your goose is probably only half-baked at this point

Once upon a time, I signed up for a Farm Share, and in our first delivery, received beets.  Now I don't like beets, but I've never had a fresh beet, so I thought, fine, maybe I can turn this into something I'll like.  Went out and found a great recipe, came into the kitchen ready to expand my palette ... only to peel my beets and discover that they were, in fact, turnips. WHOOPS. So I quickly googled around for a recipe and came across this lovely recipe , which I have of course adapted because have you met me .  And you know?  It made arguably the most delicious roast vegetable salad I've ever eaten.  Unexpected victory is still a victory, y'all. This instantly entered into my rotation of "stuff molly will make when she doesn't have the energy to make something," and that  is a prestigious award in anyone's book. Turnip for What Salad Ingredients (for two salads) 2 whole turnips (I use scarlet 'cause that's what my farm share...

Wedge Antilles is a fascinating character.  He doesn't have any special abilities or status, no tragic family backstory or hero's journey.  He's friends with everybody's favorite space farmer Jedi, survives the Death Star  not once but twice , and as of the writing of this recipe, he's survived all the Star Wars  movies and hasn't been tortured by Darth Vader even once. I think that's pretty cool. Almost as cool as this amazing recipe, which can be a main character or a side personality, depending on what role you need it to play, and it tastes like it's a lot of work, but it's so  easy it's almost embarrassing.  I've made it as a side dish to go with  Badass Biker Chick(pea) Burgers , and I've served them as the main course with a hardboiled egg on the side.  They're healthy, delicious, low-carb, gluten-free, soyfree, vegan, all the words -- but they're super tasty, go make 'em. Now. Red Leader Roasted Okra & Par...

It's all fun and games until someone gets their arm chopped off. Mos Eisley Roasted Vegetables Ingredients 1/2 lb (15, yes I counted) frozen Brussels sprouts 1 large carrot 1 large or 2 small parsnips 2 tsp olive oil 1/4 tsp coarse salt Gratuitous black pepper Instructions - Preheat oven to 425*F. - In a small mixing bowl, microwave the Brussels sprouts for a minute or two. - Cut the carrot into 1" pieces, halving the pieces where the carrot's thick (so you only have cylinders that are no bigger around than a marker, maybe). - Do the same for the parsnip. - Halve each of the Brussels sprouts, once they're out of the microwave. - Dump all of the veggies into the mixing bowl with the oil, salt, and pepper. - Toss with a rubber spatula until everything's all even-coated 'n stuff. - Arrange on a silpat on a baking sheet, turning the Brussels sprouts so that they're cut-side up. - Bake 40-50 minutes or until the Brussels sprouts are ro...