Stewed Okra and Tomatoes

FOR THE RECORD, I LOVE VEGETABLES. All vegetables. I've never met one I didn't love.

At a recent gathering of immediate family, extended family, friends, and in-laws, the subject of food came up. (Imagine)!  The conversation drifted to vegetables and a discussion of likes and dislikes ensued.

Topping the "dislike" list were eggplant and mushrooms. At the top of the well loved list was greens--specifically the traditional Southern greens of collards, turnip greens, and mustard greens. A close second of the "like" list was beans. All beans, fresh, frozen, dried, and canned. The group was evenly divided on squash. My husband was the only one who doesn't like corn.

When okra was mentioned the group split into the "I only like it fried" side, and on my side, the "I like it all ways".  

Once home, I kept thinking about okra and needed to go ahead and cook some. Stewed okra and tomatoes is a regular item in our home; we both enjoy it very much. It is best, of course, in the peak of summer when garden fresh vegetables are available. Otherwise frozen okra and canned tomatoes make a fine substitute.

Stewed Okra and Tomatoes
1 Tbsp. olive oil
1 large, sweet onion, chopped
1 lb. okra, thoroughly rinsed, sliced if desired
3-4 large, ripe tomatoes, peeled and chopped
(or 1 quart canned tomatoes and their juice)
Salt and freshly ground black pepper, to taste

In a large saucepan, heat the olive oil over medium heat and add onions. Cook until the onions are tender and turning golden. Add the okra and tomatoes along with their juice. Cover the pan and simmer gently for about 25 minutes, until the okra is very tender. Add salt and pepper.

Pasta e Ceci

PASTA e CECI IS NOT A FANCY DISH and I probably would not serve it for a dinner party. It did, however, make a perfectly delicious, healthful, and easy weeknight supper packed with flavor from olive oil, onions, garlic, anchovies, plum tomatoes, and fresh rosemary.

Rosemary is one of my favorite herbs but I must admit I don't enjoy pine needles in my food. There are a couple of ways to avoid this, one is to wrap it in cheese cloth to be removed after cooking. I prefer to chop it very finely, always using fresh.

I hope you will use the anchovies; they add such an unrecognizable depth of flavor, never fishy.

I used the adorable and tiny acini de pepe but any small pasta will work just fine. I loved the appearance and texture of the miniature pasta with the chickpeas. Because the pasta is cooked in the same pot, right along with the beans, the starchy cooking liquid helps to form a sauce. Not to mention this is a one pot meal making cleanup easy.

Pasta e Ceci
1 Tbsp.olive oil
1 small onion, diced
2 cloves garlic, minced
4 - 6 anchovy fillets, chopped
4 plum tomatoes, peeled and chopped
3 springs fresh rosemary, or 2 tsp. finely chopped fresh rosemary
1 can chick peas, drained and rinsed
4 cups broth or spring water
6 - 8 oz. small pasta
Salt and pepper to taste

Warm olive oil over medium low heat. Stir in onion, garlic, and anchovies, cooking until anchovies are melted. Add chopped tomatoes and saute for 10 - 15 minutes, until the tomatoes are fully cooked.

Increase heat and add can of chick peas, the broth or spring water, salt to taste, along with the rosemary. Bring to a healthy simmer and stir in the pasta. Cook, stirring occasionally, until the pasta is cooked per the package, or taste.

When the pasta is done, spoon into warm bowls. Drizzle with a little olive oil, sprinkle with freshly cracked black pepper, and garnish with shavings of Parmiigiano Reggiano.

Tex-Mex Migas

WHEN THE WEATHER IS CHILLY, GRAY, AND DAMP, I often want to eat something breakfasty. I started using the word, breakfasty, several years ago when I learned it from a little boy who had spent the night with us. Next morning, I asked him if he would rather have eggs or oatmeal. Nope, he wanted something breakfasty. Fruit? No, something breakfasty. I kept offering more and more options and he declined all of them, repeating that he wanted something breakfasty. Finally, I asked him what he considered breakfasty and he replied, "donuts". Apparently he had already spied the Krispy Kreme box I thought was out of sight on top of the refrigerator.

My idea of breakfasty is more on the savory, even spicy side.  Thus, Migas. My husband is never excited when he comes home and sees me making this dish for our supper. And I admit, it is not a show-stopper appearance wise. But he eats it with enthusiasm and growing appreciation and even goes back for seconds.

Migas is scrambled eggs with onions, peppers, leftover tortillas, and cheese. The recipe is very flexible, any kind of peppers can be used, crushed tortilla chips from a bag work fine, any cheese works. Everything is to taste. I like to use corn tortillas, skillet fried until crisp, poblano peppers, and Monterrey jack cheese.

Tex-Mex Migas
1/4 cup mild cooking oil
5 corn tortillas, cut into bite-sized pieces
1 small onion, chopped
2 - 3 poblano peppers, diced
1 tomato, peeled and chopped
8 eggs
2 Tbsp. milk
Salt and pepper to taste
1 cup shredded Monterrey jack cheese

Heat oil in a large skillet over medium-high heat. Toss the tortilla pieces in the hot oil, stirring constantly, for 2 to 3 minutes, until crispy. Remove to paper towels and set aside while you saute the onions and peppers, in the same skillet, for a couple of minutes. Stir in the tomatoes.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Add to the onion mixture along with the tortilla pieces. Gently lift the vegetables and tortillas to let the eggs get evenly distributed.

When the eggs look nearly done, turn off the heat, sprinkle on the cheese and put a lid on it.

When the cheese is melted, serve with salsa, sour cream, avocado slices or guacamole.

Rosalynn Carter's Baked Eggplant

WHEN I FIRST SAW THIS RECIPE on Melynda's blog, Our Sunday Cafe, I knew I would make it. The first reason is that I love eggplant and they are in season. Secondly, I am a fan of former president Jimmy Carter and his beautiful wife, Rosalynn. Like most Southerners, the Carters love vegetables, but the eggplant is undoubtedly Jimmy Carter's favorite vegetable.

When we recently heard that President Carter had been diagnosed with cancer, I felt a bond with him on a completely different level. Besides his peace keeping missions, his food preferences, his dignity and courage, his charming  Southerness, when given a diagnosis of cancer, you inadvertently become a member of a club to which you had no desire to be a member. I have been a member of the club for about 3 years. To not leave anyone in mystery, here is a brief post I made about it back then.

Because this is a food blog, not a health blog, I give you the recipe. I hope you enjoy it as much as we did.

Rosalynn Carter's Baked Eggplant
1 large eggplant
Olive oil
Salt and pepper
1 cup chopped onion
2 cloves garlic, minced
2 large tomatoes, peeled and chopped
1/4 tsp. fresh thyme leaves
1/4 cup fresh parsley, chopped
1/2 cup fresh bread crumbs
1 cup grated Swiss cheese

Slice eggplant about 1/2-inch thick. Place on a rimmed baking pan, rub with olive oil, and sprinkle with salt and pepper. Broil until lightly browned and fork tender.

Meanwhile heat a small amount of olive oil in a skillet; add onion and cook until golden. Add garlic and tomatoes, cooking until beginning to thicken. Stir in seasonings and bread crumbs.

Spread the tomato mixture over the broiled eggplant then cover with grated cheese. Bake at 350 degrees 15 minutes.

Freekeh Tabouli

NOT TOO LONG AGO, I WAS SHOPPING at a lovely locally owned natural foods store. I had a list but I was also browsing, for inspiration and ideas, at some of the other beautiful and well selected foods offered.

I love shopping in small specialty food stores. The prices are often very good and the service is usually excellent. Not to mention they sell food. Only food. I am so weary of giant stores. If I have a small list of fresh produce, brown rice, olive oil, yogurt, and feta cheese, I really don't want to wade through lawn chairs, market umbrellas, stack after stack of soft drinks, a pharmacy, stinky scented candles that make me sneeze.

I shop for food almost everyday. That way, my food is always fresh and I don't waste. I typically shop for household supplies--dish soap, laundry detergent, bathroom tissue, etc. monthly. So I don't appreciate my food having to share space with all that merchandise.

I know the concept--everything you need in one "convenient" location. Between the huge store, the huge parking lot, the long lines at checkout, it takes seemingly forever to shop at those places.

Back to the lovely food store. . .

A small bag of freekeh, roasted, cracked green wheat, caught my attention and into the shopping basket it went. I had no idea what I would use it for, but I love designing recipes around newly discovered and healthful ingredients.

Several weeks later, I was staring out my kitchen window while washing dishes. I was admiring the beautiful stand of parsley growing in the border garden and thought to myself that tabouli would be a delicious way to enjoy it. I remember the freekah in the pantry and, click, this recipe came together.

Normally I make tabouli with bulghur which is traditional. The taste of this tabouli was not that different but the grain, freekah, had a different and pleasant, slightly chewy texture. It was so, so, very refreshing on the hot day I made it, and we both loved it very much.

Freekeh Tabouli
1 cup freekeh (roasted green wheat)
2 1/2 cups water
2 bunches parsley (about 6 - 8 cups)
1 bunch scallions, white and green parts, sliced (about 1 cup)
2 - 3 Tbsp. chopped fresh mint
1 - 2 cucumbers, peeled, seeded, chopped (about 2 cups)
2 fresh tomatoes, peeled, seeded. and diced
1/4 - 1/2 cup olive
1/2 cup freshly squeezed lemon juice
Salt and pepper to taste

Place freekeh and water into a saucepan and bring to a boil. Cover, reduce heat and simmer about 25 - 30 minutes, until water is absorbed and freekeh is tender. Let cool to room temperature.

Meanwhile, wash and chop the parsley and mint,  slice the scallions, dice the cucumbers and tomatoes, and squeeze the lemons.

Add the cooled freekeh to a large salad bowl. Stir in the parsley, scallions, mint, cucumber, tomatoes, olive oil, and lemon juice. Let sit for 30 minutes or more, then stir, taste, and add salt and pepper to taste.

Baked Cheese Grits with Rotel Tomatoes

AS SOUTHERNERS, WE LOVE GRITS. I cook them often, in all sorts of ways. After I made this dish, I realized I had posted only one other grits recipe, ever, here on my blog. That was all the way back in 2009 when I posted Shrimp and Grits, an amazing and delicious recipe.

You know Ro*Tel tomatoes, right? The cans of diced tomatoes with green chilies? They have been around forever, have the perfect amount of heat, and are delicious to use in so many ways. They are a pantry staple in my kitchen.

The other day, I was shopping at the gigantic grocery store, with Rotel tomatoes on my list. On the shelf I saw there are now 6 different types of Rotel tomatoes. Arrgh! Marketing strikes again. I don't mean to beat up on Rotel tomatoes; I love them. But it is the same thing with everything on my list. For every item, I have too many decisions to make. This is why the stores are so huge and shopping takes so long. On some levels choices are good but I don't always want to walk the equivalent of a city block and comb through undesired products, when I only have 8 items on my list.

Baked Cheese Grits with Rotel Tomatoes
2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup stone ground grits
1/2 cup butter
1/3 cup scallions, sliced
1/4 cup Velveeta, cubed
2 1/2 cups cheddar cheese, shredded, divided
1 (14 oz.) can Rotel tomatoes

Preheat oven to 350 degrees. Grease a 9 x 9 inch baking dish.

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce heat, cover, and cook for 20 minutes, stirring occasionally.

When grits are thickened, stir in the butter, scallions, Velveeta and 2 cups shredded cheddar. Stir until cheese is melted then stir in the tomatoes, mixing well. Pour grits into prepared dish and bake for 35 minutes. Sprinkle on the remaining cheddar and bake 5 minutes more.

Remove from oven and let it sit for 10 minutes before serving.

Stacked Tortilla Pie

THE ENTIRE TIME I WAS WORKING OUT yesterday, I was thinking about food. Not that I was hungry; I'd had a good protein packed smoothie before I went to the gym. But I knew I would stop by the grocery store on my way home and I needed to decide what to make for dinner. I wanted something simple and healthful. As I was working on my gluteus maximus, this tortilla pie came to mind.

I have seen variations of this and Rosie Hawthorne's has always appealed to me most. I like that she doesn't cook or saute her vegetables before assembly. Now is the time of year I crave a little crunch in my life after all those winter soups and stews.

 I have always thought Rosie's use of butter and her baking directions sounded just right.

Rosie adds corn to her pie but I don't because Pritchard Parker doesn't want to eat it. Instead, I used two different types of beans--black beans and refried beans.

Stacked Tortilla Pie
(adapted from Kitchens are Monkey Business)
1 can black beans, rinsed and drained
1 can refried beans
1 cup chopped red onion
1 cup chopped green bell pepper
1 cup chopped tomato
1/2 cup sliced pimiento stuffed olives
2 cups shredded sharp cheddar cheese
2 cups shredded Monteray Jack cheese
2 Tbsp. melted butter
Extra large whole wheat tortillas
Ground cumin and cayenne pepper to taste

Preheat oven to 325 degrees and butter a sheet pan.

Mix together the black beans, onion, bell pepper, tomato, and olives.

Spread refried beans on one tortilla and place on prepared sheet pan. Spread some of the vegetable mixture over the beans and then sprinkle on some of each cheese. Repeat, leaving a bit of vegetables and cheese for the top.

Brush melted butter on the edges of the tortillas and all over the top one. Sprinkle with cayenne pepper and cumin to taste. Add the remaining vegetable mixture and cheese to the top.

Bake 20 - 30 minutes until golden and the cheese is melted. Let sit 15 minutes before serving.

Serve with choice of salsa, sour cream, guacamole, crumbled caso blanco.

Stone Soup

WE HAVE BEEN EATING A LOT OF SOUP around here lately. It is warming against the frigid temperatures we are having.

We are hosting another family, including a 5-year-old, in our home while they are in a transitional period. Although we are happy to do it, it does put a strain on our physical space not to mention our food budget. Soups are an economical and nourishing way to feed a crowd.

I called this one Stone Soup after the folk tale in which some hungry travelers with an empty pot stopped in a village for the night. In the tale, the travelers filled the pot with water, dropped in a stone and set it over a fire. Soon a villager contributed some carrots to flavor the stone soup, then another contributed and so on until a delicious soup was enjoyed by all.

That is sort of the way this soup was built. We all contributed and helped make it based on what we could find in the kitchen, including some leftover black-eyed peas from our New Year dinner.

Stone Soup
2 Tbsp. olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery chopped
2 medium potatoes, peeled and diced
2 (15 oz.) cans chopped tomatoes
3 cups homemade vegetable stock
1/2 head cabbage, sliced
3 cups cooked black-eyed peas
Salt, pepper, basil and oregano to taste
Grated cheddar cheese

I started the soup by sauteing the onions, carrots, and celery in the olive oil, in a large soup pot. Then I added the potatoes. The next person came along and added the tomatoes and vegetable stock. Then the cabbage and peas were added. Pritchard Parker added the seasonings.

We let the soup simmer for a while, then topped with grated cheddar cheese, and served with cornbread. Soy sauce and hot sauce were available.

Delicious, healthful, warming, and satisfying.

Poached Mozzarella in Fresh Tomatoes

OUR TOMATO SEASON IS COMING TO A CLOSE. And I am eating as many as I can. This is a lovely, fresh, and flavorful way to use not only fresh tomatoes, but some of your fresh herbs. I will really miss stepping out the kitchen door to snip some fresh basil and parsley, won't you?

My Mother made this dish for me when I visited her last week. I loved it so much, I came home and made it again to share with Pritchard Parker.

It is Capri-like with the fresh tomatoes, basil, and mozzarella cheese, but it it served hot, as an open faced sandwich, with oozy cheese. The herb topping brightened with a squeeze of lemon juice adds another layer of fresh flavor.

Poached Mozzarella in Fresh Tomatoes
4 slices French bread, sliced 1/2" thick, brushed with olive oil
1/4 cup onion, diced
2 cloves garlic, minced
Pinch of red pepper flakes
1 Tbsp. olive oil
1/2 cup dry white wine
2 cups fresh tomatoes (about 4) peeled and diced
1/2 cup vegetable stock
2 Tbsp. red wine vinegar
3 Tbsp. sliced fresh basil
3 Tbsp. chopped fresh parsley
Lemon juice, olive oil, salt, and pepper to taste
4 slices fresh mozzarella (1/2-inch thick)

Saute onion, garlic, and pepper flakes in oil over medium-high heat until onion softens, 5 minutes. Deglaze pan with wine; simmer until reduced by half, 5 minutes or so. Add tomatoes, broth, and vinegar; simmer until tomatoes begin to break down, about 10 minutes.

Toast bread under the broiler and set aside.

Toss herbs with lemon juice, oil, salt, and pepper.

Add cheese to tomatoes, and cook gently until it's soft and a little gooey, 2 - 3 minutes.

Place toast in shallow bowls, lift a slice of mozzarella from the tomatoes, and place on the bread. Spoon more tomatoes around and top with some of the herb mixture.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

BLT Sandwiches with Heirloom Tomatoes and Basket Weave Bacon

EACH SUMMER, WE EAGERLY ANTICIPATE THE ARRIVAL of Harold's tomatoes. And it is our tradition to make BLT's with the first ones, because is there any better way to honor a fresh, vine ripened, summer tomato?

Harold is a farmer in a nearby county who grows all kinds of vegetables. He is especially proud of his tomatoes (as well he should be) and is most well known, area-wide, for his Mr. Stripey tomatoes. Mr. Stripeys are low acid, yellow heirloom tomatoes with red striping. They are sweet, juicy, and extremely tender. They are perfect for sandwiches and salads.

Harold is a commercial vegetable grower but because we happen to have an inside track, we had the honor of trying out three other heirloom tomatoes he has tested this season, which are not yet on the market. They are a pink tomato, a red Mr. Stripey, and a Cherokee black tomato.

The idea of weaving little rafts of bacon for sandwiches is not original to me. I have seen the concept around for quite a while but this is the first time I have tried it. And it really works great!

Preheat oven to 375 degrees. Line a rimmed baking pan with foil. Cut bacon in half. I used 3 strips of bacon, or 6 half strips for each raft. Weave like a little potholder, or basket, or lattice crust. Bake 20 - 30 minutes, to preferred done-ness, depending on thickness of bacon. Keep checking, it may be done earlier or it may take a little longer. We like our bacon crispy and I think these rafts cooked around 35 minutes.

Pritchard Parker and I don't agree on every aspect of the perfect BLT. We both agree there is no need to bother without excellent summer tomatoes. We both prefer crispy iceberg lettuce. Neither of us wants to scrimp on bacon.

He prefers his bread untoasted and smeared with mayo, specifically Duke's mayonnaise (this is a must). I like my BLT on buttered toast.

How do you make your BLT?

Lemony Greek Orzo Salad

 THE GLORY OF THE SEASON IS UPON ME. I adore summer and all the blessings it brings, including the fabulous childhood memories. Unfortunately, the joy is not shared by my beloved.

Each day, as I bask in the heat and humidity of our un-air-conditioned home, wearing only shorts, tank tops and my own bare feet, my husband is engaged in his extremely cold and arid occupation. Upon walking into the other-worldly climate of our home, he feels assaulted by the rain forest like atmosphere.  I am acclimated, of course, and don't feel one iota of discomfort, but I do understand his position.

Therefore, I try to keep heat producing activities, namely cooking and baking, to a minimum. Now is the time I go for great salads and sandwiches as meals. Any cooking, at all, like boiling pasta or steaming vegetables, gets done in the early morning hours.

I think grain salads and pasta salads make great summertime meals, don't you? Taking advantage of the season's harvest is really the only way to eat. I just love the fact that everywhere you turn, someone is selling or giving away garden fresh tomatoes, peppers, squash, okra, cucumbers, and beans.

Lemony Greek Orzo Salad
8 ounces orzo
1 small sweet onion
1 lemon
1 cucumber, peeled, seeded, sliced
2 stalks celery, sliced
1 large tomato, peeled, seeded, cut into chunks
1/4 cup chopped fresh parsley
4 ounces feta cheese, chopped or crumbled
3 Tbsp. olive oil, to taste
Sea salt and freshly ground black pepper, to taste

Cook orzo in boiling, salted water, until tender.

Meanwhile, chop onion and place into bottom of a salad bowl. When orzo is done, drain and place on top of the chopped onion. Squeeze 1/2 of the lemon over the pasta and a generous grating of fresh black pepper. Mix together. This process infuses great flavor into the pasta.

Add cucumber, celery, tomato, and parsley to the salad bowl. Squeeze in the other half lemon, drizzle with the olive oil; stir to combine well. Gently stir in the Feta cheese.

Taste, adding salt, more pepper, lemon, or olive oil if desired.

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach

 OVEN ROASTING VEGETABLES is efficient and delicious and one of my favorite ways to cook them. I love vegetables, every one. I love how they look so beautiful and healthful in produce displays. To me, working with fresh vegetables is the most pleasant and pleasurable part of cooking.

I place a cutting board beside my sink. My sharp knives are close at hand. Above the sink, a window looks into my backyard. I love staring out that window while I work, whether it is rainy or snowy or foggy and overcast. Now, I am watching the greening of grass and trees and the blossoming of flowers.  The birds are back, singing and frolicking.  In my quiet kitchen, I wash, peel, slice and dice vegetables into beautiful shapes. It is so relaxing and calming. This window faces west so I watch the sunset as I prepare our evening meal.

Roasted Sweet Potatoes

Roasted Broccoli

Tiny Heirloom Tomatoes

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach
2 cups cooked brown rice
2 sweet potatoes
1 bunch broccoli
1 - 2 Tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1 bunch spinach
Garnishes and Dressing

Preheat oven to 375 degrees.

Peel sweet potatoes and cut into bite-sized pieces. Place into a mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss together very well. Spread onto a large rimmed baking pan and place into preheated oven. Roast for 15 minutes.

Wash and cut the broccoli into pieces. Place into the same bowl used for the sweet potatoes, drizzle with more olive oil, salt and pepper, and toss together.

Remove the sweet potatoes from the oven; they should be golden brown on the bottom. Turn them over and push to one side of the pan. On the other side, spread the broccoli pieces. Return the pan to the oven and roast for 10 - 20 minutes. The broccoli should be browned at the edges and the sweet potatoes should be bronzed and tender.

Cut off the large stems from the bunched spinach. Wash very thoroughly to remove any grit. Tear into bite-sized pieces and dry in a lettuce spinner or with a clean kitchen towel.

Place rice into individual serving bowl and arrange the roasted sweet potato and roasted broccoli and spinach as desired.

Top with dressing of choice and also any garnishes desired.

This Miso Tahini Sauce is delicious and so is this Fresh Ginger Dressing.

Suggested garnishes include chopped nuts, toasted sesame seeds, raisins or dried cranberries, tomatoes, radish slices. As you can see, I even added a dollop of guacamole.