ONLINE EXTRA — ROASTING ROOTS: Quinoa Salad with Squash . . . Roasted Vegetables Chicken Noodle Soup . . . Curried Pork and Roasted Vegetable Stew, etc.

Quinoa Salad with Squash

SALAD:

4 cups cooked quinoa

2 cups cubed winter squash

1 tablespoon olive oil

1½ teaspoons cumin

1½ teaspoons chili powder

1 teaspoon ground or rubbed sage

Pinch of salt

1 cup toasted pumpkin seeds (pepitas)

1 cup chopped red onion

1 cup chopped carrot

1 cup chopped celery

½ cup chopped parsley

LIME VINAIGRETTE:

¾ cup extra-virgin olive oil

¼ cup cider vinegar

2 tablespoons lime juice

2 teaspoons Dijon mustard

1 clove garlic, peeled, mashed

Salt and pepper to taste

Mixed greens for serving

Preheat oven to 425 degrees. Cook quinoa according to package directions.

Toss squash with olive oil, cumin, chili powder, sage and pinch of salt. Roast in oven until tender 15 minutes. Remove, set aside.

Reduce oven temperature to 350 degrees. Toast pumpkin seeds until lightly browned, about 7 minutes. Remove from oven.

In large bowl, combine cooked quinoa, pumpkin seeds, red onion, carrot, celery and parsley with squash.

In small bowl, whisk vinaigrette ingredients. Add desired amount of vinaigrette, salt, pepper to taste. Serve on bed of greens.

Note: This makes 1 cup of vinaigrette.

Yield: Serves 6.

Roasted Vegetables Chicken Noodle Soup

1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)

1 medium onion, cut into 1-inch cubes

1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)

1 cup celery (about 3 stalks, cut into 1-inch pieces)

1 tablespoon olive oil

1 cup water

4 14.5-ounce cans fat-free, reduced-sodium chicken broth

2 cloves garlic, minced

½ teaspoon dried thyme leaves

½ teaspoon pepper

¼ teaspoon salt

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

2 cups uncooked no-yolk noodles

Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine carrots, onions, potatoes and celery. Drizzle with oil and toss well to coat. Arrange vegetables on prepared pan. Bake 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil and stir in uncooked chicken; reduce heat to simmer and simmer 20 minutes.

Stir in roasted vegetables and simmer 10 minutes. Stir in uncooked noodles and simmer 10 additional minutes, stirring occasionally.

Yield: Serves 8.

Approximate nutritional analysis per 1-cup serving: 170 calories, 21 percent of calories from fat, 5 grams fat (trace saturated), 33 milligrams cholesterol, 16 grams carbohydrates, 25 grams protein, 173 milligrams sodium, 2 grams dietary fiber.

Curried Pork and Roasted Vegetable Stew

2 teaspoons olive oil, divided

1 large, sweet onion, chopped

3 cloves garlic, minced

¾ pound lean boneless pork loin, cut into ¾-inch cubes

2 carrots, sliced

1 teaspoon ground cumin

1 teaspoon curry powder

½ teaspoon ground turmeric

½ teaspoon pepper, divided

¼ teaspoon salt

1 14.5-ounce can reduced-sodium chicken broth

1 large sweet potato, peeled and cut into 1-inch cubes

2 cups peeled acorn squash, cut into 1-inch cubes

½ teaspoon paprika

1 tablespoon cornstarch

2 tablespoons cold water

Preheat oven to 425 degrees. Heat a large, heavy skillet over medium-high heat. Add 1 teaspoon oil and swirl to coat pan. Add onion, garlic and pork. Cook, stirring frequently, until onion is translucent and pork is browned. Stir in carrots, cumin, curry powder, turmeric, ¼ teaspoon pepper and salt. Cook, stirring, about 30 seconds or until spices are aromatic. Stir in broth. Cover, reduce heat and simmer 25 minutes.

Place sweet potato and squash cubes in zip-top plastic food bag. Add remaining 1 teaspoon oil and shake to coat evenly. Add remaining ¼ teaspoon pepper and paprika. Shake to coat evenly. Spread on baking sheet. Bake 20 minutes or until golden, stirring halfway through cooking time. Stir roasted vegetables into stew. Cover and simmer 5 to 10 minutes or until vegetables are tender.

Increase heat to medium. Stir cornstarch into cold water, blending until completely dissolved. Stir cornstarch mixture into stew. Cook, stirring, until thickened and bubbly.

Yield: Serves 4.

Approximate nutritional analysis per serving: 261 calories, 19 percent of calories from fat, 6 grams fat (1 gram saturated), 55 milligrams cholesterol, 29 grams carbohydrates, 25 grams protein, 412 milligrams sodium, 6 grams dietary fiber.

Roasted Vegetables on the Grill

2 small eggplants, cut in 1-inch chunks

2 zucchini, thinly sliced

2 red onions, thinly sliced

1 yellow onion, thinly sliced

1 small package (8 ounces) sliced mushrooms

2 tablespoons olive oil

2 ripe tomatoes, cored, chopped, or 2 cups halved cherry tomatoes

Freshly ground pepper

¼ cup pitted olives, halved

4 naan or pita rounds

2 tablespoons shaved Parmesan cheese or crumbled goat cheese

Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of foil with edges folded up to hold juices.

Transfer vegetables to grill. Cover grill; cook 20 minutes. Add tomatoes to vegetable mixture. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Carefully slide a large spatula or cookie sheet under the foil to remove vegetables from grill. Add olives to vegetables; season with pepper to taste. Set aside.

Brush naan with olive oil. Grill bread, turning once, 1 minute. Place naan on plates; top with vegetables. Top with Parmesan or goat cheese.

Yield: Serves 4.

Approximate nutritional analysis per serving: 428 calories, 26 percent of calories from fat, 13 grams fat (3 grams saturated), 2 milligrams cholesterol, 68 grams carbohydrates, 15 grams protein, 510 milligrams sodium, 16 grams fiber.

Roasted Onion Soup

3 sweet onions, such as Vidalia, Walla Walla Sweet, Maui, Texas Sweet or Spanish, quartered

1 yellow onion, quartered

4 cloves garlic

3 tablespoons canola or other cooking oil

½ teaspoon salt

¼ teaspoon ground white pepper

1 carrot, finely chopped

1 stalk celery, finely chopped

1 shallot, thinly sliced

1 cup whipping cream

6 cups chicken or vegetable broth

6 tablespoons unsalted butter, cubed

Salt and pepper

Herbed croutons, optional

Freshly grated Parmesan cheese (optional)

Coat: Toss sweet onions, yellow onion and whole peeled garlic with the oil and the salt and pepper, making sure the vegetables are well-coated. Tumble onions and garlic into an oven-friendly pot that fits the ingredients in a single layer.

Roast: Slide pot, uncovered, into a 375 degree oven. Roast for 40 minutes, stirring every 10 minutes or so, to allow for even cooking.

Add: Toss in the carrots, celery and shallot. Roast an additional 10 minutes. Add cream, stir to coat all the ingredients, and cook 10 more minutes.

Simmer: Remove pot from the oven and pour in 5 cups of the broth (set aside the remaining 1 cup). Bring to a boil on the stovetop. Turn down the heat and simmer 10 minutes.

Blend: Puree the soup in the pot using an immersion blender, or in batches (carefully) using a countertop blender. Add the butter and swirl smooth. Press the puree through a fine-meshed strainer.

Adjust: If the soup seems too thick, stir in some of the remaining broth. Season with salt and pepper.

Serve: Enjoy hot, either solo or accompanied by herbed croutons and Parmesan cheese.

Yield: Serves 6.

Penne Tossed with Golden Roasted Vegetables

VEGETABLES:

4 carrots

1 medium yellow onion

8 tiny new potatoes, scrubbed and halved

2 tablespoons olive oil

¾ teaspoon dried basil, divided

¾ teaspoon dried oregano, divided

½ to ¾ teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

2 medium red bell peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

4 teaspoons dark balsamic vinegar (or white balsamic or red wine vinegar),

PASTA:

2 cups mini penne pasta (substitute macaroni, rigatoni or fusilli)

1 cup pasta cooking water

1/3 cup grated Parmesan or Romano cheese

Prepare the vegetables: Preheat oven to 425 degrees. Peel carrots, then trim the ends. Cut each in thirds crosswise. Cut the thicker ends lengthwise into 6 pieces, the center sections into quarters and the thinner ends in half. Place carrots in a large roasting pan. Slice the ends from the onions and cut in half lengthwise. Remove skin and cut into thin slices lengthwise. Add to carrots along with the potatoes, olive oil, ½ teaspoon each basil, oregano and salt, and ¼ teaspoon pepper. Toss well. Roast 20 minutes, stirring once.

Prepare bell peppers. Stir into the roasting vegetables. Add remaining ¼ teaspoon each basil, oregano and pepper and the balsamic vinegar. Stir well and continue roasting 10 minutes. Test vegetables for tenderness.

Note: The recipe makes 5 cups roasted vegetables. Reserve 2 cups for Roasted Vegetable Soup; store in covered bowl in refrigerator.

Prepare pasta: While the vegetables are roasting, bring a large pot of water to the boil for the pasta. Cook according to package directions. When tender, remove 1 cup pasta cooking water and set aside. Drain pasta in a colander.

Note: Reserve 1 cup cooked pasta for soup. Store in a covered bowl in refrigerator.

Add pasta to the roasted vegetables, mixing well. Add cooking water as needed. Toss with grated cheese, adjust seasoning with salt and pepper if needed and serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 523 calories, 14.25 grams protein, 10.3 grams fat (2.41 grams saturated), 82.62 grams carbohydrates, 460 milligrams sodium, 5.28 milligrams cholesterol.

Roasted Vegetable Soup with Pasta and White Beans

2 teaspoons olive oil

2 medium cloves garlic, peeled and minced

2 cups prepared roasted vegetables, coarsely chopped

1 14-½ ounce can Italian seasoned peeled and diced tomatoes

3 cups vegetable or reduced-sodium chicken broth

1 15-ounce can white beans, drained but not rinsed

1 cup cooked pasta (penne, macaroni, rigatoni, fusilli)

½ teaspoon dried oregano, crushed

¼ teaspoon dried basil, crushed

¼ teaspoon freshly ground black pepper

½ cup frozen leaf spinach, slightly defrosted, broken up

Salt, if needed

Grated Parmesan or Romano for serving

In a 3½-quart pot, heat the olive oil over medium-low heat. Saute garlic 30 seconds. Add roasted vegetables and cook, stirring occasionally, 5 minutes.

Stir the tomatoes with their juices into the pan and simmer 2 minutes. Add broth and bring to a boil. Reduce heat and simmer 10 minutes.

Stir beans and pasta into soup and simmer 10 minutes, stirring occasionally. Stir in oregano, basil, pepper and spinach. Simmer 5 minutes. Taste and adjust seasonings as needed. Serve with a little grated cheese on top.

Yield: Serves 4.

Approximate nutritional analysis per serving: 265 calories, 12.97 grams protein, 3.17 grams fat (0.49 grams saturated), 48.20 grams carbohydrates, 779 milligrams sodium, no cholesterol.

Glazed Autumn Vegetables

8 cipollini or pearl onions, peeled and trimmed

8 Brussels sprouts, trimmed and halved

4 small carrots, peeled and cut into 2½-by-1-inch pieces

2 medium parsnips, peeled and cut into 2½ -by-1-inch pieces

4 medium turnips, peeled and cut into quarters

2 tablespoon unsalted butter

½ to 1 teaspoon granulated sugar, to taste

Kosher salt

Freshly ground black pepper

. Place onions, Brussels sprouts, carrots and parsnips in a pan large enough to hold all the vegetables (including turnips) in a single layer. Add just enough water to cover vegetables halfway. Add butter, sugar, and salt and pepper to taste. Roast in 350-degree oven for 15 minutes.

Add turnips. Cook, tossing occasionally, until the vegetables are glazed and cooked (carrots should be tender-crisp), a total of about 10 to 14 minutes. If the water evaporates before the vegetables are tender, add a little more and continue cooking.

Yield: Serves 8.

Approximate nutritional analysis per serving: 97 calories, 3 grams fat (2 grams saturated), 5 milligrams cholesterol, 2 grams protein, 17 grams carbohydrates, 6 grams sugar, 4 grams fiber, 70 milligrams sodium, 50 milligrams calcium.

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