 In the fall roasted vegetables are nearly always on the dinnertime menu. This recipe feels fancy but isn’t at all. By including a panoply of colors and some more unusual additions like chickpeas and fruit we elevate this classic standby. In this recipe I add some arugula to enliven the hearty, earthy root vegetables and legumes. I love the peppery flavor these greens bring to the table.
Usually hash’s are made on the stove but I find that to be a tedious use of time and lackluster results: overly mushy is some parts and not cooked enough in others. By roasting you ensure that each vegetable gets the same amount of heat. It feels fairer, right?
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 This is a fresh and colorful salad that utilizes the abundant zucchini of summer. The pine nuts add depth while the fresh herbs offer brightness and panache. By salting the zucchini first you are allowing much of the water to be leached out resulting in a texture that is similar to pasta. If you want a more toothsome, crisp bite then skip Step 1 entirely and omit the squeezing. Go easy on the salt initially as some would have been washed away as the zucchini drained.
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