Veggies with Spunk

We eat vegetables.  I said it, and it's true.  Not only do we eat them, but we generally like them.  However, sometimes we get a little bored from eating the same things over and over.  

Here's a glimpse at our grocery list each week for vegetables: broccoli, asparagus, sweet potatoes, green beans, green & red leave lettuce, mushrooms, red peppers, tomatoes, beets, carrots, jicama

Here are two new recipes I made this week, both of which I  thought were delicious enough to share.

1.  Butternut Squash Fries:  we've been making sweet potato fries (the healthy way) for a few years, but these were a nice change.  Surprisingly they tasted "more" like regular fries.  Seriously yummy.

2. Roasted Cauliflower: looking forward to making more next week. To this recipe I added garlic (I didn't use a garlic press, I just took off the outside and roughly chopped up). There are A LOT of roasted cauliflower recipes online.

Another staple in our lives are roasted beets. We generally put them on salads, but I like eating them plain too.  They are a little messy, but pretty easy. In the beginning of the week I just make 4-6 at a time, cut up, and store in the refrigerator so they're ready when we need them.  

How To: peel, cut off ends, prick with a fork (like you would a potato), wrap in foil, place on cookie sheet and cook at 425 for about an hour. I let them sit in the foil after they're out of the oven for 15-30 minutes (they keep steaming, which you may or may not need depending on their size). Then I cut them up into smaller bite-sized pieces before storing in the refrigerator.  

Vegetables I'd like to start using more: eggplant & pumpkin.  The only problem is that vegetables and fruit are so expensive so we try to buy what's on sale.  Maybe they'll both be on sale soon!

If you have any creative ways to cook vegetables, please don't hesitate to share with me!!!!