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Page 361
Roasted Potatoes
White potatoes, sweet potatoes, or yams all work well in this recipe but should be roasted separately. Quantity depends on the number of people you are serving. For a side-dish portion, you should allow one potato per person.
Cut potatoes into uniform bite-size pieces and toss with olive oil, salt, pepper, and rosemary.
Roast in a 375 degree Fahrenheit oven for 35 to 40 minutes, removing once or twice to stir.
Onions that have been roasted separately may be added later.
Spicy version: Substitute a natural Cajun spice mix for the rosemary.
Rutabaga Sauté
1 onion, finely chopped
2 to 3 rutabagas, peeled and
2 cloves garlic, minceddiced into 1-inch squares
2 tablespoons olive oilWater
Salt and freshly ground pepper

Sauté garlic and onion in olive oil until lightly golden, about 2 to 3 minutes.
Add rutabagas and continue to cook until soft, about 15 minutes, adding water as necessary.
Add a dash of unrefined salt and freshly ground black pepper to taste.
Serves 4.
Brussels Sprouts and Tomatoes
1 small onion, chopped
1 cup chopped tomatoes
2 cloves garlic, diced1 tablespoon tamari
2 tablespoons olive oil
1 small package (8 ounces) brussels sprouts, washed, dried, and cut in half

Sauté onion and garlic in olive oil.
Add brussels sprouts and sauté slowly for about 5 minutes.
Add tomatoes and tamari and simmer gently for 10 minutes.
Serves 4.

 
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