Tonight's dinner consisted of any vegetables I could get my hands on! I have to give compliments to my Uncle Jim because all the veggies and my giant gourd came from his farm in Oto, Iowa.
I served it over eggs to add some protein to the meal.
Vegetable Hash
Ingredients:
from Clean Eating Magazine with of course a Sara touch
from Clean Eating Magazine with of course a Sara touch
3/4 lb small new potatoes, left unpeeled, halved (not really sure how many 3/4lbs is...so I used about 4 cups sliced in half)
1 small acorn squash, peeled and cut into 1/4 inch pieces
3 sweet potatoes peeled and cut into 1/4 inch pieces
1 tsp fresh rosemary, chopped
1/2 tsp sea salt
1/2 tsp fresh ground pepper
olive oil cooking spray
4 tsp olive oil, divided
1/4 onion minced or 2 shallots
2 cups broccoli, shredded
1/2 C green pepper, red, yellow...whatever you have
Instructions:
Preheat oven to 425F. In bowl, lightly toss potatoes and squash with rosemary, salt, and pepper. Place on baking sheet misted with cooking spray. Drizzle 2 tsp olive oil over veggies and gently toss. Bake for 25 minutes or till potatoes are tender. Stir every 10 minutes.
Heat remaining 2 tsp oil in nonstick skillet over medium-high heat. saute onions, broccoli, and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated.
J topped his with some of these colorful, sweet and hot peppers...all from Uncle Jim.
Until next time...
look good, feel good, do good...
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