carrots
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I admit it. I’m a beet convert. I used to turn up my nose at beets, convinced that they were just terrible, but I really don’t know why. Honestly, I can’t remember ever having tried beets so as to form that opinion. All I know is that I had it fixed in my head that beets were about as awful as liver and should be avoided at all costs. As it turns out, I was wrong about beets. (I’m sticking with my opinion of liver though.) Beets are magical vegetables: sweet, bright purple (occasionally gold) and packed with all kinds of antioxidants and other good stuff. Yep. I’m a convert. I picked up a few beets at the store the

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Every once in a while I need a super easy vegetable and I just don’t feel like cooking something on top of the stove or doing a lot of prep work. (For some reason, cooking vegetables just exhausts me. No idea why.)  In situations such as these, I turn to the time-tested aluminum foil cooking method. Basically it involves piling some seasonings on vegetables, wrapping it all up in foil and then throwing it in a hot oven or on the grill for a while. Super easy and tasty. Pretty much my goal. Carrots are a prime candidate for this option and I encourage you to play around with the seasonings.

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