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

Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen