Roasted Root Veggies (my fav!)
-1 sweet potato
-2 turnips or 1 large rutabaga
-1 daikon radish (or substitute/add in your favorites, like squash)
-salt and pepper
-herbs: rosemary, thyme or sage (fresh if possible)
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4.Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Mashed Sweet Potatoes and Goat Cheese (serves 6-8)
-6 small sweet potatoes (or 3 large ones), peeled, and boiled
-about 1/2 cup hot vegetable broth
-3 ounces of goat cheese
-salt and pepper
1. Peel and dice the sweet potatoes into large chunks.
2. Put the sweet potatoes into a pot of salted water, and bring it to a boil. Boil the potatoes until they are fork tender (about 15 minutes).
3. Drain the potatoes and put them back into the pot.
4. Mash the sweet potatoes with the goat cheese and vegetable broth, adding a little broth at a time so that the potatoes do not get too watery. The entire amount of broth might not have to be used; just use enough to get the potatoes to a creamy consistency.
5. Serve immediately, or refrigerate and re-heat when ready to serve.
Spaghetti Squash – Italian Style (serves 1-2)
– 1 large spaghetti squash cut in half, lengthwise
– 4 Roma tomatoes, diced
– 1 small shallot, diced small
– 2 cloves of garlic, minced
-1/4 cup fresh basil leaves, chopped
-2 tablespoons extra virgin olive oil
-2 tablespoons pine nuts
-1/4 cup grated parmesan cheese
-salt and pepper (to taste)
1. Preheat oven to 375 F.
2. Slice the squash open, dig out the seeds, and discard.
3. Place squash in a oven proof baking dish, cut side down, and bake for 30 minutes, or until the inside of the squash can easily be pierced with a fork.
4. While the squash is cooking, combine the rest on the ingredients (except parmesan cheese) in a small bowl.
5. Remove squash from the oven, turn over and fill each half with the tomato mixture. Cover each half with parmesan cheese and bake for another 10 minutes.