Once Upon A Chef

Golden Roasted Cauliflower with Pecorino Romano Cheese

Poor cauliflower...such an under-appreciated vegetable. Everyone passes over it at the grocery store, not quite sure what to do with it; it's more colorful neighbor, broccoli, gets all the attention. I admit, I'm guilty too, though not at all because I don't like it...I do! It's the kids...whenever I make it, they walk around the house holding their noses. Subtle, right?

Parmesan Smashed Potatoes

 

This comforting side dish is like a rustic version of mashed potatoes. To make it, simply boil a few pounds of baby red potatoes (unpeeled), smash them with a dinner fork, and mix them with butter, Parmesan cheese and seasonings. So easy…and everyone loves it.

Sweet Potato Pecan Crisp

When it comes to Thanksgiving dinner, I think most of us would say, "Don't get fancy on me, just make the standards really special." That's why this down-home sweet potato dish is always a big hit. It's an old southern specialty that, in one form or another, graces every holiday table. Your mom would probably call it a sweet potato casserole.

Roasted Brussels Sprouts

You either love 'em or you hate 'em. Since you're still reading, I'll assume that you love 'em...or at least willing to give them another chance. Either way, I hope you'll try these because if you haven't had brussels sprouts oven-roasted, then you really haven't had brussels sprouts.

Spaghetti Squash Gratin

All this Halloween candy has got me craving something healthy – that's why this savory spaghetti squash is on the menu. If you're not already a convert, spaghetti squash is a delicious, low-carb, low-cal alternative to pasta; when cooked, it miraculously transforms into golden, spaghetti-like strands. I like to toss it with with marinara sauce and sprinkle it with crispy breadcrumbs and shredded Italian cheeses. Baked in the oven until golden brown, it's like your favorite pasta reinvented.

Roasted Carrots with Thyme

I know what you're probably thinking...cooked carrots, ho-hum.  But wait! These aren't the boring, mushy cooked carrots of your childhood.  Far from it, these carrots are roasted in a high temperature oven until caramelized and tender-crisp -- a cooking method that intensifies their flavor and brings out their natural sweetness. It's an easy technique that anyone can master at home; it's also the best way to preserve nutrients and give carrots a beautiful bronzed color. Once you try them, I doubt you'll prepare carrots any other way again.

Caramelized Onion and Bell Pepper Medley

If it’s true that we eat first with our eyes, this dish is off to a strong start.  Honestly, could vegetables be any prettier?  Late summer is peak season for colorful bell peppers, and this recipe is a great use of them.

Zucchini "Noodles" with Pesto & Pine Nuts

  

Tis the season for bathing suits, flip-flops, ice cream cones and, yes, zucchini. You'll find this summer squash plentiful in farmers markets, grocery stores, and if you're lucky like me, a good friend's garden. Known for its tender flesh and delicate flavor, zucchini is nothing if not versatile; you can grill it, saute it, fry it...heck, you can even bake into breads. However, its mild flavor can be a bit bland, so when my girlfriend Heather generously unloads her zucchini harvest on me every summer, I'm always looking for ways to spice it up.