This is an excerpt taken from the DVD entitled ‘The Sacred Chef – A Celebration of Vegetarian Cooking – Autumn and Winter Fare’ . For more wonderful seasonal recipes get the DVD now available from ? Or visit

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Roasted Tomato Sauce Makes 4 1/2 cups. 3 pounds tomatoes (as ripe as possible) 1/4 cup pure olive oil 6 to 8 large garlic cloves, peeled 1 cup fresh basil leaves or 1/2 cup fresh oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Preheat oven to 325 degrees F. Peel tomatoes by dipping them [...]

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Roasted Parmesan Asparagus 2 1/2 pounds fresh asparagus 2 tablespoons olive oilSalt and pepper 1/2 cup Parmesan cheese, gratedLemon wedges Preheat oven to 400 degrees F. Break off tough ends of asparagus and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 – 20 minutes and [...]

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Tex-Mex Roasted Chicken Yield: 5 servings 1 teaspoon ground cumin (comino)1 teaspoon chili powder 1/2 teaspoon basil 1/4 teaspoon salt 1 tablespoon white wine vinegar 1 (3 pound) broiler, skinned 2 cups coarsely chopped zucchini 1 1/4 cups unpeeled, seeded and coarsely chopped tomatoes Combine first 6 ingredients; stir well and set aside. Remove neck [...]

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Skillet Herb Roasted Chicken 4 skinless, boneless chicken breast halves2 tablespoons all-purpose flour1/4 teaspoon ground sage1/4 teaspoon dried thyme2 tablespoons margarine1 (10 3/4 ounce) can cream of chicken soup1/2 cup water On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook [...]

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Sea Scallops Roasted in Bacon Marinade1/4 cup reduced-sodium soy sauce2 tablespoons dark brown sugar2 tablespoons dry sherry1 tablespoon Dijon mustard1 tablespoon Asian sesame oil2 teaspoons minced fresh ginger1/8 teaspoon red pepper flakesSalt to taste Scallops24 large sea scallops, rinsed, and muscle removed if necessary8 slices bacon, each slice cut into thirds In a bowl, combine [...]

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Red Lobster Roasted Maine Lobster with Crabmeat Stuffing Source: redlobster.com Serves: 2 Stuffing1 pound blue crab meat 1 teaspoon shallot, minced 1 teaspoon parsley 1 tablespoon mayonnaise 1 tablespoon bread crumbs 1 whole egg 1 teaspoon lemon juice 1/8 teaspoon Worcestershire sauce Blend all ingredients except crab. Fold in crab meat; refrigerate. Lobsters2 whole 1 [...]

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Slow Roasted Salmon Makes 6 servings 3 tablespoons fruity extra-virgin olive oil 6 (1/2 inch thick) fillets of salmon, skin on Salt and freshly ground pepper 1/2 cup chopped fresh herbs of your choice, such     as tarragon, parsley or chives 2 tablespoons finely grated lemon peel (yellow part only) Gently rub olive oil into flesh [...]

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Roasted Chili Hazelnuts 2 1/2 tablespoons butter or margarine3/4 teaspoon chili powder2 cups whole hazelnuts (about 9 ounces)Dash of salt Melt butter in saucepan; stir in chili powder and salt, then add nuts and toss and stir to coat evenly. Turn the mixture out onto a shallow baking pan. Bake at 275 degrees F for [...]

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Roasted Pepper and Gorgonzola Pizza 1 Boboli or homemade crustGarlic Oil SauceMozzarella cheese, gratedGorgonzola cheeseRoasted red bell pepper strips Preheat the oven to 450 degrees F. Spray or grease a pizza pan or stone. Top crust with Garlic Oil Sauce, mozzarella cheese, gorgonzola cheese and bell pepper strips. Bake on the bottom rack of preheated [...]

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