Eat Your Veggies!

Posted on October 01, 2013 by Anne Milneck | 0 comments

Halloween marks the start of the holiday season with it all the dips, desserts and libations—many with nary a veggie in sight! Keep these ingredients on hand to help you keep the veggies in rotation between the indulgences. Now sit down and Eat Your Veggies!

Sweet Potatoes with Cranberry Maple Rub—sweet with a tiny bit of tartness and rounded out by onion, garlic and spices. We love this blend on a simple steamed sweet potato or cubed butternut squash. Laura A told us that her 12-year-old son ate sweet potatoes because of this rub—yes, it’s that powerful!

Brussel Sprouts with Blood Orange Avocado Oil—we love this oil on Brussel Sprouts—yes, Brussel Sprouts! Roasting this vegetable at high heat will give you a golden brown exterior and tender interior. And the Avocado Oil can take the heat. Cut Brussel Sprouts in half, sprinkle with Fleur de Sel and drizzle with the Blood Orange Avocado Oil. Roast at 400 degrees until golden brown, tender and delicious.

Roasted Carrots with Moroccan Rub—the North African flavors of allspice, cinnamon and cardamom work wonders on the natural sugars in carrots. Peel and cut carrots into one inch chunks and drizzle with our Pure Avocado Oil or Pecan Oil—both are good choices for the high heat of roasting. Sprinkle with Moroccan Rub and roast at 400 until tender. These won’t make it to the table—you’ll eat them stoveside.

Smashed Cauliflower with Smoked Porcini, Shallot and Mustard—the rich, savory flavors of this salt-free blend work perfectly with cauliflower. Steam a head of cauliflower in the microwave or in a stovetop steamer until very tender. Place in a bowl and mash to the desired consistency. Add a bit of butter or a drizzle of Pure Avocado Oil and 2 tablespoons Smoked Porcini, Shallot and Mustard Blend. Add a little salt to taste if desired. Makes a great Thanksgiving side dish!

Quick Pumpkin Soup with Autumn Blend—Our Autumn Blend is the flavor of New England with brown sugar, maple, cinnamon, roasted garlic and a little kick from Ancho chiles. Chop half an onion and a half stalk of celery. Saute in a little butter. Add half an apple, chopped. Saute until softened and add in 1 tablespoon Autumn Blend. Add a can of pumpkin and heat through. Adjust the consistency with chicken stock and puree. Add more Autumn Blend to taste. Rich fall flavors in a soup bowl.

Posted in Autumn Blend, Blood Orange Avocado Oil, Butternut Squash, Carrots, Cauliflower, Cranberry Maple Rub, Mashed Cauliflower, Moroccan Rub, Pumpkin, Pumpkin Soup, Roasted Carrots, Smoked Porcini Shallot and Mustard, Sweet Potatoes


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