Sustainable Sides: Using Local Ingredients for Flavorful Dishes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the root vegetables into bite-sized pieces.
3. Toss the vegetables with olive oil, salt, and pepper in a large bowl.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
6. Remove from the oven and garnish with fresh herbs before serving.

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Juice of 1 orange
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, seasonal fruits, nuts, and feta cheese.
2. In a separate jar, combine the dressing ingredients and shake well to combine.
3. Drizzle the dressing over the salad just before serving and toss gently to combine.

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa and a pinch of salt, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Fluff the quinoa with a fork and fold in the fresh herbs and diced vegetables. Season with salt and pepper before serving.

• sustainability
• local ingredients
• farm-to-table
• healthy eating
• seasonal cooking
• recipes
• vegetarian