And why not? Last week I dropped my daughter off at Mic Mac Mall and she quickly called to let me know there was a market in the main entrance. When I returned to pick her up, I popped in to see what was being offered. The Vegetorium Country Farm Market had a small, but jam-packed table. Every Thursday from now until October locals will have an opportunity to buy produce fresh from the farm. I eyed the carrots and new potatoes. Roasted carrots and parsnips make a lovely side dish and easy to eat when serving to children – perfect finger food!
carrots, sliced lengthwise
parsnips, peeled and sliced lengthwise
extra-virgin olive oil
1 tablespoon ground cumin
half a lemon
To take this dish up a notch (photo shown at the top), sauté chorizo slices until warmed through and the natural oil is released. In a bowl, add chorizo plus any oil from the pan and the roasted vegetables along with a choice of cooked barley, lentils, or quinoa. These grains can be cool or warm. Add a splash of olive oil, minced garlic and chopped parsley. Toss to combine.
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