On another baking sheet, toss together the ingredients for the topping with a drizzle of
olive oil and season lightly with some salt and pepper.
Place the peppers and onions in the dish and toss with 2 tablespoons
of olive oil and season with sea salt and black pepper.
Toss the butternut squash slices with 2
tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.
Sauté Swiss chard leaves and stems in a small amount of
extra-virgin olive oil and season with freshly ground black pepper, minced garlic, and freshly grated Parmesan cheese.
Drizzle floretes with 1
T olive oil and season with salt and pepper (feel free to add any other spices as well).
The organic, $ 105 - per - pound turkey, sourced from a free - range farm in upstate New York, was basted in $ 17 - per - ounce
Italian olive oil and seasoned with spices from the Middle East.
Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with
olive oil and season as desired (I just used a little salt)
In a mixing bowl, toss the potatoes, tomatoes, and garlic with
2T olive oil and season generously with salt and pepper to taste.