Category Archives: Vegetables

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Amy’s — a Natural Foods Staple for 30 Years!

Amy’s is a California Original!

When we visited Northern Califoria this year, we were excited to tour Amy’s Kitchen in Petaluma. We were surprised and impressed with their hands-on approach. I expected floor to ceiling stainless steel machinery doing all the work, but what we saw was hundreds of dedicated workers hand making and packaging Amy’s products. 

More than 30 years ago, Rachel and Andy were expecting a baby, and there wasn’t anything in the store to satisfy the need for healthy, convenient, ready-made meals. With Rachel on bed rest, they realized that there were likely many others in the same boat. Once their baby was born, they started making their first recipe, Pot Pie, to sell locally. Their daughter Amy and Amy’s Kitchen were born in the same year!

They launched their company, thinking that they would just make those delicious Pot Pies, but requests for more variety started coming in. They started adding other products, from Pizza to Canned Soups. They heard about people with allergies, food sensitivities, and special diets, so Vegetarian, Vegan, and Gluten-Free offerings were created. Since Organic is also non-GMO, Amy’s is also committed to GMO-free ingredients.

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Amy’s has always been passionate and committed to organically grown produce, even in the beginning when there was no Organic Certification. They work closely with their farmers to make sure they have the best ingredients possible.

And now, thirty years later, Amy’s is a household name. You can read more of Amy’s story by clicking  here.

When I had busy and active kids at home, we almost always had Amy’s Burritos in the refrigerator for a quick snack before gymnastics or soccer. The cheese enchiladas were also a favorite, and it’s fun to see my grandchildren enjoying the same products!

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Amy’s has a desire to change the face of fast food, and in 2015 they opened Amy’s Drive Through in Rohnart Park. It’s a sustainability model, with solar panels and a living roof.

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They have delicious burgers, fries, shakes, pizza, burritos, and much more. I hope they bring their Drive Thru to Southern California!

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yummmmm… Chili Fries!

I love visiting the producers of our amazing products! Thanks, Amy’s for hosting us!

Love,

Lassen’s

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danish+cucumber+salad, danish+cucumber+salad+recipe, cucumber+salad+recipe, cucumber+salad, easy+recipes, healthy+cucumber+recipes

Danish Cucumber Salad

Salad, Side Dish, Appetizer, Sandwich Topping — You Will Love this Simple and Easy Recipe!

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If you have enjoyed a Danish Smörgåsbord (or Swedish, for that matter) you have probably noticed a multitude of small serving dishes with little pickles of all kinds, red cabbage (rødkål, see Oda’s recipe here), peas and carrots, cucumbers, pickled beets, and other items. These can be enjoyed as toppings for open-faced sandwiches (smørrebrød), or as a small side dish. The Danes use them as  Americans use cranberry sauce at Thanksgiving. These tasty sides are not reserved for holidays, but are everyday kind of dishes. They add such a pop of color and taste to many meals, and I love them!

The Lassen family loves to have dinners together, and when we make the assignment list,  Cucumber Salad is nearly always included.  This is one of my favorite Danish recipes, and also one of the simplest. It adds a great flair and pop of flavor to basic meals and fancy ones alike. Oda, our founder, taught me how to make this salad, and when she and Hilmar downsized their living space, I inherited her Bosch Mixer with the slicing and grating attachments. I used it to slice the cucumbers for this post!

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Oda’s Danish Cucumber Salad

Serves 4

You’ll Need:

  • 1 organic English Cucumber, or 4 Persian Cucumbers (please see *note for special instructions if only regular cucumbers are available)
  • Salt
  • 1/4 cup unbleached sugar — you could also use agave syrup, or any other sweetener if desired
  • 3 TBSP apple cider vinegar
  • Salt and Pepper to taste

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Instructions:

  • Wash and dry the cucumbers. English and Persian cucumbers do not need to be peeled.
  • *Regular cucumbers have thicker skins. When that’s all that’s available, I partially peel the cucumbers so that a little bit of skin remains. This adds great color and a bit more crunch. If the regular cucumbers have tough seeds, I cut them in half lengthwise and use a spoon to scoop out the seeds.
  • Slice the cucumbers very thinly. If you do not have a food processor or other tool, you can use the side of a box grater — there’s a handy slicer there.
  • Place the slices in a strainer over a bowl, and then sprinkle generously with salt.
  • Stir the cucumbers so that the salt is blended in.
  • Mix the sugar and vinegar in a small bowl, and stir to dissolve.
  • Let sit for about 15 minutes. You’ll see lots of juice under the strainer

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  • With clean hands, squeeze as much moisture as possible out of the cucumbers.
  • Drain and wipe the bowl, then return the cucumbers
  • Pour the sugar and vinegar over the cucumbers, and stir to coat. 
  • Let the salad sit for another 10 minutes or so, mixing occassionally. 
  • Add pepper and salt to taste
  • Serve! We like to provide small dishes on the side of each plate for this salad, since there is a lot of juice.

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This salad will last several days in the refrigerator. 

Enjoy this taste of Denmark, straight from the Lassen home!

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Love,

Lassen’s

St. Patty’s Recipe

It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.

Print Recipe
Corned Beef Cabbage Rolls
Cuisine Irish
Servings
people
Cuisine Irish
Servings
people
Instructions
  1. Prepare corned beef according to package (if necessary)
  2. Boil the carrot and potato until they easily break apart with a fork.
  3. Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
  4. Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
  5. Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
  6. Serve while still warm!
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Taco Soup


Print Recipe
Taco Soup
It's so easy you'd think it would taste bad! And although this is a mild taco soup generally; it does take well to adding a little kick if you'd like. We've had this soup during basically any time of year, because it's so delicious! So don't you worry that you're limited to just winter time with this easy recipe. Enjoy!
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Instructions
  1. Brown the beef in your cooking oil of choice.
  2. While it's browning, open and drain the beans and corn.
  3. Pour in the drained cans. Then pour in the can of tomatoes & chilies.
  4. Add the taco seasoning. Mix around and keep adding more until you're satisfied with the taste.
  5. Cover. Let simmer on low heat for 30 minutes.
  6. Serve warm with desired toppings! Mmmm 🙂
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Vegetarian Greek Pitas with Tzatziki Sauce

Vegetarian Greek Pitas with Tzatziki Sauce

Written by Denae


Print Recipe
Vegetarian Greek Pitas with Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Instructions
  1. Preheat over to 400 degrees. Chop up your vegetables in to bite size pieces.
  2. In a large bowl combine the vegetables. Drizzle with olive oil, add all the spices, and mix together.
  3. Spread the vegetables on a baking sheet and bake for about 20 minutes, or until vegetables can be easily pierced with a fork.
  4. While the vegetables are roasting, make the Tzatziki Sauce. Combine Greek yogurt, finely chopped cucumber, lemon juice, dill, minced garlic, and salt to taste.
  5. Serve the vegetables over a warmed pita bread and drizzle with Tzatziki Sauce.
Recipe Notes

dsc_0521edit

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Eggs with Everything

Eggs with Everything

Written by Denae

breakfast-hash_5-01

Breakfast food is amazing! Not just for breakfast, but lunch… and especially dinner! So while this recipe may be called appear “breakfasty”, don’t deprive yourself of deliciousness just because the time of day. 

This meal always makes me think of Saturday mornings with my siblings. We’d sit around the kitchen and talk while I made breakfast, and for some peculiar reason it was always eaten in a cup instead of on a plate. I suppose those were pre-arugula loving days though. However, I will debate that it still does taste just a little better inside of  a cup 😉

This recipe has a lot of flexibility, which is always nice if you’re looking to whip something up real quick. Since I don’t cook by recipes (making it really hard sometimes to remember to measure and write stuff down when doing these recipes) I’ve done a lot of different varieties of this same kind of dish.

The beauty is that it’s general enough that you know you could throw whatever leftovers/veggies/meat/anything hanging out in the fridge, in with the eggs and BOOM you have a meal! When I made this recipe I had a bell pepper and red onion that needed to be eaten, so this was a perfect reason to use those up. The ingredients can be anything. Over the years we’ve thrown in anything from leftover steak, to frozen pre-seasoned potatoes, to food that was going to be tossed in a day or two if it wasn’t used. 

Get creative and share your creations with us by tagging either #lassens or #lassensloves

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Print Recipe
Eggs with Everything
Cuisine Breakfast
Prep Time 10 minutes
Servings
Ingredients
Cuisine Breakfast
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Gather all your ingredients together. And chop them in to bite-size pieces
  2. Add the 2 T of olive oil to the bottom of a pan and thoroughly cook any meat or potatoes with the onion. Move those to another bowl and add the remaining 2 T of olive oil to the pan. Cooking the vegetables will vary depending on if you want them crunchy or soft. For soft veggies: Bell peppers soften about 10 minutes Zucchini softens in about 5 minutes Green Beans soften in about 3-5 minutes Tomatoes soften in about 2 minutes
  3. While the veggies are cooking, beat the eggs together in a separate bowl. Remove the veggies from the pan and scramble the eggs. Mix together all the cooked ingredients, mix in the cheese, and serve warm!
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Hemp Seeds–What are They Good For?

They Sound Kind of Hippie… Really They’re Not.

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But They are Groovy!

Have you tried Hemp Seeds?  They are full of nutrition:

Protein–There are 11 grams of protein in just 3 TBSP!
Anti-inflammatory Omegas!
Phytonutrients and anti-oxidants!
All kinds of minerals!
Essential fatty acids!

So How Do I Use Them?

Hemp Seeds are so easy to add to smoothies, soups, and hot cereals, and to sprinkle on salads and vegetables.  They have a mild taste similar to sunflower seeds or pine nuts, so won’t overpower the flavor of any dish, and are smaller than sesame seeds.  I really like them!

Here’s the first recipe in which I ever used Hemp Seeds.  I found it in the LA Times Foods section (October 13, 2011, adapted from a recipe from BLD in LA).  When I want a filling yet healthy and light salad, I reach for this recipe.  I’ve changed it a little, but I think you’ll love it!

Chopped Vegetable Salad with Hemp Seeds

 

You’ll Need:

For the Dressing:

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  • 1 1/2 tsp grated organic fresh ginger
  • 1 1/2 tsp coarsely chopped organic shallot
  • 1 1/2 tsp coarsely chopped organic fresh rosemary
  • 2 TBSP organic tamari sauce
  • 2 TBSP organic honey
  • 3 TBSP sweet rice vinegar
  • 1 1/2 TBSP fresh organic lemon juice
  • 1/2 cup organic extra virgin olive oil 
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In a food processor grind the ginger, shallot, and rosemary until fine.

 

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Add the tamari sauce, honey, vinegar and lemon juice to the ginger mix and process until fairly smooth.

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Add the oil a little at a time and process until blended well.

For the Salad:

  • 10 oz package of organic Cascadian Farms frozen, thawed shelled edamame beans 
  • 2 ears raw fresh organic yellow corn, cut from cob 
  • 1 cup diced organic turnip or organic jicama 
  • 1 1/2 cup organic green beans, blanched, shocked, and chopped
  • 1/2 cup diced roasted and peeled organic red bell pepper
  • 2/3 cup diced organic avocado
  • 2/3 cup toasted, salted organic cashews

For Garnish:

  • 1/4 cup organic hemp seeds
  • 1 bunch organic watercress
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Roast the pepper by spearing with a large serving fork and holding it over the flame of the stove.  
 
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The pepper skin will blister and pop.  Allow to cool and then peel and chop.
 
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To prepare the green beans, drop the trimmed beans into boiling water.  After about 2 minutes, lift out of the pan with a slotted spoon and drop into ice water.

 

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When cooled (it will happen quickly), chop the green beans.

Roast the cashews in a hot oven–watch them carefully, since they burn easily.  Salt as desired.

 
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Slice the corn off of the cob, chop the turnip (or jicama) and avocado, then throw all of the vegetables and the cashews in a large bowl and toss gently.

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Pour about 1/2 cup of the dressing over the salad and gently blend.  Taste the salad to see if you’d like to add more dressing or salt.  (The leftover dressing will keep in the refrigerator for several days)

Divide the salad into 4-8 serving plates (this recipe makes about 8 cups of salad), then garnish the salad by sprinkling with hemp seeds (about 1 1/2 tsp per cup of salad) and a few watercress sprigs.

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Enjoy this wonderful salad for a delightfully nutritious summer lunch!

And for more details on how hemp seeds are a great addition your healthy life, click here.

Love,

Lassen’s

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Mom’s “Good Stuff”

In Honor of Our Little Mommy

 
This is my mother, Mary.  She passed away in 2009 at the age of 87, about six months after this photo was taken.  
 

Mom was born in 1922, the oldest of 5 children.

 

Look at that incredible, curly hair!
 
Mom’s sister Jinny was so jealous of her hair that, the story goes, Jinny poured honey all over it!
 
Mom graduated from college, got married and taught 3rd grade for a year.
 

 

I think this is her college yearbook picture.

And then she proceeded to have seven children and teach High School English and Drama for about 20 years.  She was a 4’11” 105-lb force of nature. 
 

 

Doesn’t she look like a high school English and Drama teacher?

Mom had so many amazing qualities:  Incredible singing voice (into her 80s she didn’t have the little-old-lady voice at all!), amazing organizational abilities, was a loving friend, was a helpful and caring mother, fun grandmother and great-grandmother, and creative in everything that she did.  She even learned how to water ski in her mid-40s!  And she was frugal.

And Boy, Did She Have Great Taste!

And by that, I mean she could TASTE.  Yes, she had great taste, too, but she could try something absolutely new to her, and she would tilt back her head, close her eyes, and pronounce, “Fennel.  And thyme.”  She could pick flavors out of anything.
 
So when she tried Ranch dressing for the first time, it was not really rocket science for her to figure out what was in it.  And her frugality would not let her pay for pre-made dressing from the store!  So here is mom’s recipe for ranch dressing, commonly called “Good Stuff” at our house, since my little brother remarked, “This is good stuff!”  

Mom’s Good Stuff

Ranch+Dressing
 

You’ll Need:

  • 1 cup of mayonnaise
  • 1 cup of buttermilk
  • 1/2 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp onion salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil, crushed
  • 1  1/2 tsp dried parsley, crushed
I like to use a shaker bottle, but you can just use a bowl and a wire whisk, too.
 
Ranch+Dressing

Put the mayonnaise in the shaker container, and then add all of the spices.

 

Ranch+Dressing

Make sure you crush the basil and parsley before adding.

 

Ranch+Dressing

Blend thoroughly with a spoon.  

 

Ranch+Dressing

Measure 1 cup of buttermilk.

 

Ranch+Dressing

 

Add the buttermilk, a little at a time, and stir to get the big lumps blended in well.

Ranch+Dressing

Then put the wire into the jar, and shake!

 

Ranch+Dressing

Partially blending with a spoon gets rid of the biggest lumps.  The shaking gets rid of the little ones!

 

Ranch+Dressing

Now you can enjoy ranch dressing goodness made fresh at home!

 

Ranch+Dressing

You can also substitute 2 cups of sour cream for the mayonnaise and buttermilk for a thicker dip.

Now, obey your mom and eat your vegetables!

love,
 
Lassen’s
vegan+zucchini+lasagne, vegan+lasagne, zucchini+recipes, healthy+lasagne

Vegan Zucchini Lasagna

A True Labor of Love

…and there’s so much love!

Vegan+Zucchini+Lasagne 

Most of the good things in life are at least a little labor intensive.
Building a house, painting a mural, planting a garden…
but the outcome is always oh, so nice and oh, so worth it.
As Stephanie, our Lassen’s Ventura Sample Captain confessed, such was the case with this recipe for Vegan Zucchini Lasagna. It’s just a lot of chopping and dicing, which can all be done ahead of time and stored in the fridge until you’re ready to bake. Paleo, Vegan and Gluten-Free! Oh yeah, and the taste is fantastic!

You’ll Need:

Vegan+Zucchini+Lasagne
  • 2 cups walnuts
  • 1 eggplant
  • 2 red bell peppers
  • 1 red onion
  • 1 Tb oregano
  • 3 garlic cloves
  • 1/2 cup fresh chopped basil
  • 8 zucchini squashes (cut into thin strips)
  • 3 tsp thyme
  • 1 bunch black kale
  • 1/4 cup nutritional yeast
  • 2 lemons (juiced – save peels for zesting)
  • 1 jar of marinara sauce (25 oz)
  • 4Tb extra virgin olive oil
Vegan+Zucchini+Lasagne

 

 
Cucina Antica Garlic Marinara is now sale this month (May, 2013)!
 
Instructions:
Preheat Oven to 450
Dice eggplant, red onions, bell peppers and garlic. Place in a saucepan on medium heat with zest from lemon, olive oil, thyme and oregano. Stir constantly for 10 minutes or until eggplant is tender. Add kale and lemon juice and simmer for another 2 minutes. 
Set Kale mix aside in a bowl.
 
On medium heat simmer zucchini strips for 8 minutes – flip regularly. Place 1 layer of zucchini strips on the bottom of a 9×13 baking dish. With a spoon, evenly spread half of the kale mixture over the zucchini strips, covering it completely. Pour 1 cup marinara sauce evenly over the top of the kale mixture.Top with another layer of zucchini strips followed by the kale mixture and then one more zucchini layer. Pour the rest of the marinara evenly over the final zucchini layer. Sprinkle the top with Nutritional yeast and walnuts.
Bake for 30 minutes.
 
Vegan+Zucchini+Lasagne
 
love,
 
Lassen’s
angel+hair+pasta, meatless+meals, fresh+pasta, fresh+tomato+recipes, easy+meals, easy+pasta

Meatless Monday

My daughter likes to call this pasta “Angel’s Red Hair” 

angel+hair+pasta, fresh+pasta+sauce
 
 
 
In keeping with the “Hungry for Change” or even the “Forks Over Knives” documentaries that I have reviewed lately, I thought I would share a favorite family recipe that I have been making for over 25 years.  Farm fresh produce, onions and garlic, olive oil and basil–nothing better that that!  These amounts are to serve 6. (And we love leftovers of this for lunch!)

Onions and Garlic

 
 
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Chop the onion.  I used a medium-sized Spanish Onion.
angel+hair+pasta, fresh+pasta+sauce
 

And then mince the garlic–if you don’t have one, invest in a garlic press.  So much easier than mincing by hand!  I used four cloves.

And Here’s a Handy Tip…

Here’s a technique that helps me avoid one of the most annoying tasks when I cook–peeling tomatoes.  I learned this technique way back when I helped my mom bottle tomatoes every summer.
 
First, bring a large pot of water to boil.  Then wash your tomatoes (I used about 3 lbs of Roma tomatoes.
angel+hair+pasta, fresh+pasta+sauce

 

Drop the washed tomatoes carefully into the boiling water.

angel+hair+pasta, fresh+pasta+sauce

 

The water will stop boiling, but that’s ok.  Some of the tomatoes will float to the top, so push them back down with a spoon so they stay in the water.  After about a minute, scoop up one of the tomatoes and prick the skin with a sharp knife. If the skin splits open, they are ready.

 

angel+hair+pasta, fresh+pasta+sauce
 
Scoop the tomatoes out into a strainer.  Put them under running water to cool and stop them from cooking further.

 

angel+hair+pasta, fresh+pasta+sauce

 

Core and peel the tomatoes.  The skins will slip right off!

 

angel+hair+pasta, fresh+pasta+sauce

 

Then chop the tomatoes and set aside.
 
Make sure your water comes back to a boil, and if you are using spaghetti, start cooking it in the boiling water.  If you are using angel hair or capellini pasta, wait to cook it (It only takes about 2-3 minutes of cooking time.)
 
Heat about 2 TBSP olive oil in a large pan, then add the onions and garlic and sautee over medium heat until soft and translucent.

 

angel+hair+pasta, fresh+pasta+sauce

 

Add the tomatoes.

 

angel+hair+pasta, fresh+pasta+sauce

 

Stir and bring to a slow simmer.  Season to taste with salt, and if desired, pepper (I never use pepper in this recipe, but some people really love it!)  If you are using the thin pasta–angel hair or capellini–put it in the water now.

 

angle+hair+pasta, fresh+pasta+sauce

 

When it has come to an easy simmer, add chopped fresh basil and stir.  Check the pasta to see if it is tender, and when it is, drain the pasta.

 

angel+hair+pasta, fresh+pasta+sauce

 

Now dinner is ready to serve!

 

angel+hair+pasta, fresh+pasta+sauce

 

This is a great main dish for a light supper, or even a side dish if you’d like to have some grilled chicken or fish.  If you’d like serve with shredded parmesan cheese.  Lately we have been enjoying the Lassen’s brand Rosemary Sourdough Bread when we eat Italian, too.  Tonight I’ll make some sauteed Italian Squash, and we’ll have a great meal!
 
Happy Meatless Monday!
 
love,
 
Lassen’s
 
roasted+vegetables, roasted+winter+vegetables, beet+recipe, celery+root, yam+recipes, sweet+potato+recipes

Introducing… A couple of new things!

 Oven Roasted Winter Vegetables
 
roasting+vegetables
 
Can you guess what the white vegetable is?  It’s not a potato!
 
Judging from the number of people who are surprised when I serve it…. most people have never tried celery root.
 
I will admit that I’d never had it until my European in-laws made a soup for New Year’s Eve that had this odd white vegetable.  But I’m up for new things, so I tried it–and loved it!  (I also tried parsnips for the first time and was not so impressed.  It’s OK to not like everything that we try!)
 
And while we are on trying new things, I have been living the “Steamed is the best way to cook vegetables” philosphy for a LONG time.  But a couple of years ago a friend turned me on to roasting.  Now, I’d had roasted vegetables–in restaurants, in fancy recipes–but I had no idea how easy, nutritious, and delicious roasting is!
 
Now it’s just about the only way I cook my vegetables.  
 
So let’s combine new thing #1–celery root, and new thing #2–roasting!
 
roasting+vegetables, roasted+vegetables
 
 
Here I have a huge beet, a huge garnet yam, and a huge celery root.  (If you get big ones you don’t have to peel so much!)  You can also roast carrots, winter squashes, parsnips, potatoes (the fingerling potatoes cut in half lengthwise are fantastic!), asparagus, green beans, brussels sprouts (they are so delicious roasted!  Cut them in half), onions, broccoli, leeks, cauliflower, mushrooms, and so much more!  Think of the possible beautiful taste and color combinations!
 
roasting+vegetables, roasted+vegetables

 

First, preheat your oven to 450 degrees (yes, you read that right!)
 
Peel (if necessary) and then cut the vegetables in uniform-sized chunks.  
 
Place on a baking pan and then drizzle with olive oil.  As you can see, I roast my beets in a separate pan, since everything will turn red if you roast them together!  But without the beets, you can roast everything on one pan. It’s also better if the chunks are not crowded–they roast more uniformly and give up less juice.

 

roasted+vegetables, roasting+vegetables

 

Toss the vegetables all around to coat with the olive oil.  You can use a spatula, but I think just doing it by hand is the best method.
 

 

roasting+vegetables, roasted+vegetables, celery+root

 

Sprinkle generously with freshly ground salt and pepper.  You can also add fresh or dried herbs.  These winter vegetables are terrific with rosemary (my favorite), thyme, or oregano.  With lighter vegetables (asparagus, beans, broccoli, brussels sprouts) I love to use whole basil leaves.  They roast so nicely!
 
Another nice addition is nuts or seeds.  Pine nuts are excellent with roasted vegetables!
 
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Bake in your 450 degree oven for about 6-10 minutes, depending on the size of your vegetable chunks.  Turn the vegetables once, then bake an additional 6-10 minutes, until fork-tender.  You don’t want them to be mushy, though.  (For thin vegetables like asparagus or green beans, you’ll only need to roast 3-4 minutes before turning and checking.  Especially watch brussels sprouts–they get bitter if you over-cook them.  They should be bright green when done.)
 
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Now you’re in for a beautiful and tasty treat!  Remove from the oven and serve!
  
I usually roast much more that we can eat in one meal, and have this for lunch for several days afterwards.  Yum!
 
Happy roasting!  And try a new vegetable today!
 
love,
 
Lassen’s