Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.
Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender.
Place the onions, cut-side up, in a greased baking dish. Drizzle with the oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 1/2 hours. Uncover and bake for a further 15 minutes or until just starting to brown.
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.
My favorite thing to do with a winter squash is to stuff it.
Bursting with fresh herbs, lemon, and mango, and super easy to throw together, this healthy grain salad would make a great addition to picnics or potlucks.
The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.
The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Dice 1 cooked carrot. Mix with 1 large egg, 1 tablespoon bread crumbs, and some salt, and beat well. Melt 1/4 cup butter in a frying pan, add the batter, and cook on both sides [until it starts to brown]. Serve topped with a fried egg, and garnish with fried new potatoes and a gratin of beets.