Lemon Roasted Vegetables

I'm always looking for a way to gussy up some normally plain veggies and lemon zest has been on my mind as of late! Perfect pairing. The original recipe for this was just for lemon roasted potatoes, but I thought I would switch it up a bit and add some less starchy items to the mix. I did use some red potatoes, along with red and yellow bell peppers, and leeks. You can stick with just the potatoes like the recipe, or switch it up with your favorite veggies. This is a great pairing for a fish or chicken dish.

Lemon Roasted Potatoes via Bon Appetit:
http://www.epicurious.com/recipes/food/views/Lemon-Roasted-Potatoes-364596

Smoky Kale Chips

Again, picture apologies. Kale chips have been all the rage on the food blog pages as of late. I figured I should check them out. They were especially appropriate for my veggie themed week. I found this gorgeous purple and green flowering kale at Safeway and decided it was a sign I needed to make these chips. These turned out very crispy and with a prominent smoky flavor. Just a note: I would probably go with the lesser baking time stated in the recipe. These seem to crisp up fairly quickly. Make sure you do an even layer on the cookie sheet. I lined with parchment paper, which also seemed to be helpful in the nonstick process. 

 Smoky Kale Chips via Ellie Krieger:

http://www.foodnetwork.com/recipes/ellie-krieger/smoky-kale-chips-recipe/index.html

Balsamic-Marinated Roasted Veggies

This is a quick, simple, healthy side that is really tasty. You can use any vegetables you like. I make this dish frequently, always changing up the veggies. This time I used zucchini, broccoli, cauliflower, yellow squash, snap peas, red onion, and red bell peppers. It was crunchy and packed with flavor. Try it out with your favorite veggies.

Balsamic-Marinated Roasted Vegetables via the Flick of my Wrist:
(4 generous servings)

4 cups of washed, cut veggies of your choice

2 tbsp. olive oil

2 tbsp. balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 tsp. minced garlic

Combine all ingredients in a ziploc bag. Shake up the vegetables well to ensure they are all coated with the marinade. You can marinate these at room temperature or in the fridge as well. I let them marinate for about an hour. Pour veggies on to a greased roasting pan or a greased, foil-covered cookie sheet. Roast in the oven at 400 degrees for 20 minutes.  

Best Lasagna Ever + Oven-Roasted Asparagus

This was the last meal I cooked in my Redlands apartment before the big move to San Jose. It didn't disappoint! This is also one of those great meals that you can make ahead. The lasagna was equally as good the next day. This was paired with some Yellowtail Bubbles Champagne & Peach Cobbler, (recipe to follow.) Hopefully I can find a Norcal crew that will be equally as appreciative of my cooking. Parting is such sweet sorrow!

The Best Lasagna Ever via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Oven-Roasted Asparagus via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2008/11/oven-roasted-asparagus/