Veggies are good for us.

VEGETARIAN DELIGHT.

And what a lovely change it was too. We used to be Vegetarians back in the day when we couldn't afford to buy meat. But the years thundered by and we slipped back in to carnivorous habits. That was until we had a new friend come to dinner who is a plant eater. So it both delighted me and challenged me to come up with something that was both tasty and nutritious.

After some careful thought on how to use Ontario's finest in the winter months I came up with a root vegetable casserole, quinoa stuffed red peppers, sauteed asparagus, broccoli spears and zuchinni slices, accompanied with an onion, mushroom, sherry gravy. I also prepared a baby spinach, marinated artichoke, blackberry and goats cheese salad. It all turned out wonderfully. Even if the aftermath of really bad farty pants did occur on our uneducated stomachs.

This is how I made the root vegetable casserole:

1 diced Ontario parsnip,

1/2 small diced Ontario rutabaga,

2 medium size diced Ontario carrots,

8 small baby potatoes cut into quarters,

1 finely diced onion,

1 teas dried thyme,

salt and pepper,

2 tabs olive oil.

2 cups vegetable broth,

Topping:

2 cups of whole wheat bread crumbs,

3/4 cup chopped hazlenuts,

2 tablespoons crushed garlic,

1/2 cup melted margerine or butter,

2 tablespoons chopped parsley.

Heat the oil and stir fry all your prepared vegetables until they start to brown.

Add the vegetable broth and seasonings.

Simmer until the veggies are soft but not mushy.

transfer into a greased casserole dish, with all the juices.

Melt your margarine or butter and add the chopped garlic to it.

Mix this in with your breadcrumbs, parsley and nuts.

Bake at 375 for 45 minutes.

Enjoy! If you want the recipe for the stuffed red peppers you will have to come back another day. I know the suspense is killing you! Hahaha