I have a love hate relationship with this Roasted Beef Tenderloin with French Onion Au Jus. The post Roasted Beef Tenderloin with French Onion Au Jus. appeared first on Half Baked Harvest.
via Roasted Beef Tenderloin with French Onion Au Jus. — Half Baked Harvest
Get full recipe👇🏻
http://www.foodmatters.com/recipe/one-pan-roasted-fish-and-vegetables
DIRECTIONS:
1) Preheat oven to 350. If using cubed squash, toss with olive oil and salt and pepper. Roast for about 30 minutes until squash is semi-soft. If using whole squash, cut in half lengthwise, and scoop seeds out (leave skin on). Place squash on rimmed baking pan. Put on oven rack and pour 2 c water around. Bake 45 min. Scoop out flesh when cool.
2) Melt butter and cook onion, carrot and celery and apples until soft.
3) Add chicken stock, squash, thyme and herbs. Cook about 20 minutes at a simmer
4) Puree using a stick blender or traditional blender. Add salt and pepper. May need a lot of salt.
by Martha Rose Shulman
Time: 2 hours
Yield: 6 servings
Get full recipe 👉🏻http://cooking.nytimes.com/recipes/12902-balsamic-roasted-winter-squash-and-wild-rice-salad
INGREDIENTS
1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
by Melissa Clark
Time: 1 hour, plus marinating
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt
INGREDIENTS
1 ½ pounds chicken thighs and drumsticks
1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
½ teaspoon ground cumin
4 ½ tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
½ teaspoon lemon zest (from 1/2 lemon)
⅓ cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed
