Most of these are vegetarian, not vegan. These are recipes that I feed my family, so they are kid-approved and don’t require any weird, expensive ingredients.
And as a bonus, many of the ingredients for these ingredients are frequently given out in Neighborhood Distributions.
Is one of your New Years Resolutions to eat better or increase your intake of fruits and veggies?
Since we have been getting CSA boxes from Yasukochi Family Farms we’ve been adding tons of fresh fruit and veg to our diet. It’s fun to get the kids involved in preparing and tasting new and different fruits and veggies.
I’ve made a round-up with some of my favorite fruit and veggie recipes to inspire you to add a little more “green” to your family’s meals!
Spring is upon us, and that means that there will be all sorts of fruits and veggies coming into season.
Here are some of our family’s favorite recipes featuring fruits and veggies! These are all easy to make and will satisfy everyone in the family- even the pickiest eaters.
Over the past six months, I’ve been trying to get us to eat more veggies. But honestly, you can only eat so much mixed green salads and steamed broccoli. My prior attempts at oven roasted veggies were basically a hot pile of steamed veggies that lacked any of the qualities of oven roasted veggies I knew- none of them were sweet, with crispy edges, tender but not soggy. Thankfully with our CSA box coming straight to our door weekly, were getting tons of tasty new veg to try!
I did some reading in a few cookbooks, websites, and asked some of my friends who are chefs/professional cooks. The secret to perfect oven roasted veg? Space. Room. The veggies need space for the heat of the oven to circulate and heat them evenly.
Second tip: place the pans in the oven and allow them to pre-heat. Once the oven has pre-heated, pull your pan(s) out and place your veggies on the pans, then back in the oven.
Third tip: Half way through roasting, turn over/flip your veggies to ensure they are getting equal roasting time in that hot pan. I say pan, but I use a baking sheet lined in foil, like this one.
It’s all about high temp and short cooking time- 450 degrees! Your veggies will be done in less than 45 minutes and you’ll be feasting away! And anyone can make roasted veggies- as long as you have the following:
Aluminum Foil (I like it because it makes clean up easy)
1-2 lbs of your favorite vegetables, chopped up into evenly sized pieces (the secret to having them come out perfect)
3 Tablespoons oil (I like canola, avocado, or grapeseed)
1/2 teaspoon Kosher salt
1/4 teaspoon (or more, depending on how seasoned you like your veg) fresh cracked pepper
With the CSA boxes we’ve been receiving weekly, making roasted veggies is a snap. Here are cooking times for a few in season veggies. These times presuppose that you have cleaned/peeled as needed, and cut them into 1-inch pieces as needed. Cooking time is for 1 lb.
Beets: 20-25 minutes
Carrots: 20-25 minutes
Brussels Sprouts (Cut off the bottom, and cut in half): 15-20 minutes
Onions (I usually quarter and slice them): 15-20 minutes
Garlic (peel each clove- if they are large, cut in half) 15-20 minutes
Green Beans: 15-20 minutes
Potatoes/sweet potatoes: 20-30 minutes
Zucchini/summer squash: 15-20 minutes
Bell Peppers: 15-20 minutes
Asparagus: 10-15 minutes
Brussels Sprouts and Purple Onions
If you’ve got something that isn’t on this list that you want to roast, I suggest starting with 10 minutes at 450 degrees, then flip the veggies over and see how they are doing. If they are brown and caramelized on one side, give it another 10 minutes for the other side to cook, then test for doneness with a fork. If they need longer, give them another 5 minutes and test again.
May is National Salad Month and we are 100% here to celebrate.
It’s time for some yummy veggie meals!
Is one of your New Years Resolutions to eat better or increase your intake of fruits and veggies?
Spring is upon us, and that means that there will be all sorts of fruits and veggies coming into season.
Hewes Family Fun 