It’s too early for tomatoes, zucchini are still expensive, and we aren’t ready for cold salads. In April, we get one rainy day; one sunny, gorgeous day. Weather is still all over the map, but no matter what, it’s cool enough to turn on the oven, roast vegetables, and dream of summer! What are you planting in your garden this year?
Dinner for 2 | Preheat oven to 425 degrees
|2 C diced yams or butternut squash||½ C pitted kalamata olives|
|2 C cauliflower florets (some purple is nice)||2 cloves garlic, pressed|
|1 C thickly sliced red onion||2 Tbsp lemon juice|
|2 C green cabbage, cut in chunks or thickly sliced||2 C baby spinach|
|4 Tbsp olive oil||1 tsp black pepper, 1 tsp Celtic sea salt|
Preheat oven to 425 degrees. Wash yams or sweet potato. Dice yam, sweet potato, or squash (use all or one) into one-inch cubes. (The second time I tried the recipe, I used one yam and one bag Stahlbush Island Farms diced butternut squash, which made life easy.) Place in mixing bowl together with cauliflower florets, red onion and green cabbage. Toss with olive oil, spoon into baking pan and roast 30 minutes, stirring half-way through.
In the meantime, using the same mixing bowl, put in olives, garlic and lemon juice. As soon as yams can be pierced easily with a small knife, remove pan from oven. Add roasted vegetables to bowl, toss with dressing. Add spinach and black pepper and salt and toss again until spinach is well-coated. (I like to use a rubber spatula so I don’t damage the veggies, which are still warm and tender.) Taste, adjust seasoning. Feta, fennel and watercress are nice additions too.