Roasted Zucchini with Garlic

1 1 1/4   1

pound zucchini tablepsoon fresh minced garlic clove cup olive oil Salt and freshly ground black pepper teaspoon Herbes de Provence

Source Simply Recipes (link)

Roasted Baby Carrots

1-1/2 1 2 1

pounds of 5″ long baby carrots red onion tablespoons olive oil tablespoons fresh chopped rosemary, or 1 teaspoon of dried rosemary Garlic powder Salt and pepper

Source Simply Recipes (link)

Curried Lentils With Sweet Potatoes and Swiss Chard

2 1 4 1 1-1/2 1-1/2 1 4 to 5 2 1-1/2 1 1 1 1/2 1/3     1/3 1/4

tablespoons extra virgin olive oil medium onion garlic cloves 1-inch piece fresh ginger root teaspoons garam masala teaspoons curry powder jalapeño pepper cups vegetable broth pounds orange-fleshed sweet potatoes cups dried lentils bay leaf pound Swiss chard teaspoon kosher salt teaspoon ground black pepper cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime cup finely chopped tamari almonds (optional) cup chopped scallions

Source Smitten Kitchen (link)

Roasted Spiced Sweet Potatoes

1 1/2 1/2 1/4 to 1/2 1 2 3

teaspoon coriander seeds teaspoon fennel seeds teaspoon dried oregano teaspoon dried hot red pepper flakes teaspoon kosher salt pounds medium sweet potatoes tablespoons vegetable oil

Source Smitten Kitchen (link)

Chickpea Potato Curry

2-1/2 2 1 6 1 1 2 1 to 2 1 1 1/2

cups vegetable broth 15-ounce cans chickpeas (garbanzo beans) 14-1/2-ounce can fire-roasted canned tomatoes with chiles baby (new) Yukon Gold potatoes medium onion tablespoon unsalted butter teaspoons minced ginger teaspoons salt teaspoon ground cumin teaspoon ground coriander teaspoon cayenne pepper Jasmine rice

Source Simply Recipes (link)

Parmesan Mashed Potatoes

4 1-1/2 6 2 1/2 2

pounds Yukon Gold potatoes cups heavy cream tablespoon unsalted butter cups grated Parmesan cheese cup grated Asiago cheese teaspoons salt

Source Cook’s Country, October/November 2007, page 15

Roasted-Garlic Green Beans

12 2 1/4 1-1/2 3 4

garlic cloves tablespoons extra-virgin olive oil teaspoon sugar pounds green beans tablespoons water teaspoon wine vinegar (red or white) Salt and pepper

Source Cook’s Country, October/November 2007, page 15