Week of 02/25/2019 to 02/29/2019
Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.

Servings |
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Ingredients
- 2 beets peeled and cut into wedges
- 10 baby carrots peeled and cut in half lengthwise
- 1 red onion peeled and cut into wedges
- 2 parsnips peeled and cut into 1 Inch pieces
- 1 turnip ends cut off and cut into 1 inch pieces
- 8 purple or brown fingerling potatoes cut in half lengthwise
- 3 tablespoons extra-virgin olive oil
- ¼ cup parsley chopped for garnish
- 2 ounces feta cheese shaved or crumbled
- 1 tablespoon honey
- 1 tablespoon Dijon Mustard
- ½ teaspoon Salt
- ¼ teaspoon pepper
- 2 garlic cloves minced
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
Ingredients
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Instructions
- Cut all root vegetables appropriately and place in a large bowl. Drizzle with oil and toss together. Season with salt and pepper. Over medium high heat, add vegetables to a large skillet, stirring occasionally to ensure even cooking on all sides.
- Meanwhile for the balsamic vinaigrette, add the minced garlic the honey, mustard, salt, pepper, balsamic vinegar and oil in a bowl and whisk until fully incorporated.
- After all veggies are softened enough, remove pan from hear and add in the balsamic vinaigrette and toss to coat evenly.
- Garnish with parsley and feta cheese and serve.