roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

beets, basil and buffalo mozzarella salad

This salad would make Dwight proud (beets, bears, battlestar galactica...) and it is my mom's take on the traditional tomato, mozzarella and basil salad. She served in on a bed of romaine but you can also layer it (tower) for individual servings.

did you know?
beets are high in vitamins, fiber, low in calories and do have sugar (helps satisfy that sweet tooth). Beets help the body prevent cancer and inflammation. visit http://whfoods.org/ for info.

• 2 beets (size of an average apple), sliced 1/2" thick
• 10-12 oz buffalo mozzarella, sliced 1/2" thick
• 1/2 cup basil, sliced
• 1/4 c extra virgin olive oil
• lemon juice to taste
• lemon zest (optional)
• salt and pepper to taste

boil the beets whole until they are tender . Time will vary based on the size you select. I am giving you general thickness to slice the beets and cheese. Do what is appealing to you.

Arrange on a plate and drizzle with olive oil and sprinkle with basil, salt and pepper .

You can make a vinaigrette and marinate the beets or just drizzle with the olive oil. You can slice the basil or leave the leaves as they are and layer it in the salad. Be creative but try this salad with the beets!