Tag Archives: root vegetables

Recipe: Tri-Colored Taters

Look at these beautiful vegetables! It was almost too pretty to roast, but I did it anyway.

Thinly slice 4 small organic red potatoes, 2 organic purple yams, and 1-2 organic sweet potatoes. Line in a greased baking dish. Drizzle with organic olive oil and season with seasoned salt, freshly ground black pepper and freshly chopped parsley and organic garlic.  Bake at 350F for 30 minutes, then increase temperature to 425F and continue roasting for 15-30 more minutes.

Bon Appetit! ~Melissa

A Healthy Alternative to Fish ‘n’ Chips: Salmon Patties and Roasted Veggies

Salmon Patties and Roasted Veggies

Salmon Patties: I was so thankful to come across this article and recipe online BEFORE I opened my can of salmon. (Warning: it’s not exactly like canned tuna. It still has some bones and skin in it. They say you can eat the little bones and skin, but I prefer to eat only the fish.)

The recipe was very tasty. I used the oatmeal and egg whites substitution suggestions to make it extra healthy. I only had the Amazing Taste brand of seafood seasoning, so I used 1 Tbsp. of that. The only thing I would say is it was a little heavy on the onion flavor; I’d suggest using half of the green onions and none of the dried onion flakes.

Roasted Veggies: I chopped 1 cups of brussels sprouts in quarters, 6 red potatoes in wedges, and peeled and chopped 3 small beets into cubes. I mixed them on my stoneware rimmed pan, drizzled it with olive oil and sprinkled Lawry’s seasoned salt, 4 cloves chopped fresh garlic and fresh cracked black pepper, and roasted at 450F for 25-30 minutes, while I made the salmon patties.