1 of 6
Deep-Dish Veggie and Pepperoni Pizza
2 of 6
3 of 6
Root Vegetable Gratin
4 of 6
Chicken Teriyaki and Fall Vegetables
5 of 6
Rotini and Cauliflower
6 of 6
Roasted Fingerling Potatoes with Curried Ketchup
Stir together 1/2 cup ketchup, 1 chopped scallion and 1/2 teaspoon curry powder; refrigerate. Place 2 pounds fingerling potatoes on a rimmed baking sheet; toss with 1 tablespoon olive oil and roast at 450 degrees F. for 20 minutes, turning once. Sprinkle with sea salt and serve with curried ketchup.
In a large bowl, whisk together 3 tablespoons light mayonnaise, 2 tablespoons cider vinegar, 1 teaspoon sugar, 1/8 teaspoon each salt and pepper. Trim and thinly slice 1 large fennel bulb and fold into dressing. Chill.
Cut 2 pounds yellow turnip into 1-inch pieces; simmer in lightly salted water 12 to 15 minutes or until tender. Drain and mash with 2 tablespoons maple syrup and 1/4 teaspoon each salt and pepper.
Originally published in the November 1, 2011 issue of Family Circle magazine.