Roasted Butternut Squash Salad with Apple Cider Vinaigrette

This is one of my favorite salads I’ve ever made! The roasted butternut squash used in this recipe is delicious, and so is the apple cider vinaigrette (which suits many other salads!) I forgot to take a picture of it on it’s own, but it is included in the picture on this post, along with…

Crispy Sweet Potato Sticks

I love anything made with sweet potato and crispy, so I knew I couldn’t go wrong with these Crispy Sweet Potato Sticks. I didn’t peel the sweet potato, since most of the nutrients are contained in the peel. However, you could always peel the sweet potato if you don’t like eating sweet potato peels. I…

Roasted Asparagus

Roasted Asparagus: recipe from New York Times: Ingredients: 1 bunch (around 2 pounds) thick asparagus, woody ends snapped off (I used purple asparagus, but any asparagus is fine) 2 teaspoons extra virgin olive oil salt, freshly ground pepper 1 teaspoon fresh thyme leaves (optional) fresh lemon or lime juice (optional) Instructions: Preheat oven to 400 degrees….