Go out to the garden and cut off some brightly colored chard at the base of the stem.
You only need 4 simple ingredients....
Then slice, sprinkle, drizzle and bake!
1. Cut squash in half and rake out seeds
2. Slice each squash half into quarter inch slices
3. Coat pan with olive oil
4. Lay slices on greased pan
5. Lightly salt slices
6. Generously drizzle honey over each slice. This would be a great use for any crystallized honey you may have. Remember, crystallized honey is NOT spoiled.
7. Bake at 375 degrees for 30 minutes; flip slices and cook another 10 minutes. Let cool 5 minutes before serving.
2 TBSP Butter
Salt & Pepper
2. Boil cubes in water until soft. You should be able to easily pierce cubes with a fork.
3. Remove from heat and drain water off with a colander.
4. Put drained cubes in a mixing bowl and mash with either a hand masher or electric mixer. Add butter, salt and pepper to taste.
2 TBSP Olive Oil
1/2 tsp apple cider vinegar
2 TBSP Chopped Parsley
Salt & Pepper to taste
1. Preheat oven to 425 degrees
2. Peel and cut rutabaga into bite-size cubes
3. Toss rutabaga cubes with oil, salt & pepper. Place on baking dish in a single layer and roast until soft. (30 to 45 minutes) Stir after about 20 minutes of cooking.
4. Remove from oven and put in serving bowl. Toss with vinegar and parsley while still hot and before serving.
1 medium cabbage (green or red)
4 TBSP Olive Oil
1/2 tsp Black Pepper
1/2 tsp Tumeric
Adding heat, black pepper and oil to tumeric increases it nutritional benefits!
2. Chop cabbage wedges into bite-size pieces.
2. Heat oil in skillet then add cabbage, pepper and tumeric. I ususaly stick the tip of my knife in the tumeric spice jar and get a little to cover the tip. For these three small wedges, I put 3 small scoops of tumeric in my cabbage. You can use more or less, depending on your taste.
3. Cook on medium/high until cabbage has soften, but is still a little firm. About 5 or 10 minutes.
You hear us talking a lot about eating healthy and growing your own food. Some may think this is all fine and dandy, but, HOW DOES ONE COOK all these wonderful vegetables? For that reason, I'm going to share some recipes for you to try. Happy cooking, and let us know how they turn out. We'd love to hear from you!