Ingredients

• 6-8 beets (depending on size)
• 6-8 carrots
• 6 cloves of garlic
• olive oil
• handful of sunflower seeds
• handful of crumbled feta cheese
• 4 tablespoons lemon juice
• 4 tablespoons tahini
• 2 teaspoons of maple syrup
• 4-6 tablespoons water or olive oil (or a combination)
• salt & pepper, to taste

Instructions

1. Chop vegetables into even sized pieces. Arrange in roasting pan, add garlic cloves and toss with olive oil, salt and pepper. Roast vegetables and garlic at 400F for 1-1.5 hours. Remove from oven and cool slightly. Check that both beets and carrots are soft all the way through.
2. Combine lemon juice, tahini and maple syrup. Adjust with water and olive oil until you get the consistency you like. Salt and pepper to taste. Toss roasted vegetables with tahini lemon dressing, sprinkle with sunflower seeds and cheese and serve at room temperature.

Notes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 3/4 cup low-fat buttermilk
• Zest of 2 lemons, finely grated
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups sugar
• 5 large eggs
• 1 cup of raspberries
• 1 tablespoon of sugar
• 1-2 cups of icing sugar

Instructions

1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
5. Add raspberries to a small saucepan with sugar. Heat until soft. Puree in food processor and push through sieve to remove seeds. Reserve some raspberry juice for glaze.
6. Divide batter evenly between pans; add raspberry puree and swirl a little with a fork. Smooth tops. Bake until a toothpick inserted in centers comes out clean, 1 hour and 10 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
7. Make glaze by combining 2-4 tablespoons of raspberry juice (from puree) with icing sugar until you get the consistency you like. You want it to drip but not be too watery. Add lemon juice if you want.
8. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 pound red potatoes, cut into 1/2-inch cubes
• Coarse salt and ground pepper
• 1/2 cup of chicken or vegetable broth
• 1 stalk of leek, thinly sliced
• 1 pork tenderloin (about 1 pound)
• 1 lemon, thinly sliced
• fresh cilantro leaves (optional)

Instructions

1. In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup broth; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add leek; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.