Side Dishes
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Roasted Vegetable Medley
Choose a mix of your favorite vegetables to get about 8 cups chopped: beets, Brussels sprouts, butternut squash, carrots, cauliflower, Daikon radish, fennel, sweet potatoes and zucchini
2 - 3 Tab. coconut oil (or ghee, butter or avocado oil)
Salt (1 tsp.) and freshly ground black pepper (1/2 tsp.) to taste*
*Optional spice mix (instead of salt & pepper): 1 tsp. ground cinnamon, 1 1/2 tsp. ground cumin, 1 tsp. chili powder, 1/2 tsp. turmeric powder
Preheat oven to 400°. Heat coconut oil in jelly-roll pan while chopping vegetables. Mix melted oil with vegetables and seasoning. Bake for 30 – 45 minutes., tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
Choose a mix of your favorite vegetables to get about 8 cups chopped: beets, Brussels sprouts, butternut squash, carrots, cauliflower, Daikon radish, fennel, sweet potatoes and zucchini
2 - 3 Tab. coconut oil (or ghee, butter or avocado oil)
Salt (1 tsp.) and freshly ground black pepper (1/2 tsp.) to taste*
*Optional spice mix (instead of salt & pepper): 1 tsp. ground cinnamon, 1 1/2 tsp. ground cumin, 1 tsp. chili powder, 1/2 tsp. turmeric powder
Preheat oven to 400°. Heat coconut oil in jelly-roll pan while chopping vegetables. Mix melted oil with vegetables and seasoning. Bake for 30 – 45 minutes., tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
Easy Roasted Vegetable
We sometimes make it so hard on ourselves when it comes to planning weeknight dinners. The trio of a healthy protein of choice, a basic green salad, and a roasted vegetable makes an easy, delicious meal.
1/2 - 1 Tab. avocado oil
Vegetable of choice
Salt (1/4 - 1/2 tsp.) and freshly ground black pepper (1/8 tsp.) to taste
Some of my favorite vegetables to roast are cauliflower, Brussels sprouts, butternut squash, and beets.
Preheat oven to about 400° (see guidelines below). Cut vegetables into ~ 1-inch chunks (slice Brussels sprouts in half). Toss with oil and place in single layer on rimmed baking sheet or roasting pan. Bake for 25 - 60 minutes, tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
2 pounds Brusses sprouts: 425° for 25 - 35 minutes (toss with 1 Tab. fresh lemon juice right before serving)
1 - 2 heads cauliflower: 400° for 30 -40 minutes
1 large or 2 small butternut squash: I use 1 Tab. butter instead of oil & bake in glass casserole dish, 375° for 30 - 60 minutes
Mix of carrots, parsnips, beets & red onions: 400° for 40 -60 minutes (great to garnish with freshly chopped parsley)
We sometimes make it so hard on ourselves when it comes to planning weeknight dinners. The trio of a healthy protein of choice, a basic green salad, and a roasted vegetable makes an easy, delicious meal.
1/2 - 1 Tab. avocado oil
Vegetable of choice
Salt (1/4 - 1/2 tsp.) and freshly ground black pepper (1/8 tsp.) to taste
Some of my favorite vegetables to roast are cauliflower, Brussels sprouts, butternut squash, and beets.
Preheat oven to about 400° (see guidelines below). Cut vegetables into ~ 1-inch chunks (slice Brussels sprouts in half). Toss with oil and place in single layer on rimmed baking sheet or roasting pan. Bake for 25 - 60 minutes, tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
2 pounds Brusses sprouts: 425° for 25 - 35 minutes (toss with 1 Tab. fresh lemon juice right before serving)
1 - 2 heads cauliflower: 400° for 30 -40 minutes
1 large or 2 small butternut squash: I use 1 Tab. butter instead of oil & bake in glass casserole dish, 375° for 30 - 60 minutes
Mix of carrots, parsnips, beets & red onions: 400° for 40 -60 minutes (great to garnish with freshly chopped parsley)
Oven-Roasted Kale Chips
These are crisp, tasty and a family favorite. Kale grows prolifically through the summer & into the Fall in Park City. Give it a try - if this recipe is as popular at your house as it is mine, you'll be glad to have your own kale crop.
Prep time: 10 minutes, Cook time: 20 minutes
1 very large bunch kale
2 Tab. olive oil
2 - 3 large cloves garlic, minced
Sea salt & freshly ground black pepper
Preheat oven to 400°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs (very important!) and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
Note: An easy way to rinse greens is to roughly tear them up then soak them 3 - 4 times in a large bowl of cold water. Roughly chop the cleaned greens & place them in a salad spinner to dry them. If they aren’t pretty dry, then the olive oil won’t stick to them well.
These are crisp, tasty and a family favorite. Kale grows prolifically through the summer & into the Fall in Park City. Give it a try - if this recipe is as popular at your house as it is mine, you'll be glad to have your own kale crop.
Prep time: 10 minutes, Cook time: 20 minutes
1 very large bunch kale
2 Tab. olive oil
2 - 3 large cloves garlic, minced
Sea salt & freshly ground black pepper
Preheat oven to 400°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs (very important!) and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
Note: An easy way to rinse greens is to roughly tear them up then soak them 3 - 4 times in a large bowl of cold water. Roughly chop the cleaned greens & place them in a salad spinner to dry them. If they aren’t pretty dry, then the olive oil won’t stick to them well.
Easy Baked Beans (Vegetarian)
2 28-oz. cans vegetarian baked beans
1 red onion, diced
1 c. brown sugar
1/2 c. barbecue sauce
2 Tab. molasses
1/4 c. fresh parsley, chopped
Cook on stovetop for 1 – ½ hours at a slow simmer, or cook in crockpot on high for 2 hours.
2 28-oz. cans vegetarian baked beans
1 red onion, diced
1 c. brown sugar
1/2 c. barbecue sauce
2 Tab. molasses
1/4 c. fresh parsley, chopped
Cook on stovetop for 1 – ½ hours at a slow simmer, or cook in crockpot on high for 2 hours.
Corn & Black Bean Salad
This hearty salad is just as delicious a couple days after assembly.
Combine in large bowl:
· 1 - 2 cups corn kernels, fresh, frozen or roasted
· 1 15-oz. can black beans, drained & rinsed
· ½ cup+ green onions, sliced (about 4 – 6) OR sweet onion, diced OR red onion
Add any of the following:
· ½ - 1 red bell pepper, diced
· 1/3+ cup cilantro, chopped
· 1 cup chopped tomatoes OR cherry tomatoes, quartered (gently squeeze out seeds)
· 1 firm avocado, cubed (place avocado pit in bowl until ready to serve salad)
· Grilled shrimp or chicken
· 1 jalapeno, minced
Toss with Cumin-Lime Dressing:
· ½ cup olive oil
· 1/3 cup FRESH lime juice
· 2 Tab. rice vinegar, optional
· 1 - 2 tsp. ground cumin
· 1 garlic clove, minced
· Sea salt & freshly ground black pepper to taste
This hearty salad is just as delicious a couple days after assembly.
Combine in large bowl:
· 1 - 2 cups corn kernels, fresh, frozen or roasted
· 1 15-oz. can black beans, drained & rinsed
· ½ cup+ green onions, sliced (about 4 – 6) OR sweet onion, diced OR red onion
Add any of the following:
· ½ - 1 red bell pepper, diced
· 1/3+ cup cilantro, chopped
· 1 cup chopped tomatoes OR cherry tomatoes, quartered (gently squeeze out seeds)
· 1 firm avocado, cubed (place avocado pit in bowl until ready to serve salad)
· Grilled shrimp or chicken
· 1 jalapeno, minced
Toss with Cumin-Lime Dressing:
· ½ cup olive oil
· 1/3 cup FRESH lime juice
· 2 Tab. rice vinegar, optional
· 1 - 2 tsp. ground cumin
· 1 garlic clove, minced
· Sea salt & freshly ground black pepper to taste
Quinoa-Veggie Salad
Prep time: 30 minutes
This is a great recipe if you have leftover roasted or grilled vegetables, or an assortment of vegetables in your refrigerator. I like to use a big variety of vegetables in this salad (whatever I have on hand, but I always like to include fresh spinach), but you can make a simple salad with just one or two vegetables of your choice.
1 c. quinoa, well rinsed in a fine sieve
1 3/4 c. water
2/3 c. vinaigrette, or more or less to taste (Greek, Italian, etc.; I sometime mix apple cider vinegar, olive oil, fresh lime juice, cumin, coriander, salt & pepper)
4 - 6 c. fresh vegetables (I usually use 1 very large bunch of baby spinach, asparagus or broccoli, red bell peppers, carrots & corn, but any vegetable works: peas, green
beans, swiss chard, cauliflower, zucchini, fennel, butternut squash, etc.)
Salt & freshly ground black pepper to taste
Optional: garnish with raw or toasted sunflower or pumpkin seeds
Bring quinoa & water to a boil, lower heat to a simmer, and cook for ~ 20 minutes, or until water is absorbed.
Meanwhile, prepare vegetables. If using leftover roasted or grilled vegetables, simply chop the vegetables into bite-size pieces. If using fresh or frozen vegetables, cut the vegetables into bite-size pieces then steam the appropriate vegetables until they are crisp-tender (e.g., don't steam the red bell peppers). If using baby spinach (my personal favorite), don’t cook it; simply lay the spinach into the bottom of your large serving bowl and begin adding the hot vegetables & quinoa on top as they are cooked, mixing together so that the heat of the vegetables & quinoa begins steaming the spinach.
Add your choice of vinaigrette dressing and salt & pepper to taste. Serve warm or cold, sprinkled with seeds if desired. Enjoy!
This salad is wonderful served warm or cold. Leftovers are easy to pack in lunches. Since quinoa is a complete protein, this dish is a great one-pot meal, too.
Prep time: 30 minutes
This is a great recipe if you have leftover roasted or grilled vegetables, or an assortment of vegetables in your refrigerator. I like to use a big variety of vegetables in this salad (whatever I have on hand, but I always like to include fresh spinach), but you can make a simple salad with just one or two vegetables of your choice.
1 c. quinoa, well rinsed in a fine sieve
1 3/4 c. water
2/3 c. vinaigrette, or more or less to taste (Greek, Italian, etc.; I sometime mix apple cider vinegar, olive oil, fresh lime juice, cumin, coriander, salt & pepper)
4 - 6 c. fresh vegetables (I usually use 1 very large bunch of baby spinach, asparagus or broccoli, red bell peppers, carrots & corn, but any vegetable works: peas, green
beans, swiss chard, cauliflower, zucchini, fennel, butternut squash, etc.)
Salt & freshly ground black pepper to taste
Optional: garnish with raw or toasted sunflower or pumpkin seeds
Bring quinoa & water to a boil, lower heat to a simmer, and cook for ~ 20 minutes, or until water is absorbed.
Meanwhile, prepare vegetables. If using leftover roasted or grilled vegetables, simply chop the vegetables into bite-size pieces. If using fresh or frozen vegetables, cut the vegetables into bite-size pieces then steam the appropriate vegetables until they are crisp-tender (e.g., don't steam the red bell peppers). If using baby spinach (my personal favorite), don’t cook it; simply lay the spinach into the bottom of your large serving bowl and begin adding the hot vegetables & quinoa on top as they are cooked, mixing together so that the heat of the vegetables & quinoa begins steaming the spinach.
Add your choice of vinaigrette dressing and salt & pepper to taste. Serve warm or cold, sprinkled with seeds if desired. Enjoy!
This salad is wonderful served warm or cold. Leftovers are easy to pack in lunches. Since quinoa is a complete protein, this dish is a great one-pot meal, too.
Quinoa Avocado Salad
This dish is great the next day for lunch; the lime juice keeps the avocado green.
1 c. quinoa, rinsed well
1 3/4 c. water
1 c. packed baby spinach
2 – 4 green onions, chopped (can substitute finely chopped red or sweet onion)
1/2 red bell pepper, diced
1 fresh ripe avocado, diced
1/2 c. raw pumpkin seeds
4 Tab. lime juice, or more to taste
1 tsp. salt
freshly ground black pepper, to taste
Place water and rinsed quinoa in a saucepan; bring to boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat, stir in spinach (if you want, you can add red or sweet onion here if you are substituting them for the green onion) and let sit covered for 10 minutes, or until water is absorbed.
Meanwhile, chop other vegetables. Heat pan over medium-low heat; add raw pumpkin seeds, stirring constantly, just until seeds begin browning and “popping”.
Fluff quinoa with a fork, add remaining ingredients, and add salt & freshly ground black pepper to taste, and maybe more lime juice, especially if you have added additional vegetables.
Note: Feel free to make any substitutions and/or additions – green beans, asparagus, corn, and black beans all work well in this dish. I recently added frozen spinach (cooked first) and it was delicious.
This dish is great the next day for lunch; the lime juice keeps the avocado green.
1 c. quinoa, rinsed well
1 3/4 c. water
1 c. packed baby spinach
2 – 4 green onions, chopped (can substitute finely chopped red or sweet onion)
1/2 red bell pepper, diced
1 fresh ripe avocado, diced
1/2 c. raw pumpkin seeds
4 Tab. lime juice, or more to taste
1 tsp. salt
freshly ground black pepper, to taste
Place water and rinsed quinoa in a saucepan; bring to boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat, stir in spinach (if you want, you can add red or sweet onion here if you are substituting them for the green onion) and let sit covered for 10 minutes, or until water is absorbed.
Meanwhile, chop other vegetables. Heat pan over medium-low heat; add raw pumpkin seeds, stirring constantly, just until seeds begin browning and “popping”.
Fluff quinoa with a fork, add remaining ingredients, and add salt & freshly ground black pepper to taste, and maybe more lime juice, especially if you have added additional vegetables.
Note: Feel free to make any substitutions and/or additions – green beans, asparagus, corn, and black beans all work well in this dish. I recently added frozen spinach (cooked first) and it was delicious.
Baked Sweet Potato with Ghee & Cinnamon
1 sweet potato or yam
1 tsp. ghee or butter
½ tsp. ground cinnamon
Wrap sweet potato in foil and bake at 4000 for 1 hour or until tender when pierced with fork. Slice in half & top with ghee & cinnamon. Optional squeeze of lime on top.
1 sweet potato or yam
1 tsp. ghee or butter
½ tsp. ground cinnamon
Wrap sweet potato in foil and bake at 4000 for 1 hour or until tender when pierced with fork. Slice in half & top with ghee & cinnamon. Optional squeeze of lime on top.
