Red Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

2 # Yukon gold potatoes, diced medium (1/2” on a side)

2 T cooking oil

Salt and pepper TT

2 T cooking oil

1 head red cabbage, cut in quarters, core removed and sliced thinly

1 bu red chard, stems removed and leaves cut bite-sized. Stems sliced ½” thick.

Salt & pepper TT

1 T cooking oil

1 red onion, julienned

½ head garlic, cloves peeled & sliced thinly

½ bu celery, stalks peeled & sliced ¼” thick

3 bell peppers, cut into bite-sized strips (julienne, then cut in half)

2 lemons, juiced

2 T Melange Classique spice blend (from World Spice Merchants)

½ bu parsley, minced

Salt & pepper TT

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the potatoes in the first 2 T cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.

3. Heat the large sauté pan over high heat, then add the next 2 T cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.

4. Heat the sauté pan over high heat again, then add the last 1 T cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.

5. Add the peppers, lemons, spice blend, parsley and season with salt and pepper. Serve.

Kale & Mushroom Chip Fresh Lasagna (v)

     (made at home recently, for game night)

Ingredients:

2 # crimini mushrooms, sliced thickly
3 T cooking oil
salt & pepper TT

2 bu lacinato kale, sliced 1/2" thick
2 T cooking oil
salt & pepper TT

1 T cooking oil
1 yellow onion, diced
1/2 head garlic, cloves peeled & sliced
1 14oz can tomato puree (or crushed tomatoes)

2 oz nice olive oil
1 bu oregano, chopped
1 T molasses
1/2 t vanilla extract
1 14oz can San Marzano crushed tomatoes

6 sheets fresh pasta, cut into approximately 2" x 4" rectangles
1/2# ricotta cheese
3 medium balls fresh mozzarella cheese, sliced thinly

Instructions:
1. Preheat the oven to 400 degrees.
2. Toss the mushrooms with the first 3 T oil and season with salt and pepper. Roast on a sheet pan for 30 minutes or until shriveled and crispy like little chips, but not yet burnt. Set aside.
3. Heat a large saute pan over high heat. Add 1 T cooking oil, then add half of the kale, season with salt and pepper and saute for 6-7 minutes. Repeat with the rest of the kale and the next 1 T cooking oil. Set aside.

4. Heat the saute pan again over medium-high heat, add the last 1 T cooking oil, then add the onions and garlic. Saute for 6-7 minutes, then add the can of regular tomato puree (or crushed tomatoes), cut the heat and stir. Season to taste.
5. Add the San Marzano tomatoes, olive oil, molasses, vanilla and oregano. This is the sauce.
6. In a pan, alternate layers of sauce, cheese, kale and mushrooms with the little rectangles of pasta to create little individual lasagnas. Cover them all with sauce, then bake covered in the oven for 20 minutes. Serve and enjoy.

Turnip Pie (v)

Cooking skills focus: Sautéing, balancing flavors

Ingredients:
3 medium-large turnips, peeled & sliced thinly (ideally, on a mandoline)

1 stick butter

2 onions, sliced ¼” thick

1 head garlic, peeled & sliced ¼” thick
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. Heat a large sauté pan over medium heat, then add the butter. Melt, then add the onion and garlic and sauté for 10 minutes or until well-cooked and gooey.

3. Layer a baking dish with a layer of turnips, then a layer of the butter-onion mixture, a very light sprinkling of salt and pepper, then repeat until you’re out of ingredients.

4. Bake in the oven, partially covered, for 35-40 minutes or until cooked through, soft and fragrant.

5. Let set for 10 minutes, then cut into wedges and serve.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
2 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

1 head green cabbage, cut bite-sized

1 T cooking oil

Salt and pepper TT

Instructions:
1. Preheat oven to 400 degrees.
2. In a large sauté pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and     sauté 4-5 minutes. Remove to a baking dish.

3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish. Combine with the onion and garlic, season with salt, pepper and the Sambar Masala, and braise in the oven for 40 minutes.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the cabbage and sauté for 6-7 minutes or until lightly browned.

5. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the cabbage, and use the mixture to fill sandwiches or wraps.

Delicious Stuffed Delicatas (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:

5 delicata squash, cut into quarters & seeds removed

1 T olive oil

Salt & pepper TT

Stems of 1 bu red chard, sliced ¼” thick

½ head garlic, cloves peeled & minced

1 T cooking oil

Salt & pepper TT

3 cans garbanzo beans, drained and rinsed well

¼ can Joya tahini

2 lemons, juiced

1 bu parsley, minced

Salt & pepper TT

2 T sumac

Instructions:

1. Preheat the oven to 375 degrees.

2. Coat the squash in the olive oil and season with salt and pepper, and roast in the oven for 15-20 minutes or until browned and tender.

3. Heat the large sauté pan over high heat, then add the 1 T cooking oil. Add the chard stems and cook for 3-4 minutes, then reduce the heat to medium, add the garlic and cook 4-5 minutes more. Put in a large bowl.

4. Add the rest of the ingredients, combine and season with salt and pepper. Stuff in the squash quarters, top with the sumac and serve.

Chimichurri Roast Potato Salad with Winter Veggies (V)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors

Ingredients:

4 # Yukon gold potatoes, diced large (3/4” on each side)

3 T cooking oil

Salt & pepper TT

1 bu chard, stems removed (give stems to the squash group!) and cut roughly bite-sized

1 T cooking oil

Salt & pepper TT

1 ½ # Brussels sprouts, sliced ¼” thick

2 T cooking oil

Salt & pepper TT

1 ¼ # green beans, trimmed and cut bite-sized

[ Big pot of salted water]

1 head cauliflower, cut bite-sized

1 lemon, juiced

2 heirloom navel oranges, juiced

1 T chimichurri spice blend (from World Spice Merchants)

Salt & pepper TT (if needed)

Instructions:

1. Preheat the oven to 375 degrees. Bring the salted water to a boil.

2. Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.

3. Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. Set aside.

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.

5. Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.

6. Combine all ingredients, season to taste and serve.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
1 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster

1 T cooking oil
2 medium bags braising greens mix
2 # tomatoes, cored & diced large

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and saute 4-5 minutes. Remove to a baking dish.

3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the braising greens for 6-7 minutes or until well-wilted.

5. Combine the onions, chicken and greens with the tomatoes, and season everything with salt, pepper and the Sambar Masala. Cover the dish and start to braise for an hour.
4. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the potatoes and kale, and use the mixture to fill sandwiches or wraps.

Chimichurri-Tomato Naked Casserole (V)

Cooking skills focus: Sauteeing, baking, balancing flavors

Ingredients:

2 T cooking oil

1 ¼ # mushrooms, sliced thickly

2 T cooking oil

1 onion, sliced thinly

1 head garlic, cloves peeled & sliced thickly

2 T cooking oil

2 bu red chard, ribs removed and cut bite-sized

2/3 C water

1 bu broccoli rabe, sliced ½” thick

2 # tomatoes, cored & diced large

1 ½ # potatoes, cut into medium dice (1/2” on a side)

Salt & pepper TT (lots)

4 t Chimichurri spice blend (also from World Spice Merchants)

Instructions:

1. Preheat the oven to 400 degrees.

2. Heat a large sauté pan over high heat, then add the first 2 T cooking oil. Add the mushrooms and cook for 8-10 minutes, stirring occasionally. Set aside.

3. Heat the large sauté pan again over high heat, then add the next 2 T cooking oil. Add the onions and cook for 3-4 minutes, then add the garlic and cook 3-4 minutes more. Set aside.

4. Heat the large sauté pan again over medium-high heat, then add the last 2 T cooking oil.

3. In a large mixing bowl, combine the mushrooms, onion & garlic, and chard with all the remaining ingredients. Season with salt, pepper and Chimichurri spice blend. Transfer to a baking dish, cover and bake in the oven for 45 minutes, then serve.

French Fall Vegetable Salad (V)

Cooking skills focus: Knife skills, sautéing/caramelizing, roasting, balancing flavors

Ingredients:

1 ½ # tomatoes, diced large (I know they aren’t seasonal, but they were cheap and available when I went shopping)

2/3 C red wine vinegar

Salt & pepper TT

2 T cooking oil

1 # yellow potatoes, diced large (3/4” on a side)

1 t Melange Classique spice blend (from World Spice Merchants)

salt & pepper TT

1 t cooking oil

2 acorn squash, sliced 1” thick and seeds/insides removed

salt & pepper TT

2 T cooking oil

1 ¾” Brussels Sprouts, sliced ¼” thick

1 T cooking oil

2 bags braising greens mix

3 T olive oil

2 cara cara oranges, juiced

1 lemon, juiced

4 t Melange Classique spice blend

salt & pepper TT

2 avocados, medium-diced

Instructions:

1. Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end.

Preheat the oven to 400 degrees.

2. Toss the potatoes with the first 2 T cooking oil, salt & pepper. Roast in the oven for 30 minutes or until golden brown. Set aside when done.

3. Meanwhile, coat the acorn rings in the next 1 t cooking oil and sprinkle with salt & pepper. Roast in the oven for 20-25 minutes or until lightly browned and soft. When done, remove the peel and cut into large cubes, then set aside.

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.

5. Heat the sauté pan again over medium-high heat, Add the last of the cooking oil, then add the braising mix and briefly brown for 5-6 minutes.

6. Combine all ingredients (remove the tomatoes from their marinade) except the avocados, then add the avocados at the end so they don’t get too mashed up.

Uber Thanksgiving Veggies (V)

Ingredients:
2 acorn squash, cut into 1" thick rings and insides cleaned out
1 t olive oil
salt & pepper to taste

4 carrots, cut uniform & bite-sized
1 t olive oil
salt & pepper to taste

2 T cooking oil
1 yellow onion, thinly sliced
1 bu kale, ribs removed & cut bite-sized
salt & pepper to taste
1/2 C water

1/2 C pumpkin seeds
1 lemon, juiced

Instructions:
1. Preheat the oven to 400 degrees.
2. Rub the acorn squash with the first 1 t olive oil and season with salt & pepper. Roast in the oven for 15 minutes or until well-browned and tender. Set aside.
3. Toss the carrots with the last of the olive oil, salt and pepper and roast for 10 minutes. Set aside in a large bowl.
4. Reduce the oven to 325 degrees.
5. Remove the peel from the squash and cut into large chunks. Add to the carrots in the bowl.
6. Heat a large saute pan over medium-high heat and add the 2 T cooking oil. Heat up the oil, then add the onion and cook 2-3 minutes. Then add the kale & season with salt & pepper. Cook another 7-8 minutes, add the 1/2 C water and cook the water down.
7. Roast the pumpkin seeds in the oven for 5-7 minutes or until browned.
8. Add the lemon juice, combine with everything and serve.

Delicious Braised Turkey Legs

Ingredients:
1 T cooking oil
2 turkey legs, scored (cut some slits in the meat down to the bone)
2 turkey thighs, scored
4 shallots, peeled and quartered
1/2 head garlic, cloves peeled and cut in half
4 stalks celery, peeled & cut bite-sized
salt & pepper to taste
2/3 C water

1 lemon, juiced

Instructions:
1. Preheat the oven to 350 degrees.
2. Heat a large saute pan over medium-high heat and add the oil. Brown the turkey legs in batches; don't overcrowd the pan. When all the turkey is well-browned, move it to a deep baking dish.
3. Heat the saute pan again over high heat and add more cooking oil if there isn't some left. Add the shallots, garlic and celery and brown them for 3-4 minutes. Be careful not to burn the bottom of the pan if you can help it, because you'll be deglazing it later. Add the vegetables to the turkey in the baking dish, season with salt and pepper and stir.
4. Heat the saute pan over low heat, add the 2/3 C water and scrape the brown goodness off the bottom of the pan with a wooden spoon. Add the flavored water to the baking dish.
5. Cover the dish and braise for 1 1/2 hours or until the meat falls off the bone. Pull the meat off the bones, combine with the veggies, add the lemon juice, taste for seasoning and serve.

Cauliflower-Kale Pasta with Sausage

This one is for those with some confidence, since you'll be sauteeing two things at a time. Which also means it's lots of fun to cook. Shawni and I made this up together and we had this locked down no problem, of course. :)


Ingredients:

1 T cooking oil
4 precooked sausages, sliced in half lengthwise and cut 1/2" thick

2 T cooking oil
1 yellow onion, medium diced (1/2" on a side)
1/2 head garlic, cloves peeled & sliced
1 bu kale ribs removed & cut bite-sized
salt & pepper to taste
1/2 C water

2 C walnuts, chopped coarsely

1 lb. fresh pasta (linguine or fettuccine would work well)

1 lemon, juiced.

Instructions: (read these through a couple of times before you start)
1. Preheat the oven to 350 degrees.
2. Start a large pot of salted (ocean salty) water boiling over high heat. Start two large saute pans heating over hight heat and add 1 T cooking oil to one pan and 2 T to the other. To the pan with 1 T oil, add the sausage; to the other, add the cauliflower.
3. Brown the sausage and the cauliflower each for about 5 minutes. Remove the sausage and set aside. Reduce the cauliflower's heat to medium-low and cook for another 5 minutes, seasoning with salt and pepper. Set aside.
4. If both saute pans are unburned (no black stuff on the bottom, just brown stuff), deglaze one and add to the sausage or cauliflower (doesn't matter). Heat the other one (or the unburned one, if one got scorched) over medium-high heat and add the last 2 T cooking oil. Add the onion and cook 3- minutes, then add the garlic and kale, and season with salt & pepper. Cook another 7-8 minutes, add 1/2 C water and cook until the water is cooked out.
5. Roast the walnuts for 5-7 minutes or until browned & aromatic.
6. Cook the pasta in the boiling water according to the package, drain and combine with all the other & remaining ingredients. Taste for seasoning & serve.

Black Pepper Cranberries (v)

Ingredients:
1 T butter
1 bag fresh cranberries

1/2 C water
1 T raw sugar
small pinch kosher salt
1/4 t freshly ground black pepper

1/2 t vanilla extract
1 T butter

Instructions:
1. Heat a medium saucepan over medium heat. Add the first 1 T butter and melt it, then add the cranberries.
2. Cook the cranberries for 10 minutes or until well broken down, stirring occasionally. Then add the water, sugar, salt & pepper and cook for 5 minutes more.
3. Stir in the vanilla and the last of the butter. Taste, add more sugar if needed. Serve in a tart, over ice cream or over a pastry.

Broccoli Madness Naked Casserole (V)

Cooking skills focus: Sauteeing, baking, balancing flavors

Ingredients:

2 T cooking oil

1 onion, sliced thinly

½ head garlic, cloves peeled & sliced thickly

5 broccoli crowns, quartered and sliced ½” thick

4 Yukon gold potatoes, cut into medium dice (1/2” on a side)

5 carrots, cut into half moons ¼” thick

4 T olive oil

½ C water

Salt & pepper TT (lots)

1 T besar spice blend

2 lemons, juiced

½ bu parsley, chopped fine

Instructions:

1. Preheat the oven to 400 degrees.

2. Heat a large sauté pan over high heat, then add the 2 T cooking oil. Add the onions and cook for 3-4 minutes, then add the garlic and cook 3-4 minutes more. Set aside.

3. In a large mixing bowl, combine the onions and garlic with all the remaining ingredients except the lemon juice and parsley. Season with salt, pepper and besar spice blend. Transfer to a baking dish, add the water, cover and bake in the oven for 45 minutes.

4. Top with the lemon juice and parsley and serve.

Note: You can get besar spice blend in Seattle at World Spice Merchants.

Green Bean, Caramelized Onion & Apple Salad (V)

Cooking skills focus: Knife skills, sauteeing, blanching, balancing flavors

Ingredients:

2 T cooking oil

2 yellow onions, sliced thinly

1/2 head garlic, cloves peeled & sliced thickly

salt & pepper TT

½ C water

1 1/2 # green beans, trimmed and cut into 2” pieces

3 carrots, trimmed & cut into half moons ¼” thick

1 head romesco cauliflower (a.k.a. broccoflower), diced ½” on a side

2 Fuji apples, cut into large dice (1/2” on a side)

3 T olive oil

1 lemon, juiced

salt & pepper TT

Instructions:

1. Bring a large pot of salted water to a boil. The water should taste salty like the ocean.

2. Heat a large saute pan over high heat. Add the 2 T cooking oil. Add the onions and saute on high heat for 5 minutes, stirring occasionally. Add the garlic. Drop the heat to low and season with salt and pepper. Cook over low, stirring occasionally for 10 minutes. Add the ½ C water and cook another 10 minutes. The onions and garlic should be dark and gooey. Set them aside.

3. When the water’s boiling, drop the green beans in and get ready to pull them out again after 2 minutes. Spread them on a sheet pan to dry and cool.

4. Combine all remaining ingredients.

Berbere Broccoflower & Mushroom Chips (V)

Ingredients:
2/3 lb. crimini mushrooms, sliced about 1/4" thick
3 T cooking oil
salt & pepper TT

1 T cooking oil
1/2 red onion, diced small
1 head broccoflower, core removed and cut about 1/2" on a side
salt & pepper TT
1 lemon, juiced
1 t berbere spice blend, or more TT

Instructions:
1. Preheat oven to 400 degrees.
2. Toss the mushrooms with the first 3 T cooking oil and season lightly with salt and pepper. Spread on a baking sheet and roast for 20 minutes or until well-browned and crispy. When they dry, they should be like thick chips in texture.
3. While the mushrooms are roasting, heat a large saute pan over high heat and add the last of the cooking oil. Add the onion and cook for 2-3 minutes, then drop the heat to medium-high, add the broccoflower and season with salt and pepper. Cook for about 5-7 minutes more, then add the lemon juice and berbere. Add the mushroom chips. Serve as a salad by itself or as a topping for something else.

Redbor Kale & Pomegranate Salad (V)

Ingredients:
2 T cooking oil
1/2 red onion, diced
1 bu redbor kale, ribs removed and leaves cut bite-sized
salt & pepper TT

2 T cooking oil

1 pomegranate, seeds removed
1 orange, juiced

Instructions:
1. Heat a large saute pan over medium-high heat.
2. Add the first 2 T oil and then half of the onion. Cook for 2-3 minutes, then add the first half of the kale leaves. Cook for 7-8 minutes more, stirring occasionally and seasoning to taste with salt and pepper. Add 1/2 cup or so water, stir, and cook until the water evaporates. Set aside and repeat with the rest of the oil, onion and kale. Allow to cool slightly and then add the pomegranate seeds and orange juice. Serve as a salad by itself or on top of other vegetables, meat or eggs.

Togarashi Braised Chicken Sandwich

Ingredients:
1 T cooking oil
6 chicken thighs or drumsticks

1/2 red onion, julienned
1/2 head garlic, cloves peeled and thickly sliced
1 bunch rainbow card, ribs and stems removed and leaves cut bite-sized

1/2 grapefruit, juiced
2 t togarashi shichimi powder (Japanese 7-spice), or to taste
1 t soy sauce, or to taste

Instructions:
1. Preheat oven to 375.
2. Heat a large saute pan over high heat. Add the oil when the pan is hot, then add the chicken and brown well. Remove to a small baking dish.
3. Heat the same pan again over medium-high heat, then add the onions. Cook for 3-4 minutes, then add the garlic and chard. Cook for 7 minutes more, then mix in with the chicken.
4. Cover the baking dish and braise the chicken and veggies for one hour. Pull the meat off the bones when they're cool enough to handle, then add the remaining ingredients and taste for seasoning. Make some sandwiches with this filling and some shredded carrots. Delicious!

Roasted Eggplant Soup (V)

HAPPY HALLOWEEN EVERYBODY!!!


Cooking skills focus: Knife skills, roasting, balancing flavors

Ingredients:
1 onion, cut into large rough chunks
1/2 head garlic, cloves peeled
1 T cooking oil
salt and pepper TT

3 eggplants, cut into large dice (3/4" on a side)
1 onion, cut into large dice
1/2 head garlic, cloves peeled
3 T olive oil
salt and pepper TT

5 C water
(available vegetable trimmings)
1/2# tomatoes, cut into large rough chunks

1 Fuji apple, diced roughly
1 1/2# roma tomatoes, diced roughly
3 T olive oil

3/4# baby red potatoes, cut in quarters
2 T Harissa powder
salt and pepper TT

1/3 bu parsley, chopped finely
1 grapefruit, juiced

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss together the first onion, the first 1/2 head of garlic cloves, the 1 T cooking oil and season with salt and pepper. Roast in the oven for 20 minutes, then set aside.
3. Meanwhile, toss together the eggplants, second onion and 1/2 head garlic with the 3 T olive oil and season with salt and pepper. Roast in the oven for 30 minutes, then set aside.
4. While that's roasting, start simmering the water in a large pot over medium heat. Add the tomatoes, vegetable trimmings, and roasted onion and garlic and bring to a low boil over medium-high heat for 30 minutes. Strain when done.
5. In a food processor, puree the eggplant with the onion and garlic, and the Fuji apple, tomatoes and last 3 T olive oil. Thin out with stock if necessary. Add to the strained stock, then add the potatoes. Season the soup to taste with harissa powder, salt and pepper at this point. Bring to a low boil over medium-high heat and cook until the potatoes are done. Add the grapefruit juice and parsley and taste for seasoning again. Serve.

Broccoflower Potato Salad (V, if you don't add the sausage)

Sorry to say it like this, but if you can't have fun with this vegetable, I feel deeply sad for you.


Cooking skills focus: Roasting, balancing flavors

Ingredients:
1 1/2# baby red potatoes, cut in half
2 T olive oil
salt and pepper TT

2 T olive oil
1 # crimini mushrooms, sliced in half and thickly sliced
salt and pepper TT

4 sausages, cut or pulled into chunks 1/2" inch on a side

2 t maple syrup
3 T olive oil
1 lemon, juiced
1/3 C water
1/2 bu parsley, chopped finely.
salt and pepper TT
1 T Togarashi spice blend

2 heads broccoflower, diced small (1/4" on a side)
1 Fuji apple, diced medium (1/2" on a side)

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss the potatoes with the first 2 T olive oil, salt and pepper and roast in the oven for 35 minutes or until golden. Set aside.
3. Meanwhile, toss the mushrooms with the second 2 T olive oil, salt and pepper and roast in the oven for 20-25 minutes or until brown and slightly crispy. Set aside.
4. Roast the sausage in the oven for 20 minutes or until well browned. Set aside
5. Whisk together the maple syrup, olive oil, lemon juice, water, salt and pepper, Togarashi and parsley.
6. Toss the dressing over the broccoflower and apple in a large bowl. Add the mushrooms and potatoes, toss and serve with the sausage as an optional topping.