Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach

http://www.myrecipes.com/recipe/maple-roasted-butternut-squash-sweet-potatoes-with-wilted-spinach-10000001585232/

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (6-ounce) package fresh baby spinach
• Garnish: Cracked black pepper

Preparation

• 1. Preheat oven to 450°.
• 2. Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
• 3. Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
• 4. Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.

Zingy Sausage, Sweet Potato, and Cabbage Soup

http://www.delish.com/food/family-meals/sausage-sweet-potato-cabbage-soup-recipe

Don't get thrown off by the sugar and the vinegar, the flavors work really well with the sausage, cabbage, and sweet potatoes. This is my husband's favorite soup.

• olive oil
• 2 cloves garlic, smashed
• one onion, chopped
• 1 package kielbasa, sliced—I get mine from a Whole Foods-type grocery (or 1 package of pre-cooked sausage like Aidell's Andouille or Trader Joe's )
• 1 small head of green cabbage (Savoy if possible), chopped
• 2 medium sweet potatoes or yams (orange flesh), peeled and chopped into large (1-2 inch) pieces
• 2 boxes Organic Free Range Chicken Broth
• 2-3 tbsps brown sugar (a handful)
• 2-4 tbsps apple cider vinegar (2-4 splashes)

Saute onion and garlic in a couple glugs of olive oil over medium heat until translucent. Stir often. Add sliced sausage and cook through (about 5 minutes). Add cabbage and sweet potatoes and all the chicken broth. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Add brown sugar and vinegar to taste—make it as sweet and tangy as you like—a cook a further 10 minutes. Serve.

Red-Wine Braised Cabbage and Onions

http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Cabbage-and-Onions-236375

• 3/4 stick (6 tablespoons) unsalted butter
• 1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
• 2 cups dry red wine (from a 750-ml bottle)
• 2 cups water
• 1/4 cup red-wine vinegar
• 1/4 cup balsamic vinegar
• 1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 10 whole black peppercorns
• 2 whole cloves
• 1 Turkish or 1/2 California bay leaf

• Special equipment: a 6-inch square of cheesecloth; kitchen string

Roasted Turnips, Shallots, and Garlic with Rosemary

http://whatdidyoueat.typepad.com/what_did_you_eat/2006/01/roasted_turnips.html

Serves 4
1    medium head garlic 
1 1/2    pounds turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4    shallots , peeled
2    tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1    teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme
table salt 
ground black pepper

1. Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.