Herb-Roasted Summer Vegetable Salad

Man oh man I just L.O.V.E. summer produce!  There is something about the fresh abundance of colors, flavors, shapes, and sizes of summer foods that I can't seem to get enough of.  I honestly think that I could eat fruits and vegetables for breakfast, lunch, and dinner all summer long and not get sick of them in the least.

HM...HMMM...GOOD!

Last night Bo and I headed over to a friend's house for a dinner party.  I was in charge of bringing a salad.  I'm not sure, but I suspect that the hostess was expecting a salad filled with the the traditional mixed greens, tomato, carrots, celery, etc.  But you know me, I had something totally unique in mind (go figure)!  Instead, there wasn't a piece of lettuce in sight, and in its place was a regular cornucopia of rainbow-colored vegetables, dried herbs, and a tangy-sweet vinaigrette.

Honestly, who wants to eat the same ol' boring dinner salad anyways?!

If you have a plethora of summer produce ripe and ready to be eaten, this salad is for you!  My kitchen was overflowing with squash, mushrooms, asparagus, and tomatoes - so that's what I used - but feel free to substitute any of the ingredients with what you have on hand.  Zucchini, green beans, and/or potatoes might be wonderful exchanges or additions.   Whatever vegetables you use, DON'T FORGET the herbs!  The sweet pine and citrus flavor of the marjoram is a must, and you can never go wrong with a little basil and thyme.

Herb-Roasted Summer Vegetable Salad
Serves 2-4

3 small crooked neck squash, cut into half moons
3 tomatoes, cut into cubes
1 packet of mushrooms, roughly chopped
1 bunch of asparagus, woody ends removed and cut in half
1 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried thyme
3T EVOO, divided in half
1T apple cider vinegar
1T Dijon mustard
1/2T lemonjuice

Directions:

• Preheat the oven to 425 degrees.
• Place the squash, tomatoes, mushrooms, asparagus, salt, pepper, marjoram, basil, thyme, and 1 1/2T EVOO into a large mixing bowl.
• Toss to coat.
• Pour onto a large baking sheet.
• Roast for 30-35 minutes.
• Meanwhile, whisk together the remaining 1 1/2T EVOO, apple cider vinegar, Dijon mustard, and lemonjuice.
• After the vegetables have finished roasting, pour over the dressing and toss to coat.
• Refrigerate until chilled.

I'm not sure, but I think my photography may be getting a teensy bit better.  What do you think?  Can you see any improvement?!


Question of the Day:


What are your favorite herbs to use in the kitchen (by the way, salt and pepper don't count as herbs)?


I tend to use a lot of basil, thyme, and oregano; but I also LOVE to experiment with new herbs...they really can take a so-so dish and change it to out-of-this-world status!

Blessings,
Ally and Bo

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.

Fast.

Simple.

Easy.

Delicious.

This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.

HM...HMMM...GOOD!

Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

Directions:

• Heat a medium saucepan over medium-high heat.
• Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
• Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
• Reduce heat to medium or medium-low.
• Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
• Toss to coat.
• Cook for an additional 2-3 minutes.
• Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
2T EVOO
1 tsp salt
1/2 tsp pepper

Directions:

• Preheat the oven to 425 degrees.
• Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
• Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
• Arrange the cauliflower steaks onto a large baking sheet.
• Drizzle the EVOO over the "steaks."
• Garnish with salt and pepper.
• Roast for 30 minutes.
• Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:


What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Blessings,
Ally and Bo

Eggs...

Yes.  

I ate an egg.

Whoever you are, vegan or not, please don't judge me.

I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.

I hope all my fears are unfounded.

Why eggs?  You might ask...

Well, for me, I suppose it all comes down to what feels right in my heart of hearts.  My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.

My beliefs on this topic have not changed at all.

So, how, you might ask, can I justify eating eggs while still holding these beliefs?

Personally, it all comes down to the source of the egg.  For instance, the eggs that I will eat are grown locally - here in Jacksonville - at a small farm that feeds their chickens only grass.  There are no roosters at this farm, and therefore the eggs are unfertilized.  As a result, the yolks of these eggs are almost orange, they stand high and proud once cracked, and the flavor is delicious!

Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!).  However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute.  As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).

So that's it.  

That's my spill on eggs.

Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs.  I would never seek to impose them on someone other than myself.

Most importantly, thank you for listening, understanding, and not judging.

Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?!  By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture.  Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!

Sweet Potato Egg Boats
Serves 2

2 small/medium sweet potatoes
2 eggs
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)

Directions:

• In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
• Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
• Carefully crack one egg per potato.  I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
• Sprinkle with salt and pepper.
• Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
• Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
• Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.

As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions.  In my opinion, roasting really is the easiest and most delicious way to prepare vegetables.  For this side dish in particular, all I did was:

1. dice the onion and slice the asparagus into two inch pieces;
2. toss the vegetables with EVOO, salt, and pepper; and
3. roast for 20 minutes (flipping every 5-10 minutes).  

It really is as easy as 1, 2, 3!

Question of the Day:


Do you like eggs?  If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!

Blessings,
Ally and Bo