Anonymous wrote:Coat broccoli w/olive oil, lemon zest, garlic, s&p and roast at 400 for 20-25 minutes. You can also use cauliflower. Microwave the next day.
Toss a bag of frozen butternut squash with a bit of canola oil, a bunch of dried cranberries, maple syrup, salt and pepper. Roast in the oven until a little crispy. Put in a bowl and mix with a bunch of frozen corn, chopped red onion and cilantro. Put in fridge. You can warm it up the next day or serve it room temp/cold as a side salad. Add chopped jalapeno or serrano peppers if you like it HOT. (Nando's inspired dish).
Bag of broccoli slaw + julienned carrot + chopped green onion + crushed up instant (chicken) ramen noodles (trust me) + almond slivers if you like them + a vinaigrette of canola oil, cider vinegar, a bit of sugar, the chicken seasoning packet from the ramen (really, trust me). Marinate overnight.
Cut carrots, peppers, radishes up into tiny little pieces and put them in a big mason jar. Make a vinaigrette w/ 1/3 cup vinegar of choice, 1/8 cup sugar (I like this, but you may like all acid which is fine), 1/2 cup oil of your choice, salt pepper and seasonings you like, and pour over raw veggies. Shake a few times daily if you can. Instant pickled veggies. Good for sandwiches, slaw accoutrement, or pour a bit of veggies and liquid on lettuce for the easiest salad you'll ever make.
i like your style
|
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}