• 1 1/2 tbsp canola oil
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1 1/2 tsp fresh lemon juice
• 4 large cloves of garlic
• 1 tbsp coarse pepper
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper and lemon juice. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Roast the beets separately if you do not want everything pink
Summer Squash and Kale Gratin Kale
2 tablespoons butter
3 bunching onions, chopped
3 cloves garlic, chopped
3 cups squash, sliced 1/4-inch thick
1 bunch kale, chopped
1 tablespoon fresh basil
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp white Cheddar
1/4 cup grated Parmesan
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the vegetables and sprinkle with both of the cheeses. Bake for 30 minutes.