I love fall veggies. Squash, sweet potatoes, carrots, parsnips, I love it all. My favorite way to eat these delicious fall veggies is roasted. And roasting veggies could not be any easier. All you need is a baking sheet, a piece of aluminum, olive oil, salt and pepper and maybe some lemon zest and honey if you’re getting fancy. I use the aluminum foil for easier clean up (just fold it up and toss it away rather than scrubbing your baking sheet like crazy. A friend also told me parchment paper works well!).
Roasting the veggies makes them sweet and almost caramelized and let’s be honest, who doesn’t like veggies that taste like dessert? This recipe can be easily adapted to most veggies. We like broccoli, brussels sprouts, yellow potatoes and butternut squash also. I think this simple side dish makes a big difference with any meal and the ease of it gives you no excuse not to have veggies with dinner.
This recipe is a general guideline for how many veggies/oil I use for 2 people. Feel free to mix it up with amounts and different types of vegetables as you see fit.
- 1 1/2 pounds vegetables (brussels sprouts, potatoes, carrots, squash)
- 2 teaspoons olive oil (or enough to coat)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon honey (optional)
- Grated zest of 1/2 lemon (optional)
- Preheat oven to 400 degrees. Spread a piece of aluminum foil across a baking sheet.
- Trim and cut vegetables so they are all evenly sized (about 1/2 inch cubes or for brussels sprouts, quarter the large ones and halve the smaller ones). Spread evenly on aluminum foil-covered baking sheet.
- Drizzle olive oil over the tops of the veggies and add a pinch salt and pepper, the honey and lemon zest. Mix the veggies with your hands to make sure they are evenly coated.
- Bake for 20-25 minutes or until very crispy. Serve warm.
Nothing screams summer to me more than this salad. It comes together simply (the majority of it is homegrown) and is perfect for our lazy summer dinners on the deck.
I don’t include measurements for the ingredients because I think the best part of the dish is not thinking when you’re making it! Throw in whatever you’ve got and it will always be delicious. We were lucky to have a great crop of tomatoes this year, juicy and full of flavor and they definitely steal the show. Really good extra virgin olive oil is also a key ingredient here, but don’t overdue it. Use just enough to coat your base.
The Perfect Summer Salad
- fresh mozzarella, cut into pieces
- avocado, sliced
- 6 different varieties of homegrown tomatoes, roughly chopped
- torn basil
- extra virgin olive oil (just to coat)
- drizzle of fruity balsamic
- sprinkle of sea salt
- a few grinds of fresh pepper
Combine mozzarella, avocado, tomatoes and basil in a large bowl or platter. Top with olive oil, balsamic, sea salt and pepper and enjoy.
Last night after work and a good workout, I wanted something easy for dinner. I didn’t have time to rush to the grocery store, so I needed to use what was in the cabinet/fridge. I had seen a lot of recipes for quinoa bowls and I love using mix-ins while cooking quinoa in the rice cooker since it makes it so easy (like this spinach and chickpea
On hand I had the makings of a good Mexican dinner: black beans, tomatoes, avocado, cilantro, salsa and lime. I decided to roast out my tomatoes, and if I had had any, I would have loved to use cherry tomatoes, but mine did just fine. I added the black beans in with my quinoa and used lime to add some flavor. I loved this dish so much. It was right up my alley with flavors and simplicity while keeping it easy with ingredients on hand.
Mexican Quinoa Bowls with Roasted Tomatoes
For Roasted Tomatoes
- 5 small to medium-sized tomatoes (small cherry tomatoes would work well too)
- 1 tablespoon olive oil (or enough to just coat tomatoes)
- Pinch each of salt and fresh ground pepper
For Quinoa Bowl:
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- Juice from 1/2 of a lime
- 1/4 avocado, diced
- 1 1/2 tablespoons chopped cilantro
- Spoonful of salsa
- Pinch each of salt and freshly ground pepper
- Hot sauce (optional)
For Roasted Tomatoes:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with baking spray or olive oil.
- Slice tomatoes into 1/4 inch slices and line along baking sheet. Using your fingertips, use olive oil to cover each slice of tomato lightly (don’t over do it). Sprinkle salt and pepper across the tomatoes.
- Bake for 25-30 minutes until tomatoes are tender-crisp and edges are slightly brown. Remove from oven and baking sheet and set aside.
For Quinoa Bowls:
- Clean your quinoa using a fine strainer by pouring the quinoa into the strainer and running water over the it until the water comes out clear.
- Pour the cleaned quinoa into a rice cooker and add enough water as if you were cooking rice on the “mixed” setting (So for 1 cup quinoa I added water for 1 cup mixed rice in the cooker). Turn the cooker on and let sit.
- Once the quinoa is done cooking, about 45 minutes, add black beans directly into the rice maker and squeeze lime over the top of both. Close lid for 5 minutes. This will heat up the beans and let the lime juice settle.
- Scoop one cup of quinoa/black bean mixture onto each plate. Top the quinoa with roasted tomatoes, avocado, cilantro and salsa. Sprinkle salt and pepper over each and serve. Add hot sauce if you wish!
I love easy dinners. You know those dinners that take less than 15 minutes to prep and serve? This is one of those dinners. The best part? It’s healthy Mexican. Yup, you heard me, healthy and Mexican in the same sentence.
We start with a layer of brown rice. I happened to have some leftover rice in the fridge, but the only real “prep” work you will need to do is making some rice. The next step is adding some black beans, Mexican cheese, diced tomatoes, avocado and salsa to the bowl. Quickly fry an egg. Sprinkle some salt and pepper over the top and DONE.
I love this bowl because it is not only simple, but also delicious. It has plenty of protein to keep you full (the beans and the egg) and is just the right amount of food. You know that overly full feeling you get after Mexican? Not with this dish. This is one of my all-time favorite 15-minute meals. Enjoy!
Mexican Burrito Bowl
- 1 1/2 cups cooked brown rice
- 1 cup rinsed and drained black beans
- 1/2 cup grated Mexican cheese
- 1 Roma tomato, diced
- 1/2 avocado, diced
- 1/4 cup your favorite salsa (or more to taste)
- 2 eggs
- Salt and pepper to taste
- Divide the brown rice, black beans and cheese in half. Layer two bowls with the three ingredients, placing the rice first, then the black beans and then sprinkling the cheese over the top. Microwave (or heat) each bowl for 30-45 seconds until cheese has melted and ingredients are warm.
- Top each bowl with tomato, avocado and salsa. Set bowls aside.
- Spray a medium frying pan with Pam (or other baking spray) and heat the pan on high heat for at least 30 seconds. Crack one egg into the pan. Let the egg sit and cook. It is done when the whites are cooked through and the edges begin to turn up. Remove egg from pan and place on top of one of your bowls. Repeat with second egg and place on top of second bowl.
- Sprinkle salt and pepper on top of each bowl and enjoy.