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Roasted Vegetables

3/26/2015

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Roasting potatoes and vegetables intensifies their flavor. They compliment many meals. By using different potatoes and veggies, everybody gets to eat their favorite. ​
When we first started making this dish in our family, we called it "Mediterranean Potatoes.” We would roast potatoes with garlic, olive oil, and herbs—and that was it. Did you notice I used "we"  instead of “I” because my husband usually makes them. After awhile, I chimed in by adding a sweet potato (because I like sweet potatoes) and before I knew it, my husband added some more garlic and onions. So, I added some parsnip because I love roasted parsnip. And that is where our roasted veggie recipe stands now. who knows what will happen to it in the future. The thing about this recipe is that you can really roast anything you like. Every family member gets to pick their favorite vegetable. After all, we live in a democracy and we need to eat our daily choice of healthy and wholesome food—and this is great way to do so.  Enjoy, as we have for years.  ​
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Most of the time, I cut the veggies into bite-sized pieces, but sometimes I have cut the veggies to make them look like french fries. This takes a little bit more effort, but the kids of all ages like it. It’s a great way to get your family to eat their veggies.
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I usually make enough to have plenty of leftovers to eat the following days. It's a great little snack and can be added to almost everything you eat.  Add an egg and you have a meal. ​
This has been a family recipe for years
Print Recipe
Ingredients

enough for 4-6 servings with some leftovers

1 sweet potato
1-2 parsnips
8 small sized potatoes
pieces of onions ( optional)
In the past we have added carrots 
or brussels sprouts 
1/3  cup olive oil
1-1 ½ TBS garlic salt or less
1 tsp pepper
1 tsp Italian herbs (optional)
Directions

Preheat oven to 375˙ Fahrenheit

Peel the sweet potato and parsnip and cut into chunk-size pieces.
Wash the potatoes and cut them in half. 
If you are using larger potatoes quarter them.
Spray the baking dish with oil.
Coat the vegetables with the olive oil.
Spread them out in a baking dish.
Bake the vegetables for 50  to 60 minutes turning a couple of times.


Guten Appetit!
Recipe by©Sunnycovechef and family
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Green Salad with Honey Citrus Dressing

3/16/2015

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Mixed Green Salad with Honey Citrus Dressing

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This is a light salad loaded with healthy and tasty ingredients. 
The dressing gives the salad a fresh citrus flavor. ​
I realize that I have posted a recipe for only one salad. I don't know why, because I eat them all the time. Years ago, I would go to the farmers' market and buy a variety of lettuce from my favorite vendor at the market. They were a sweet hard-working couple who grew many varieties of lettuce. Once home, I would fill my sink with water and wash, spin dry, rolling the lettuce leaves in a towel, then keep them in the crisper of my fridge for the rest of the week. And then one day, some marketer came up with the idea of selling lettuce already washed and ready to eat. And before you knew it, everybody was doing it. Nowadays, I pick my mixed lettuce from a basket at the farmers' market, although I still buy individual heads of lettuce from time to time. Among the lettuce family, arugula is my favorite . When I'm in Europe, I like eating Rapunzel  (or lambs' lettuce). ​
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The salad I'm posting  today is one I make all the time. The dressing is my favorite and I keep it in my fridge most of the time. The base  of my salad is a mix of different kinds of green lettuce  (use whatever you like). I like to go heavy on the arugula. I add a handful of dried cranberries or blueberries depending on the season. Nuts are another another tasty and healthy addition. I roast the walnuts or pecans for 8-10  minutes at 350 degrees. Sometimes I use pistachios (which I don’t roast). I often crumble goat cheese (because it is my favorite), but have also added feta or blue cheese. I always add some fresh fruit. Right now, pears are in season, and apples are fine. And I have used fresh strawberries . This simple salad goes well with almost any meal. Try this salad with Ruth Ann's Pork Chops, a delicious recipe I posted last year.
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Juicy ginger-flavored pork chops cooked with apples
Mixed Green Salad with Citrus Honey Dressing Recipe
Print Recipe
Ingredients

The Dressing

1 TBS honey
3/4 TBS  chopped fresh tarragon
6 TBS good olive oil
½ cup freshly squeezed orange juice
¼ or less cup freshly squeezed lemon juice (I use Meyers lemons)

The Salad

6-8 cups mixed green lettuce
1 cup roasted walnuts or pecans (optional)
¼ -½  cup dried or fresh blueberries, pomegranate seeds  or dried cranberries
1 peeled and sliced apple or other fruit 
1 cup crumbled soft goat cheese
Directions

Roast the walnuts at 350° for 8 minutes and cool.

For the dressing, put the honey in a jar and heat it up in the microwave for 30 seconds or less. Stir in the olive oil until well combined. Add the orange juice and tarragon and shake in the jar. Any leftover dressing will keep in the fridge for several days. 

Put the mixed lettuce in a bowl. Add the rest of the ingredients to the salad. Toss the salad with half or more of the dressing and serve immediately. 

Guten Appetit!
recipe by©sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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  • Home
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