Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the ...
Preheat oven to 250 degrees F.On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.Toast in oven for 45-50 minutes, ...
Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.Run cold water over beans to stop the cooking process.Melt but ...
Boil potatoes over high then reduce to a rapid simmer.Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl.In cast-iron or nonstick skillet cook bac ...
Scrub clams under cold running water, discard any that do not close when tapped.In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.Cover and cook unt ...
Chop off the hard core of cabbage and discard rinse the cabbage well and slice thinly.Put the onion in the olive in a medium saucepan and cook gently until a good golden colour.Add the garlic cook 1 ...
Preheat oven to 450\u00b0F.In a gallon zip-top storage bag, combine potatoes, onion, pepper (if using), and oil.Toss to coat vegetables with oil.Add paprika and ranch dressing mix, toss again until ...
Heat 1 tablespoon oil in a large non-stick skillet over medium heat.Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.Ad ...
Preheat oven to 375 degrees.Butter 13 x 9 inch glass baking dish.Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.Put half of the potatoes in the baking dish, overlapping s ...
Halve, core and very thinly slice cabbages. Should yield about 16 cups.Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions ...