The pictures in todays post are from our class at Buford Highway last week. We love touring and tasting the market and the opportunity to share its bounty with others. This is one of the recipes we highlighted during the class. It’s a great way to spice up either veggies or fruit! It also shows a super way of using sugar appropriately – a little goes a long way to mellow the bright heat of the ginger.
And speaking of ginger, it’s our herb of the week. Ginger is very helpful when you have an upset stomach, nausea, or GI issues. It is also an herb with many immune boosting plant chemicals. Fresh ginger is good to keep in your freezer so you can pull it out and use a little within certain recipes!
Maple Syrup Vinaigrette
2 TB Apple Cider Vinegar
¼ Tsp Sea Salt
3 TB Maple Syrup
2 Tsp Grated Fresh Ginger
½ Cup Extra Virgin Olive Oil
Add all the ingredients to a jar and shake well. Serve with roasted root vegetables like sweet potatoes and red onions, parsnips, turnips, etc. or dried it drizzled over a fresh fruit salad.
***Roasted Veggies
Choose three or more veggies; toss them with a little olive oil or spray well with olive oil spray. Sprinkle with sea salt and black pepper, (add a sprinkle of any spice or spice mix that you like), and place in a PREHEATED 400F oven until soft and brown on the edges, about 45 minutes for root veggies.