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vanilla desserts Roasted Vegetables
By Babychickmichele
Preheat the oven to 400 degrees F
- 8 to 12 slender carrots, peeled and trimmed
- 8 to 12 baby turnips, peeled
- 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
- 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
- 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
- 1 or 2 large beets, peeled and cut into thick wedges
- 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
- 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
- 1 whole head garlic, separated into cloves, unpeeled
- 2 or 3 sprigs fresh rosemary, sage, or thyme
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Roasted Red Pepper Rose
By evonnedale
Roasted red peppers, onions, tomatoes and chicken tossed with pasta in a rose sauce
- 1 jar Classico Rose sauce
- 1 red pepper, sliced lengthwise and then in half
- 1 onion, sliced thin lengthwise
- 1 tomato, diced
- 2-4 ea chicken breasts
- 2 cups pasta, uncooked
Smitten Kitchen's Almond Cafe with Strawberry-Rhubarb Compote
By flutelah
"The cake is intensely flavored but remarkably simple–six ingredients and some decoration on top
- For the compote
- 1 pound strawberries, rinsed and hulled
- 1 pound rhubarb, trimmed
- 1 lemon
- 3/4 cup granulated sugar
- For the almond cake
- Butter and flour for the pan(s)
- 7 ounces almond paste
- 1/4 cup granulated sugar
- 4 ounces unsalted butter, cut into small pieces and chilled
- 2 tablespoons honey
- 3 large eggs
- 2 tablespoons amaretto, plus additional for brushing
- 1/3 cup all-purpose flour, sifted (we used matzo meal with success, though finely grinding it first would have been a better idea)
- Kosher salt
- 1/3 to 1/2 cup sliced almonds, toasted
- Confectioners’ sugar
- 3/4 cup crème fraîche, whipped to soft peaks