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By Root 194 0

the citrus juices, zests, mustard, salt, and pepper together in a blender. Gradually drizzle in the oil until the vinaigrette thickens. Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and we’re home.

Black-Eyed Peas with

Stewed Tomatoes and Chile

1¼ hours

In this dish a hunk of ham is left whole as it cooks with the peas. Not cutting it up is very country.

Serves 4 to 6

Extra-virgin olive oil

3 garlic cloves, smashed

1 fresh green chile, halved

1 piece country ham, about 4 ounces

1 pound dried black-eyed peas

2 bay leaves

2 quarts Chicken Stock

Sea salt and freshly ground black pepper

1 (28-ounce) can whole tomatoes, hand-crushed

¼ cup sugar

Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.

In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

Salt-and-Herb–Roasted

New Potatoes

45 minutes

Serves 4 to 6

2 pounds red new potatoes

¼ cup extra-virgin olive oil

1 tablespoon fresh rosemary needles

Leaves from ¼ bunch fresh thyme

¼ cup sea salt

Preheat the oven to 375°F. Toss everything together in a large bowl. Dump the herbed potatoes on a baking sheet and spread them out in a single layer. Pour any remaining oil on top. Bake for 30 to 40 minutes, until the potatoes are cooked through and crispy around the edges.

Roasted Carrots with Orange Brown Butter and Sage

Roasted Carrots

with Orange Brown Butter

and Sage

45 minutes

This is the color of autumn.

Serves 4

1 bunch young carrots, with tops

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

4 tablespoons (½ stick) unsalted butter

1 orange, halved

1 tablespoon brown sugar

4 sage leaves

Preheat the oven to 350°F. Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty—crazy nutty. Squeeze in the juice from the orange halves, add the brown sugar and sage, and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

Roasted Sweet Potatoes with Miso, Orange, and Sesame

Roasted Sweet Potatoes

with Miso, Orange,

and Sesame

45 minutes

Serves 4

6 small sweet potatoes

1 cup orange juice

1 cup water

1-inch piece of fresh ginger, whacked with the flat side of a knife

1 tablespoon light miso

1 tablespoon low-sodium soy sauce

1 garlic clove, halved

1 tablespoon brown sugar

1 tablespoon sesame seeds

Preheat the oven to 350°F. Pierce the sweet potatoes with a fork and bake until tender, 30 to 40 minutes. While they’re baking, make the sauce. In a saucepan over medium-low heat, combine the orange juice, water, ginger, miso, soy sauce, garlic, and brown sugar. Cook until the sauce reduces and is thick enough to coat the back of a spoon, about 15 minutes. Set aside.

When the sweet potatoes are cool enough to touch, slice them in half lengthwise and lay them face up on a sheet pan. Spoon the sauce over the flesh of the potatoes, sprinkle with the sesame seeds, and broil until the sesame seeds are