Garden to Table
Thursday, 07 May 2015 08:36
Thursday, 09 April 2015 07:19
Wednesday, 01 April 2015 10:31
Serve the following recipe on a bed of dressed, fresh spinach or kale for a satisfying main salad or as an accompaniment to your favorite meat dish.
Wednesday, 25 March 2015 08:46
My personal roots are buried deep in the Southland. That insight was brought home to me while I was living in Ireland - which is the country I claim as my second home. One evening I was watching a movie and the actress in the film was driving down a dirt road in a beat-up Ford pickup truck. Her arm was resting on the open window and she was singing along to a Patsy Cline song playing on the radio. To my surprise I burst in to tears and realized just how homesick I was! I guess the old adage that you can “take the girl out of the country but you can’t take the country out of the girl” is true.
The rain is holding me hostage indoors today; keeping me from all those springtime chores that are calling from the garden. I’ve made use of the day, however, by cooking up several dishes to be easily heated and enjoyed when I come in, tired and hungry after the sun returns. If you have a few extra hours to spare, put on a pot of brown rice and beans of choice, roast some veggies, devil some eggs and you are set for a few meals. Now that the cold weather is almost a memory, I am sure you have loads of outdoor activities calling you as well.
3 medium beets, peeled and quartered
3 parsnips, peeled and sliced into 1 inch pieces
3 carrots, peeled and sliced into 1 inch pieces
2 medium sweet potatoes, peeled and diced into 1 inch pieces
1/2 large rutabaga, peeled and diced into 1 inch pieces
2 large onions, peeled and cut into chunks
non-stick vegetable spray
salt and pepper to taste
1 garlic bulb, wrapped in aluminum foil
2 teaspoons olive oil
2 teaspoons butter, melted
Preheat oven to 450 degrees F. Line a roasting pan with parchment paper and spray with non-stick spray. Pat the vegetables dry with a paper towel so they will roast and not steam. The important thing is to cut the vegetables into approximately the same size pieces. You can do different shapes for variety but keep the size uniform so they will cook evenly. Put the veggies into the pan and spray them with more non-stick oil. Roast on the middle rack of the oven and check after about 15 minutes to make sure they aren’t browning too quickly. If they are, just cover with foil. It took mine about 25-30 minutes to become tender. Roast the garlic bulb at the same time you roast the other vegetables. When all are tender, remove from the oven. Cool the garlic, then cut off the root end and squeeze the soften pulp into a small bowl. Add the melted butter and olive oil and stir well. Pour over the roasted root vegetables and coat them evenly with the garlic butter. Of course, you can use only butter but combining it with olive oil gives your arteries a break. Add salt and pepper to taste.
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