Delicious Make-Ahead Recipe Ideas for Mother's Day

This colorful vegan and gluten-free dip can be made in a flash with canned chickpeas.

1 medium beet, roasted
2 cloves garlic
1 15 oz. can chickpeas
2 tbsp. tahini
Zest from 1 lemon
1 tbsp. fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper

Peel the roasted beet and blend it in a food processor with the garlic. Add the chickpeas, tahini, lemon zest, and lemon juice and blend until smooth. Drizzle in the olive oil while blending. Add salt and pepper to taste. If the hummus is too thick for your liking, blend in a little water to thin it out.

This showy tart looks best when the zucchini slices are arranged by overlapping them in concentric circles. If you cannot find lemon thyme, substitute regular thyme and a 1/4 teaspoon of fresh lemon zest. The tart can be served warm or at room temperature.

For the crust:
1-1/4 cups all-purpose flour
5 oz. unsalted butter, chilled
3/4 tsp. kosher salt
1/2 tsp. white vinegar
1/4 cup ice water

For the filling:
1-1/2 lbs. zucchini, sliced into 1/8-inch thick rounds
2 tsp. salt
2 tbsp. extra-virgin olive oil
8 oz. plain chèvre, softened
1 tsp. fresh lemon thyme, chopped
Salt and black pepper to taste

In a food processor, pulse the flour, butter, and salt until crumbly, with some butter chunks the size of peas remaining. Add the vinegar and 3 to 4 tbsp. cold water, pulsing until the dough just barely comes together. Gently pat the dough into a 1-inch-thick disk, wrap in plastic, and chill for 30 minutes.

Meanwhile, mix the zucchini slices with 2 tsp. salt and let sit for 30 minutes. Then, gently squeeze the excess water from the slices and transfer them to a bowl.

On a floured surface, roll the chilled dough into a 1/4-inch thick round. Place the round on a large baking sheet, cover with plastic, and chill again until ready to use.

Heat oven to 400°F and place a rack in the center of the oven. Toss the zucchini with 1 tbsp. of the olive oil and black pepper to taste. In a small bowl, mix the chevre with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border.

Arrange the zucchini rounds in overlapping concentric circles all the way to the edge of the dough. Be sure to overlap, as the rounds will shrink as they cook. Drizzle the remaining 1 tbsp. olive oil over the tart and bake until the zucchini is golden-brown, 40 to 50 minutes.

This freeform tart can be made vegetarian by omitting the bacon. It can be assembled the night before and refrigerated before baking.

All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 medium sweet potato, sliced into 1/8-inch thick rounds
1/4 red onion, thinly sliced
1 bacon strip, cut into 1/2-inch pieces
1 tbsp. fresh tarragon leaves, chopped
Salt and black pepper to taste

Preheat oven to 375°F. Line a baking sheet with parchment paper. Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, roll the pastry into a 12-inch square. Place the square onto the prepared baking sheet.

Arrange the sweet potato slices by overlapping them slightly on top of the puff pastry, leaving a ½-inch border. Scatter the onion slices, bacon, and tarragon over the sweet potatoes. Sprinkle salt and pepper over the tart.

Bake until the sweet potatoes are tender, the bacon is sizzling, and the pastry is puffed and golden, about 20-25 minutes.

The dough for these intensely savory scones can be prepared ahead and frozen before baking. If baking the frozen dough, just allow a few extra minutes in the oven.

2 cups all-purpose flour
2 tsp. baking powder
Pinch of salt
1 tsp. sugar
1/2 cup unsalted butter, chilled and cubed
1 large egg
4 tbsp. milk
1 tart apple, peeled and grated
3 tsp. fresh rosemary, minced
1/2 cup grated white cheddar

Preheat the oven to 400°F. Add flour, baking powder, salt, sugar, and butter to a food processor. Pulse until the texture resembles coarse sand with a few pea-sized butter chunks. Transfer to a medium bowl. Gently stir in the rosemary, cheddar, and apple.

In a small bowl, whisk together the egg and 4 tablespoons of milk. Make a well in the center of the flour mixture and pour in most of the egg mixture, reserving 1 tablespoon for the egg wash. Gently fold until the mixture is just barely combined. Be careful not to over-mix.

Turn the mixture out on a lightly floured surface and knead a few times to bring the dough together. Pat the dough into a 9-inch circle and dust with flour. Cut the circle into 8 triangles.

Place the triangles on a parchment lined baking sheet. Lightly brush with egg wash. Bake for 20-25 minutes, or until golden brown and cooked through. Cool on a wire rack and serve warm.

This delicately flavored tea bread can be stored at room temperature for up to three days — if it even lasts that long.

2 cups all-purpose flour
1 cup sugar
3 tbsp. poppy seeds
2 tsp. baking powder
1/2 tsp. sea salt
1 cup Greek yogurt
1/4 cup grapeseed, canola, or other neutral oil
1/3 cup grapefruit juice
1 tbsp. grapefruit zest

Preheat oven to 350°F and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt. In a separate bowl, combine the remaining ingredients and whisk until blended. Fold the wet ingredients into the flour mixture until just barely combined.

Pour the batter into the prepared loaf pan. Bake for 65-70 minutes until browned on top and pulling away from the edges of the pan. Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. Cool completely on a wire rack and serve at room temperature.

This fruity variation on cinnamon rolls is colorful, super moist, and gooier than the original. The rolled dough can be made ahead and stored in the refrigerator overnight. Just bring it back to room temperature before baking.

For the dough:
1 cup milk
2/3 cup sugar
1 1/2 tbsp. active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 tsp. fresh lemon zest
1/2 tsp.salt
4 1/4 cups all-purpose flour, plus more for dusting

For the filling:
1 10-ounce package frozen raspberries, unthawed
1/4 cup, plus 2 tbsp. sugar
1 tsp. cornstarch

For the glaze:
3/4 cup confectioners’ sugar
3 tbsp. unsalted butter, melted
1 1/2 tbsp. heavy cream

In a small saucepan, gently heat the milk until it’s barely warm to the touch. Pour the warm milk into a large bowl. Stir in the sugar and yeast and let it sit for 5 minutes until the yeast is foamy.

Stir in the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and mix by hand until a soft dough forms, about 5 minutes. Knead the dough until it is smooth and elastic, about 10 minutes more. Sprinkle flour over the dough and transfer to a greased bowl. Cover the dough with plastic wrap and let stand in a warm place for 1-2 hours until doubled in bulk.

Line the bottom and sides of a 9×13-inch baking pan with parchment paper. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and roll it into a 10×24-inch rectangle.

In a medium bowl, mix the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough. Tightly roll the dough to form a 24-inch-long log. Cut the log into 16 even slices and arrange them in the baking pan, cut sides up. Cover the rolls with plastic wrap and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. At this point, the dough can be refrigerated overnight if desired.

Preheat oven to 425°F. Bake the rolls for about 25 minutes, until golden. Transfer the pan to a rack to cool for 30 minutes.

Meanwhile, in a small bowl, whisk the confectioners’ sugar with the melted butter and heavy cream. Place the rolls on a rack, parchment side up, and peel off the parchment paper. Flip the rolls onto a platter, so that they are top side up. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

This easy coffee cake can be made ahead and stored for up to two days at room temperature and up to a week in the refrigerator.

1 cup vegetable oil
2 eggs, beaten
1 tsp. vanilla
1 cup milk
1 cup sugar
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups brown sugar
2 tsp. cinnamon
1/2 cup butter, melted

Preheat oven to 350°F. In a large mixing bowl, combine the oil, eggs, vanilla, and milk. In a separate bowl, whisk together the sugar, flour, baking powder, and salt. Whisk the flour mixture into the milk mixture. Pour half the batter into a lightly greased 9×13-inch pan.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of the mixture on top of the batter. Top with the remaining batter and then sprinkle the rest of the sugar mixture on top.

Drizzle the melted butter evenly over the top of the cake. Bake for 25-30 minutes.

These decadent baked custards will steal the show. They can be made ahead and stored refrigerated for up to three days.

2 cups heavy cream
1/2 cup dark brown sugar
1/3 cup water
6 tbsp. sugar
6 large egg yolks
2 tsp. vanilla extract
Sea salt for garnishing
Whipped cream, optional

Preheat oven to 300˚F and place a rack in the center. Put six 4-ounce ramekins in a 9×13-inch cake pan.

In a small saucepan, combine the cream and dark brown sugar. Gently heat until the mixture starts to bubble on the edges. Remove from heat and set aside.

Heat the water and sugar in a heavy-bottomed saucepan over medium heat, stirring until the sugar is dissolved. Stirring occasionally, continue to cook until the mixture becomes a medium amber color. This should take about 5-6 minutes. Be careful not to let the mixture overcook. It can burn and become bitter.

Remove the sugar mixture from the heat and carefully whisk in the cream mixture. In a small bowl, combine the egg yolks and vanilla. Add the egg yolks to the cream mixture in a slow stream, whisking continuously.

Pour the custard through a fine sieve and divide evenly among the six ramekins. Pour boiling water into the cake pan around the ramekins until it reaches halfway up the sides. Bake until the custards are set around the edges, but still tremble slightly in centers, about 35-40 minutes. Cool completely in the pan, then transfer the custards to the refrigerator and chill until cold, at least 2 hours.

Serve with a sprinkle of sea salt and a dollop of whipped cream.

Quiche is an impressive make-ahead dish that serves well at room temperature. The crust can be made a day or two in advance, and the finished quiche can be stored in the refrigerator for up to four days.

For the crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tsp. sugar
1/2 tsp. salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water

For the filling:
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 tsp. salt
1/4 tsp. pepper
1 cup white cheddar, shredded
1 cup bacon, cooked and diced
1/2 cup scallions, sliced

Mix the flour, sugar, and salt together in a food processor. Add the cubed butter and pulse until the mixture looks like wet sand with some pea-sized bits of butter. A few larger bits of butter is fine.

Slowly drizzle the ice water into the flour mixture while pulsing the food processor. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet.

Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball and flatten into a 1-inch thick disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

Roll out the chilled pie dough to 12 inches with a rolling pin. Line a pie plate with the dough, folding the edges around the top of the plate and crimping them to form a thick edge. Line the prepared crust with aluminum foil or parchment paper, and add dry beans or pie weights.

Pre-bake the crust (with the weights) at 400˚F for 15 minutes until the edges of the crust are starting to brown. Remove the crust from the oven and carefully lift the parchment paper (and the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom is just beginning to brown, about 7-8 minutes. Remove and cool to room temperature before filling.

Reduce oven temperature to 350°F and whisk the eggs, milk, cream, salt, and pepper together in a medium bowl until uniform. Whisk in the cheddar, bacon, and scallions. Pour into the cooled crust.

Bake the quiche until the center is nearly set, about 45-55 minutes. Don’t overbake. Allow to cool for at least 15 minutes before serving, or serve at room temperature.

This make-ahead version of a classic southern comfort food is a perfect main course for a brunch gathering. For a quick prep time, use pre-cooked shrimp.

2 tbsp. butter
1 bunch scallions, white and light-green parts only, chopped
1/2 red bell pepper, chopped
1 jalapeño pepper, diced
2 cloves garlic, minced
1 10-oz. can diced tomatoes with green chiles, drained
2 cups chicken broth
2/3 cup quick-cooking grits
Salt and pepper to taste
12 oz. large shrimp (16-20 count), peeled, deveined, and cooked
2 slices bacon, cooked and chopped
1 large egg, beaten
1 1/4 cups shredded Gouda cheese, divided

Preheat oven to 375˚F. Butter an 8×8-inch baking dish. Heat butter in a large saucepan over medium-high heat and add the scallions, red bell pepper, and jalapeño pepper. Reduce heat to medium, cook 4-5 minutes or until beginning to soften. Stir in garlic, diced tomatoes with chiles, and chicken broth. Bring to a boil. Slowly stir in grits.

Stir continuously until the mixture begins to bubble. Reduce heat to low and continue to cook, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat and season with salt and black pepper.

Stir in the shrimp, bacon, egg, and 1 cup of cheese. Transfer to the prepared baking dish. Sprinkle with remaining cheese. Bake for 30-35 minutes or until heated through and bubbling. Let stand 5-10 minutes before serving.

This stuffed turkey breast evokes Thanksgiving festivities, but takes just a fraction of the time to prepare. Your mother will be impressed.

8 tbsp. (1 stick) salted butter, softened
2 stalks celery, diced
1 head fennel, diced
1 medium onion, diced
8 oz. sweet pork sausage
3 tbsp. fresh parsley, chopped
2 tsp. fresh rosemary, chopped
Salt and black pepper to taste
Wine for deglazing
2 1/2 cups seasoned dry stuffing mix
1 cup low-sodium chicken stock
1 large egg
1 skin-on, whole turkey breast (about 5 lbs.), butterflied and flattened
1/4 cup all-purpose flour
2 cups low-sodium chicken stock

Preheat oven to 425ºF. Place a rack in a large roasting pan. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel, and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute more. Season with salt and pepper. Deglaze the skillet with a splash of wine, scraping up any brown bits from the bottom.

Combine the sausage mixture, stuffing mix, chicken stock, and egg in a large bowl and mix together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer over the turkey, then tightly roll the turkey. Tie the roll with kitchen twine.

Rub the remaining 4 tablespoons of butter onto the surface of the turkey, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350ºF and continue cooking until the skin is brown and crispy, about another hour, until a meat thermometer inserted into the center reaches 155ºF. Place the roulade on a cutting board, cover with foil, and let it rest while you make the gravy.

Set the roasting pan on a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper. Slice the roulade and serve with gravy.

This versatile main course pairs well with any buffet spread, and can be served at room temperature.

1 boneless pork loin (2 to 3 pounds)
3 tbsp. butter, softened
3 oz. prosciutto, finely chopped
2 tbsp. garlic, finely minced
2 tbsp. fresh rosemary, chopped
1 tbsp. fresh Parmesan, grated
1/4 tsp. black pepper
1 1/2 cups dry white wine

Preheat oven to 350ºF. Mix the butter, prosciutto, garlic, rosemary, parmesan, and black pepper and set aside. This mixture can be made in advance and refrigerated up to one day.

Cut slits about an inch long and half an inch deep all over the top of the roast. Spread the spice mixture over the roast, using the handle of a spoon to get it into the slits. At this point, you can wrap roast in plastic and refrigerate overnight and for up to 1 day.

Place the prepared roast in a roasting pan, pour the wine over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes with pan drippings. Remove from the oven, cover with aluminum foil, and let rest for 15 minutes before slicing.

Frittatas make great brunch dishes, being just as delicious at room temperature as they are fresh out of the oven. This delicately flavored leek and cheese frittata is made hearty with potatoes.

12 large eggs
2 tbsp. water
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 packed cup Gruyere, shredded
1/4 cup extra-virgin olive oil
1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch squares
2 scallions, thinly sliced

Preheat oven to 375°F. In a medium bowl, beat the eggs with the water and season with salt and pepper. Beat in the Gruyere.

Heat the olive oil in a large, ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to evenly distribute the potatoes. Cook over medium heat until the bottom is just set, about 3 minutes. Gently lift the edges of the frittata with a spatula and tilt the pan to allow the uncooked eggs to seep underneath.

Transfer to the oven and bake the frittata for about 10 minutes, until nearly set in the center. Remove from the oven and preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.

Similar to a savory bread pudding, a strata utilizes a moist egg custard and plenty of cheese to turn crusty bread into a tender and satisfying dish that can stand alone.

1 10 oz. package frozen spinach, thawed, squeezed of excess liquid, and chopped
1 1/2 cups finely chopped onion
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. nutmeg, freshly grated
8 cups cubed French or Italian bread, in 1-inch cubes
2 cups Gruyere, coarsely grated
1 cup Parmesan, finely grated
2 3/4 cups milk
9 large eggs
2 tablespoons dijon mustard

In a large, heavy skillet, sauté the onion in butter over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat, and set aside.

Spread one-third of the bread cubes in a well-buttered 3-quart ceramic baking dish. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach, and cheese.

Whisk the eggs, milk, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.

When ready to cook, let the strata stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake, uncovered, in the middle of the oven until puffed, golden brown, and set in the center, 45 to 55 minutes. Let stand 5 minutes before serving.

Even avid cole slaw haters will rave about this fennel and apple salad. It has just the right amount of sweetness, balanced by zesty lemon and black pepper.

1 fennel bulb, core removed, fronds reserved
1 cup purple cabbage, thinly sliced with a vegetable peeler
1/2 cup crisp apple, grated or thinly diced
2 scallions, chopped
1/4 cup mayonnaise
Zest of 1/2 a lemon
3 tbsp. lemon juice
3 tbsp. chopped fennel fronds
1 tsp. sugar
Salt and black pepper to taste

Using a vegetable peeler, shave the fennel bulb into thin strips. Combine the shaved fennel, cabbage, scallions, and apple together in a medium bowl. Whisk the mayonnaise, lemon juice and zest, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

This sweet and savory salad features spicy arugula greens, but spinach or spring mix can be substituted for a milder flavor.

1/4 red onion, thinly sliced
4 cups arugula, loosely packed
8 oz. strawberries, sliced (about 1 ½ cups sliced)
3 oz. goat cheese, crumbled
1/2 cup pecans, toasted
2 tbsp. balsamic vinegar
3 tbsp. olive oil
Salt to taste

Put the arugula in a serving dish and top with strawberries, goat cheese, pecans, and onions.

Mix the balsamic vinegar with the olive oil and salt. Toss with the dressing when ready to serve.

Grain salads make a hearty, well-balanced side or main dish. This recipe can be made vegan by using vegetable stock and eliminating the feta cheese.

For the salad:
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large cucumber, seeded and finely diced
2/3 cup roasted red peppers, finely diced
1/2 cup sundried tomatoes, finely diced
1/2 cup feta cheese, crumbled
2/3 cup red onion, finely diced
1/4 cup fresh parsley, finely-chopped

For the vinaigrette:
3 tbsp. olive oil
1 tbsp. lemon juice, freshly squeezed
1 tbsp. red wine vinegar
1/4 tsp. dried oregano
Pinch of garlic powder
Pinch of salt
Pinch of black pepper

Stir together the stock and farro in a medium saucepan. Cook according to package instructions until al dente. Remove from the heat and drain off any extra stock once the farro is cooked. Let the farro cool for at least 10 minutes.

Transfer the farro to a large mixing bowl and add in remaining ingredients, including the vinaigrette. Toss until combined. Serve immediately or store refrigerated for up to three days.

Spice up a basic fruit salad with fresh herbs. If fresh mint isn’t available, try basil, tarragon, or rosemary.

4-5 pounds chopped fresh fruit, including at least one from each category: stone fruits, melons, and berries
1/4 cup fresh orange juice
1/4 cup fresh mint leaves, chopped
1 tbsp. honey

Combine chopped fresh stone fruit (including any of the following: peaches, cherries, plums, nectarines, apricots or mangoes,) with melon cubes (including watermelon or honeydew melon), and berries (including blueberries, strawberries, or raspberries). Add orange juice, mint leaves, and honey. Gently toss together and serve.

Champagne vinaigrette melds the tart, sweet citrus in this salad with the spice of fresh radishes.

For the salad:
5 oranges, preferably a mix of navel and blood oranges
1 grapefruit
12 radishes, thinly sliced
Handful fresh basil or mint leaves

For the dressing:
3 tbsp. olive oil
1 tbsp. orange juice
2 tsp. honey
1 1/2 tsp. champagne vinegar
1 tsp. Dijon mustard

To make the dressing, combine the oil, orange juice, honey, vinegar, and mustard in a small jar and shake to mix.

Carefully cut off the peel from the oranges and grapefruits to remove the pith, then slice into thin rounds. Layer the orange and grapefruit slices on a plate with the radishes. Drizzle with dressing and top with the basil or mint leaves.

Perfectly roasted root vegetables are easy to master. The keys are oven temperature, stirring at the right time, and being sure to cut the roots into evenly sized pieces.

1 lb. sweet potatoes, peeled
3/4 lb. red potatoes scrubbed clean, peel on
1/2 lb. beets (red or golden), trimmed and scrubbed clean
1/2 lb. large carrots, scrubbed clean and halved lengthwise
1 medium parsnip, peeled and halved lengthwise
1/2 red onion, peeled
6 large garlic cloves, whole
4 tbsp. extra-virgin olive oil
2 tbsp. fresh thyme leaves
5 sprigs fresh rosemary
1 tsp. ground cumin
1 tsp. sea salt or more to taste
1/4 tsp. black pepper

Preheat oven to 400°F and place a rack in the bottom position. Slice all vegetables into chunks roughly 1 1/2 inches wide, leaving the garlic cloves whole. Place the vegetables into a large mixing bowl. Add 3 tablespoons of the olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spices, and herbs.

Brush a large, rimmed baking sheet with the remaining 1 tablespoon olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables.

Roast the vegetables in the oven for 15 minutes. Stir them, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return to the oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.

Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste. The roots can be served warm or at room temperature.

Celery root, or celeriac, adds an aromatic and nutty edge to this classic potato gratin.

1 tbsp. olive oil
1/2 cup shallots, finely chopped
1 tsp. fresh thyme, chopped
2 cups heavy cream
1 tsp. Dijon mustard
2 tsp. sea salt
1/4 tsp. black pepper
1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
4 oz. Gruyere cheese, shredded
1 oz. Parmesan cheese, grated
2 tsp. fresh chives, chopped

Preheat oven to 375°F. Butter a 13×9-inch baking dish. In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook for 3 minutes, stirring occasionally. Add the cream, mustard, salt, and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly. (Leave some cream for later.) In a small bowl, toss together the Gruyere and Parmesan.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream over the top.

Cover loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve.

This versatile side dish is great warm or cold and compliments any variety of roast meat.

1 cup sunflower oil
1 tbsp. ground cumin
2 tsp. ground turmeric
2 tsp. crushed red pepper
1/2 tsp. sea salt, plus more to taste
4 heads of cauliflower–halved, cored and cut into 1-inch florets
1/4 cup pine nuts
2 tbsp. chopped cilantro
1 tbsp. chopped mint

Preheat oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.

Divide cauliflower onto 2 large rimmed baking sheets. Drizzle the cauliflower with the spiced oil and toss well to coat; season with salt to taste. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the position of the baking sheets halfway through cooking.

Meanwhile bake the pine nuts for about 1 minute, until toasted. Let cool. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

The cauliflower can be roasted and refrigerated overnight; reheat before combining with the pine nuts and herbs.

A beloved side dish, glazed carrots are even brighter when cooked in carrot and orange juice, and spiced with ginger.

6 tbsp. unsalted butter
1/4 cup fresh ginger, thinly sliced
1 garlic clove, minced
4 cardamom pods
3 lbs. carrots, sliced on the diagonal 1/3 inch thick (or 3 lbs. baby carrots, left whole)
2 tbsp. sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and pepper to taste

In a large skillet, melt the butter. Add the ginger, garlic, and cardamom and cook over medium heat until fragrant but not browned, about 2 minutes. Raise the heat to medium high and add the carrots and sugar. Cook, stirring occasionally, until the carrots are barely tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer.

Season with salt and pepper. Cover with a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over medium heat until the liquid thickens and carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods before serving.

This creamy bisque can be prepared in advance and reheated before serving. It also freezes well.

1 onion, diced
3 celery ribs, diced
4 garlic cloves, minced
2 1/4-1/2 oz. cans fire-roasted tomatoes
1 roasted red pepper, sliced
3 tbsp. unsalted butter
1/4 cup heavy cream
5 cups chicken stock

In a large stock pot, melt the butter and add the onion, celery, and garlic. Cook over medium heat until soft and translucent. Add the tomatoes with their juice and the roasted red pepper. Bring to boil, then reduce the heat to low.

Simmer for 20-30 minutes, stirring occasionally. Add chicken stock and heavy cream. Using an immersion blender, puree the soup until smooth and heat for another 5-10 minutes until bubbling. Serve hot.

Keep this chowder warm in a crock pot and brunch can go on for hours.

8 slices bacon
3 tbsp. butter
1 large onion, chopped
6 cloves garlic, chopped
6 tbsp. all-purpose flour
6 cups chicken broth
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
6 large Poblano peppers, roasted, peeled, seeded, and coarsely chopped
1 12 oz. bag frozen corn kernels, thawed
1 cup heavy cream
2 cups Gouda cheese, shredded
Salt and pepper, to taste

Cook the bacon in a heavy pot over medium heat until crispy. Transfer to a plate and crumble when cool. Heat the butter over medium-low heat in the same pot. Add the onion and cook for 7-8 minutes or until softened. Stir in the garlic and flour and cook for another 2 minutes, stirring occasionally. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.

Add the roasted and peeled poblano peppers, corn, and heavy cream and bring back to a simmer. Add the Gouda and stir until it has melted. Add half the bacon, reserving the remainder for garnishing the chowder. Season with salt and pepper and serve with bacon garnish.