Roasted Cauliflower & Sweet Potato

I love anything roasted. Every since my friend told me about roasting cauliflower, I have been in love.

Silly me, I forgot to take the after pictures. Here s the cauliflower & sweet potato before it's baked!
So what I did was I preheated the oven to 450F. I cut up the cauliflower, using the stem as well. I covered the cauli in olive oil( not too much), in fresh minced garlic, garlic powder, sea salt, pepper & freshly grated Parmesan. I placed them in a casserole dish, I find it bakes better in that than on a baking pan.
For the sweet potato I pealed one large potato & I sliced it into thin slices, as you can see. I then covered them in a little bit of olive oil, garlic powder, sea salt, pepper & dried rosemary. Also I forgot this time, but normally I like to put some parsley on them (fresh or dried).

I baked the two dishes for 30 minutes.
Ammmmazing.
I want some more right now!

This morning I volunteered at my local food bank. Twas a good morning. This afternoon was even better because I talked with my friend who lives in Florida on the phone. It for sure made my day. I wish I lived closer to the people I love!
What are you up to today?


xo

Roasted Garlic and Tomato Quinoa

I have fallen in love with Quinoa!Although I struggle every time I say the word because I doubt I am saying it right. haha. It has been a great addition to alot of our summer meals! For those of you who have never made this grain, here is why you should! It contains essential amino acids and good quantities of calcium, iron and phosphorus. You cook quinoa the same way that you cook rice!
What I did to make this yummy side dish was I roasted garlic and tomatoes in the oven. I normally roast them at 400F and add olive oil, salt and pepper. I normally roast them for 40 minutes.

I love roasted garlic and tomato! mmm
After i took the garlic and tomato out of the oven i emptied them into a bowl! The tomatoes were still juicy but they have a wonderful flavour! I added 1 tsp of balsamic vinager and I mashed them altogether to make a sauce or dressing.

During this time I added the cooked quinoa to the bowl. I cooked 1 cup of it because we didn't need too much of it for dinner!
Also I added cut up grapes and cucumber to the bowl. Next I added sunflower seeds and dried cranberries to the salad. I mixed it all up and set it in the fride until dinner! Get creative and make it yourself! It is good for you and a nice addition to any meal!! Get cookin and enjoy!

xo

Roasted Garlic Dip

Oh my word! This dip was super good! We had company over yesterday & they loved it too. It was gone fast! I have to send my thanks out to Martha  Stewart on this one. You can never go wrong with her, she's awesome! So First things first, if you have never made roasted garlic, you have to right now. It is sooo good! Here is how you do it. Take your garlic heads and cut the tops off of them.

Here you go. Then add about of tablespoon of olive oil over the garlic.

Then you wrap each of them up in tinfoil, set your oven to 400 and let them roast for 30 minutes! You will not be dissapointed!

To use them you must take them out of ther skin. It is very easy to do.

DIP TIME!!

• 1 head of roasted garlic (or more if you want it more garlic-y)
• 2 tablespoons whole milk
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/2 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped scallions (about 2 scallions)
• 2 tablespoons fresh lemon juice
• Coarse salt and freshly ground pepper

Mix it all together & enjoy! Serve it with a bunch of veggies and tasty crackers!

xo