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Simple Joyful Food

a journal of simple living + healthy eats

vegetable recipe

It’s getting cold outside… so it must be time for rustic roasted vegetables.

December 18, 2014 Leave a Comment

Rustic roasted vegetables TasteArkansas (c)nwafoodie AD

Brrrrrrr.

It sure is chilly out there, isn’t it?  I have been off work all week and today seems like it is perpetually stuck in dusk-mode. Weather like this makes me think of thickly comforting soup. In fact, this week I have already made soup three times. Yes, three times!

On Monday I tried out my friend Alison’s French Peasant Soup and man, was it delish!

Tuesday I made a creamy butternut squash soup that was TO.DIE.FOR.  Dennis wants me to make this every single day now.  I can’t give you the recipe quite yet because it will be published on the TasteArkansas blog in about a week from now. Stay tuned for that one.

Last night was a basic pureed broccoli soup that Mimi from Manger quietly posted the other day.  It was a little too basic for me so next time I am going to either add a little cream or sauté sweet onions to go with it.

Tonight I may switch it up a bit and take a break from the soup and go with something a little heartier.

 

Perhaps roasted vegetables.

Mmmmm.

That oughta’ hit the spot.

If you’re into roasted vegetables, why not tweak it just a bit and go with a more rustic approach by adding twiggy herbs and large chunky and vibrantly colored vegetables?  My most recent post at TasteArkansas (sponsored by Arkansas Farm Bureau) goes into more detail on how to make rustic roasted vegetables.

Wanna’ know the best part?

I can set some vegetables aside and make soup!

Bundle up.

Eat well, my friends. Eat well.


Lyndi

Lyndi

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Using up the last of summer’s bounty. roasted-chicken-and-root-veggies (c)thejoyofeatingwellPerfectly browned roasted chicken and root vegetables. How to blanch vegetables.

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hello + welcome

author image of thejoyofeatingwell blogMy name is Lyndi. Hello!

I love slow living and embracing an edited life.

In this blog I encourage food joy by focusing on simplicity tips and tricks.

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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