Roasted Vegetable Tart

This is the kind of recipe that begs to be written about. It is the perfect way to welcome Fall—roasted Autumn vegetables tossed with prosciutto, surrounded by a flaky, buttery crust. Did I mention the thin layer of goat cheese underneath it all? Sure, it’s decadent, but it’s sweater season, so eat up!


Begin by roasting a small amount of butternut squash, carrots, leeks, red bell pepper, and cauliflower with rosemary and olive oil. Once the vegetables are tender, toss them with prosciutto and set aside.


While the veggies are in the oven, prepare the dough. This recipe also gave me an excuse to learn how to use the pastry attachment on my food processor. I was shocked to discover how easy it was, although I’m confident you can still make a delicious crust the old fashioned way. The recipe calls for a mix of potato flour, rice flour, and cornmeal. Since I had some all-purpose Cup 4 Cup on hand, I substituted it for the rice and potato flours, but kept the cornmeal because I love the flavor and texture of a cornmeal crust. Butter and cream cheese keep the dough moist and flaky.


Once you’ve rolled the dough out into an oval, spread a thin layer of room temperature goat cheese from the center to about 1 ½ inches from the edges. Spoon the roasted vegetables into the center and fold the edges into a pleated crust, brushing with egg or olive oil to ensure it browns properly.


This is a great meal to serve guests, because the last 35-40 minutes is entirely in the oven—plenty of time to clean up your kitchen and prepare a green salad. The author of this recipe also has a standard version and a vegan version, in case you’re curious. The recipe is versatile, beautiful, and entirely satisfying. You’re welcome!

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Roasted Vegetable Tart

Fine Cooking            August 2014


Quinoa with Moroccan Winter Squash and Carrot Stew

I forgot how delicious this is and I’m so excited to share it!


This Moroccan-inspired stew is intricately spiced, rich with paprika, coriander, cumin, turmeric, ginger, cayenne and a pinch of saffron. Before serving, the stew is topped with freshly chopped mint and cilantro. The combination of spices and fresh herbs is absolutely perfect.

carrots and squash

carrots and squash

I follow the recipe almost to a T. I like a hearty stew, so I add closer to 3 cups carrots, 4 cups butternut squash, and 2 cups of chopped onion, without adjusting the liquid. Extra garlic can be added as well, if you’re that kind of cook (I am.) Smoked paprika stands up to the other spices without becoming overpowering and can easily be substituted for the sweeter variety. To make it vegan you can substitute olive oil for butter in the quinoa. The stew tastes better and better as it sits, so you can prepare it first and then start the quinoa. I was so ravenous that I chopped all of the ingredients first so I could put the stew and quinoa on the stove at the same time. Since the spices all go in at once, I find it convenient to mix them together beforehand. Other than that, just follow the directions and you can thank me later!


caramelizing onions and carrots for quinoa adds depth of flavor


This is a dish to satisfy your senses. It’s flavorful, colorful, and the smell will fill your kitchen. You’re welcome!


Quinoa with Moroccan Winter Squash and Carrot Stew via Epicurious

Bon Appétit            January 2006

Let’s Lunch! Delicata and Chickpea Quinoa Salad

Although I’m always grateful for good, homemade food at lunchtime, it’s the meal I never want to think about preparing. Before I was diagnosed with celiac I would stick to a standard sack lunch: a sandwich and a piece of fruit. My lunches take a little more thought these days, but they are also more interesting and nutritious.

Quinoa salads are a good starting point for lunch because quinoa cooks quickly and is full of protein, which makes it an easy and filling foundation. I was gifted with a couple of beautiful delicata squash from a friend and decided to make a quinoa-squash lunch for the week. I was inspired by two dishes that had enough in common to seem marriageable. The first is Heidi Swanson’s Lemon Scented Quinoa, which is part of my regular lunch rotation. The second is the Roasted Butternut Squash with Chickpeas and Cumin recipe from the Paradiso Seasons cookbook that I posted about a couple of months ago.

roasted delicata squash with chickpeas and cumin

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Both recipes call for chickpeas and chopped fresh cilantro, so I knew those would be going in the salad. I kept the quinoa and tahini dressing from Heidi Swanson’s recipe, but left out the red onion. From the Paradiso version I took some roasted delicata squash and sliced scallions, leaving out the cumin seeds and red chili. The result was an autumnal, protein-rich and colorful salad that held up all week long.

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To make this salad you will need:

1 cup cooked quinoa; 3-4 sliced scallions; 1 bunch chopped cilantro; 1 can chickpeas, rinsed and drained; 1 delicata squash, sliced and roasted until tender

one batch of tahini dressing from the Lemon Scented Quinoa recipe, link above

Toss the first four ingredients together, then add the dressing to taste. Leftover dressing can be drizzled on top each serving.


If you have gluten friendly lunches that you enjoy, I would love for you to share in the comments!