Easy Yummy Green Veggies

One of the best discoveries I've made in the past couple of years has been The Roasted Vegetable. My sister-in-law introduced me to roasted asparagus a few years ago and I've never steamed it since. I then began roasting broccoli and cauliflower and have not steamed them since either. 

Easy directions: Cut up your veggie as desired and place on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle with kosher or sea salt and pop them in the oven at 425 for about 10-15 minutes. I like broccoli and cauliflower a bit al dente (not mushy) so I take it out at 10 minutes. If you like it softer, check it at 12 minutes and leave it in as long as 15-17 depending on how soft you like it.

A fun springtime variation is to grill the veggies in one of those grill bowls. 

Welcome!

Welcome to the Produce Co-op-eteria!  My goal with this blog is to help our produce co-op members deliciously and efficiently use their co-op fruits and veggies. I love veggies and have stumbled across some rather delicious ways of preparing them. And I don't particularly love fruit but I've found some ways to incorporate fruit into other dishes in order to use what we have, and it turns out I actually do love fruit. 

Maybe you'll find you love something you think you don't. Like brussels sprouts? Don't be surprised... my recipe is delicious. So stop by the Co-opeteria again to see what we're serving.