Om Cooking with Om Chef Prep kits, Aug 2011

Quinoa, zucchini, red and gold tomatoes, dill, pumpkin seed, evoo, sea salt........................serve hot or cold, great as a vegetable stuffing

3 Bean and Kamut Salad:steamed whole kamut, steamed edamame and green beansslow cooked white beans and chopped raw peppers

Green beans (raw or steamed), slow cooked white beans, fresh basil and walnuts

Sea salt/Thyme roasted cauliflower

Roasted eggplant, steamed kamut, tomatoes

Mostly Veggie Pasta Salad

fresh peas, tomatoes, shredded purple cabbage, fresh basil, chopped zucchini, extra virgin olive oil, sea salt and pepper

7th and Fig Farmers Market Roasted Veggies (and a Sirloin)

Cauliflower coated with curry and a splash of olive oil before roasting

The only thing better than this is the leftovers! Delicious salads and sandwiches are a promise when last nights  roasted veggies are added to farmers market fresh mixed greens, or snuggled between slices of your favorite artisanal bread, such as or La Brea . Roasted veggies are one of those dishes that is even better the next day! Boulangerie