Thursday, April 13, 2017

Fruit and Veggie Tip: Roast or Stew

ROAST
  • Red peppers in the oven at 450°, turning every 15 minutes until done (blackened skins). Peel off the skin and slice them, then drizzle in oil and garlic and refrigerate. A Perfect addition to any salad, sandwich or antipasto dish!
  • Whole red potatoes in the oven after tossing them in a mixture of olive oil, garlic and rosemary until tender for a mouth-watering side to any meal!
  • Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425° for 30-40 minutes until tender and browned.
  • Brussels sprouts drizzled lightly with olive oil, and sprinkled with salt. Magnifique!
  • Thin slices of sweet potato to make chips.
STEW
  • Pears. Peel and core and stew gently in cinnamon, sugar and water until tender. Perfect for an after-dinner treat!
  • Cabbage with tomatoes and garlic to serve over rice for a unique side dish to any meal!
  • Classic stew vegetables such as potatoes, carrots, green beans, celery, onions in canned tomato sauce. Substitute canned beans like kidney beans or black beans for meat.
  • Frozen corn, onions, peppers, celery, and salsa. Serve over rice. Add some red or black beans and call it a meal!
  • Canned tomatoes, eggplant, peppers, and chickpeas. Add oregano and top with sliced olives.

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