I consider recipes to be inspiration, not gospel. This next recipe, a roasted veggie salad, is intended to be a template, not a prescription. I had beets, radishes, summer squash, green beans, dill and oranges on hand. But PLEASE substitute anything you might have.
Since learning about Specialty Produce at this event, we have since ordered their Farmers’ Market Box twice. I’m definitely a fan. You can see a sample below. If you use the group code BABYBIRD when signing up, you will automatically have $2 taken off each box. For $20 – or $18 for you – it is a generous amount and variety of produce. I don’t receive any kickbacks, per se, on your purchase, but it is possible I will get invited to more of their events, so letting them know I sent you is very much appreciated! Enter the giveaway at the bottom of the post to receive a box for FREE.
If you have been a long time reader of this blog, you may remember my focus on the produce of our yard… see this early post on a Three Sisters Succotash, for example. But with the current drought, we have really let most of our garden go. Sadly, for the first time in seven years, there is no summer harvest. Having fresh, local finds from Specialty Produce’s CSA-type box is proving to be the next best thing.
For this particular box, I ended up hitting the road right after getting it to take the Little Birds up to my sister’s house. I didn’t want the produce to go to waste, so I threw it in the car with us. As luck would have it, she had plans for us to go to her friend’s BBQ and asked me to make a “veggie side.” I found some delicious blood orange olive oil in her cupboard, which I used for both roasting the veggies and the vinaigrette.
Aren’t those little beets pretty?
- 1 bunch of baby beets
- 1 bunch of Easter egg radishes
- 1 pound of summer squash
- ½ pound of green beans
- ⅓ cup of blood orange olive oil
- salt
- pepper
- ⅓ cup of blood orange olive oil
- juice of ½ an orange
- 3 tablespoons balsamic vinegar
- salt
- pepper
- ½ cup fresh dill, chopped
- Preheat oven to 400* F. Peel and chop all of the veggies. Toss with olive oil, salt and pepper. Roast for approximately 30 minutes or until fork tender. (I added the green beans half way through.)
- Mix the oil, vinegar, orange juice, salt and pepper. Toss on the veggies when slightly cooled. Top with the chopped dill.
- Enjoy!
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