Eat more vegetables. Especially beets.

  • Asian Cabbage Rolls

    Asian cabbage rolls:

    *makes 8 rolls

    Filling:

    -3x shredded carrot**

    -1x zucchini**

    -1 full white onion**

    -3 cloves garlic

    -1 T minced ginger

    -1 teaspoon sesame oil

    -1 cup rice

    -2 T Tamari (or soy sauce)

    -2 T hoisin sauce

    -1 T sriracha

    **from the CSA vegetable box

    Sauce from https://elavegan.com/vegan-cabbage-rolls/#recipe

    Directions:

    Filling

    1. Cook the rice according to package instructions

    2. While rice is cooking, add the ginger, garlic and onion to a pan on medium high with any cooking oil. Sauté until fragrant, then add carrots and zucchini and cook for 5-8 minutes or until all the veggies are cooked through

    3. Once rice and veggies are cooked, combine everything together with the Tamari, hoisin, sriracha and sesame oil

    Cabbage leaves:

    1. Boil the leaves in water until soft (3-6 minutes).

    2. Remove from boiling water and submerge directly into cold water.

    Assembly and cooking:

    Put the filling in the centre of a leaf and wrap. Once wrapped place the rolls on a heated pan fry both sides until golden. Alternatively you can place the rolls in the air fryer for 6 minutes at 400.

    When the wraps are cooked top with sauce, crushed peanuts, scallions and enjoy:)

  • Summery Roasted Vegetables

    Ingredients:

    Salad

    -1 bunch beets**

    -5-7 carrots**

    -2-3 red onions**

    -Chopped beet greens**

    -Lettuce mix**

    -Cucumber**

    **from CSA subscription box

    Creamy Dill Dressing:

    *Note: Feel free to use any combination of fresh herbs you have on hand. Parsley, mint, chives, and basil would all work really well in this dressing

    ½ cup Greek yogurt

    ¼ cup mayonnaise

    1 clove of garlic

    2 T apple cider vinegar

    ¼ cup fresh dill

    Salt and pepper to taste (I like lots of pepper!)

    Directions:

    Wash and chop carrots, beets, and onion. Toss in olive oil, salt, and pepper and distribute evenly on a baking sheet.

    Place in oven at 400 degrees F and roast for 30-40 minutes or until the vegetables are fully cooked through.

    While the vegetables are cooking, prepare and chop beet greens and cucumber. Place in a bowl with some lettuce mix.

    Make dressing by adding all the ingredients to a blender and blending until smooth. Taste along the way and adjust seasoning as needed.

    Once the vegetables are done roasting, let them cool for 5-10 minutes then toss all the ingredients together in a large bowl with the dressing. Top with freshly cracked pepper and enjoy