Roasted Root Vegetables

 

Ingredients:

- 5 small red potatoes, cut into quarters

- 2 large turnips, peeled and cut
- 4 medium carrots, peeled and cut
- 3 medium beets, peeled and cut into quarters
- 1 tbsp. garlic powder
- 1 tbsp. oregano
- 5 tbsp. extra virgin olive oil

Directions:
1. Peel turnips, carrots, and beets. Wash potatoes with a vegetable scrubber. Cut vegetables into small pieces.
2. Toss the vegetables with olive oil (enough to coat) and seasoning. Salt and pepper to taste.
3. In a baking dish, cook at 400°F for about 45 minutes, stirring every 15 minutes, until the vegetables are tender.

Mashed Turnips

Ingredients:

- fresh turnips, peeled and cut into quarters (I used about 10 turnips)

- 2 tbsp. olive oil

- 2 tbsp. Earth Balance buttery spread

- 1/4 c. - 1/2 c. rice milk (or any non-dairy unsweetened milk)

Directions:

1. Peel turnips and cut into quarters.

2. In a large pot, cover turnips with water and boil until soft.

3. Drain turnips in a strainer. Rinse off cooked turnips with cool water. Return to pot and add remaining ingredients.

4. Either hand mash turnips or use a food processor until smooth.

5. Serve hot with salt and pepper to taste.

Butternut Squash Fries

I never would have thought that butternut squash could be made into the yummiest fries, until I tried it. These are a sweet and savory treat and very easy to make. I got the idea from Hungry Girl. I did, however, add a touch of olive oil.

Everything But The Kitchen Sink Salad

Ingredients:

- chunks of half an avocado

- 3 green onions, chopped

- 2 tomatoes, chopped

- 2 large radishes, chopped

- handful asparagus spears, each spear cut into three, steamed

- handful black kalamata olives, each cut in half

- half green bell pepper, chopped

- 5 oz. package of mushrooms, cut and steamed

- small head of broccoli, cut and steamed

- yellow squash, sliced and steamed

- 1/2 cup pinto beans

Directions:

1. Steam broccoli, mushrooms, asparagus, and yellow squash until cooked. Try not to overcook to preserve some of the nutrients in the vegetables. Run cooked veggies under cold water.

2. Chop all the remaining fresh vegetables.

3. Toss all veggies with some balsamic vinegar and lemon juice. Salt and pepper to taste.