2 lbs green beans, ends trimmed

2 tblsp olive oil

Coarse sea salt

Preheat oven to 500 degrees and lightly oil a roasting pan

Place beans on roasting pan in a single layer and coat with oil.  Roll beans around until evenly coated.

Roast for 15 minutes and shake pan occassionally for even cooking.

Transfer beans to a bowl and salt to taste.

Best green beans I ever had!

This is softer than traditional biscotti.

6 tblsp unsalted butter, softened, plus more for baking sheet

2 cups all purpose flour, plus more for baking sheet

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup sugar

2 large eggs

1cup shelled pistachio nuts

1/2 cup chocolate chips

Heat oven to 350 degrees.  Butter and flour a baking sheet;set aside.

Next, whisk together flour, cocoa powder, baking soda, and salt.

In a bowl with an electric mixer, cream butter and sugar until fluffy.  Add eggs and beat until combined.  (Be sure to scrape down the sides of the bowl.)  Add flour mixture and stir until you get stiff dough, then stir in pistachios and chocolate chips.

Put dough on prepared baking sheet and form into a slightly flattened log (12 by 4 inches)  Bake until slightly firm, about 25 minutes.  Cool about 5 minutes.  Reduce heat to 300 degrees.

Cut biscotti (on a cutting board, with a serrated knife) into 1 inch thick slices.  Put biscotti, cut side down, on baking sheet and bake until crisp but a little soft in the center, about 8 minutes.

This is super with pistachio ice cream!!

1/2 cup olive oil

5 large green onions coarsely chopped

2 tblsp soy sauce

2 tsp Asian sesame oil

2 tsp sesame seeds

2 eggplants cut crosswise into 1/2 inch slices

Puree oil, green onions, soy sauce and sesame sauce.   Stir in sesame seed and pepper.  Brush on eggplant and place on grill.  Heat about 3-4 minutes per side.

1 1/2lbs carrots julienned

2 tblsp olive oil

1 tsp orange jest

1/3 cup orange juice

1 1/2 tblsp honey

salt and pepper to taste

Preheat oven to 400 degrees.  Combine olive oil, orange peel, juice, salt and pepper-mix well.  Place carrots in a dutch oven, pour oil mixture over, and cover with lid or foil.  Bake 15-20 minutes.  Uncover carrots and drizzle with honey.  Raise heat to 450 and cook for about 10-15 more minutes, uncovered. 

1/4 cup olive oil

2 medium onions coarsely chopped

6 garlic cloves, chopped

1 tblsp cumin seeds

1/2 tsp crushed red pepper

2 large bunches mustard greens, coasely chopped

1 tblsp balsamic vinegar

Heat oil in wide, shallow pot over medium-high heat.  Add onions and saute until soft.  Stir in garlic, cumin seeds, and crushed red pepper.  Saute about 3 minutes.  Add mustard greens to pot in batches and stir until each batch starts to wilt before adding the next.  Reduce heat to medium-low and cover.  Cook until tender-about 30 minutes, stirring often.  Season with salt and pepper, then mix in vinegar.

1 small head of cauliflower

1 tsp coarse kosher salt

3/4 stick of butter

2 tblsp lemon juice

2 tblsp whole grain Dijon mustard

1 1/2 finely grated lemon peel

1 tblsp parsley

Preheat oven to 400 degrees.  Butter a rimmed baking sheet.  Cut cauliflower into 1/4 inch thick pieces.  Arrange in a single layer on prepared baking sheet;sprinkle with salt.  Roast until cauliflower is slightly softened, about 15 minutes.

While cauliflower is baking, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel. 

Spoon mustard-lemon butter over cauliflower and roast until crisp-tender, about 10 minutes longer.