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Chicken Piccata

User photo not available Saturday, 29 March 08 - 06:18 PM (GMT -07:00)
By Matt Margeson in Recipes

 “Godly” Chicken Piccata

People never cease to amaze me, but issuing an arrest warrant for God is probably asking for trouble. Of course the problem here is that unless the Lord has a really twisted sense of humor he probably is not driving around letting police pull him over for DUI. In fact, unless God had something really important to do that day why wouldn’t he show up in court? God couldn’t possibly be worried about what the jury verdict might be. Could he?
              In all seriousness I run into clients who call me up AFTER an arrest warrant has been issued because they didn’t make it to a court date. Every so often everyone gets a traffic ticket. The best thing you can do is take some time off work and go down and handle the ticket or if you feel the matter is serious enough give Margeson & Reed a call and we’ll go down and handle it for you. Not showing up, however, is not an option! The reason behind this is, once again, every so often everyone gets a traffic ticket, and when you get that next ticket you’ll be going to jail…
            So today’s recipe is chicken piccata not because there is anything particularly godly about it, but because this is one of those recipes that is quick and easy to make so you can be well rested for your early morning court date. Seriously, just go it’s so much better for you in the long run.
 
1 lb chicken breasts
2 eggs
1-2 teaspoons lemon zest
½ cup of flour
1/3 stick of butter
2 tablespoons olive oil
1 onion chopped fine
2 cups chicken stock  
½ cup fresh squeezed lemon juice  
¼ cup of caper berries and just a bit of the caper juice
1 box of your favorite pasta noodles preferably linguine
Salt and pepper
 
Beat the two eggs in a bowl and once you have a nice golden color and a smooth consistency set the eggs aside. Mix the flour with the zest from the lemons you’re going to juice later, salt, and a little pepper, and set in another bowl beside the egg bowl. Take your chicken and chop it into 1 inch chunks. Then prepare your pan by placing all the butter and olive oil in it and melting the butter over medium heat. Once the pan is hot and all the butter is melted we can get started with the chicken.
Dip the chicken in the egg and swish it around a bit to coat the chicken. Once covered in the egg, move the chicken to the flour mixture toss it around to coat. Do this process in two or three batches so that all the chicken gets a chance to soak up the goodness. Then move the chicken to the pan and brown it on all sides. Once brown remove the chicken from the pan and let it rest for a minute or two. At this point you can throw in the chopped onion and cook until just translucent.
            Take the browned up flour bits and remaining butter in the pan and add few tablespoons of the flour mixture to the pan. Stir this mixture till you start to get something with the consistency of paste interspersed with the onion bits (it’s unappetizing looking at this point but don’t worry it gets way better). Let this cook for just a minute or two stirring the whole time so the additional flour doesn’t burn. There will be some bubbling and you should notice your paste turning a golden color. At this point add the chicken stock and lemon juice and bring the mixture to a boil stirring constantly. Once boiling back down the heat to a simmer and add in the chicken and the capers and cover the pan. Let this mixture cook until the chicken is cooked through. This will take about 30 minutes
            While your piccata mixture is simmering start the pasta so that its ready to go when your chicken is done. Throw all this on a big plate and enjoy!

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Banged and Mashed at the Jail

User photo not available Monday, 18 February 08 - 02:40 PM (GMT -07:00)
By Matt Margeson in Recipes
Here I thought Bangers and Mash was just a great English style pub meal, but it turns out it’s also what happens in Florida jails (new window). I know that you can get extremely jaded being a deputy especially in a corrections facility, but the level of callousness it takes to dump a disabled man out of is wheelchair is beyond belief. I’d like to tell everyone that these are isolated incidents, and for the most part that’s pretty much the case, but the number of times these types of incidents take place would shock most folks. It’s absolutely unacceptable behavior and bad day or not this is the reason that many folks just don’t trust law enforcement as much as they should. 
 
 
 
The Bangers
 
1 package of Brats (Or you can get real Scottish Bangers from the German Sausage man)
2 Tablespoons Olive oil
 
Ok so even though there are only two ingredients here there are a lot of steps to getting a really good brat cooked. First, in a small pot boil some water and add in the brats until just par boiled about 3 minutes. I hear some people asking wait a minute Matt, can’t we use beer in place of water for this step? Why yes, yes you can, and I’d recommend Nicole’s amber to do it. Now that the brats are par boiled transfer them from the pot to a pan with the olive oil in it. Toss the brats around to get the olive oil coating them and then turn the heat up to medium and cook until browned on both sides.
 
The Mash
 
1 lb of your favorite potatoes – we like Yukon gold or little red ones
¼ cup of sour cream
1 cup or so of milk or cream
2 teaspoons rosemary
1 clove of garlic minced
1 package of peas and carrots mix
1 package of brown gravy mix
Salt and pepper to taste
 
Start by washing the potatoes off a bit and then cutting them into quarters. No need to peel the potatoes, the skins taste great and are rich in iron. Now bring a large pot of water to a boil and add a few pinches of salt. The potatoes go in for about 20 minutes or until they fall off a knife when skewered.
 
Now that the potatoes are ready, let’s talk mashing. There are two ways to do this: the first being to use a potato masher, which is my preferred way, and the second way is to use a powered mixer on a lower setting. Drain all the water, put the potatoes back in the warm pot and add in the rosemary and garlic along with the sour cream. Begin mashing, slowly adding the milk or cream to the mix until you get the right creamy consistency.  Another option is to toss whole garlic cloves in with the potatoes during the boil and mash them all together. 
 
Steam your peas and carrots and season with salt and pepper. Prepare the gravy according to the package instructions. To serve, create a bowl with the mashed potatoes, fill with peas and carrots, top with bangers, and drizzle over the gravy. This English style pub meal goes best with a pint, or two, of good homebrew.
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Filling a Hole Stuffed Shells

User photo not available Monday, 11 February 08 - 09:10 PM (GMT -07:00)
By Matt Margeson in Recipes

What Hole you might ask… This one. Some days you just can’t win. Being a lawyer here in Colorado can be fairly treacherous. First things first, you have to deal with other lawyers on a daily basis, but beyond that the weather and traffic can conspire against you. The HUGE sink hole that stopped traffic dead on the states biggest highway really came out of left field. I had a court date to make in Boulder and my rather worried client and judge with a very good sense of humor were both waiting for me while I sat in traffic for an hour and a half. I learned a lot that day: 1.) Calling the court and telling them that a giant hole opened up on the highway about a ½ mile in front of you, completely blocking traffic, is a good excuse. 2.) Judge Montgomery is AWESOME! 3.) Making sure your client shows up for court is only half the battle. So while the hole is still apparently not fixed I’m posting this stuffed shells recipe in the hopes that it will fill a hole of a different kind.

Filling

1 large container of Ricotta

½ package of frozen chopped spinach, defrosted

½ cup of sharp provolone grated

½ cup parmesan grated 1 clove garlic minced

½ a jar (a few ounces) of sun dried tomatoes, chopped fine

Salt & Pepper to taste

Sauce (you can also use your favorite tomato sauce recipe or jarred sauce)

1 can of tomato sauce

1 can of tomato paste

1 large onion chopped

3 tablespoons olive oil

2 cloves of garlic minced

1 teaspoon sugar

½ cup fresh Italian flat leaf parsley chopped

2 teaspoons Basil

Salt & Pepper to taste

The Rest

2 boxes of jumbo shells

1 cup of mozzarella

 

First things first, make the filing for the stuffed shells by combining all the ingredients for the filling in a large mixing bowl. If you don’t want to grate that much cheese you have two options: 1.) Do what my mom did and make the kids grate all the cheese 2.) If you don’t have children laying around use a food processor (most have a “grate” setting). Make absolutely sure to try at least one spoonful first, you know, “for seasoning.” Once you’ve finished mixing up the filling throw some Saran wrap over the mixing bowl and set it in the fridge to chill for about an hour.

Next, make the sauce by sautéing the onions and garlic in a large sauce pan with the olive oil and a pinch of salt. Once the onions have turned translucent add all the tomato products and stir to combine. Add the basil and sugar and let simmer on low for about 30 minutes.

While you’re letting the sauce simmer go ahead and cook the jumbo shells as per the package instructions except cook them about a minute less than you normally would. When you drain the pasta add some olive oil and toss to coat so the pasta won’t stick.

Take the sauce off the heat and add the chopped parsley and stir. Let the sauce sit while you get busy stuffing shells. Take the chilled filling out of fridge and with a small spoon start stuffing. While you’re doing this preheat your oven to 375. Be gentle because the shells tear fairly easily. Fill each shell with about one heaping spoon full.

Meanwhile, in a large Pyrex baking dish pour a thin layer of sauce on the bottom of the dish. Begin putting the stuffed shells in the dish, and once you filled it up add the rest of the sauce over the top of all the shells. Now toss the cup of grated mozzarella on top and pop it in the oven until the cheese on top turns a golden brown color.

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Winter Roasted Vegetables

User photo not available Tuesday, 29 January 08 - 01:23 PM (GMT -07:00)
By Matt Margeson in Recipes

Once again it’s time for Nicole’s quarterly roasted vegetables.  This time it’s mainly root vegetables with other hardy veggies that taste great even in winter.

 

Ingredients:

1 butternut squash, deseeded and chopped into approx. 1 inch pieces

8oz baby carrots (half a small bag)

1 parsnip, thickly sliced

8oz small multicolored potatoes, cut in half

1 small red bell pepper, thickly sliced

1 small yellow bell pepper, thickly sliced

12 brussel sprouts, cut in half

5 garlic cloves, unpeeled

 

Seasoned and ready to be roasted.

This time I seasoned the veggies with salt, cumin, coriander, turmeric, curry powder, a small bit of cardamom, and freshly ground pepper.  Season the veggies, toss with just enough olive oil to give it a light coating, and roast at 450 degrees until the edges begin to blacken.

Hot roasted veggies are sure to warm you up on a cold winter day.

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Potato Tortellini Soup

User photo not available Tuesday, 15 January 08 - 01:31 PM (GMT -07:00)
By Matt Margeson in Recipes
 
It’s winter time and I was in the mood for some good old fashioned comfort food. It’s rough dealing with some folks in the winter.  The cold and general lack of sunlight (it gets dark here by 5) can really get to folks, as this judge would apparently be able to tell you http://www.denverpost.com/watercooler/ci_7572391. Now, I tell all my clients to turn off their cell phones before we enter the courtroom, and whenever possible I just leave mine the car. The one close call I had was in court with my business partner Jeremy. We had sat down to observe an attempted murder trial and the judge had already cleared the court to yell at the defendant for basically being an ass. The jury had filed back in and court was almost under way when “The Final Countdown” by Europe started playing in the middle of court. Immediately I looked over to see an ashen faced Jeremy attempting to shut off his cell phone. I thought the judge was going to kill us, but instead took the opportunity to remind everyone in the courtroom to shut their phones off. This, I thought, was a much better response than sending the entire courtroom to jail for not giving up the offending cell phone.
 
Winter does crazy things to people, but have a bowl of this comforting, creamy, delicious soup and for that brief little bit you too can just relax. Just don’t forget to turn off your cell phone first. You definitely don’t want to be interrupted.
You can generally find bags of small assorted variety potatoes in the supermarket now.  They add great visual interest and flavor to the dish, but if you can't find them regular baking potatoes will work just fine.  We used cheese tortellini in this recipe, but you can use whatever kind you like best.
 
Ingredients:
 
½ pound of assorted potatoes chopped
1 package of tortellini
1 large onion chopped
¼ cup of flour
½ stick of butter
3 cups of milk (2% will do fine)
1 cup chicken broth
½ cup of shredded asiago cheese
¼ cup of grated parmesean
¼ cup of shredded sharp provolone
Salt and pepper
 
Melt the butter into a large pot over medium heat and throw in the chopped up potatoes and onion with a bit of salt. Once the onions start to turn translucent slowly add the flour while stirring continuously. Once everything is coated with the flour, cook for a minute or two more until the flour butter mix on the pan is golden color. At this point stir in the milk and raise the heat to medium high until you start getting some bubbling. Immediately turn down the heat and let the mixture simmer slowly while you add all your cheese products about a ¼ of a cup at a time so that it melts evenly. If the mixture seems too thick for you add some of the chicken broth until you get the consistency you like.  Add salt and pepper to taste.
Yes this does smell as good as it looks
While all of this is going on go ahead and cook the tortellini per the package instructions and put the cooked tortellini into a bowl. Mix with a little bit of olive oil and set a towel over the bowl to keep the tortellini warm. Once the soup is at a good consistency toss in the tortellini and enjoy.
The finished product is full of creamy goodness
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Hollandaise Sauce

User photo not available Sunday, 06 January 08 - 08:08 PM (GMT -07:00)
By Matt Margeson in Recipes

So, a lot of folks are afraid of Hollandaise.  It’s not healthy in any way.  It’s not the easiest sauce to make.  It takes a bit of time, some practice, and some patience, but man is it worth it when you make that first truly amazing batch.  The first time around things might not work out perfectly, but keep trying and it will pay off in the end. 

 

Sticking with that theme I’d like to take some time out tell everyone about the innocence project.  It was a project I was briefly involved in during law school.  The basics of how the project works is that attorneys in conjunction with law students work on a “hopeless case”, one in which a prisoner claims he is truly innocent.  This, as you can imagine, happens all the time, but the innocence project really dives into the evidence and takes on cases where DNA evidence might have been overlooked or not processed.  Most cases end just how you expect, but there are enough stories just like this one to make this project so important, and very, very rewarding. http://www6.comcast.net/news/articles/general/2008/01/03/DNA.Exoneration/  

 

Ingredients:

 

3 egg yolks

Juice of ½ of a lemon

½ cup of butter cut into tablespoon size chunks

1 teaspoon sage

1 teaspoon rosemary

 

To begin, separate the egg yolks from the egg whites.  To do this, crack the egg and then dump the contents into your hand and let egg white slip through your fingers into the sink.  It takes a little bit of practice, but it’s the easiest way I’ve found to separate eggs.  Take all three of your newly freed egg yolks and drop them into a small sauce pan.  Beat these with most of the lemon juice (be sure to save just a little bit) until the eggs are mixed and take on a rich yellow color.  At this point put the sauce pan over very low heat, and by very low heat, I mean the setting just over “warm.”

 

 Add your first piece of butter to the sauce, and stir with a small whisk like your life depended on it.  Once the first piece of butter is completely incorporated add the next piece and repeat until you’re all out of butter.  Once this is complete chop up your herbs, give them a good rub between your fingers, and then combine with that last little bit of lemon juice you saved and whisk the whole mix into the your sauce. 

 

Ok while I might have told you that Hollandaise isn’t the easiest to make let’s talk about when things can go badly wrong.  This can happen if say the eggs get too hot or you don’t whisk well.  So keep a little bit of hot water on hand.  If your sauce gets too thick or starts to separate add a small splash of that hot water and stir it in until the sauce comes back to a creamy consistency.

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Cilantro Lime Fajitas

User photo not available Monday, 03 December 07 - 11:53 AM (GMT -07:00)
By Matt Margeson in Recipes
This recipe was created by Matt to satiate Nicole’s need for cilantro and lime! So if you haven’t made fajitas before or your usual fajita dinner could use a little inspiration, give this easy recipe a try.
 
So, for our legal portion of this recipe I’d like to talk about building a case and taking it to trial. It’s a lot like making fajitas in a way. Here’s what I mean: To make a fajita you add a bunch of disparate elements, the tortilla, the meat, the peppers, maybe some sour cream or guacamole. You try to make each element as good as it can be on it’s own, but all the separate pieces don’t work as well as they do wrapped together in that fajita package.
 
When I prepare a case I’m looking for all those different elements: Was my client pulled over with probable cause?   Did the police read them their rights properly? What did I find in my own investigation of the scene? All these are issues that I work hard to make into crucial parts of the case, but you can’t rely on just one or even two aspects of a particular case. You have to make them all work together. They have to form one coherent picture. If you don’t use every weapon at your disposal in a case you’re not giving your client the best defense they can possibly get.
 
Here’s an example of exactly what I mean http://www.courttv.com/trials/sommer/113007_ctv.html
 
Cilantro Lime Chicken Fajitas
 
1 lb chicken, cut into bite size pieces
2 TB butter
1 lime
Cilantro, a large handful chopped
Assorted bell peppers and chili peppers, seeds removed and sliced long and thin
Onion, sliced into half moons (optional)
Oil
Salt and Pepper
Chili seasoning or spices of your choice
Tortillas
Shredded cheese, sour cream, salsa, or your favorite fajitas fixings
 
To start, melt the butter in pan over medium heat. Brown the chicken in the pan, about 8 minutes. Squeeze in the juice of one lime and turn the heat up to medium high heat for 2 minutes. Sprinkle over the cilantro along with salt and pepper to taste and turn the heat down to medium low for about one minute.
 
While the chicken is cooking you can also prepare your veggies in large pan. Over medium high heat, cook peppers, chilies, and onions with a little oil, salt, pepper, and chili seasoning until tender, about 5 minutes. This time we went with green and red bell peppers and Poblano chilies.
 
When everything is ready, put a little chicken and peppers in a tortilla and top with your favorite fixings like salsa, sour cream, and shredded cheese.
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Creative pasta sauce

User photo not available Wednesday, 28 November 07 - 12:13 PM (GMT -07:00)
By Matt Margeson in Recipes

Ok, so with this recipe we are finally starting the photo portion of the site.  Our theme today is creativity!  So to get your mouth watering, because here is the finished product:

 

Once you start looking through the ingredient list you might notice that this sauce is similar to the sauce used in our Mushroom Rigatoni recipe.  I got the idea for this recipe directly from that recipe with just a little bit of experimenting.  Don't ever be afraid to experiment in cooking!  The worst that can happen is that you'll have a snack for the dog.  This brings us to our legal portion of this blog post.  A lot of people accuse lawyers of being, well, kind of lawyerly and rigid.  The law is all about being creative in the way you prepare and argue your case.  So without further ado here are a list of some extraordinarily creative legal issues and arguments I've run across:

1.) Paternity fraud - In these cases a woman claims that the father of her child is someone who she knows it isn't in order to get access to higher amounts of child support.  After 6 months a presumed father can no longer challenge paternity here in Colorado so as you can see this can be a serious issue. Here is an interesting link with more info http://winning.paternityfraud.com; and of course more fathers rights issues at my partner’s website http://mrmensrights.terapad.com

2.) The Twinkie defense - Thank god it's not what you think, but Snopes has a great article on it.  http://www.snopes.com/legal/twinkie.asp

3.) The GTA defense - In a murder trial the defense was set forward that the video game Grand Theft Auto was to blame and not the defendant.  Once again, didn't work

http://ps2.ign.com/articles/640/640942p1.html

 

4.) The most well known and frankly successful defense from the OJ Simpson trial.  If the glove does not fit you must acquit...  see Johnny Cochran's closing arguments.  4:46 has the famous line 

http://www.youtube.com/watch?v=SBVLEPOBJ3E&feature=related 

So with those creative defenses and claims and mind here's my spin on a classic tomato sauce.

 

Ingredients:

2 large or 4 small vine ripe tomatoes chopped and de-seeded

1 cup shallots chopped fine

1/4 cup white wine

3 tablespoons olive oil

(1) 28oz can tomato sauce

1/4 cup cream

Fresh parsley chopped

A pinch of oregano

1 tablespoon basil

Salt to taste

1/4 cup of grated parmesan

1 lb. of your favorite type of pasta

 

In a large sauce pan heat the olive oil over medium heat.  Once it just begins to smoke add the chopped shallots and the wine along with some salt.  Once the wine reduces, about 4 minutes, add the chopped fresh tomatoes and the oregano and basil cook this mixture till the liquid from the tomatoes reduces to about 1/2 its original volume.  At this point turn the heat down to low and stir in the can of tomato sauce and let simmer for about 20 minutes.  Once the sauce begins to simmer, start to cook your pasta.   Check for seasoning and then add the cream.  You should have a sauce that looks a lot like this:

Once the cream has been thoroughly combined, pour over your pasta and add the fresh parsley and grated cheese.  It's a simple, quick and easy meal to make, but most importantly try your own touches to make the sauce your own.  What about Marsala wine instead of white wine?  Maybe try some heat with this sauce like crushed red pepper.  The possibilities are endless.  Some will turn out to be about as good as the Twinkie defense, but every so often you'll hit on a real winner.

Tip: To make peeling your tomatoes easier, boil them for about 2 minutes.  This will help separate the skin from the tomato flesh and you'll be able to easily peel them with just your fingers.

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Guacamole

User photo not available Sunday, 18 November 07 - 09:25 PM (GMT -07:00)
By Matt Margeson in Recipes

This recipe is great for parties and if you’re serving margaritas it some how makes the guacamole taste even better.  So this week as the “legal part” of the recipe I’d like to talk about something called dram shop laws.  42 states in the USA (including Colorado) have laws that impose some kind of liability for folks who serve liquor to someone who is obviously drunk or a minor.  “Obviously drunk,” of course, can be a major sticking point for most of these laws.  I mean should you give your guests breathalyzers before each drink or perhaps put them through the road side Olympics (which in and of itself can be hilarious)?  The answer, like most things, is to use your common sense when serving alcohol and, of course, make sure you serve some food… like the following recipe.  Pretty good lead in, huh!

 

Recipe by Nicole

 

To start I must admit this recipe was given to me by a family friend.  Anvi made the most delicious meals including beans and rice, homemade tortillas, and a great salsa.  I’ve tinkered with the quantities a little bit and added lime juice for extra flavor and to keep the avocado from turning brown.

 

3 ripe avocados, diced

2-3 small tomatoes, like Roma or Plum, diced

2-3 spring onions, chopped

½-1 tsp chopped garlic, you can chop 1-2 fresh cloves but I just use a bit from the jar

1 lime

Bunch of fresh cilantro, chopped

Salt and pepper (I like white pepper, but black is fine)

 

In a large bowl, combine the avocado, a good bit of salt, and some lime juice (just enough to coat).  I like to do this before getting on with the other prep work because it begins to break down the avocado a bit and less work is always welcome!  Add the onions and garlic and start mixing, smooshing some of the avocado cubes.  You don’t want to puree the avocado but you do want it to break down enough to create a creamy base to bind all the ingredients.  Grind over a bit of pepper and taste for overall seasoning.  Stir in the tomatoes and then the cilantro.  In my opinion moderation is always important except when it comes to cilantro so I use as much as the mixture can take, but you certainly don’t have to adhere to my credo.  Now I’m told that if you cover it with some plastic wrap and let it sit for an hour on the counter it will taste even better but I’m lucky if I can finish making it before chips start finding their way in so I couldn’t tell you if it’s true or not.  If you can resist and let your guacamole rest before eating please let me know if it makes a difference.

 

Serving ideas: tortilla chips are the obvious choice here, but you could make it healthier by dipping carrot and celery sticks.  If you’re looking for a more interesting use, try putting a large dollop on top of a grilled tuna steak, it’s quite tasty.

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Fall Roasted Vegetables

User photo not available Sunday, 11 November 07 - 06:41 PM (GMT -07:00)
By Matt Margeson in Recipes

Roasted Vegetables - Fall

 

This side dish is great because it is so versatile.  In a lot of way this recipe can be modified to fit your needs and desires.  You'll find that many of our recipes have a basic form or pattern to follow that you can tinker with.  In the cooking world this leaves you with a lot of great ways to experiment, but I bet you wouldn't expect a police officer to do the same with his reports.  The problem is they apparently do http://www.duiblog.com/2007/11/09/cops-xeroxing-arrest-reports/... 

Each season has its own vegetables and they all taste great when roasted, though in summer I prefer to take this recipe out to the grill.  Roasting vegetables brings out their natural sweetness and makes this a healthy and flavorful dish.  For now we’ll focus on fall vegetables and in the upcoming months we’ll include new seasonal variations.

 

1 red onion, cut in wedges

1 sweet onion, cut in wedges

1 red bell pepper, sliced

Chilies – I suggest a milder chili such as a Poblano, sliced

1-2 carrots, sliced at an angle

1 sweet potato, diced

1 small squash of your choice, diced

A handful or two of mushrooms, cleaned – I would slice portabellas, otherwise small mushrooms like crimini can be left whole

Olive oil to coat

Seasonings of your choice – for this fall mix I would recommend something earthy and spicy like the Spice Boys Mt. Shavano grind or my Chili Spice Blend.  You can make your own blend with cumin, ground chili pepper, Cheyenne pepper, and salt or whatever sounds good to you.

 

All vegetables should be cut in relatively large pieces or they’ll fall apart under the heat and you’ll have a pile of roasted moosh.  Try to cut the veggies proportionally so they’ll all finish cooking at about the same time too.

 

Preheat the oven to 450 degrees.  Toss all the prepared vegetables into a roasting dish or a baking sheet (with sides or the oil will drip off and burn).  Drizzle olive oil over the vegetables and toss to coat.  Sprinkle over your seasonings and toss to coat again.  Roast in the oven until the edges of the vegetables are slightly charred.  Serve alongside just about any main course.

 

Variation: when the veggies are about 5 minutes from being done, top them with some Halloumi cheese, very roughly chopped, and melt in the oven.  Halloumi is a rubbery textured Greek cheese that when melted gives a nice salty punch to the veggies.

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