This roasted medley combines rutabagas with carrots, creating a colorful, savory-sweet dish that’s perfect as a side for any main course. INGREDIENTS: 1 large rutabaga, peeled and diced 3 large carrots, peeled and sliced 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) Optional: 1...Read More

INGREDIENTS: 1 pound parsnips, peeled 1 pound carrots, peeled 1 large yam or sweet potato, peeled 1 small butternut squash, peeled and seeded (about 2 pounds) 3 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon coarse ground black pepper 2 tablespoons flat-leaf parsley, chopped METHOD: Preheat the oven to 425°F. Cut...Read More

INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...Read More