Roasted vegetables

2 large potatoes cubed
2 stalks celery cubed
1 medium onion cubed
2 teaspoons minced garlic
4 large carrots cubed

1/2 cup water
1 chicken broth bullion cube
2 tablespoons olive oil
salt and pepper to taste

I chop the vegetables and place them all in a baking dish. You can use any amount, and any kind of vegetable you like to fill the baking dish. I then drizzle 2 tablespoons of olive oil over the vegetable, dissolve the bullion cube in the 1/2 cup of water, add the garlic, and pour over the vegetables. I add salt and pepper to the top and then bake in the over at 425 degrees for about an hour.

-Mia Roberts

Black Beans and Rice

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 1/2 cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoon red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/2 cup sliced scallions (optional)

In a medium sauce pan, combine 4 cups of water with 1 teaspoon of the salt and 1 1/2 teaspoons of the olive oil. Bring to boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Saute the onion, garlic, green or red pepper, until the vegetables are softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

-Mia Roberts