Veggie Tacos!!!

Olive oil 1-2 cups of roughly chopped mixed veggies (carrots, zucchini, peppers, etc)   · 1/2 medium onion, chopped 1 garlic clove, chopped   · I large, hot padrone or jalapeno pepper (optional), pinch of chili flakes works too! Salt · Pinch of ground cumin, oregano, or other desired spices/herbs · 4 corn tortillas 1 small to … More Veggie Tacos!!!

Garden Minestrone

1 teaspoons olive oil 1/2 cup chopped onion 1 teaspoon oregano 3 garlic cloves, minced 4 cups of any combination of the following: yellow squash, zucchini, carrot,  corn kernels, green beans, pepper 2 cups chopped tomato, divided 2 cups vegetable or chicken broth 1/2 cup ditalini pasta (or whatever pasta you have) 1 (15.5-ounce) can Northern … More Garden Minestrone

Root Vegetable Fritters

1/2 cup plain (all-purpose) flour 3 eggs, lightly beaten 5 lbs shredded roots (carrot, beet, potatoes, etc) 1/2 cup grated Parmesan cheese 2 tbsp chopped flat-leaf parsley or basil Sea salt and cracked black pepper Vegetable oil far cooking 200g (7oz) soft goat’s cheese or fresh ricotta cheese optional: grilled zucchini or tomato garnish Place … More Root Vegetable Fritters

Tuscan Style Roasted Carrots with Fresh Oregano

Eating on the Wild Side continues to enlighten me to the healthiest vegetables to consume and the ways to prepare them to maximize their nutrition. This weekend, I made two new discoveries. 1. Colored carrots contain more antioxidants and phytonutrients that fight cancer than orange carrots. 2. It’s healthiest to eat your carrots cooked. More … More Tuscan Style Roasted Carrots with Fresh Oregano