Note: for all three recipes cut up the vegetables as described (you will need double the amounts raw, to end up with the amount cooked) and roast, tossed with a little olive oil and spread in one layer in a 400 F oven for 15 minutes or until golden and cooked through. 

Roasted Vegetable Soup
Serves 4

1 cup roasted medium-diced roasted sweet potatoes
½ cup roasted medium-diced parsnip
½ cup roasted cauliflower florets
½ cup roasted sliced onions
½ cup roasted medium-diced red bell pepper
½ cup large-diced roasted celeriac (celery root)
4 to 6 cups chicken stock
½ -1 cup heavy cream
Sea salt
White pepper
Chopped chives as garnish
Hot pepper oil as garnish (recipe below)

In a blender and working in batches, puree the vegetables while slowly adding stock.  Puree until smooth and the consistency of mashed potatoes.  When all vegetables are blended, place in a soup pot.  On medium heat, warm the soup and add the cream.  Adjust the consistency of the soup (as desired) using the remaining stock.  Taste and season with salt and white pepper, as needed.  Place in bowls and drizzle with infused olive oil of choice.

Hot Pepper Oil

Makes ¼ cup

¼ cup extra-virgin olive oil
Hefty pinch hot red pepper flakes

In a small glass jar combine the oil and red pepper flakes and let stand at room temperature, covered for several days to infuse before using.

Hen on Hash Breakfast Bowl
Serves 4

1 cup roasted medium-diced roasted sweet potatoes
1 cup roasted medium-diced parsnip
1 cup roasted cauliflower florets
1/2 cup roasted sliced onions
1/2 cup roasted medium-diced red bell pepper
1 cup roasted broccolini
½ cup quartered, sauteed mushroom pieces
½ pound cooked spicy Italian bulk sausage
½ pound baby spinach, chiffonade
4 to 8 large eggs, freshly poached, soft boiled or fried
Crème fraiche for garnish
Hot sauce, to taste

Divide the ingredients into four bowls and mix well.  Place bowls in low oven (or low microwave) to warm to the desired serving temperature.  Place crème fraiche on hash, top with warm/cooked eggs and drizzle with hot sauce.

Budda Bowl
Serves 4

1 cup roasted medium-diced roasted sweet potatoes
1 cup roasted medium-diced parsnips
1 cup roasted cauliflower florets
½ cup roasted sliced onions
1/2 cup roasted medium-diced red bell pepper
1 cup roasted broccolini
1 cup fresh arugula
1/2 cup cooked chickpeas
2 cups cooked freekeh, barley or wheat berries
½ cup dried cranberries or cherries, plumped in fig, cherry or ‘fruity’ vinegar
Extra-virgin olive oil
Optional squeeze of lemon juice
½ cup toasted walnut or pine nut pieces

In four large bowls, arrange the ingredients so each ingredient shows separately.  Allow the salad to come to room temperature from the refrigerator before serving.  Drizzle with Olive oil and optional lemon juice, and top with walnuts.