Ingredients: 4 medium Carrots, peeled and trimmed 2 medium Red Beets, peeled and trimmed 4 cups Dandelion Greens, washed and dried 1 small Red Spring Onion, thinly sliced 3 tablespoons Extra Virgin Olive Oil 2 tablespoons Balsamic Vinegar 1 tablespoon Honey Salt and freshly ground Black Pepper, to taste Directions: Preheat your oven to 400°F. Prepare the vegetables: Cut the carrots and beets into bite-sized pieces. Ensure they are uniform in size for even cooking. Place the carrots and beets on a baking sheet lined with parchment paper or aluminum foil, making sure they are in a single lay ..read more

Ingredients: Freekeh 1 cup Freekeh, coarse 1.5 cups Vegetable broth salt to taste Salad 1/3 cup Kalamata olives, either cut in half or pieces 1 ripe beefsteak or on the vine tomato, chopped 1 red/yellow or orange pepper, chopped 1⁄2 English cucumber, peeled in stripes, chopped 1/4 cup Italian Parsley, chopped 1⁄4 cup garlic chives/chives, chopped Dressing 1 tbsp shallots finely chopped 2 tbsp red wine vinegar 1/2 cup plain yogurt 3 tbsp olive oil extra virgin 1 clove garlic finely grated with a microplane or finely minced 1 green onion/scallion finely chopped, both whites and greens 3 ..read more

Merguez Sausage with Conch Peas and Microgreens Ingredients: 1 Cup Conch Peas 1 Medium Onion Diced 2 Cloves Garlic Minced 1 Teaspoon Fresh Thyme leaves 1 Teaspoon chopped Fresh Parsley 3-4 Cups Water Fresh Ground Pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 pounds merguez sausage: 1 long link or individual links 1/4 cup freshly squeezed lemon juice (about 2 lemons) Coarse sea salt or kosher salt Directions: Rinse, pick through and soak the peas in cold water overnight or quickly soak them with boiling water for 1 hour. Put the peas in a thick bottom pot with 2 cups water, 1 te ..read more

Ingredients: Sweet potatoes Shiitake mushrooms Olive oil Garlic (minced) Onion (diced) Fresh thyme Salt and pepper Optional toppings: grated cheese, chopped parsley Directions: Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork. While the sweet potatoes are baking, prepare the mushroom filling. Clean and slice the shiitake mushrooms. Heat olive oil in a skillet over medium heat. Add minced garlic and diced onion, and sauté until soften ..read more

Ingredients: Red beets Swiss chard Mixed squash Red spring onion Leeks Olive oil Salt and pepper Cooked quinoa Instructions: Preheat your oven to 400°F. Wash and peel the red beets, then chop them into small cubes. Wash and chop the Swiss chard leaves, discarding the tough stems. Slice the mixed squash into rounds or half-moons. Trim and slice the red spring onion and leeks. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until tender and caramelized. While the vegetables are roasting ..read more

Ingredients: Curly kale Grape tomatoes Carrots Mixed squash Sweet potatoes Cucumbers Dandelion greens Spring onion Olive oil Salt and pepper Instructions: Preheat your oven to 400°F. Wash and chop the mixed squash, carrots, and sweet potatoes into bite-sized pieces. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Meanwhile, prepare the salad. Wash and tear the curly kale into bite-sized pieces. Slice the grape tomatoes, cucumbers, and spring onions ..read more

Freekeh is roasted green Durum wheat, traditional in the Middle East and Northeastern Africa. In addition to its high fiber content, freekeh is a good source of protein and magnesium. Freekeh has a smoky flavor and pleasant chewy texture, which is delicious in  salads and other dishes. Ingredients: 1 cup of Marsh Hen Mill Freekeh 2 ½ cups of water or broth Directions: Combine the freekeh and water (or broth) in a large pot. Bring to a boil, and then reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain the excess moisture from ..read more

Savor the vibrant flavors of spring with this delectable Asparagus and Spring Vegetable Stir-Fry recipe. Packed with crisp asparagus, colorful radishes, and savory spring onions, all tossed in a delightful soy sesame sauce, this dish is a celebration of seasonal produce. Quick to prepare and bursting with freshness, it’s the perfect way to enjoy a nutritious and flavorful meal any day of the week. Ingredients: Asparagus, chopped Red radish Red spring onion Mixed squash Garlic chives Olive oil Soy sauce (or tamari for gluten-free option) Sesame oil Cooked rice or noodles Optional: Sliced chick ..read more

Indulge in this savory sweet potato recipe. Roasted to perfection and infused with aromatic herbs, these tender sweet potatoes offer a delightful blend of savory flavors and caramelized sweetness. Ingredients: Sweet Potatoes, cut into chunks Garlic chives, chopped Olive oil Salt and pepper Directions: Preheat your grill to medium heat. In a bowl, toss the potato chunks with chopped garlic chives, olive oil, salt, and pepper until evenly coated. Place the seasoned potatoes in a grill basket or on a piece of foil. Grill the potatoes for 15-20 minutes, stirring occasionally, until they are ten ..read more

Ingredients: Grape tomatoes, halved Cucumbers, sliced Red spring onion, thinly sliced Fresh mint leaves, chopped Olive oil Lemon juice Salt and pepper Directions: In a large bowl, combine the halved grape tomatoes, sliced cucumber, and thinly sliced red spring onion. Add chopped fresh mint leaves to the bowl. Drizzle olive oil and lemon juice over the salad, then season with salt and pepper to taste. Toss the salad gently to combine all the ingredients. Serve chilled as a refreshing side dish. The post Grape Tomato and Cucumber Salad appeared first on Seasonal Roots ..read more