By Janet Verney.
(Nov. 20, 2019) — In the fall I begin to shift away from salads – they simply make me feel cold as the weather gets cooler. This time of year in the Northeast I crave soups, stews, and chilies, as well as hot cider and of course anything with baked apples… Having said that I find I am missing my leafy greens and knowing how good they are for me, I made it my mission to find seasonal ways to incorporate them into simple seasonal suppers!
The recipes that follow are all savory and done in the oven on a cookie sheet, lined with parchment paper for easy clean up. Let’s face it, this time of year has everyone on the run and personally I would rather be painting or spending time with my grandbabies than doing dishes, or fussing over an elaborate dinner. Yes, it does require some chopping, but it typically takes me about 15-20 minutes to prep this meal. If you are really short on time, or not a fan of spending much time in the kitchen, you can buy some pre-chopped veggies in the produce aisle or in the freezer section.
If you have been following my work, then you know I like to keep things “health’d-up”, so here is my way to get my GREENS without catching a chill. I encourage you to get creative with this fun simple fare and find your own ways to get those greens into your daily diet. Don’t forget greens are also wonderful added to soups and even stews, but do so during the final minutes of cooking. Sometimes I even add my greens to individual servings, so if there are leftovers, the greens don’t lose all their nutrients by becoming pure mush when reheating.
Oven Roasted Veggie Salads
Choose any combinations that appeal to you. Chop the veggies into bite size pieces. Line a cookie sheet with parchment paper and stir the veggies with a wee bit of olive oil and seasonings of choice. Roast the veggies in a preheated oven of 425 degrees for 15 minutes, stir and roast another 15. Below are a few versions I have recently done. Place baby greens on each serving plate and then scoop the roasted veggies on top. You can drizzle a wee bit of dressing on if you like, but it is so not needed. Some of my dairy eaters like to include crumbled goat cheese or a sprinkle of grated asiago. You can also add a lean protein of choice that has either been sautéed or grilled, but for this gal, I like to keep it plant based.
- Italian Roasted Veggies – cauliflower, mushrooms, squash, brussel sprouts, and onion, with Italian herbs, garlic powder, and a bit of sea salt.
- Ginger & Orange Roasted Veggies – cabbage, onion, peppers, sweet potatoes, ginger tofu, oranges added after cooking, with seasonings of ginger powder, garlic powder, and sea salt.
- Curried Roasted Veggies – cauliflower, chickpeas, sweet potatoes, onion, with seasonings of curry, turmeric, black pepper, cumin, garlic, and seas salt. In addition to olive oil, I drizzled this one with a wee bit of pure maple syrup.
Other options I have tried are teriyaki and pumpkin seeds with butternut squash. So many ideas, so easy, so yummy, and so healthy! Give it a try and let me know what you think!
The Other Stuffing
(Kept this one here from last year’s article, as it seems to be quite the popular alternative)
Cauliflower is such a versatile vegetable with so many health benefits. This recipe is a superfood dish that won’t spike your blood sugar and yet is tastes like this old fashioned favorite. This recipe is not for stuffing the bird though, sorry.
- 3 Tbs. Olive oil
- 1 tsp. poultry seasoning
- ½ tsp. Italian herbs
- 1 tsp. sea salt
- 1 small onion, chopped
- 4 stalks celery, chopped
- 1 head cauliflower, chopped into small bite sized chunks
Gently heat the olive oil and the spices in a sauté pan on med/low. Add the onion and celery and simmer. Stir in the chopped cauliflower and toss on med/high heat until slightly brown and tender. You may need to add a small amount of water to help steam the cauliflower. Check for taste and add more seasoning as desired. Turn into an olive oil greased, oven proof dish. Cool, then cover and place in fridge until ready to serve. When ready to serve, leave at room temp for 1 hour, then bake at 350 for 30 minutes.
Special Note of Recognition: Cauliflower is a member of the cruciferous vegetable family, which is known for its cancer fighting properties. It is a terrific anti-inflammatory and is full of antioxidants. It is rich in vitamins, supports digestion, and is a natural detoxifier to the body!
Janet E. Verney is an Author, Integrative Nutrition Health Coach, Wellness Designer, and Healthy Food Chef who resides in Higganum and loves helping others to “health-up” their lives! Have a burning health or nutrition question, write to Janet at connect@roots2wellness.com. To learn more, visit her website at roots2wellness.com.
