Chef Josh Rosenbaum, of Johnson and Wales University in Charlotte, makes a roasted portabella mushroom. The best part about this recipe is that you can stuff the mushroom with the cheese of your choice before roasting.
In today's Cooking at Home recipe, Chef Dan Eaton makes a meal with salmon, baby potatoes, sweet onions and broccoli. He serves that with a simple parsley, caper and balsamic vinaigrette. He cooks everything in a 400-degree oven, in stages, starting with the potatoes.
Chef Dan Eaton uses the oven to roast asparagus and radicchio with olive oil and grated parmesan cheese. He adds some canned pineapple chunks to the oven and finishes with a combination of pineapple juice, balsamic vinegar, olive oil and black pepper.