Ingredients:

Salad

1 head cauliflower, chopped into small florets

2 large carrots, sliced into ½ inch thick disks

1 pound (approximately) Brussels sprouts, ends trimmed and sliced in half

5-6 medium-sized golden Yukon potatoes

2 bunches kale, cut into approximately 2-inch squares

Olive oil

Sea salt

Dressing

1 head garlic

Juice of three lemons

2 tablespoons sesame tahini

¼ cup grated parmesan

1 red onion, diced

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Slice the top off of the garlic, exposing the tips of the cloves. Place in a large enough square of aluminum foil to cover and pour a tablespoon of olive oil on top. Wrap foil around garlic and place in the oven. Roast for approximately 45 minutes or until cloves are soft and light brown in color.

Meanwhile, toss the kale with approximately 2 tablespoons of olive oil and a few dashes of sea salt. Spread evenly over two large baking sheets and cook in the preheated over for 8 to 10 minutes, or until crisp. Remove kale from oven, place in a large bowl to cool.

Toss the rest of the vegetables with approximately 3 to 4 tablespoons of olive oil and a few more dashes of sea salt. Spread evenly over the two baking sheets. Roast in the oven for 25 to 30 minutes, or until cauliflower begins to brown and potatoes are soft. Remove from over and let cool.

Heat two tablespoons olive oil in a medium frying pan over medium heat. Add onion and sauté until soft and translucent. Chop roasted garlic into very small pieces. Mix onion and garlic with lemon juice, tahini, and parmesan. Add salt and pepper and adjust any other elements of the dressing to suit your specific taste.

Combine vegetables and dressing in a large bowl and toss to coat. Serve with an additional sprinkling of parmesan cheese, if desired. Can be served warm or cold.

Ingredients:

1 pound brussels sprouts, sliced into 1/4 inch wide discs (I prefer the smaller, typically sweeter sprouts)

2 shallots, finely diced

3 ounces pancetta, chopped into small pieces

1/2 cup chicken broth

Directions:

Saute the pancetta in a fairly large frying pan over medium heat. Add the shallots and the sprouts to the pancetta and rendered fat. Stir to coat and cook for approximately 5 minutes, or until shallots are translucent and brussels sprouts are starting to wilt. Add the chicken broth and cover, cook another 10 minutes or until sprouts are soft. Add salt and pepper to taste.