Colder Weather is Perfect for Roasted Vegetables

Colder Weather is Perfect for Roasted Vegetables

Roasting is one of my favorite ways to cook vegetables especially during cold fall and winter months. The warmth of the oven heats up the kitchen and it's a perfect cooking technique for many of the vegetables that are available in abundance right now - butternut squash, Brussels sprouts, pumpkin, sweet potatoes, onions, parsnips, turnips, rutabega, beets... just to name a few! The picture above is roasted sweet potatoes cut to represent "fries".

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The Art of Stir-Fry

The Art of Stir-Fry

I've been exploring the art of stir-fry in preparation for my Summer Stir-Fry class next week at Cancer Support Community Atlanta. Luckily my husband, Michael, loves stir-fry because between all of the recipe testing and leftovers, we've pretty much been eating it all week! We aren't sick of it though which speaks to the versatility in this cooking technique. Changing the types of vegetables, the sauce, the protein, or the aromatics, will change flavors and presentation and before you know it, a new dish is born.

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