The Local matters Blog
How to Roast Vegetables
When roasting vegetables, it is important to cut each item into uniform sizes so the vegetables cook at the same rate. After cutting all the vegetables, place them in a... Read more
Roasted Brussels Sprouts and Apples
Ingredients:
2 pounds Brussels sprouts, ends trimmed, quartered
2 apples, diced medium
1 red onion, peeled & cut in wedges
2-3 Tbls. olive oil
Kosher Salt to... Read more
Roasted Potato, Beet & Green Bean Salad
Ingredients:
4 C. diced red potatoes, roasted
2 C. diced beets, roasted
2 C. green beans, trimmed & cut into 1-inch pieces, blanched in boiling salted... Read more
Chef Laura's Homemade Cornbread
Ingredients:
1 cup all-purpose flour
1 cup cornmeal (preferably from Stutzman Farm)
1/4 cup + 1 Tbsp. sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup low-fat... Read more
Winter Panzanella
Ingredients:
1 loaf of artisan bread, cut into cubes (Roasted garlic bread works nicely in this recipe)
2 Tbsp. olive oil
1 large beet, roasted, peeled and diced
½ pound of Brussels... Read more
