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Make Your Own Meals: Cook This Week's Vegetables in Advance #30DaysofGOOD Make Your Own Meals: Cook This Week's Vegetables in Advance #30DaysofGOOD

Make Your Own Meals: Cook This Week's Vegetables in Advance #30DaysofGOOD

by Evan George
June 5, 2012

Things are easier said than done, or so the old adage goes, and we couldn't agree more. That's why we do The GOOD 30-Day Challenge (#30DaysofGOOD), a monthly attempt to live better. Our challenge for June? Make your own meals.

Roast all of the vegetables you want to have on hand for the week, so you can easily use them in meals.

Beets are the bomb in chopped salads, and they're also great sliced thin on sandwiches and pizza. Unfortunately, beets can also be a pain to deal with, so cooking them to order – just one or two at a time – isn't a great option when time is short. That's why I roast and chill beets ahead of time, so I've always got some of the delicious, nutritious superfoods on hand.

That brings us to today's Make Your Own Meals task: prepare enough roasted veggies today so you have them around for the rest of the week. Then incorporate them into as many of the week's meals as possible.

If you’re down with beets, simply wrap them in aluminum foil and roast them in the oven for 45 minutes at about 375 degrees. Once they’re fork-tender, remove and let them cool. Then use a dishcloth to rub away the beet skin. Voilà! You’re left with easy-to-slice blood-red salad stars.

My other favorite vegetables to pre-prepare include cauliflower with a dusting of cumin and smoked paprika, rosemary fingerling potatoes, and tomatoes dressed with pesto. A word to the wise: let your veggies cool completely before putting them in Tupperware or they’ll get soggy in your fridge.

We're giving away $500 for you to unite your community and "Make More Meals" from locally-sourced foods. Participate in our Share a GOOD Recipe challenge.

Photo via (cc) Flickr user Stevie Rocco


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