November 4, 2024
Fall Happiness
by Linda Dansbury

I am enjoying all of the delicious fall goodies. I continue to roast a pile of mixed veggies at least once per week - the leftovers - if there are any, are great reheated, mixed with a grain or pasta and made into a salad, or added to eggs for a delicious frittata. Here are a couple of other things I have enjoyed.

Sweet potatoes - did a riff on plain oven fried sweets. Cut into fries. Drizzled and tossed in olive oil. Mixed together chili powder, garlic powder, onion powder, salt and pepper and tossed with fries. Baked in a 450 degree oven for about 15 min. Flipped fries and baked for another 5-10 minutes. Then broiled until nicely browned and crispy. Very delicious!

Bok choy, sweet pepper, edamame (from freezer) - since it's been warm, instead of roasting the gorgeous bok choy, I made it into a new salad, combining other farm veggies and making a dressing using miso, ginger, rice vinegar and raw cashews. I rough chopped the bok choy and seared it a bit, then added sliced shitake mushrooms and cooked them a bit. I tossed everything with quinoa to make it a complete meal.

Winter squash, arugula - roasted squash, then combined with arugula and a sliced pear. Mixed with a balsamic vinaigrette and topped with spiced pecans and a bit of goat cheese. Great way to enjoy the arugula.