(Recipes courtesy of Heather, Kailyard Kitchen)


Farfalle with Rapini, Cauliflower, and Arugula

1 pound farfalle (bow tie) pasta
1 bunch rapini, cut into 1 inch pieces
1 head cauliflower, florets cut into bite sized pieces
4 garlic cloves, thinly sliced
2 tablespoons canola oil
1/2 cup extra virgin olive oil
1/2 teaspoon chili flakes
1 large handful arugula
1 lemon, zest and juice
1 cup grated Parmesan or pecorino

1.  Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions. Drain when finished.

2.  Meanwhile, preheat oven to 400°. Toss rapini, cauliflower, and garlic in 2 tablespoons of canola oil and a large pinch of salt. Spread vegetables on a sheet tray and roast until the edges are slightly crispy. Check after ten minutes, rotating the sheet tray. Cooking may take a total of 15-20 minutes. When done remove from oven.

3.  In a large mixing bowl, toss drained pasta with roasted vegetables, chili flakes, enough olive oil to lightly coat the pasta, lemon zest, lemon juice, arugula, and half the Parmesan. Place everything in a serving dish or individual bowls and top with remaining cheese. Leftovers will be a great easy lunch the next day!

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Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

1 pound Brussels sprouts, bases trimmed and sprouts halved
1 pound Sunchokes, scrubbed and cut into bite sized pieces
3 garlic cloves, minced
1 small red onion, sliced
2 tablespoons canola oil
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon salt (or to taste)
1 tablespoon fresh grated ginger
2 limes, zest and juice
1/4 cup peanuts, lightly crushed
1/2 cup cilantro leaves

1. Preheat oven to 400°. In a mixing bowl, toss Brussels sprouts, Sunchokes, garlic, onion, oil, chili powder, coriander, and salt until the vegetables are well coated with oil and spices. Spread on a sheet tray and roast for 20 minutes or until the Sunchokes are easily pierced with a fork- the finished texture should be similar to a roasted potato.

2. Remove vegetables from the oven and place back in a mixing bowl. Add grated ginger, lime zest and juice and carefully toss.

3. To serve, top Brussels sprouts and Sunchokes with crushed peanuts and cilantro.











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