Vegetarian Roasted Root Vegetable Dressing Recipe

Stored in the fridge in an airtight container or bottle it will keep for 1 day.

Ingredients

• 1 large orange, juiced
• 2 tsp finely chopped fresh ginger
• Salt and freshly ground pepper

1. Juice the orange and add to hot pan along with finely chopped fresh ginger. Stir and season to taste with salt and freshly ground pepper. Pour over the cooked vegetables once heated.

Makes ½ cup.

Warm Potato and Asparagus Salad

This salad can be used as both a side salad or as a main meal.

Ingredients

• 12 stalks fresh asparagus, ends removed
• 4 Yukon Gold potatoes, peeled and cut into 1-inch cubes
• Pinch turmeric
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tbsp Sassy Spice Mixture (recipe below)
• 3 tbsp lemon juice, freshly squeezed
• 3 tbsp coriander leaves
• Salt and freshly ground pepper, to taste

1. Take asparagus stalks and cut into thick slices. Set aside.
2. In a large pot add cold water and sprinkle in salt. Place in cubed potato and pinch of turmeric; bring to a boil. Once boiling bring heat down to medium-high and cook for 10 minutes until potatoes are barely tender. Pour potatoes into a colander, strain and place on a platter to cool down.
3. In another pot, fill with water and sprinkle in salt. Add asparagus and bring to a boil. After 1 minute remove slices into a colander; drain and rinse well until cold water.
4. In a large skillet over medium-high heat add vegetable oil. Once heated, place in onion. Cook for 3 minutes or until onions appear transparent. Add in mustard seeds, cumin seeds and Sassy Spice Mixture.
5. Once mixture becomes very fragrant add in potatoes and asparagus and toss until vegetables become evenly coated. Cook until heated through.
6. Add colander leaves and lemon juice and stir well. Season with salt and pepper. Evenly divide onto serving plates and serve.

Serves 2-4