This Scandinavian Woman's Crunchy Colorful Kimchi

3# green cabbage
1# purple cabbage
½c salt

2 yellow sweet peppers
1 lg. red bell pepper
1 Anaheim pepper
1 lg. leek
8 radishes
2 med. carrots
1/2 purple onion
2 bunches green onions

2t sugar
¼c fish sauce
1½" cube of ginger
8-10 lg. cloves of garlic
2T finely ground red pepper

I don't think 'Scandinavian Kimchi' is really a thing. . .it's just My Thing!  I'm 62% Scandinavian, and I love Kimchi.  For me though, the traditional Korean style is WAAAY too hot for me.  After buying MANY jars of a really mild, crunchy, flavorful version at the Duluth, Northern Smoke House, I decided to create my own 😉 Mine has way more ingredients than any of the other I've tried, but I think they each bring something special to the mix. 


Thinly slice the cabbage into a huge bowl.  Sprinkle on the salt and massage it in.  Let stand for 2 hours then cover with 10c of cold water.  Stir this around with your hands to be sure the salt is evenly distributed.  Using a big glass plate, invert it over the cabbage and weigh it down.  Leave it like this - on your counter if it's cool in your kitchen, or cover and put in the refrigerator - for 24 hours.

Next, either the same day or about 12 hours later, slice the vegetables into another huge bowl.  Mix up the last group of ingredients, for the sauce.  Finely mince the ginger and garlic, and pour the spicy sauce over the colorful vegetables.  Stir gently with a wooden spoon, or if this is in a big Tupperware-type bowl with a tight fitting lid, be sure the lid is well sealed and 'burped', then shake and flip it around until all the vegetables are well covered.  Do that occasionally, until it's time to combine them with the cabbage.


After 24 hours, drain and rinse the cabbage very well, in a large colander.  Shake off the excess water and blot with a clump of paper towels.  Add the cabbage to the marinating vegetables.  Combine well and then fill your Kimchi jars.  Leave the jars sealed for 24 hours, in a cool dry place, then refrigerate for at least 48 hours before serving.  The Kimchi will have much better flavor if it's allowed to ferment in the refrigerator for a week or so.


If you're unsure of what vegetables to include in your mix, pick apart and examine a good brand of grocery store Kimchi, or one you like at an Asian restaurant and use that as your guide.  Have fun with this!  It's a fun, creative process, and Kimchi is so good and healthy.  Last time I made this I found I was adding it to salads, sandwiches, over meat, and a lot of times just a nice bowl of it, by itself.  Be Creative!  Happy Cooking!! . . .😀. . .Lin

Update — Chicken-Wild Rice-Vegetable Soup (w/ Beans)

This original soup (posted two recipes down) turned out really well, but, as I mentioned I might do - After a couple bowls, I add a can of fire-roasted tomatoes, and one of chili beans.  Mmmmm!

It turned out quite nicely both ways.  I think it's one of those things that depends on the mood of the day, as to which you prefer.  Mild and traditional or bean-y with a little hint of chili spice . . . 😊  . . . Lin

Marinated Beef Tenderloin (Filet Mignon) For Dinnner

I wrote this up a couple weeks ago, but never posted it!  Discovered it today in my 'draft' file.  Sooo, better late than never. . .

As a Foodie who really wants to be informed, I'm also often VERY conflicted.  I Crave Meat!  Yet I would really love to switch to a Whole Food - Plant Based Diet, so I'm still unsure how this conflict will end. . .

My grocery store has the best produce department!  I always come away with WONDERFUL vegetables and fruit.  It also has some killer bargains in regard to meat.


Today I found a beautiful pound of Filet Mignon!!  This is the ultimate in beef, so I couldn't pass it up.  I cut about a third of it into bite-sized cubes and then sprinkled it with some of The Gourmet Collection's beautiful paprika-lemon-lime spice blend, a little Trader Joe's Chili Lime Seasoning Blend, some jarred chopped garlic, 18 year old Balsamic vinegar and champagne mustard. . .a beautiful mix!  I let that marinate a couple hours in the 'fridge before minimal cooking.

Alright, I'm in some sort of food coma.  This was THE best steak I've ever had!!!  The marinade did the trick.  I cooked it in a non-stick pan for just a short time, since I was wanting it medium rare.  I had it with lemon-cilantro rice and the fresh, awesome salad.  This was the best dinner I've had in at least 10 years. . .or maybe longer!  Wish all of you could have had some. . .Lin

For A Chilly Fall Day - Chicken-Wild Rice-Vegetable Soup


1½# skinless chicken breast
2T sunflower-coconut oil
1T butter
¾c Minnesota wild rice
1lg. yellow onion - chopped
5-6 lg. cloves garlic - minced
1½c chopped celery
1½c chopped carrots

⅔c dry white wine
6c fresh, cold water
1t-1T fresh ground pepper
2-3T powdered chicken soup base

Combine the first group of ingredients in a 5 quart pot, with about half of the wine.  Cover and bring to a simmer on low.  Uncover, increase the heat and saute' until the liquid evaporates, stirring to keep anything from sticking.  Once the onions are a little translucent, or just browning, add remainder of the wine, stirring to coat everything.  Add the water, pepper and soup base.  Stir, cover again, and cook on low heat.  Simmer an hour or longer until the rice is cooked.  Check the flavors to see what, if any, changes are needed.

I decided to stick with a traditional type chicken and rice soup, but I think this would also be good with one can each, of chili beans, and petite diced tomatoes, with or without the rice, for a nice chicken-chili sort of soup.  Mmmm, that sounds good too!  Maybe when this is down to half a pot, I'll add those! . . . Lin 

Gorgonzola-Florentine Egg Bake

8oz. chopped baby spinach
½ lg. yellow onion - chopped
1 med. tomato - chopped
¾c Gorgonzola crumbles
8 Jumbo eggs
⅓c mayonnaise
⅓c water
½t salt
1t pepper
2T corn flour
½t baking powder
1-2t Italian seasonings

I had a discussion on my 'egg bakes' with Granddaughter #1 yesterday.  She and a group of her close Sailor Friends are going on a Lake Superior sailing-memorial-tribute to one of their own, who passed away recently.  She's making this for one of their breakfasts, and had a question on how to cook bacon when combining it with the other ingredients to be baked.  

Today, I was up and around for an hour or so, when I realized I WAS FAMISHED!  All that talk yesterday and suddenly, I was craving An Egg Bake!!  Haha - go figure - Suggestibility 😊  I chugged a little water and decided that delayed gratification was in order. . .


As is the case with most of my egg bakes, what they become, is often dictated by what's in the 'fridge.  The spinach probably had another couple good days, and was a great choice.  The rest just happened.  As always, I decide what's going into the pan, then butter, beat, season, measure, chop, slice and crumble it all together.


Arrange vegetables and cheese in a buttered 9"x13" glass baking pan.  In a large bowl, whisk together the eggs and remaining ingredients.  Preheat the oven to 350°  When preheated, whisk again, then pour egg mixture over the vegetables.  Bake for 35 minutes, turn off oven, but leave pan in for another 10 minutes.  Or just bake, until the center is set and evenly baked.

Cut and serve now, to yourself, to a group of 8-10.
This will keep well, covered in the 'fridge for 5 days.  Or you could cool this, an hour or more, then individually-wrap 'breakfast-size portions' and freeze for another time.  Mmmmm! 😋  It's what's for brunch here today. . .Lin

Potato Basil Gnocchi

I went to one of my favorite places the other day, the Duluth Kitchen Co. * in the Fitger's Building here.  Oh my. . .  Of course there were several things calling to me there, but one that was a complete surprise!  I've never been much of a bread-potato-pasta-dumpling person, but when I saw the Cucina Viva Basil Gnocchi, and the Tri-Color Gnocchi. . .for $2.89 each!!  I knew I would be buying those.  Gnocchi's, basically, are small potato dumplings.  Simple recipe and very easy to make from scratch I'm told.  However, at this price, I might opt to just buy them. :-)  Yet, I could see these would be so easy, fun and flavorful to make!  I'd probably skip the flour, and make mine with Italian seasoned panko bread crumbs, finely grated flavorful cheese, an egg or two, some baby red mashed potatoes, a little half and half if needed, salt and pepper, and probably not much else.

However, I'm getting sidetracked here, this time I made a chunky sauce using the ingredients shown, finely mincing the 3 large garlic cloves, plus one large, chopped white onion.  Those were simmered in a little extra virgin olive oil then, when the onion was translucent, I added the tomatoes, and simmered while the gnocchi was cooking.  I kept the sauce simple, and it was fantastic — however, I would also consider adding grated carrot, finely chopped zucchini to the saute' process then a splash of Vodka and stir in a dollop of sour cream at the very end for a Vodka Cream sauce, heavier on vegetables.

Shown here, served with chopped cilantro and some flavorful grated cheese.


OH MY. . .I see, in a Google Image search, Cucina Viva also has cheese, spinach and many other flavors available.  This sort of dinner is so good once in a while.  I made this several days ago and for me, it will make 4-5 breakfasts, lunches or dinners.  Bellisimo! Italian! Comfort! Food!  And the way it scents your kitchen, each time you reheat it!  Awwww, just the best! . . . Lin

Fresh Vegetable Gazpacho

This gazpacho isn't an exact recipe.  However, the important vegetables, for me are; carrot, tomato, cucumber, sweet pepper (green, orange, red or yellow), cilantro and garlic.  Those must be included!  Additionally, this time I added celery and radishes.

28oz. can petite diced tomatoes
½ bunch of cilantro
4oz. fresh spinach
1t ground cumin
1t fresh ground black pepper
1t Trader Joe's Chili-Lime Seasoning
seasoned panko bread crumbs for topping
plain Greek yogurt or sour cream for topping

Chop, grind or keep vegetables a little chunky, in your food processor, alternately with the tomatoes.  This batch looks pretty disgusting (cold green soup is just not everyone's thing - due to the spinach) but it sure was good for dinner just now with some leftover hummus and crackers. . .Lin

Chili Bean Hummus

1 15oz.+ can black-eyed peas
1 15oz.+ can garbanzo beans
1 16oz. can Bush's medium chili beans
2 very large garlic cloves
½c red kalamata olives
1 lg. roasted red pepper
⅓c good quality olive oil

Drain and rinse the black-eyed peas and garbanzos.  Combine all ingredients in a food processor.  All at once if you have a big processor, or in batches if you have a smaller one.  Pour into a medium size bowl and garnish with some olives and a sprinkle of caper berries.  Let chill in the 'fridge to blend the flavors.  Serve with crackers or vegetables. . .Lin

Italian Pasta Salad

1c brown rice pasta
1 can hearts of palm
1 can artichoke hearts
1c chopped celery
1 med. purple onion
4 med.-lg. cloves garlic - minced
¾c red kalamata olives
½c chopped roasted red pepper
½c capers
½c Italian dressing
2c chopped Cajun turkey breast

Cook, drain and rinse the pasta in cold water.  When well drained, put in a large glass bowl.  Add sliced hearts of palm and quartered artichoke hearts, all the chopped vegetables, dressing and turkey.  Toss and chill for an hour or so before serving. . .Lin

Chile Cilantro Lemon Rice



1c long grain white rice
½t Trader Joe's Chile Lime seasoning
1±T butter
1 lemon - zest & juice (I didn't have lime :-( ) 
2c water
½-1c finely chopped cilantro leaves and stems




Sauté the rice, seasoning and butter to wake up the flavors and brown the rice a bit.  Add the zest and water.  Simmer, steam and when the water is almost evaporated, add the lemon juice and cilantro.  Cover and remove from the heat.  Let stand a while before serving.  Shown here with a simple green salad (with mango-chipolte dressing) and a pan-seared, butter, white wine and A-1 sautéed steak. . .Lin

Lemon Berry Sorbet - Frozen Yogurt


1 lemon - zest and juice
2-4T organic, local honey
1c plain Greek yogurt
3c frozen Cherry Berry Blend
~ cherries, blueberries, strawberries

Combine first 3 ingredients, and half the frozen fruit, in the blender.  Blend until smooth.  Add the remaining fruit and a tiny bit of water, if needed, to blend.  

Blend then stir, and repeat to help incorporate everything, making sure everything moves when the blender is on.  Pour into a glass container and freeze several hours, stirring in the frozen edges every 20-30 minutes, to keep it aerated and scoopable.  Makes eight 1/2c servings.  68 calories, 0gm of fat, 16gm of carbs, and just under 3gm of protein per serving.  The lemon gives this a nice 'zing' 🍋 😋 . . . Lin

Company Chicken with Roasted Vegetables and Rice


This recipe formulated as soon as I saw this incredible deal on these chicken packs.  Three pounds of chicken legs for $2.03!! — 66¢ / pound!!  I wanted to make something that could be done ahead, was simple and didn't take a lot of coordinating at the end to make sure it was all hot at once.  These three are all easy, forgiving dishes.




3# of chicken legs (or thighs)
1 24oz. jar Barilla Marinara
2-4 lg. cloves garlic - minced
1 med. onion - finely chopped
½c dry white wine

Skin the chicken, then put it in a 9"x13" glass baking pan.  Combine the marinara with the other ingredients.  Pour over the chicken, turning it over a couple times, to be sure all surfaces are coated.  Cover with aluminum foil — place in the 'fridge overnight — or skip this step and put it right into a 275° preheated oven.  Bake, with the foil on, for an hour and a half, basting once or twice during that time.

Meanwhile, fix pasta or rice.  This is just a recipe of regular, long-grain, 20-minute cooking rice.  I used 1c of rice and 2c of water, 1T butter, ½t seasoned salt.  Melt the butter in a 2qt pot, add the rice and seasonings and stir a while until everything's snapping.  Add the water, cover the pot and simmered it on low heat.  I made roasted root vegetables a couple days earlier, to also serve with this.  When dark meat of chicken is slow cooked, it tastes SO good with the sauce and rice (or pasta). . .Lin

Elimination Diet Adventures

I should have started this post a week ago, since I've recently made several breakfast-lunch-dinners that would have been good to add here, but since this will be continuing for another couple weeks, better to start late than not at all, right?

I've had some pretty horrendous health issues over the years.  The main being an intestinal rupture that almost killed me, three related surgeries, and running parallel to that, many additional, unrelated, surgeries, and I've now been sort of 'diagnosed' with five possible auto-immune diseases* that I'm currently doing battle with, emotionally, physically, with nasty Rx drugs and lots of prayer. . .(*diagnosis for many auto-immune conditions is NOT an exact science, rather hit or miss and determined mostly by symptoms, not actual, conclusive testing)

Many years ago, I saw a gal who did acupuncture and was into holistic nutrition and seemed to specialize in lots of other interesting things.  With her help I did an elimination diet for many weeks, charting my body's response and my overall progress.  As I came out on the other side, my main conclusions were that I was very sensitive to chocolate and coffee, but not a whole lot else.  I've recently decided it's time to do this again since our food sensitivities, intolerances and bodies change over time.

You eliminate all the common food allergens, such as all gluten: wheat, barley, rye; dairy in all forms, citrus and all high-sugar fruits, nightshade vegetables: tomatoes, regular potatoes, mushrooms, peppers and eggplant, also beans, peas and corn, alcohol, caffeine, sugar, and any and all refined or processed foods.

What you do eat is organic chicken, lamb, pork, long-cooking white rice, greens, onions, carrots, celery, sweet potatoes, beets and other healthy root vegetables. . .I'm not quite sure how you'd do this as a vegan or vegetarian, but people who are eating like that probably aren't having issues that need an elimination diet to help them with a diagnosis!

This is my most recent creation of a 'breakfast, lunch or dinner,' which creates 4 servings.

1# filet of pork sirloin
1T± sunflower-coconut oil
1 med. chopped white onion
½c dry white wine
1c 20 minute long grain white rice
2+c water


Cut the meat, while still partially frozen, into bite-size pieces.  Combine meat in a large non-stick pan with oil and a little of the onion.  Sauté on low 5-10 minutes.  Increase the heat until everything's snapping and the pan is dry.  Add the wine and rice. 


Stir and saute until the wine evaporates and the rice is browning.  It's a fine line between 'perfectly browned' and 'burnt' so keep a close eye on it.  Add the rest of the onion, water, cover and simmer.  After about 15 minutes check the progress.  Is the rice still tough?  Are you running out of water?  If so, add a little more, re-cover and continue to simmer.  


Once the rice is cooked just right, take the pan off the heat.  Serve with a big serving of coleslaw, salad, greens, steamed vegetables, baked sweet potato, roasted vegetables, etc.  Eat lots of the acceptable vegetables!

Roasted beets are next on my agenda!  Mmmmm!  I bought a big bag of fresh beets from my Super One Grocery Store the other day.  $2.15 for 2#! 😋 . . .  Lin

Quick Crunchy Coleslaw

⅓c Poppyseed dressing
⅛c white balsamic vinegar
¼-½t black and cayenne pepper
a couple grinds of Himalayan pink salt

⅓ medium head of purple cabbage
½ medium head of green cabbage
1 med. white onion
1 med.-lg. carrot



Poppyseed dressing is my favorite to use for coleslaw.  However, I didn't want this too sweet, so I added the other ingredients to balance that.  Whisk the dressing ingredients in a medium glass bowl.  Finely chop the cabbage and onion into the bowl, add the grated carrot, toss, chill an hour or so, toss again and serve. . .Lin

Green Power Salad

¼c toasted (brown) sesame oil
½c fruity balsamic vinegar
1T honey
½t applewood smoked salt
½t fresh ground pepper

Brussels sprouts
kale - chopped
½ med. white onion
½ med. purple onion
1 lg. carrot
4 lg. radishes
1c smoky almonds

crushed sesame seeds
crispy "fried" shallots

In a large glass bowl, combine the dressing ingredients and whisk together, being sure sugar and salt are dissolved.  Thin slice the sprouts and combine with the chopped kale - then massage them, breaking down the fibrousness a bit, for several minutes.  Put this and sliced or chopped onion, into the bowl.  Add thin julienne slices of the carrot and radish slices.  Next rough-chop the almonds, and add them as well.  Toss, cover and chill for a couple hours.  Just before serving, add the crushed sesame seeds and toasted-dried shallots, toss again and serve. . .Lin

Krispy-Krunchy Fresh Corn Salad

¼c light vegetable oil
½c white wine vinegar
1T honey
1T lime juice
salt and pepper

5 orange mini-peppers - thinly sliced
1c chopped celery hearts and tops
2 med. tomatoes - diced small
1 med. onion - chopped
5 ears cooked corn


Combine dressing ingredients in a big glass bowl.  Microwave 30-45 seconds, whisk well.  Add all the prepared vegetables and corn cut off the cob, while it's still warm.  Toss to coat, then chill until ready to serve.  This and the Green Power Salad are going to my daughter's tonight for a Family Dinner 😋. . .Lin

Barley-Vegetable (Shrimp) Spring Rolls


1 med. carrot - grated
1 pickling cucumber
4 sm. green onions
1c romaine lettuce
½c cabbage
4 radishes
1T soy sauce
juice of half a lime
1c cooked barley
cooked, frozen salad shrimp*
rice papers


Well. . .this is my first attempt at making these!  They're something I really love, so it'll be a fun, new adventure!  My daughter was on a Spring Roll spree a couple years ago and I guess I just wasn't ready to expand into that area back then.  But lately, every time I have them, I swear I'm going to try making my own.  A couple days ago at the grocery store, in the Asian food section, what should I see. . .Rice Papers!!  Just begging to come home with me 😃 Sooo, I think today's the day!

Next time I make these I'll use sliced avocado and rice noodles, but now I have a little leftover barley from a casserole I made yesterday, so I'll use some of that in each one for my 'starch.'  I mostly thin-sliced or chopped the vegetables - since I wanted to mix them all with the barley, lime juice and soy sauce - rather than cut them in julienne strips and layer them on the rice paper.  Maybe I'll do that next time.  Once all the vegetables are combined with the barley and liquid ingredients, stir well.

When you're ready to assemble the Spring Rolls, put a little hot water about 2" deep in a large frying pan.  Dip the rice papers, one half at a time, into the water for just a couple seconds each.  Lay the damp rice paper on a large, smooth cutting board.  Begin assembling the ingredients in lines.  In my case today, just 2 lines.  Start rolling on the vegetable side by putting the crescent shaped flap over them.  Roll tightly one time around.  Now put the left and right edge of the rice paper on top and continue to roll, including the shrimp *omit if you'd rather keep this vegan.  Roll to the end, making sure the rice paper sticks to itself.  If not, rub on a little more water to the edge of the flap rolling last.

I found a YouTube video, demonstrating this spring roll technique.  I combined several ideas to create a slightly spicy Hoisin Peanut Dipping Sauce.

1T toasted sesame oil
2 lg. cloves garlic
1T peanut butter
⅓c hoisin sauce
½t± garlic chili sauce*
3T water
1T honey

Put the oil and finely-minced garlic in a small pan over medium-high heat.  Stir occasionally until the garlic is browned.  Remove from heat, add remaining ingredients.  If you don't have garlic chili sauce you could substitute *sriracha sauce.  Stir until blended and serve with the spring rolls.  Mine turned out a little messy and loose, certainly not like those I've had in Thai and Vietnamese restaurants!  Practice needed!  This recipe will make about 12 spring rolls.  If you have leftover barley and vegetables, you can serve it in a little bowl with some toasted sesame dressing for a different take on an Asian salad. . .😋. . .Lin

Orange and Green Steamed Vegetables

3 med. carrots
½ med. purple onion
½# broccoli
¾# Brussels sprouts
½c± water
2T butter
fresh ground pepper
a sprinkle of smoked sea salt
later add - 1c roasted salted pumpkin seeds


Separate the broccoli into florets, slice the onion and rough chop the carrots.  Quarter the Brussels sprouts and combine everything, but the pumpkin seeds, in a 3-5qt pot.  Bring to a simmer, cover and set a timer for 15 minutes.  Turn off the heat, add the pumpkin seeds, toss everything around, cover and let stand another 5 minutes.  Serve as is, with a little grated cheese, as a main dish or as a side to meat or fish. . .Lin 

An Alkaline Food Pyramid

THIS  IS  AN IMPORTANT  POST!


When examining all the various diets, lifestyles and food plans, THIS is the one I keep coming back to.  I think it makes the most sense of any I've seen.

Disease doesn't survive in an Alkaline Environment. . .An Acidic Diet is one that promotes negative health and FEEDS disease cells!  Check it out for yourself, Google: "benefits of alkaline diet" as well as "dangers of an acidic diet."

Four Onion Potato-Cheese Soup

1/3# finely chopped bacon
1 lg. Vidalia onion
1 med. purple onion
5 green onions
6 lg. cloves garlic
1 big carrot - grated
8 sm.-med. Yukon Gold potatoes
1c dry white wine
1 qt. vegetable stock *
6oz. 1/2-bag chopped kale 
12oz. mixed cheese **
chicken or vegetable soup base
(I didn't use the Half & Half)

<— Making the Vegetable Stock.  I simmered mine about 90 minutes.   I added some peppercorns and a little sea salt.
~ Cut off 1/3 of a 1# package of frozen bacon.  It cuts better when partially frozen.  Cut it across the strips, every 1/4".  Then turn those strips and cut again, across, every 1/4#.  Put the bacon in a 5qt. pan and sizzle until well done, breaking it up often.  Drain off about half of the fat and scoop out the bacon onto a folded paper towel.

Add the chopped vegetables to the pan with the bacon drippings and brownings and wine.  Sauté - simmer about an hour.  Add the vegetable stock, kale and cheese.  I used **4oz. each of pepper-jack, feta, and cream cheese.  Use whatever you have or like.  I simmered this a while then checked the flavors, adding some soup base.  I didn't need much since the vegetable broth I made had lots of flavor! 😋 Serve topped with bacon crumbles, or stir the crispy, crumbled bacon into the soup just before serving.

Once again, it's a hot day here. . .80° with 50% humidity, but when a gal's craving soup, there's just no way around it! . .Lin

Sun-Dried Tomato Shrimp Florentine With Pasta

5 mini peppers
4oz. sundried tomatoes
1 med. purple onion
8oz sliced mushrooms
5-6 lg. garlic cloves
4-6oz. cherry tomatoes
8oz. spinach
1c dry white wine
6oz. capers
14oz. diced tomatoes
36oz. frozen raw shrimp
1c sour cream
12-16oz. spaghetti - cooked

Chop or dice all the vegetables into a 5 quart pot.  Sauté in a little olive oil, stirring often.  When it all begins to sizzle and the onions are translucent, add the wine, capers and can of tomatoes.  Stir this together then add the thawed, cleaned shrimp.  Simmer until the shrimp turn a coral color.  Add sour cream and cooked spaghetti, bring back to a simmer once again while stirring.  Turn off heat, cover the pot and let it stand another 10 minutes to be sure the shrimp is cooked but not overcooked.  Makes about 8 servings, good for a crowd. . .Lin

Roasted Patty Pan, Zucchini And Friends


2 sm.-med. patty pan squash
3 sm.-med. zucchini
1 purple onion
10 big radishes
10 yellow cherry tomatoes--¼ cut

1-2T Tuscan Olive Oil
2T Wildly Delicious Bread Dipper
1t± Applewood smoked salt
1t± fresh ground pepper
1T Italian seasonings

Scrub then cut all the vegetables in big pieces into a medium roasting pan.   Drizzle with the Tuscan flavored oil and sundried-basil dipping oil, sprinkle with the seasonings.  Let it all sit, tossing  and basting occasionally, a couple hours before roasting.  Toss one last time, then scoop out with a big slotted kitchen tool (you don't want any extra liquid during roasting) onto a parchment paper-lined jelly roll pan.  Roast at 400° for 60-90 minutes.  Transfer to a big serving bowl. . .Lin