Trim cauliflower, keeping the head intact. In a small bowl, whisk olive oil, garlic, half the Parmesan, herbs, salt and pepper.
Place cauliflower in a Dutch oven or oven-safe dish. Spoon half the mixture into the core, then brush remaining sauce over the top. Cover and roast 35–40 minutes, until tender.
Uncover, sprinkle with remaining Parmesan and broil 3–5 minutes until golden brown. Serve warm as a festive centerpiece.
1/2 cup organic unsweetened almond, oat, or cashew milk
1 tsp organic pumpkin pie spice
1/2 tsp sea salt
1 cup organic pecans, chopped
Directions
Preheat oven to 375°.
Lightly grease a 9×9-inch baking dish with coconut oil. Peel and chop sweet potatoes into large chunks. Place in a saucepan, cover with cold water, add a pinch of sea salt, and boil until fork-tender, about 15–20 minutes. Drain well and transfer to a large bowl. Mash with ¼ cup maple syrup, melted butter (or coconut oil), milk, pumpkin pie spice and salt until smooth.
Spread evenly into prepared dish. Mix chopped pecans with 1 Tbsp maple syrup; sprinkle over the top. Bake for 20–25 minutes until topping is golden and crisp. Cool for 5 minutes before serving warm.
Note: Use coconut oil and cashew milk for a vegan option. Check bulk sections for organic ingredients.
2 Tbsp Field Day Extra Virgin Olive Oil olive or Field Day Avocado Oil
2 Tbsp dried onion flakes
1-2 cloves fresh garlic, minced
Salt and pepper to taste
Directions
Trim green beans and blanch in hot water for 5 minutes. Rinse with cold water and set aside.
Heat oil and garlic on low until it starts to brown and add mushrooms. Sauté mushrooms for about 2-3 minutes, add green beans and sauté together for a few minutes, until green beans are al dente.
Salt & pepper to taste, sprinkle dried onion flakes on top before serving.
For a no-stress starter that still feels special, pair tangy goat cheese with figs or dates and a whisper of red pepper flakes. It’s the kind of appetizer that disappears fast and earns you compliments just as quickly.
Dealer’s choice: handful of Field Day Pitted Olives, dried figs or dates, pitted and chopped
Directions
Preheat oven to 375°.
Slice baguette and broil lightly. Skip step if using crackers.
Freeze goat cheese for about 20 minutes and slice into ½” rounds. Lightly oil a baking dish with 1-2 Tbsp olive oil and lay goat cheese rounds overlapping in a lightly oiled baking dish. If using feta, create a nice round pile. Lay thyme on top.
Drizzle remaining olive oil over cheese. Sprinkle with red pepper flakes according to taste. Sprinkle olives, dried figs or dates spread around the cheese in the dish. Bake about 20 minutes until hot and very soft, almost runny. Serve on toasted baguettes or with crackers.
This traditional Ashkenazi stew is sometimes made with meat, but this one is all vegetarian. Sweet and comforting, it is a favorite dish served at Jewish holidays, and might become your favorite too. Feel free to sub out your favorite yam or Japanese sweet potato for the tried-and-trues.
Ingredients
5 carrots, peeled and sliced into ½” rounds
1 large sweet potato, peeled and cut into 1” pieces
2 cups veggie broth
2 Granny Smith apples
¼ cup dried currants
¼ cup raisins
¼ cup dried apricots, chopped roughly
¼ cup mild flavored honey
½ tsp each salt and pepper
2 oranges, zested and juiced
2 Tbsp potato starch
2 Tbsp olive oil
Directions
Preheat oven to 350 degrees.
In a saucepan over medium heat, cook carrots and sweet potatoes in the broth for about 10 minutes, until slightly tender. Remove from heat, drain.
While the root veggies are cooking, peel and core the apples, cutting into ½” wedges. In a small bowl, mix the dried fruit, honey, juice and zest, salt and pepper and potato starch. Pour root veggies and apples into a casserole dish and pour juice/fruit mixture over. Drizzle olive oil over. Bake for 30 minutes or until crispy and golden.
