Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper.

 

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Roasted Root Vegetables

roasted-roots

This is a simple one-pan dish in which we use/mix whatever vegetables we have on hand:
Beets, Radishes, Carrots, Fennel, Kholrabi, Potatoes, Onions, Turnips, and Onions all work well in this recipe.

-wash, then chop all veggies
-I usually don’t peel vegetables, except beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut or olive oil
-roast in oven at 425 until desired tenderness, then enjoy!

17523534_1326999854012266_828251838552937644_n15327479_1216239981754921_8403240329065751325_n14600913_1177756998936553_9082206306053426016_n
17554108_1326999617345623_5557478337879655573_n

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Roasted Kohlrabi

4 kohlrabi bulbs, peeled and chopped
1 tbs oil
1 clove garlic, minced
salt and pepper
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450.
Cut the kohlrabi into pieces, then toss it in a bowl of the oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Bake 15-20 minutes, stirring occasionally.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather