Parmesan Crusted Delicata Squash

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata. Ingredients cooking spray1 delicata squash (about 14 oz, washed and dried)1 tablespoon olive oil1 garlic clove (crushed)1/4 teaspoon kosher saltblack pepper (to taste)1/4 cup fresh grated parmesan2 tablespoons finely chopped parsley1 teaspoon finely chopped fresh thyme1/2 teaspoon lemon zest [...]

Garlic and Lemon Roasted Romanesco

Ingredients 2 cups romanesco florets - approximately 1 head2 tbsp extra virgin olive oil3 cloves garlic - minced2 tsp lemon zest - plus a little more, to tasteSea salt and ground black pepper - to taste Instructions Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.Grate the [...]

Cast-Iron Roast Chicken with Fennel and Carrots

A classic roasted chicken that will be your go-to holiday recipe Here's the original recipe! Grocery List 1 (3 1/2–4-pound) whole chickenKosher salt2 fennel bulbs, cut into 6 wedges each8 pound small carrots, scrubbed, cut length-wise3 tablespoons olive oil, dividedFreshly ground black pepper How to make it Pat chicken dry with paper towels and season [...]

Roasted Aubergine Spread

After my trip to the UK, I became obsessed with Deliciously Ella. She posted this recipe to her instagram account a few days ago; so I decided to make my own. With my kitchen aid food processor, it made it so much easier to make this amazingly delicious spread.  Slather it on sandwiches, dip your [...]