Hello everyone! We hope you will be able to join us at our next Pathfinder Produce market here on Thursday afternoon at the Village Commons, from noon to 5 p.m. Our Pathfinder Produce Market is heading into its sixth year; we’re grateful for the tremendous community support we’ve had and look forward to another year serving all our friends and neighbors. Pathfinder Produce – we’re ROOTED IN COMMUNITY!
If you’re too busy to shop, let us do your marketing for you! Just cruise over to our website and select your delivery site, either in Morris or Edmeston. Make your purchases and secure payments online, and our friendly Adult Day Service members will take care of all the rest. Just stop by for your delivery on Thursday afternoon, and enjoy your fresh and healthy purchases all week long!
Below, my colleague Sally Trosset offers some great tips for serving a variety of fresh veggies … why not try a few of these roasted recipes during the Super Bowl this coming weekend?
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Sheet Pan Vegetables
February is lurking and we’re in the throes of winter! This is the time of year when planning dinner gets stressful. Our schedules are very busy; the kids’ sporting events keep us out late two nights a week. “Same old, same old” is what meals are often referred to at my house.
On the nights we are home, I try to make our meals count; sadly they are often, “same old, same old.” I also want to make sure we are eating our share of healthy vegetables, as illness is always a concern during winter and students need to eat well to excel in school and sports. A friend recently told me I should investigate sheet pan roasted vegetables.
“Roast everything on a sheet pan; it’s a game changer in our house,” she said.
I decided to do some research and experimentation. Fast and easy, this method of cooking can make a meal on a busy weekday night interesting and tasteful. Sheet pan roasted veggies are not only pretty to look at, but they are delicious and healthy! Paired with a chicken breast or a piece of fish, these veggies make a great side dish.
With the roasted veggies, I hit the jackpot! My kids readily ate Brussels sprouts, butternut squash, cherry tomatoes, peppers, onions, broccoli, and carrots. My daughter even took a picture of our vegetable creation and posted it on her Instagram. That HAS to give me some cool mom status!
Some notable recipes I researched that look interesting include:
- Eating Well - Colorful roasted sheet pan veggies,
- Sheet pan-roasted rainbow vegetables and
- Cooking Light - Sheet pan roasted vegetables.
We tried the Eating Well recipe first, for no particular reason. A word to the wise, give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers, and onion are naturally more tender than the squash and cook more quickly. That way everything ends up finishing at the same time.
Not only will you be satisfied with a healthy meal, but the pop of color on your plate will put a smile on your face! Who knows, maybe your kids will even ask for seconds!
Until next time, eat well and be well,
