Roasted Root Vegetable Salad

4 large carrots, peeled and diced

4 large parsnips, peeled and diced

1 cup red pearl onions, peeled

1 tsp herbs de provence

2 tablespoons extra-virgin olive oil

1 tsp coarse salt

¾ tsp black pepper

1 big bag spring mix (about 6 cups)

2 small pears, thinly sliced

½ cup walnuts, toasted in a dry skillet over low heat , until fragrant, about 3 minutes

apple cider vinaigrette (recipe follows)

Preheat the oven to 425. Spread chopped vegetables on a large baking sheet and drizzle with olive oil, salt, pepper, and herbs de provence. Toss with fingers to combine; divide vegetables between two cookie sheets if necessary to avoid crowding. Vegetables should be in a single layer on the pan. Roast for 20 minutes; shake pans to toss vegetables and roast for 15-20 minutes more, until vegetables are golden brown. Set aside to cool. (This can be done ahead of time)

Apple Cider Vinaigrette:

2 tablespoons apple cider vinegar

1 tablespoon honey

¼ tsp coarse salt

¼ tsp black pepper

¼ cup extra-virgin olive oil

Combine all ingredients in a jar or Tupperware and shake until well combined. Set aside. (Can make dressing several days in advance and keep in refrigerator until time to use)

Place lettuce in a large bowl and top with cooled roasted vegetables. Sprinkle with pears and walnuts. Just before serving toss with dressing and toss to combine entire salad.

Serves 6

("Giada De Laurentis")

Roasted Sweet Potato Soup

6 large sweet potatoes, chopped into 1" pieces
3 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 cups vegetable stock
water
Extra-Virgin Olive Oil
2 tsp coarse salt
1 tsp black pepper
2 tsp dried oregano
2 tsp cinnamon
1/4 tsp allspice

Preheat oven to 425.  Place sweet potatoes on a large sheet tray. Drizzle with olive oil and sprinkle with 2 tsp salt, pepper, and oregano. Toss with fingers to combine. Divide vegetables onto two trays, so they are in a single layer.  (Vegetables should be in a single layer on the pan). Roast 20-30 minutes, or until vegetables are golden brown and very tender.

In a large pot over medium heat, add 2 tablespoons olive oil.  Add onions, carrots, celery, garlic, a sprinkle of salt and pepper, cinnamon, and allspice. Cook 10 minutes, until onions are soft.  Stir frequently.  Add cooked vegetables to pot along with enough vegetable broth to just cover vegetables. Put lid on pan and bring to a boil. Turn heat down and simmer, with lid on, 15-20 minutes. Add water as necessary so soup isn't too thick.  Remove from heat. Use a hand-held immersion blender (or food processor) to puree soup, again adding water as necessary to thin soup out. Add salt and pepper to taste.