Easy // 10 m prep, 30 - 40 oven // Serves 4 to 6

This week we’re doing pesto & high heat roasting.  The pure flavor from the veggies is complemented by the umami flavors of roasted fruit & spinach pesto.  Serve w/ your favorite protein.  This one goes gangbusters w/ roasted salmon.  

Oven proof baking dish
Extra HOT oven preheated to 55

Harvest Ingredients:
1 head celery, large dice
1 medium onion, large dice
1 pound rainbow carrots, roll cut or large dice
1 large lemon, juice & zest
1 large navel orange, juice & zest (opt)
1 pound yellow squash (opt)
Garnish:  Thinly sliced watermelon radish
Gala Spinach Pesto (recipe follows)

Other Ingredients:
¼ ~ 1/3 cup garlic cloves, whole, peeled
¼ cup evoo, or butter or coconut oil or milk
½ teaspoon each sea salt & black pepper
Favorite herbs or spices

Step 1:
Cut the vegetables into large dice.  I like a hearty chunky vegetable roast.  You can find peeled garlic cloves at your local market.  Squeeze in the lemon juice, add the zest, salt & pepper and evoo.  You can use butter or coconut oil or coconut milk if you’d like.  If you choose coconut milk, use about 2/3 cup.  If you’re not using the orange juice and zest, add a little water, broth or dry vermouth or sherry.

Step 2:
If you are using the orange and the yellow squash, add them in.  Stir well.  You don’t need any extra liquid if using both the orange and the lemon since the veggies will create their own simmering liquid w/ the salt and citrus.  I used lavender sea salt in this.  Tuck in any favorite flavorings like bay leaves, hot chili, thyme, sage, cloves, etc.  I kept it simple.  I like the clean flavor of the fresh veggies in citrus marinade.

Step 3:  
Stir well and pop into the hot oven, uncovered, on a rack in the upper 2/3 for the most heat.  Set a timer for 20 mins.  Stir well and taste.  Set a timer for another 10 mins.  Stir and taste again.  When the veggies are almost as tender as you’d like them, remove from the oven.  Remember they will continue to cook in the hot dish.  Serve in a large dish garnished w/ Gala Spinach Pesto, sliced watermelon radish, edible petals.

Fun Fact (Optional): To serve w/ wild caught Alaskan salmon, cut the salmon into single serving sizes, rub it w/ evoo, or coconut oil, sprinkle w/ salt and pepper & put into the extra HOT oven either skin side up or down.  I put a lettuce leaf under the salmon skin side up.  Roast 5 mins, turn off oven, set timer for 5 ~ 8 mins more.