Mexican Roasted Vegetables Recipe

The dilemma was on Monday night. Going to a friend’s birthday party, with a Mexican theme.

Hmmm…what do we bring?

Chips? Nah, everyone else will bring those.

Salsa? The host was providing the main fixings, including salsa.

Vegetable Tray? Ick. Who wants a veggie tray when there are tacos to be had.

So I thought about my favorite foods at a restaurant and could just taste my favorite veggie fajitas. Yes!

Adding a few extras to make it a full vegetable side dish, and viola. Wait. That’s a French word.

Obviously, the dish was a hit. This is all that is left from a 20 serving recipe!

INGREDIENTS

• 10 carrots, peeled and cubed

• 3 sweet onions, 1-2 inch dice

• 2 green peppers, 1-2 inch dice

• 2 red peppers, 1-2 inch dice

• 1-2 hot peppers, finely diced

• 20 red potatoes, cut in half or quarter

• 32 ounce bag of broccoli florets

• Seasoning - cumin, chili powder 2 tsp each; paprika 1 tsp; red pepper flakes 2 tsps

• Olive oil

DIRECTIONS

Pre-heat oven to 425 F

Divide ingredients evenly between large freezer bags, sprinkle seasonings. Add olive oil to coat. Seal and toss around in bag.

Transfer from freezer bag to roasting pan. (For this volume, plan on at least two.)

Roast for 30-60 minutes, until carrots and potatoes can easily be pierced with a fork and broccoli edges are a tiny bit browned (but no where near burned)

ENJOY!

Easiest, Healthiest Last Minute Recipe

This incredibly simple recipe is always a winner. At every party, there is never any to bring home and I get asked for the recipe multiple times.

1 head of romaine lettuce (organic if possible), chopped (pre-bagged is great!)

8-10 oz bag of organic spinach leaves*

1 can crushed pineapple, drained

¼ - ½ cup organic raisins*

½ cup almond slivers (or chopped walnuts, pecans, or pine nuts as desired)

Mix all.  Chill for an hour or longer.

Best dressing options:  Ranch, Italian, and Fruit-Based (organic, if made with soybean oil*)

Mix in dressing prior to serving, or serve dressing on the side.

*Spinach and grapes are typically on the “Dirty Dozen” list of high pesticides, so organic is preferred.  Soybeans are often high in pesticide residue, so dressings made with organic soybean oil is preferred.

7 Pro Tips for shopping the Farmer's Market

Have you ever wandered around a Farmer’s Market, curious but not really sure how the whole thing works? Or, worse, not even gone because it felt too intimidating.

Here’s 7 tips to get you shopping at the outdoor markets like a pro!

1. Don’t buy the first things you see. Unless it is the last 15 minutes of a market, there is plenty to choose from. Walk around and see how has the best looking and variety of produce. Sometimes I initially bought a lot of squash from one vendor, then found out 4 stalls down someone had perfect green beans - but I didn’t buy them because I didn’t want to go to the trouble of freezing the squash. (And it is not cool to try to “return” food …)

2. Bring bags. The vendors usually have bags, but bringing your own makes it nicer for you. Some vendors charge for bags, too.

3. Bring a little cash. Most vendors take credit cards, especially higher ticket items like meat. But some are cash only.

4. Always ask vendors for advice. They love to share. (If they don’t, move on. The next one will.) Recipes, when a piece of fruit will be ripe, and how food is grown are perfect questions. Many vendors are not certified organic because of the cost involved, but they grow organically.

5. If you are going to be out for over an hour in the hot sun, bring an ice chest for frozen meats and fish.

6. Wear comfortable shoes. Ladies, if you are going after work and are in heels, bring out that pair of walking shoes you keep in the car. (You do keep a pair of walking shoes in the car for impromptu walks, right?)

7. Last, if you can plan a few minutes to enjoy the music or watch kids play games, most markets have some type of outdoor entertainment.

Shopping outside can be such a pleasure and when you know what you are doing, it is easy.

3-in-1 Recipe for Cauliflower-Haters

I admit. I never thought I’d like immersion blenders (after a bad experience years ago). Now? It’s fun seeing what can be pureed.

This recipe has topped my list, because once it is made we eat it as soup, pasta sauce, or as a chicken sauce. Spicy - but not too spicy. Rich - but fresh and light. If you prefer chilled soups, this is probably not going to be a favorite. But who wants chilled soup in January, anyway?