Fall is for Roasting

In addition to getting some relief from the heat, Fall brings into season some very delicious veggies and fruits. I look forward to all of the soups, roasted foods and yummy delicacies such as baked apples. We could make them all year long, but who wants to heat up the house? Roasted veggies can be used in a variety of dishes such as a pureed based for soups, a dinner side, a salad topping and more.

(Click each photo to enlarge)

Plain roasted veggies.

Roasted veggie bowl. Top with lettuce & tzatziki

Added to pasta & topped with goat feta.

2 Fennel bulbs
½ medium yellow onion
2 cups steamed or thawed artichokes

16 oz can of chickpeas

1 tsp Sea salt

1 tsp Salt free seasoning

¼ tsp Crushed red pepper

1 tbsp Grapeseed oil (or other high heat cooking oil)

1 tbsp Sesame oil

1 tsp dried parsley

1 tsp dried oregano

  1. Rough chop fennel, onion, and artichokes into 1” pieces.
  2. In a large mixing bowl, add veggies and chickpeas. Toss with dry seasoning and oils.
  3. Spread out the mixture on a non-stick baking sheet and cook on the top rack for 20 to 25 minutes at 375 degrees. Veggies will be crisp and golden brown when complete.

Oven Roasted Broccoli & Glazed Salmon

I’ve been a vegetarian for years, and I love it. But, I also love to entertain and cook for others. I think it’s important that I continue to have some non-vegetarian items in my repertoire. The key to delicious meat and seafood is savoriness and moisture level, in my opinion. Some people cannot stand things like the white meat of poultry, or fleshy fish like salmon, because too many times it has been prepared in a dry and lifeless way. Roasting food is a wonderful way to soak in flavor and make some of the toughest vegetables tender and flavorful. This recipe calls  for few ingredients, has minimal prep time, and very much healthy. My simplistic meal creation is made from Asian-inspired flavors and will be done cooking by the time you’ve set the table and slipped into more comfortable attire!

Ingredients

  • Salmon steak
  • Light soy sauce
  • Sugar
  • Sesame oil
  • Sea Salt
  • Minced garlic (I used garlic and ginger from a jar. They tend to fair well in the oven without burning)
  • Minced ginger
  • 2 cups of fresh broccoli
Instructions

  1. Preheat oven to 375F.
  2. Thoroughly wash broccoli and cut into smaller florets and place into a large mixing bowl. Toss with 2 TBSP sesame oil, 1 TBSP chopped garlic, and 1 TBSP minced ginger and sea salt to taste.
  3. Evenly spread coated broccoli on a cookie sheet and bake for 15 to 20 minutes.
  4. Mix 1 TBSP soy sauce, 1 TBSP sesame oil, 1 tsp of garlic, 1 tsp of ginger, and a pinch of sugar.
  5. Oil cookie sheet and place salmon down. Lightly sprinkle each steak with sea salt. Generously brush one side of salmon steak with glaze. Bake for 20 to 25 minutes at 375F. Keep an eye on this. The times vary by the oven and size of the salmon steak.