Month: November 2017

More Roasted Veggies

I don’t know if I ever realized how much I truly love vegetables.  Especially roasted.  Something special happens to vegetables when they are roasted…Okay, maybe I’ve taken it a step too far 🙂

Either way, with fall here and vegetables on the menu, I have spent many a Sunday roasting away.

I won’t share a recipe this post, but I roast a mix of vegetables – carrots, peppers, yellow and green squash, butternut squash and parsnips.  I usually roast them with garlic-infused olive oil, garlic, onions and salt.  Cooking times can vary for the vegetables, so I keep an eye on them – cooking for about 20 – 30 minutes for most, up to 40 for a butternut squash.

I really must recommend that combination of roasted vegetables and the Downeast Cider Pumpkin Blend – nothing really says fall more than that combo!

 

             

And a little hello from us 🙂

Veggie Tacos and Saying Goodbye to Summer

For the past few years, we have gone out to Mountauk in mid-September for an amazing surf camp for autistic children.  It is 1) an amazing event hosted by Surfers Healing, 2) the best way to wrap up summer and 3) an easy way to maintain pescatarian status!

 

We had some amazing lobster rolls – with and without buns, but for a waterfront view like that I will gladly pass on the bun any day 🙂

 

 

 

 

And some nice sunsets…

 

 

Upon returning home, I had reached my max of seafood.  So I went for some more basic veggie tacos.  Simple recipe but really quick and easy way to get dinners loaded with flavor!

Grilled Veggie Tacos

Ingredients

1 medium size green squash

1 medium size yellow squash

4 – 5 radishes

1 large red bell pepper

2 tsp. cumin

2 tsp. cayenne pepper

1 tsp. coriander

2 tsp. salt

1 tbsp. olive oil

1 -2 serrano peppers

Lettuce and tomato as desired

Corn tortillas

Directions

Chop squash into roughly 1 in. pieces.  Set in a colander in sink or with paper towels under.  Sprinkle with salt. Let sit for 20 – 30 minutes until water has drained from the squash

Slice red pepper, radishes and serrano peppers

Place all the vegetables in a bowl.  Add 1 tsp. olive oil and the seasonings.  Toss until well combined

Grill the vegetables, flipping so each side is cooked through

Heat corn tortillas in a frying pan

Serve with lettuce, tomatoes, salsa (see my latest favorite salsa recipe!)