Fall Farmer’s Market Dishes with Chef Jeanne Raffetto-Tentis

Spicy Roasted Cauliflower                                              

Serves 4-6

Recipe by Anne Burrell


1 head cauliflower, cut into bite-size florets

Extra virgin olive oil

Kosher salt (I use sea salt)

1T cumin seeds, toasted and ground

½ t cayenne pepper

1 bunch fresh chives, finely chopped


Preheat oven to 375 degrees.

In a large bowl, toss the cauliflower with salt and olive oil.

In a small bowl, combine the cumin and cayenne and add it to the veggies.  Toss well to thoroughly combine.

Spread the cauliflower on a baking sheet.  Roast for 20 minutes, then stir so they have a chance to brown all over, and rotate the pan to ensure even cooking.  After another 20 minutes, repeat this process again.

Roast the vegetables for an additional 5-10 minutes, or until they are brown, tender, and smell wonderful—almost like popcorn.  If they are not lovely and brown, let them continue to roast for another few minutes.  Taste and adjust the seasoning if necessary.

Remove from the oven and sprinkle with the chives.  Transfer the cauliflower to a serving dish and serve immediately.


Parsley Salad                                                          

Serves 4

Recipe by Alice Waters


1 lrg. Bunch of Italian or flat leaf parsley


Olive oil (I recommend a good quality extra-virgin olive oil)

Parmesan cheese, finely grated and a few shaved shards for garnish (I recommend Parmiagiano-Reggiano, the king of cheeses)

Sea salt

Freshly ground black pepper

Remove and wash parsley leaves.  Dry completely.  Just before serving, drizzle with a little olive oil and a squeeze of fresh lemon juice.

Toss with a generous amount of the grated parmesan.  Season with salt and pepper and gently toss again.

Top with a few shards of shaved Parmesan.

Serve immediately.



Serves 4-6

Recipe by Jeanne Raffetto Tentis

3 medium zucchini, thinly sliced either lengthwise or crosswise

1T sea salt

3T walnut oil

1t red wine vinegar

½ t freshly ground black pepper

2 oz. Roquefort cheese**

¼ c toasted walnuts, coarsely chopped

Bring a large pot of water to a boil and add salt.  Drop zucchini into the water and blanch for 30 to 45 seconds or until it is somewhat softened.  Remove zucchini from the water and drain well.

Transfer zucchini to a platter in a single layer. Drizzle with the oil and the vinegar.  Crumble half the cheese and walnuts over the top and turn the slices.  Sprinkle with remaining cheese and walnuts.

Serve warm.

**If you are opposed to blue cheeses, try using a soft herb infused cheese such as, Borsin or substitute feta or goat cheese.



Recipe by Jeanne Raffetto Tentis


2 large cloves fresh garlic, peeled and smashed

1 t fresh ginger, grated

1 ½ T dark sesame oil

2 T extra-virgin olive oil

2 T Tamari or soy sauce (preferably naturally brewed)

1 ½ T unseasoned rice vinegar

Place all ingredients in a small jar and shake vigorously.  Best if made ahead to allow flavors to marry.


1 large bunch fresh kale, tender greens removed from tough stalks and torn into bite size pieces

1-2 T sesame seeds, toasted or ¼ c toasted pumpkin seeds

Japanese tagarashi (crushed chili pepper), optional

Wash kale and dry (I use a salad spinner)

Dress greens with dressing enough to coat.  Allow to sit for 10- 30 minutes for kale to marinate.

Sprinkle with sesame or pumpkin seeds and tagarashi, if using, just before serving.  Toss to mix.

Serve and enjoy.

Note:  In my opinion, this salad gets better the longer it sits.





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