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tasty bites

March 26, 2012

a rainbow of tastiness!

We have been cooking lots of tasty things over here thanks to Heather’s class, but one of the best has been the simplest: Roasted Vegetables.

Chop up a couple rutabagas, turnips, parsnips, sweet potatoes, beets and fennel bulbs (and maybe a garlic head too) and roast in an oven for 30 minutes at 425 with a little olive oil and salt and pepper. Stir them halfway through. Then you can add some sliced mushrooms and roast for 20 more minutes. You can add more olive oil afterwards mixed with chopped garlic and maple syrup or leave them plain. So delicious.

gluten free quesadillas

Another favorite are these gluten-free quesadillas made with home-cooked black beans and mashed sweet potatoes. They are just so good with a little guacamole and salsa.

Since we stay home and cook a lot, it has been wonderful to learn some new ideas from such a knowledgeable mentor. I am grateful to have access to such good food from our local farmers, and also to learn how to use it in as many healthful ways as possible!

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