Sunday, November 09, 2008

Salad returns

Lettuce is back, I hadn't expected that. Carrots and sweet potatoes in quantity. Another daikon to find something to do with. Spinach and cauliflower has been nice to have lately.
  • Arugula
  • Carrots
  • Cauliflower
  • Celery
  • Daikon
  • Endive
  • Baby Lettuce
  • Radishes
  • Spinach
  • Sweet Potatoes

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2 comments:

  1. SEA4:53 PM EST

    Roasted sweet potatoes:

    Peel and cube into 1/2 - 3/4 inch cubes. Toss with olive oil and dried thyme, garlic powder, salt and a combination of paprika and chili powder (balance depends on how hot you want it). Put in oiled pan, with potatoes in one layer (or as close to one layer as possible). Cover with foil, roast for around 20 min. Take the foil off and roast until potatoes slightly browned. I usually piggyback this in the oven with a baked main dish of some sort (roast chicken comes to mind), so the temperature can be anything from 350F to 375F. In general, I think that this takes something like 45 minutes.

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  2. SEA4:55 PM EST

    Ooh... and roast cauliflower too! Toss with olive oil, salt, curry powder and whole yellow mustard seeds. Yummy.

    (We're entering my favorite veggie season: roast veggie season!)

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