in the oven and roast for 10 minutes.
While the eggplant is roasting, mix the remaining 1 teaspoon olive oil in a small bowl with the vinegar, maple syrup, salt, and soy sauce.
After the eggplant has cooked for 10 minutes, turn them over.
Use a spoon and gently spread the sauce over the top of the eggplant. Use about half of the sauce and then return the pan to the oven.
After roasting for 10 minutes, repeat the process of coating the eggplant with the remaining sauce.
Set the oven to broil and cook for another 3 to 5 minutes and serve.
Place the sesame oil in a large skillet over medium heat.
Add the minced shallot and cook for about 1 minute.
Add the snap peas, five spice powder, ginger, soy sauce, and pepper and cook for about 5 minutes, stirring frequently.
Add the sesame seeds and the butter and cook for another 3 to 5 minutes.
Serve.
Place a baking sheet in the oven and preheat to 400°F.
Carefully score the cut side of the eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.
Whisk together the soy sauce, honey, and sesame oil until well blended.
When the oven is hot, spray the cut side of the eggplant with oil and place face down on the baking sheet.
Roast for 10 minutes and then turn the eggplant skin side down on the baking sheet.
Divide the sauce between the four halves of the eggplant. Use a spoon to spread the sauce evenly across the eggplant.
Roast for another 20 minutes.
Serve.
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini.
Cut the zucchini into medium dice. This should be about 1/4 inch cubes.
Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Place the mustard, sesame oil, mayonnaise, milk, salt, and honey in a large mixing bowl.
Whisk until smooth.
Add the bok choy to the bowl and fold together until blended.
Chill before serving.
Preheat the oven to 350°F.
Place the olive oil, pine nuts, tomatoes and capers in a small skillet.
Place the skillet in the oven and roast the tomatoes for about 12 to 15 minutes. Shake the pan occasionally.
While the tomatoes are roasting, place the mozzarella slices on two small plates.
When the tomatoes are roasted, remove the pan from the oven and add the pepper and basil.
Toss gently until the basil is wilted.
Top the mozzarella with the tomatoes and serve.
