Rocambole Garlic Popcorn

Try different flavor combinations. Olive oil with rosemary and sea salt or chile infused oil to make a pleasantly spicy batch of popcorn, this batch is made with a few bulbs of Rocambole garlic. There are many options you can try, but my favorite kind of endorsement is the clean plate testimonial.

2 Tbsp Olive Oil 
1 Garlic Clove – sliced paper thin with a garlic slicer 
1/2 Cup Popcorn Kernels 
1 Tbsp Sea Salt – ground to a fine powder in a mortar & pestle

Roasted Root Vegetable

4 Shallots or 8 Pearl Onions – peeled and left whole 
2 Parsnips – peeled and cut into long wedges 
1 Beet – peeled and cut into chunks 
1 Celery Root – peeled and cut into wedges 
2 Carrots – peeled and cut into wedges 
1/2 Fennel Bulb – cut into half inch slices 
3 Tbsp Olive Oil 
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme Leaves 
Salt & Pepper

Roasted Corn Salsa


  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large poblano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Roasted Carrot Soup

Roasted Carrot Soup

Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Roasted Brussel Sprouts

1 1/2 lbs Brussel Sprouts 
2 Tbsp Extra Virgin Olive Oil 
1 Tbsp Fresh or 1 tsp Dried Thyme 
Salt & Pepper

Preheat the oven to 400 degrees. Trim the bottoms of the Brussel Sprouts and cut them in half. Toss them with the olive oil, thyme, salt and pepper. Scatter them on a baking sheet large enough so that they are in a single layer and are not crowded. Use two baking sheets if you need to. Place in the oven and roast for 20 minutes or until browned on the outside and tender on the inside.

Rhubarb Ginger Oat Squares

2 Cups Sliced Rhubarb
3 Thin Slices of Fresh Ginger
1 Cup Sugar
1 Cup Water
1 Cup Rolled Oats
1 Cup Pastry Flour
1/2 tsp Baking Soda
Pinch of Salt
1/8 tsp Ground Ginger
1/2 Cup Light Brown Sugar
1/2 Cup Chopped Walnuts
1 Stick Unsalted Butter – cut into chunks