Broccoli and cauliflower recipe: roast 1 lb each in 2 tbsp oil at 425°F; cut 1½-inch florets, place broccoli toward the center, and turn at 12 minutes for tender, browned edges.Continue Reading
Make curried cauliflower with 1-inch florets, a measured curry-oil coating, and a 425°F roast. Turn once and cook 25 to 30 minutes for browned edges and tender centers; serves 4.Continue Reading
Build a gluten-free, dairy-free breakfast with quick chia pudding, fruit and nut butter, savory egg-and-potato plates, tofu scramble, warm certified oats, and make-ahead recipes.Continue Reading
Baked peppers come out tender and browned in 20–30 minutes at 425°F. Roast 1-inch wedges with 1 tablespoon oil; use 25–35 minutes for thick-walled green peppers. Makes 4 servings.Continue Reading
Roasted butternut squash seeds: rinse, dry thoroughly, toss 1 cup with 1 Tbsp oil and 1 tsp seasoning, then bake at 425°F for 8–12 minutes, stirring once. Makes about ¾ cup; they crisp further as they cool.Continue Reading
Butternut squash in the oven: roast 1-inch cubes from one medium squash with 2 tablespoons of oil at 425°F for 25–35 minutes, or bake halves for 45–60 minutes until fork-tender and caramelized.Continue Reading
Make this dehydrated apples recipe with 1/8- to 1/4-inch slices, optional lemon water, and dehydrator or oven guidance for chewy or crisp apples. Learn the dryness cues before storing.Continue Reading
