Simple Yet Sensational
A bright, light salad starts this luncheon menu. Hearts of Romaine, sweet Texas onion, Kirby cuke, half a Haas avocado, hunks of fresh pineapple, snack sprouts, sunflower seeds, raisins and a smidgen of blue cheese crumbles, tossed with a little extra virgin olive oil and a generous splash of Bragg's apple cider vinegar provides a big bowl of flavor along with a healthy helping of nutrients.
The entree features two bright, vibrant veggies that have been lightly coated with olive oil, salt and pepper and roasted off in a 425° oven for about 20 - 25 minutes. The asparagus cooks much more quickly than the sweet potato, so I sliced the tuber in 1/4" pieces and gave it a quick 5 minute blanching in a small pot of boiling water. Then I drained the potatoes well before brushing the slices lightly with olive oil.
Roasting tip: Cover a baking sheet with parchment paper or aluminum foil and brush it lightly with olive oil before adding the vegetables. Then just brush the olive oil over the top or spray with a misto-o bottle. Generously dust with sea salt and freshly ground pepper. Turn the veggies after the first 10 - 12 minutes then continue roasting until they are tender crisp when pierced with the tip of a paring knife. Plate attractively and sprinkle with lemon juice before serving.
The salad and roasted veggies make a great vegetarian lunch or light supper but could serve equally well accompanying a meat or fish entrée. Uncomplicated preparations of fresh garden vegetables, some raw, some quickly roasted until crisp tender — simply sensational.