4 roasted coated drizzle Recipes

beets, peeled and sliced, carrots, peeled and quartered, olive oil, sea salt, fresh pink grapefruit juice, fresh lemon juice, red wine vinegar, honey, ground ginger, soy sauce, olive oil, preheat oven to 400 degrees f (200 degrees cup)., aside 1/2 cup each of the beets and carrots for the dressing. place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tbsp of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil., bake the vegetables in the preheated oven for 15 minutes., meanwhile , place the reserved beets and carrots into a blender. add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tbsp olive oil. blend until smooth. after the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

tomatoes, olive oil , for drizzle, spicy v8 vegetable juice (or other tomato juice), red pepper, cut into dice, green pepper, cut into dice, scallions, diced, honey, garlic, minced, cider vinegar or 2 tbsp red wine vinegar, cumin, chopped parsley, salt (optional), tabasco sauce, bakery bread (an italian loaf will do nicely.), butter (to coat the bread slices), lump king crab meat (open, drain and put the crab in the refrigerator until the soup is ready.)

thick) tuna steaks, coarse salt, extra-virgin olive oil, for drizzling, coarse black pepper, lemon wedges, for passing, turns around the pan in a slow stream ) extra-virgin olive oil, garlic, finely chopped, cannellini beans, rinsed and drained, onion, chopped, roasted red pepper, homemade, recipe follows or store bought, diced, fresh rosemary, leaves stripped and finely chopped, handful chopped flat-leaf parsley, chopped, coarse salt and pepper, head escarole, cleaned and shredded, head radicchio, shredded, lemon, juiced, extra-virgin olive oil , to coat, coarse salt