Skillet Salad

Just like a light, fresh delicate salad is perfect in summer, this skillet salad is perfect in winter. Hearty, filling and warm, it is great as a main dish (feel free to throw some protein on top) or as a side. Don't limit yourself to the ingredients listed here. Any vegetable in your fridge that needs to be used up would probably taste good in this salad.


Enjoy!


Skillet Salad

1 large bowl greens, trimmed, torn, rinsed and drained

2 carrots, sliced

½ sweet or red onion, sliced

6 crimini mushrooms, sliced

½ c red cabbage, sliced

1 c broccoli, cut into small florets

1 bell pepper, sliced

½ c squash, cooked and cubed

1 can beans, drained and rinsed

Olive oil

Balsamic vinegar

Sea salt and pepper

In a large skillet over medium-high heat, sauté the carrots, onions, mushrooms, cabbage and broccoli in a small amount of olive oil.  Cook for about 2 minutes, until softened. Turn up the heat and add bell pepper, beans, greens and a dash of water. Cover for about 3-4 minutes, stirring every minute. Add the squash and stir in. Top with balsamic vinegar or oily dressing of your choosing, and sea salt and pepper to taste.

Makes 2 large servings.

Roasted Root Vegetables

This dish is the ultimate food cure for the winter blues. It's hot, colorful and is just right next to almost anything (salad, check! slab of meat, check!). The starches in these vegetables turn so sugary sweet - we are sure you'll love it. Oh, and it is easy too. While this recipe is for root vegetables, feel free to add in any other roasted veggies you enjoy, like: broccoli, asparagus or cauliflower; just make sure to cut them into similarly sized pieces, keeping in mind they will cook faster - so if they are a little bit bigger, that's okay.

Enjoy!

Roasted Root Vegetables

6 red new potatoes 

2 medium sweet potatoes 

4 carrots 

3 large parsnips 

3 medium raw beets 

1 large head of garlic, separated and peeled into cloves 

4 T extra virgin olive oil 

2 t rosemary 

2 t thyme 

Sea salt and pepper to taste

Preheat oven to 400 degrees. Cut all vegetables into roughly 1 inch cubes.

Place all vegetables with the garlic cloves into a large baking dish and drizzle the olive oil over top and toss to coat evenly. Be sure not to over crowd the pan.

Sprinkle on the rosemary, thyme, sea salt and pepper.

Place, uncovered, in the oven and bake for 45-60 minutes, turning every 15 minutes. Vegetables will be tender and evenly browned.

Serves 6