One of my friends asked how I will use the vegetables in the photo on my previous post.  Great question!

Carrots, sweet potatoes, onion- in a stew

Sweet potatoes- sliced into rounds and roasted

Spinach & arugula - in salads

Cherry tomatoes- in salad, as garnish for various meals

Beets- roasted

Cucumber- sliced

Cauliflower- steamed, then topped with grated cheese

Kale- kale chips  (This is my third attempt at kale chips.  We're so-so on them.  Next time I will likely use the fresh kale in a salad.)

Parsnips, carrots, radishes - I tried a new recipe with roasted parsnips & carrots, a lemon/herb vinaigrette, and radish garnish, which isn't worth passing along.  Rather than mess with recipes with a million ingredients, I think I may transition to simply using flavored olive oils and vinegars for cooking veggies. 

Tonight I needed a quick meal, and to use up two chicken breasts.  I chose to stir fry an assortment of veggies (carrots, onions, radishes, celery), and garlic.  I didn't even follow a recipe (hooray!), and everyone really loved it!  Here is what I did:

1. Marinate cut-up chicken breasts in Soy Vay Island Teriyaki sauce for 30 minutes.

2. Stir-fry chicken in coconut oil; remove chicken from pan.
3. Stir-fry veggies.
4. Place chicken back in pan.
5. Serve over rice.