Tri-colored Potatoes & Brussels Sprouts

Ingredients

- 2 c. mini tri-colored potatoes
- 2 c. Brussels sprouts
- 1 tbsp. olive oil
- Salt and pepper to taste

Directions

Preheat oven to 400°F. Chop potatoes and Brussels sprouts. Toss in olive oil, salt, and pepper. Place on sheet pan and bake for 30 minutes or until potatoes are fork tender.

Triple Berry Smoothie

Ingredients

- ½ c. frozen raspberries
- ½ c. frozen blueberries
- ½ c. frozen strawberries
- ½ plain or vanilla yogurt
- ½ c. 100% orange juice

Directions

Combine ingredients in blender. Adjust juice and yogurt to desired thickness.

Green Citrus Smoothie

Ingredients

- ½ c. frozen pineapple
- 1 kiwi
- 1 c. spinach
- ½ lime (peeled or juiced)
- 1 cup ice water

Directions

Combine ingredients in blender. Adjust water to desired thickness.

Roasted Tomato Soup

Ingredients

- 15 Roma tomatoes
- 1 pint cherry tomatoes
- ½ yellow onion
- 7-8 garlic cloves
- 3 ½ to 4 cups of vegetable broth
- 1 tbsp. olive oil
- Salt and pepper to taste

Directions

Preheat oven to 400°F. Cut the Roma tomatoes and cherry tomatoes in half length wise and drizzle with olive oil, salt, and pepper. Place on a sheet pan (skin side down) and into the oven for 1 hour. Slice up the yellow onion (not too small) and place on a separate sheet pan with the whole garlic cloves. Place in the same oven for 35 minutes. Once the vegetables are finished and cooled enough to handle, it is optional to remove the tomato skins. Transfer all of the vegetables into a Dutch oven or deep pot. Add the vegetable broth (depending on how thick you like your soup) and use an emersion blender to blend together. Add salt and pepper to taste.