Roasted Cauliflower soup Ingredients 1 large cauliflower (about 2 lb), cut into florets 3 Tbsp extra-virgin olive oil, divided Fine sea salt 1 medium red onion, chopped 2 garlic cloves, minced 4 cups vegetable broth 2 Tbsp unsalted butter 1 Tbsp lemon juice (more to taste) Scant ¼ tsp ground nutmeg Garnish: chopped parsley, chives, and/or green onions Instructions Preheat oven to 425°F; line a baking sheet if desired. Toss cauliflower with 2 Tbsp olive oil and salt; roast 25–35 min, stirring...

Ingredients 12 oz fresh cranberries ½ cup sugar 2 Tbsp orange juice 2 Tbsp lime juice 2 Tbsp grated orange peel 1 Tbsp vegetable oil 1 pineapple, small diced ¾ cup chopped cilantro (plus more for garnish) Instructions Preheat oven to 450°F Toss pineapple with oil Roast on top rack ~40 minutes, turning, until caramelized Pulse cranberries until coarsely chopped Mix cranberries with sugar, orange peel, orange juice, and lime juice Stir in hot pineapple until sugar dissolves Cool completely Add...

Ingredients Carrots 2 lbs cooked carrots (about 3 cups or 6 carrots) Slice the carrots into rounds and cook for 9 minutes , until tender but still firm. Sauce 1 can tomato soup ¾ cup white sugar ½ cup white vinegar ½ cup Mazola oil 1 tsp dry mustard 2 tsp Worcestershire sauce ½ tsp pepper 1 tsp salt To prepare the sauce: Place all sauce ingredients in a saucepan.Bring to a light boil for a few minutes, just enough to dissolve the sugar. Additional Vegetables Sliced celery Chopped green pepper...