Root veggies, ready to be prepped for roasting.

Brussel Sprouts ready to have their leaves picked. My mom must be some kind of crazy measuring expert as she measured out exactly two pounds of sprouts.

Our store had a random bunch of tomatoes left over from the season and super cheap, so I snatched them up.

The tomatoes wound up in a salad tonight along with some baby spinach. I made a lemon, mustard vinaigrette for dressing. I served the salad up alongside a Trader Joe’s Pizza Olympiad. (Kind of a Greek inspired flatbread with kalamata olives, tomatoes and so on.) It made a delicious and meat-free dinner!

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