Today, my inspiration was the How to Stride Ahead section of the book - She talks about preparing roasted vegetables one day and then using them in various ways though out the week. I made a trip to the local Farmer's Market and loaded up with about $20 of organic produce, and a beautiful squash purchased from Gospel Flat Farms a few weeks ago, was also part of the plan.
Squash - The first thing I did was slice up the squash, lightly oil and salt on both sides and put it on two separate sheet pans in a 425 degree oven, and then I set off for the Farmers market. When I got back 30 minutes later, the squash was beautifully roasted, I took it out of the oven and got to work on my purchase.
Cauliflower - washed, dried and cut into similar size pieces, again lightly coated in olive oil and salt, and into the oven - for 20-25 minutes
Broccoli - washed, dried, and cut into similar size pieces, again lightly coated in olive oil and salt, and into the oven - for 20-25 minutes
Beets - wash and remove the greens, lightly coated in olive oil and salt and packed into a roasting pan with a lid, for 375 for 1 hour, let cool, then remove skins under running water.
Greens - from beets and others, wash put in a wok and cook down, sprinkle with a little olive oil and salt.
Everything was cooled and put away in the refrigerator, the whole process took about 1.5 hour of my time including clean up.
Solar Oven -I should also tell you that I cooked some garbanzo beans and some yellow lentils in my two tiered enamel pot in the Sun Oven yesterday. I'm cooking some big white beans today. I really love that thing. If it's sunny out, I almost feel like I'm wasting the heat if I don't get it out and cook something.
Now I'm dreaming about what I can do with all these precooked veggies and beans all week long. I bet they will be delicious!
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