Eating vegetables in season means they’re cheaper and more full of flavor! Beets, broccoli, garlic, onions, potatoes, carrots, fennel, arugula, and squash are in their prime right now.
Beet Sandwiches
The earthy, sweet-savory taste of beets pairs perfectly with goat cheese on this delicious sandwich. A great way to use up leftover beets after roasting. Try toasting the bread or using a Panini maker for a different flavor.
Makes 2 sandwiches
4 slices whole wheat bread
1 large beet, roasted (see below), peeled, and thinly sliced
1 oz goat cheese
2 handfuls of arugula or other lettuce
4 thin slices of red onion
2 tbsp balsamic vinaigrette dressing
To roast the beet, preheat your oven (or toaster oven) to 350 degrees. Slice the beet in half and place cut-side-down on a small baking sheet covered in foil, and roast until easily pierced with a fork, about 15 minutes. Let cool, then peel the skin off by rubbing with your fingers. Be careful—the beet will stain! Wear an old shirt and/or latex gloves to peel and slice the beet
Spread the goat cheese on all four slices of bread. Layer two of those slices with slices of beet, onion, a handful of lettuce, then drizzle with the balsamic vinaigrette. Press the additional slice of bread over it. Put in a Panini press for 2 minutes or enjoy as-is!
Nutritional info per sandwich: 292 calories, 8.5 g fat, 6.5 mg cholesterol, 519 mg sodium, 292 mg potassium, 38 carbohydrates, 5 g fiber, .8 g sugar, 9 g protein.
Roasted Winter Vegetables
Nothing like a hot serving of roasted root vegetables on a cold winter day! These herbed veggies are brightened with a hint of lemon juice. Serve this with a good, crusty bread for dipping or with a crisp, fresh salad. Omit the chorizo for a vegetarian option.
Serves 6
¼ cup olive oil
Juice of 1 lemon
¼ cup fresh oregano, roughly chopped
¼ cup fennel, roughly chopped (optional)
½ lb carrots (about half a bag of baby carrots)
3 large potatoes, cubed in 1 inch pieces
3 sweet potatoes, cubed in 1 inch pieces
2 large onions, cut in chunks
About 8-10 whole cloves of garlic
1 lb chorizo (Spanish sausage), sliced in coins (optional)
Preheat oven to 425 degrees. Place olive oil, lemon juice, oregano, and fennel in a large bowl. Throw in a dash of salt and pepper and give a quick stir to combine. Add the carrots, potatoes, onions, garlic, and chorizo if using. Stir, making sure everything gets coated in the olive oil mixture, then carefully pour everything onto a large rimmed baking sheet or in a 9x13 casserole dish. Bake for 25 minutes or until veggies are tender and browning, and the chorizo is cooked through.
Nutritional info per serving (without chorizo) : 315 calories, 9.5 g fat, 0 mg cholesterol, 54 mg sodium, 1327 mg potassium, 54 carbohydrates, 8.5 g fiber, 6.5 g sugar, 6 g protein. 71% RDV Vitamin A, 45% RDV Vitamin B-6, 96.2% RDV Vitamin C.
Broccoli Salad
Kids aren’t a fan of broccoli? Instead of eating it plain and steamed, try it raw in this delightful and crisp salad. Makes a great side for dinner or the perfect lunch with a fresh pear and some yogurt.
Serves 8 as a side, about 4 as lunch
2 heads fresh broccoli, about 2 lbs, cut into half-inch pieces
1 cup dried cranberries
½ red onion, finely diced
½ cup mayonnaise
½ cup sweetened condensed milk
2 tbsp sherry or white vinegar
4 strips bacon, cooked and crumbled (optional)
Mix together the mayonnaise, sweetened condensed milk, vinegar, and bacon, then stir in the broccoli, cranberries, and onion, mixing thoroughly to distribute the ingredients evenly. Taste to adjust your preferences on sweetened condensed milk and vinegar. That’s it! Leftovers are even better, as the ingredients will have more time to mingle.
Nutritional info per serving (1 of 8 servings): 199 calories, 5 g fat, 6.8 mg cholesterol, 172 mg sodium, 758 mg potassium, 36 g carbohydrates, 8 g fiber, 19 g sugar, 8 g protein. 70% RDV Vitamin A, 19% RDV Vitamin B-6, 354% RDV Vitamin C, 19% RDV Vitamin E.
Dress Up a Plain Suit
