by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC
As I’ve been blogging recently, I really love the beautiful food our Arizona farmers are growing this season. A few of my key philosophies are to shop locally and seasonally with your local farmers, learn a few simple culinary techniques, and then when you shop, use your intuition to choose the veggies you are attracted to. Then, when you cook, cook intuitively with your culinary skills and the local veggies.
This week at the downtown Phoenix Farmers’ Market I purchased a variety of root veggies, a few staples, and fresh dill. Tonight, I cooked with the simple culinary technique of roasting veggies.
Local Arizona Winter Veggies
- White beets
- Orange carrots
- Yellow cauliflower, called “cheddar”
- Yellow tomatoes
- Sweet potatoes
- Fresh dill
- Extra virgin olive oil
- Dried Penzeys Fox Point seasoning (salt, shallots, chives, garlic, onion, and green peppercorns).
Simple Veggie Roasting Steps
- Preheat oven to 375 degrees Fahrenheit.
- Wash and cut veggies into about equal size pieces.
- In a large bowl, coat veggies with organic extra virgin olive oil and dried seasoning (Fox Point today)
- Place veggies, flat-side down onto parchment-lined sheet pan.
- Roast for about 15 minutes.
- Flip veggies, and roast another 12-15 minutes.
- Mindfully plate the veggies, one-by-one, with a whole grain, like today’s brown rice with fresh dill.
If you’re interested in Melanie’s cookbook, “A New View of Healthy Eating” you can buy it and Melanie will gift-wrap and mail it to you.