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Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

Herb Roasted Vegetables with Creamy Honey Mustard Dressing

Herb roasted vegetables with creamy honey mustard dressing put a new spin on salad.  They make the perfect side dish all year long.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

I am partnering with Wayfair and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

I love a fresh salad in the summer. To be honest I could eat a salad for breakfast, lunch and dinner all summer long!

But I do have a family to cook for. And I don’t have any big salad fans.

That means it’s time to put a new spin on salad.

My kids LOVE roasted vegetables. They often eat all of their vegetables first when I roast them.

So when challenged by Stonyfield and Wayfair to create a new summer salad I went with something I knew my kids would enjoy.

Herb roasted vegetables with creamy honey mustard is a hearty summer salad everyone will love.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

The vegetables.

Most of the time I roast cauliflower, Brussels sprouts or cabbage. If you think those are vegetables your kids don’t like try them roasted. You might be surprised!

During the summer there are plenty of other fresh vegetables to add to the mix, like zucchini, peppers and beans.

I used a combination of year round staples and fresh summer vegetables to create a colorful blend.

Add lots of extra virgin olive oil, unrefined sea salt and some fresh or dried herbs for a pop of flavor.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

The dressing.

What’s a salad without dressing? To top this beautiful blend I put a creamy spin on my favorite honey mustard by adding whole milk Stonyfield yogurt.

The bright yellow dressing really pops against the rainbow of vegetables. And it adds a burst of flavor. Roasted vegetables with creamy honey mustard will be the center of attention at your dinner table.

Creamy honey mustard also makes a great veggie dip.

My kids may not be huge salad fans, but they do love veggies and dip! So another way to eat salad in the summer is to skip the lettuce and go straight for fresh vegetables with creamy honey mustard.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

The presentation.

Herb roasted vegetables with creamy honey mustard is a great salad for entertaining. All of the prep work is done in advance so you can visit with your guests.

But you can’t serve a beautiful salad without the proper dishes. That’s where Wayfair comes in.

Have you checked out their assortment of salad bowls and kitchen gadgets? There is so much to choose from!

My favorite color is blue and I like simple. So of course I picked a stunning cobalt blue salad bowl. I love how it is wide and shallow – perfect for presenting a colorful salad. You can see the whole assortment of vegetables.

I have been searching for a salad dressing container for some time now. I usually just use a small mason jar. But for serving to guests that is not so convenient. This cruet is just what I’ve been looking for. (Plus I learned a new word…cruet). These will come in so handy when I serve salads at parties and family gatherings.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

My favorite product from Wayfair is this set of condiment cups. They are perfect for dipping veggies in dressing. They are also great for holding after school snacks. They come in four fun colors so each kid can pick what color they like. Did you know that can make vegetables taste better? It can.

Whether you need a fancy salad to serve to guests or you’re just trying to get your kids to eat more veggies, herb roasted vegetables with creamy honey mustard work well.

Let your kids help chop all of the vegetables and make the simple dressing. Then use some fun, festive serveware from Wayfair to brighten up the table.

What is your favorite summer salad? How do you dress it up?

Let Stonyfield and Wayfair spruce up your next salad.

Herb Roasted Vegetables with Creamy Honey Mustard | Homemade Dutch Apple Pie

Herb Roasted Vegetables with Creamy Honey Mustard Dressing
Serves 6
Bright vegetables seasoned with herbs and drizzled with a creamy honey mustard dressing.
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Vegetables
  1. 10 cups variety of vegetables (cauliflower, Brussels sprouts, carrots, onions, peppers, zucchini, cabbage, beets, parsnips, rutabaga)
  2. 1/3 cup extra virgin olive oil
  3. 2 tsp. unrefined sea salt
  4. 1 tsp. dried basil
  5. 1/2 tsp. dried thyme
  6. 1 tsp. dried dillweed
Dressing
  1. 1/2 cup plain, whole milk yogurt
  2. 1/2 cup honey
  3. 1/4 cup mustard
  4. 1/4 tsp. unrefined sea salt
Vegetables
  1. Cut the vegetables into uniform chunks.
  2. Heat oven to 375*F.
  3. Place vegetables on a parchment lined baking sheet.
  4. Pour olive oil over vegetables and season with salt and herbs.
  5. Toss to coat.
  6. Bake for about 1 hour, until vegetables are tender and browned.
Dressing
  1. Combine all of the ingredients and mix well.
  2. Refrigerate until ready to serve.
  3. Serve vegetables warm, drizzled with honey mustard.
Notes
  1. The dressing can be made in advance.
  2. The dressing will last about 2 weeks in the refrigerator.
  3. The dressing can be used as a veggie dip.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb.  It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb.  So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough.  But if you add sugar and cook it rhubarb is delicious!  It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie.  We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp.  This version is gluten, dairy, nut and egg free.  I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe!  The best part for me?  It’s really easy to make.  It only took about 10 minutes to get it prepared and in the oven.  A simple dessert the whole family can enjoy.  Perfect!

Do you enjoy rhubarb?  What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2011 Garden

We got our seeds in the mail this week!  Can’t wait for spring so we can start our garden.  Here’s what we’re trying this year:

Fedco:

Carrots: Scarlet Nantes, Nelson
Yellow beans: Golden Rocky (organic)
Green beans: Provider (organic)
Shell beans: Agate Pinto Bean (organic)
Spinach: Tyee (organic)
Lettuce: Black Seeded Simpson (organic), Buttercrunch
Zucchini: Raven, Gentry
Cucumber: Marketmore 76 (organic)
Beets: Detroit Dark Red Short Top

Jung’s:

Sweet potatoes: Vardaman
Red potatoes: Red Pontiac

Flowerland:

Peppers
Broccoli – Premium
Tomatoes
Onions – yellow/sweet & red

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2010 Garden Update

Mary, Mary quite contrary.  How does your garden grow?  LIKE CRAZY 🙂  Seriously.  Our garden has never done this well.  Everything is so big.  So I thought I’d post a few recent pics.  We’ve already gotten lettuce, spinach, asparagus, raspberries, quite a few cucumbers and zucchini and a little bit of broccoli.  And our beans are really going.  After one picking we have a huge pile. 
I froze some this morning.  We’ll eat some for dinner.  And I’ll have to keep on freezing.  We’ll have to pick them every day to keep up.  Hopefully I can keep up.  Maybe we should just eat beans for dinner every night this week 🙂  Rebecca and I are enjoying picking and eating a few here and there when we’re out in the yard.  Raw beans straight from the garden.  Mmmmmm.  Rebecca likes to eat them dipped in salad dressing too (homemade thousand island).
Red Potatoes
Sweet Potatoes
Peppers
Green and Yellow Zucchini
Cucumbers
Tomatoes
Beans – Grean, Yellow, Dry Cannellini
Onions
Broccoli, Cauliflower, Brussels Sprouts

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2010 Garden

Our garden is planted!!! Thanks to my wonderful husband 🙂 He graciously took some time away from his studies to plant the rest of the garden yesterday…in the almost 90 degree weather. We have a good system…he plants and picks, I prepare and preserve 🙂 But hopefully this year I’ll be able to help with more of the upkeep since Rebecca is older…she can either help or play on her own a bit so I can work in the garden. We’ve already been enjoying asparagus, spinach, lettuce and rhubarb (had some awesome strawberry rhubarb bread for breakfast today!). Our strawberries are growing and will hopefully be ready soon. So excited to see how things grow this year with our extended garden.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2010 Garden

We planned our garden and ordered our seeds a few weeks ago.  We’ll see how things turn out with our new, extended garden.  Here’s what we’re planning for this year:

Fedco (seeds):
Carrots – Danvers organic, Nantes Fancy organic, Yellowstone
Yellow beans – Golden Rocky organic
Green beans – Provider organic
Shell beans – Cannellini
Spinach – Tyee organic
Lettuce – Black Seeded Simpson organic
Zucchini – Raven, Golden

Jungs:
Sweet potatoes – Vardaman
Red potatoes – Pontiac

Flowerland (local nursery – plants):
Peppers
Broccoli
Tomatoes
Brussels sprouts
Cauliflower

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Farmer’s Market

This week’s trip to the farmer’s market had one main goal…peaches 🙂 And now that I have them…I have to can them! I got a half bushel…55 peaches…and they’re big! They are sitting on the table ripening right now. I’ll probably end up canning them on Friday. I just don’t have time tomorrow. Hopefully the timing will work out ok. I’m sure it will be a fair amount of work, but the end product will be worth it.

Other than peaches I got one head of cauliflower. Part of it is roasting right now. The other part I’ll keep fresh for our picnic tomorrow. I got one package of beef jerky. There is a local place that sells it there. Very good. I want to make my own at some point, but don’t have the time yet. And that can be a winter project. And I got another jar of locally made honey. That’s it. I knew the peaches would keep me plenty busy, so I didn’t stock up on anything else. Hopefully next week I can get a bunch of corn to freeze.
For other kitchen work this week I made some blueberry banana bread. I had a really ripe banana to use up. So I used my standard banana bread recipe and added blueberries. I added some walnuts to one of the loaves as well. Very good!!! I made some basil pesto. I froze some and used some in our quiche for dinner tonight (a variation of this quiche, with zucchini and onion added). I froze some green and black organic grapes. I froze beans. I cut up a watermelon this morning for our picnic and to snack on. And of course the usual cooking. Lots of morning prep work this week with busy afternoons. Today we are going to a local pool with some friends, and Justin needs an early dinner. So our quiche is in the oven now…I’ll warm it a little before dinner if there is time. Tomorrow I am going to make some roasted pepper hummus for our picnic. I bought some naan to have with it. We’ve never had that before. I would like to make my own pita bread sometime, but I just didn’t have the time this week. And I still have to wash/prep my canner and jars for the peaches. That’s it so far. We’ll see what the rest of the week brings.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Farmer’s Market and Garden

We made our usual trip to the local farmer’s market on Tuesday. I’m still waiting for the good, sweet blueberries to come in. So I just got a few to eat fresh and to use in a dessert for our potluck on Sunday. They had the first peaches of the season!! I got a few just to eat fresh. I’m still trying to decide if I want to try canning peaches this year or not. I got some locally made honey. I’m excited to try that. And one stand had broccoli!! So I bought a bunch and froze it all this morning. It’ll be nice to have that in the freezer. If they still have some next week I might buy more and freeze it. We all love broccoli.Our garden is doing well. Beans are really starting to come in. I froze 6 bags this morning…and they were very full. I’ll probably have to freeze beans every few days for a bit to keep up. We’ve gotten a few small zucchinis. I need to start slicing and freezing those.

I love all this fresh produce. And it’ll be great to have our freezer stocked for the year 🙂

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2009 Garden

We’ve been planning our garden for a little while now and finally ordered our seeds last night. We ordered most of our seeds from Fedco this year. We’re still getting our potatoes from Jung’s. And we’ll get our plants from a local nursery. I’m still trying to figure out if I can turn my flower garden (or should I say weed patch) into useable garden space. Or maybe an herb garden. Here’s what we’re growing this year:

Plants:
bell peppers
tomatoes
broccoli
celery

Herbs:
basil
possibly parsley and rosemary

Seeds from Fedco:
carrots – organic danvers and scarlet nantes
green beans – organic provider
yellow beans – organic golden rocky
shell beans – cannellini
spinach – tyee
lettuce – organic black seeded simpson
zucchini – black and golden
cucumber – super zagross

Potatoes from Jung’s:
sweet potatoes – vardaman
red potatoes – red pontiac

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.