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!

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Easy Salad with Protein

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

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Roasted Delicata Squash

2-4 delicata squash
oil

Preheat oven to 425 degrees.
Clean the delicata well and cut away any bad spots. Do not peel.
Cut delicata in half lengthwise. Scoop out the seeds and discard (or roast the seeds).
Slice each half into small pieces.
Place the pieces in a single layer on a baking pan and drizzle with oil.
Place in oven and roast 30 minutes, turning squash occasionally until the pieces are golden brown and soft.

NOTE: Delicata can also be cooked on the stovetop in a iron skillet. YUM!

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Roasted Okra

okra, oil, salt and pepper

Preheat oven to 425.
Lightly rinse okra. Chop into 1/2 inch to 1 inch pieces. Toss in oil, salt, and pepper. Spread on cookie sheet and roast in the oven for about 20-30 minutes. Broil the last few minutes to brown, if desired.

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Roasted Cabbage

cabbage, sliced
oil

Slice cabbage. Place the sliced cabbage rounds in a single layer on a cookie sheet. Drizzle with olive oil, bacon fat, or leaf lard on each layer (aprox 1 tbs on each round). Salt and pepper to taste.
Bake on cookie sheet at 400 degrees for at least 20 minutes. It’s best golden around the edges.

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

Place sliced beets in an oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.
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Broccoli Soup

broccoli
onions, chopped
garlic, minced
butter
1-2 tbs flour or tapioca starch
1/2 cup whole milk or cream
chicken broth
salt and pepper

In a large boiler, steam broccoli, then drain. Add chicken broth to cooked broccoli and use an immersion blender to puree.
In a separate pan, saute onions and minced garlic in butter. Add 1-2 tbs flour and mix with fork. Add 1/2 cup whole milk or cream. Add this mixture to the broth/broccoli and continue cooking it on medium heat. The flour/starch mixture will help thicken the soup. Salt and pepper to taste. broccoli-soup

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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.

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Baked Eggplant & Beef

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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