Roasted Cabbage and Apples with Italian Sausage

cabbage

Roasted Cabbage And Apples With Italian Sausage
Recipe courtesy The Bon Appétit Test Kitchen 

Ingredients
Servings: 4

1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 lb fresh spicy sausage
Crusty bread (for serving)

Preparation
Active: 10 minutes. Total 45 minutes.
Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.

Roasted Carrot-Parsnip Soup

 

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Roasted Carrot-Parsnip Soup
Courtesy of Sara Quessenberry, Real Simple
 Ingredients
  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper

Directions

  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

The Ultimate Onion Tart

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The Ultimate Onion Tart
By Laila Gohar
Servings: 6
Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 2 pounds yellow onions, sliced into rings
  • 2 springs fresh thyme
  • 2 eggs
  • 1/2 cup half and half
  • 5 strips bacon, diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper

Directions

Preheat the oven to 375F. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked.

  1. Add the thyme, onion and salt to the skillet. Cook on medium-low heat until the onions are completely translucent and caramelized. This will take around 30 minutes. Remove from heat and allow to cool slightly.
  2. Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the freshly ground black pepper.
  3. Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.)
  4. Add the mixture to the pastry and bake for 35 minutes or until the crust and top are slightly browned.
  5. Allow to cool, then slice and serve.
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