An autumn vegetable feast we cooked up the other night:
This “recipe” (if you can call it that) is an amalgam of ideas from chefs far superior to me (my aunt Hopie and my old housemate Gabby). I cut carrots, red potatoes, sweet onion and beets into approximately equal sized pieces (tried to make the beets a bit smaller because they take longer to cook), doused the lot in extra virgin olive oil and added sea salt, pepper, ginger powder, paprika and dill and tossed them to coat well. Then I baked them at 350 degrees F for about 45 minutes until they started to look a bit crispy (here they are on their way into the oven). This is a real RI winter diet! You can buy all of these veggies locally throughout the season.
And my all time most favorite dish, a caprese salad made with local tomatoes, fresh mozzarella and basil from my garden. I top it with olive oil, balsamic vinegar, sea salt and cracked pepper and a bowl of homegrown/homemade pesto. TRUE LOVE.