Roasted Fall Root Vegetables

by Linda Capeloto Sendowski on October 26, 2011

Roast root vegies and shabbat dinner 014-3

Fall harvest colors of fiery orange, garnet, pale silver green, and creamy yellow tossed together with shiny jewel like grapes and velvety bits of fresh sage make a dish perfect for the season.  A combination of slightly sweet root vegetables roasted to caramel perfection is delicious served with a garlicky drizzle of balsamic syrup. [click to continue…]



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Arugula and Fennel Salad

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I was inspired by a dish I ate at a local restaurant while having lunch with my cousin last week.  We sat outside on a café table shaded by an umbrella

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