What's for Dinner?

Slow-roasted veggies and Salad with Maggie's Goddess Dressing

Dinner for one.  

I know it has been forever since I posted any dinner recipes.  That is because I don't really cook with recipes right now.  But what I do just about nightly is roast a pile of veggies and make a big salad.  My current faves are potatoes, sweet potatoes, squash, asparagus or zucchini, slow roasted at 300 degrees for as long as it takes for them to get soft and caramelized, and then I make a huge salad.  I'm not exactly intentionally a vegetarian right now, but I don't buy meat for the house. 

My salads are extra happy lately thanks to my friend Maggie's awesome dressing recipe.  You have to make this.  Trust me.

 


Maggie's Goddess Dressing


In a food processor blend:
1 cup olive oil (You can use less and add water to create desired consistency)
¼ cup raw tahini
3 tablespoons fresh lemon juice
1 teaspoon tamari
1 clove garlic, minced or pressed
3 - 4 tablespoons fresh basil
salt and pepper to taste

And in case you missed it, the full text of the article written in Bangor Metro Magazine about me and my smoothie-making kids is now online.

We still make these green smoothies several times a week and my kids till suck them down and ask for more. 

The kids were thrilled to be in a magazine and both brought it in for show and tell. 

I wish you all a good weekend!