Roasted Root Veggies with Herbs

Ingredients

2 potatoes, diced

5-6 carrots, sliced

2-3 parsnips, sliced

olive oil

1 1/2 tsp thyme (dried)

1 tsp sage (dried)

1 tsp rosemary leaves (dried)

1 1/2 tsp salt

1/2 tsp black pepper

Instructions

  1. Preheat oven to 450. Place all vegetables in a roasting pan.
  2. Toss with olive oil, then sprinkle with thyme, sage, rosemary, salt, and pepper. Toss again to evenly coat.
  3. Roast for 40-60 minutes, stirring partway through to help vegetables cook more evenly.

Savory Rice with Vegetables

Ingredients

1 small-medium yellow onion, diced small (1 1/2-2 cups diced)

3-4 carrots, diced small (~1 1/2 cups diced)

2-4 cloves garlic, minced

2 tbsp olive oil

1 1/2 cups brown rice (short or long grain)

3+ cups chicken (or vegetable) stock

3/4 tsp ground cumin

1/4 tsp dried thyme

1/8 tsp ground sage

1/8 tsp ground rosemary

1/4 tsp pepper

1 cup frozen peas

1/4 cup grated parmesan cheese

Instructions

  1. Heat olive oil in 2+ quart pot (use one with a lid) over medium-high heat. Add onions and cook ~5 min.
  2. Add garlic. Cook 2 min. Add carrots/rice. Stir to mix well.
  3. Add stock/cumin/thyme/sage/rosemary/pepper. Bring to a boil.
  4. Cover. Reduce heat to medium-low/low. Cook ~50 min, adding more stock/water if necessary.
  5. When rice is almost cooked and most liquid is absorbed, add peas. Cook 5-7 minutes.
  6. Add parmesan.

Guacamole

Ingredients

  • 3-4 ripe avocados
  • 2 jalapenos, seeded
  • 0.5 small purple onion
  • 1 medium tomato
  • 1 tsp salt
  • 0.25 tsp pepper
  • 0.25 cup cilantro, chopped
  • 0.5-1 lime (juiced)

Instructions

  1. Seed and roast ONE jalapeno for 20 mins at 400° F.
  2. Seed second jalapeno and dice small. Dice the purple onion and tomato. Chop the cilantro. Dice the roasted jalapeno.
  3. Lightly mash avocados in a medium bowl.
  4. Add jalapenos (both), onion, salt, pepper, and lime juice to the avocados. Stir to combine.
  5. Add tomatoes and cilantro. Stir again. Don’t over-mix! That can change the flavor of the avocado and smash your tomatoes. Taste and add more salt/lime juice as needed.
  6. Enjoy with your favorite chips!

Bacon Vinaigrette Salad

Ingredients

  • 1 lb bacon, sliced thinly (¼-½ in)
  • 1 red onion, sliced thinly
  • thyme (1 tbsp if fresh, 1-1 ½ tsp dried)
  • 2 cloves garlic, minced
  • 3 tbsp+ red wine vinegar
  • 1 tbsp pepper
  • 1-2 lb spring mix/lettuces
  • eggs (poached/over easy)
  • bread/toast

Instructions

  1. Cook bacon in a heavy skillet until fat is rendered and bacon is crispy. Pour off or remove some fat.
  2. Add onion. Sautee until slightly browned.
  3. Add garlic. Cook until onions are very soft.
  4. Add thyme and pepper. Cook 2 min.
  5. Remove from heat. Stir in red wine vinegar.
  6. Allow to cool slightly. While vinaigrette is cooling, cook the eggs.
  7. Toss vinaigrette with lettuces. Top with an egg. Serve with bread/toast.

Aloo Gobi

Ingredients

  • 2 tbsp Ginger-Garlic Paste (see below) or 1 tbsp garlic paste + 1 tbsp ginger paste
  • 1 tbsp ground coriander
  • 1 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1½ tsp turmeric
  • 2+ cups water
  • 2 tbsp peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 small head cauliflower, cut into small florets
  • 2 large potatoes, peeled and cut into ½” cubes (yukon gold or russet)
  • 1 tsp salt
  • cilantro leaves, to garnish
  • rice, to serve

Instructions

  1. Combine Ginger-Garlic Paste/coriander/turmeric/ ½ c water in a small bowl and mix well.
  2. Warm the oil in a large pot over med-high. Add serrano and cook for 30 seconds. Add cumin seeds and cook another 30 seconds. Add the Ginger-Garlic mixture/½ c water. Cook until slightly thickened and darker in color (~2 minutes).
  3. Add potatoes. Stir to coat. Add salt and ½ c water. Cover. Cook over med for 20 min, stirring occasionally and adding more water if necessary.
  4. Add cauliflower and ½ c water. Recover and continue simmering (20-40 min) until vegetables are tender and sauce is thick, stirring occasionally and adding more water if necessary.
  5. Serve over rice, garnished with cilantro.

Ginger Garlic Paste

Ingredients

  • 1/2 c garlic cloves
  • 1/2 c ginger
  • 1/4 cup canola oil

Instructions

  1. Peel garlic. Peel and slice ginger.
  2. Combine all ingredients in a small food processor. Blend until mostly smooth.