Pros offer quick and easy veggie recipes

Everyone knows that veggies are important for a healthy diet, unfortunately, they are often neglected. Want to break out of your boring veggie rut without spending hours cooking? Our friends at Tufts University took care of the culinary inspiration in a recent newsletter. Roast them. “If you roast vegetables, it concentrates the sugars naturally in the vegetables, so they caramelize and sweeten,” says Cyndie Story, Ph.D., RDN, a certified chef and culinary consultant in Scottsville, Kentucky. “People typically like the crunch of roasted vegetables, too.” To roast vegetables, Story advises cutting them into uniform pieces (so they cook evenly), then toss them in olive oil and spices (such as oregano, cayenne pepper, parsley or garlic powder) for flavor, and spread them on a sheet pan. Bake in a 350–400 degree F oven until tender. She uses the lower end of the temperature range when it will take longer (like 30–35 minutes) for the vegetables to soften, such as sweet potato wedges. But for vegetables that cook quickly, such as kale chips that may take 5–8 minutes, she bakes them at 400 degrees F. Add citrus. “Citrus goes a long way in seasoning vegetables,” says TJ Delle Donne, a certified executive …

Vegetable Polenta Lasagna

Have you joined the growing ranks of folks who are going gluten-free? That’s great … until you start craving comfort food standards that call for pasta. Never fear, we’ve found a recipe that’s apt to make you forget why you even liked pasta in the first place. We swapped out pasta for cornmeal polenta and the results are delicious!