Last week Bree mentioned being in a recipe slump this time of year. In our household we are eating every meal at home, except for the occasional takeout, so the slump feels especially bad. To get myself out of it, I’ve started roasting everything. Almost every vegetable we get in our weekly CSA is roasted, and then stored in the fridge. This new practice has been a gift to my future self. When it comes time to cook a meal, I have delicious veggies at the ready. Even if the meal is a regular, I can add some veggies in to make it feel a little different.
Here are some examples:
- Pureed roasted beets to pancake mix
- Roasted butternut squash to macaroni and cheese or omelettes
- Roasted tomatoes to sandwiches
- Kale chips on sandwiches or sprinkled on pasta
- Spaghetti squash with coconut chicken curry, instead of rice
- I also adore this easy acorn squash recipe as a side to any meal: Maple Roasted Acorn Squash
Let us know how you’re using vegetables in new ways. In the meantime, here are some recipes for the week to give you inspiration.
Roasted Acorn Squash
Gilled Eggplant and pepper sandwiches
Ratatouille
Simple Roasted Celeriac
15 Celeriac Recipes
Stuffed peppers with ground lamb
Roasted Purple Potatoes with Lemon Dijon and Thyme
Oven Roasted Okra
