Fall Vegetables

Harvest Salad Adapted from Recipes by God

2 cups sliced cucumbers

1 cup red onion, sliced into rings

2 medium tomatoes, cut into wedges

1 cup thinly-sliced radish

1 cup avocado cut into cubes

1/4 cup red wine vinegar

1 tsp honey

1/2 tsp sea salt

1/2 tsp dill weed

1/4 tsp pepper

2 TBSP olive oil

Mix vinegar, honey, sea salt, dill, pepper, and olive oil together. Pour over combined vegetables. Add chopped walnuts, raisins, almonds or sliced turkey breast for added taste.

Squash Medley

3 TBSP olive oil

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp pepper

1 tsp thyme

1 med zucchini, chunked

1 med yellow squash, chunked

1 cups butternut squash, peeled, seeded and chunked

1 cup acorn squash, peeled, seeded and chunked

1 cup sweet potatoes, chunked

1 medium onion

Combine olive oil, garlic, salt, pepper and thyme. Spread vegetables in a large baking dish or baking sheet. Pour oil mixture over vegetables and toss to coat. Bake at 400 degrees about 30-40 minutes or until fork tender. Stir half way through.

Sweet Potato Fries

1 lb sweet potatoes

olive oil

sea salt and pepper to taste

cayenne pepper (optional)

Wash and cut sweet potatoes into french fry like sticks. Arrange on baking sheet and drizzle with olive oil, salt and pepper. Toss to coat. Bake at 400 degrees for 20-30 minutes until desired crispness.

Smashed Apple Sweet Potatoes

3-4 large sweet potatoes, chunked

1 granny smith apple, cut up

1-2 TBSP butter

cinnamon

sea Salt

stevia/sucanat

Cut up sweet potato into chunks. Boil until tender. Saute apple in butter until soft. Add cinnamon, salt and sweetener to taste. Combine sweet potatoes and apple mixture and mash with a potato masher or electric mixer.