Roasting

10 T butter, divided, 1 cup of celery, chopped, 1 cup leeks, chopped (just the white parts),

2 acorn squash, 2 T maple syrup, 2 T olive oil, Several sprigs of fresh thyme, 1 8-ounce container

1 pound kalettes, 2 T olive oil, Kosher salt, Pepper, Lemon, Parmesan cheese (optional)

2.5 pounds carrots, peeled and cut into 3, 1½ onions, peeled and cut into wedges, 3 T olive

20 roma tomatoes, sliced in half, 3 large cherry or strawberry tomatoes, sliced in half for

3 pounds red, white and blue mini potatoes, 1.5 T olive oil, 1 shallot minced, 2 T whole grain

2 pounds Persian cucumbers, Olive oil, Salt and pepper to taste, 40 roasted tomato halves,

1 dozen roma tomatoes, sliced in half lengthwise, Olive oil, 3 T rosemary, basil or thyme,