ACORN SQUASH (and other winter varieties)
Fall/Winter
Roast/Puree

Cut squash in half and scoop out the inner seeds (which can be rinsed clean and roasted with a little sea salt as a tasty snack). Rub inside and cut edges with olive oil and roast on a pan in the oven till soft enough to pierce with a fork. Roasted squash can be added to other dishes or pureed with some stock to make a creamy soup base.

BEETS
Summer/Fall/Winter
Roast

Remove greens and set aside for later. Toss beets in olive oil to coat and wrap in aluminum foil. Roast at 400 for 45 minutes or till fork-tender. Allow to cool and then skins should peel off easily. Quarter and sprinkle with salt. Also good cold, sprinkled with feta.

BROCCOLI
Spring/Fall
Salad/Steam/Roast/Saute

Chop and add raw to salads, steam lightly and serve sprinkled with a little salt and lemon juice (and maybe some parmesan cheese), add to a skillet of hot oil and saute till tender, or toss with olive oil and roast till soft and tips are slightly crisp.

CARROTS
Spring/Fall
Salad/Steam/Roast/Saute


Slice and toss with olive oil and roast at 450 till tender. Carrots may also be sliced and steamed, or eaten whole and raw.