Plethora of Roasted Vegetables

Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).

And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!

Ingredients

red cabbage
carrots
garlic
green beans
radish
sweet potatoes
1-2 tablespoons olive oil
salt and pepper to taste

Directions

1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)

2. Toss with the oil and seasonings.

3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).

4. Add any extra seasoning once done.

Vietnamese Pickled Vegetables

You ever have one of those awesome Vietnamese sandwiches called bahn mi? You know those delicious veggies that are in them? Well now you can make them yourself! Crunchy, salty, sweet: the perfect topping or addition to any Vietnamese dish (goes great with fish sauce!). Enjoy!

Ingredients

1/2 lb. carrots, sliced in thin rounds or thin match-like strips
1/2 lb. daikon radish (or any radish), cut same as carrots
3 cups warm water
3 Tablespoons distilled or rice vinegar
2 tablespoons sugar
2 tablespoons salt

Directions

1. Mix warm water, vinegar, sugar, and salt until everything is dissolved.

2. Combine carrots and radish together in a jar.

3. Pour brine mixture into jar. Close lid and let it pickle for about 3-5 days or till desired sourness. For immediate use, let marinade for about 1 hour.

Fresh and Bitter Salad

Recently, we've been participating in a local CSA, where you get a share of various local fruits and vegetables each week. Well this last time, we got a lot of veggies that could either be eaten raw or cooked, like radishes. So what did we do? Well to get the most-ness out of the freshness of the veggies, we went raw. The result is this very fresh and slightly bitter salad.

Who knew arugula could be so bitter even fresh? This is also how I discovered what the deuce pea tendrils are. But the great thing is that each individual veggie was a star, and each developed a wonderful and more unique flavor when paired with a glass of chianti. Enjoy!