Roasted Rosemary Root Veggies

Sometimes you just get tired of eating potatoes or carrots and need a change of side. There are so many different root vegetables out there to try. They might not all be a favorite, but it is worth a try to find what you like best.

Makes about 3 servings


Ingredients:


2 rutabagas
1 large turnip
2 parsnips
2 tsp olive oil
1 tsp of fresh/dry rosemary or Italian seasoning
salt & pepper to taste




I recommend par-boiling these veggies before crisping in the oven. Fill a pot with water, add a pinch of salt, and let boil.  Preheat oven to 350 degrees.


The skin can be tough on turnips & rutabagas so I take a knife and cut around the outside, sometimes peelers don't take enough off. Parsnips are similar to carrots, so a veggie peeler will work on those. Cut everything into similar sized pieces so things cook evenly, but consider leaving the turnip pieces a bit larger since those tend to cook faster. 


Carefully put pieces into the water and let boil for 8 minutes, or until a fork will pierce the veggies. Then drain off and spread out on a tin foil lined baking sheet. Spray or drizzle oil over everything then sprinkle with salt, pepper, and herbs to taste and toss to coat. 


Bake until golden, about 15 minutes.

Pear and Carrot Salad with Tangy Curry Dressing

This is a very refreshing salad on a warm day. Crisp, tangy and sweet all at the same time. A great, unique side.

Makes about 4 servings.


2 large carrots, trimmed and peeled
 2 firm pears
1 tbsp chopped fresh parsley leaves
1 tbsp white wine vinegar
1/2 tbsp curry powder
1 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tbsp extra-virgin olive oil


Peel the carrots lengthwise into ribbons. Stem then slice the pear into bite-size slivers.


In a mixing bowl, combine the pear and carrot with the chopped parsley. In a blender, mix the white wine vinegar, curry powder, honey, salt, and pepper and blend until combined.


While the machine runs, drizzle the olive oil. Pour the dressing over the carrots and pears and toss. Serve immediately or quickly cool the salad in the refrigerator.


Goes well with a main dish of grilled meat.

Sweet & Tangy Summer Coleslaw

I didn't like cabbage much (except sauerkraut) when I was growing up... until I combined a couple coleslaw recipes to make my favorite. The maple syrup and nutmeg make this a sweeter slaw, but the lemon juice balances it and makes a refreshing side dish.
Your kids might even eat their veggies now!

1 bag of shredded cabbage (with or without carrots)
1/3 cup of mayonaise
juice of half a lemon
1 tbsp. maple syrup
1/2 tsp. nutmeg
1/2 tsp. celery seed (optional)
pinch of salt & pepper

Note: Depending on how much dressing you like on your coleslaw, adjust the amount of mayonaise.

Mix together all the ingredients except a handful of the shredded cabbage. Refrigerate and taste to check the amount of salt. Mix in the last handful of cabbage right before you serve to make sure your coleslaw is crispy.

I recommend refrigerating for at least 30 minutes before serving, allowing time for the flavors to blend.