Easy Lunches with Easy Women: Gal Friday!

Last week I had Gal Friday over for lunch.  I asked her ahead of time, "if you could have anything in the world to eat, what would it be?" Her answer, "I'm craving veggies like crazy!!...And and all veggies. mmmmm :)" And that's exactly what I cooked her.  Lots and lots of veggies!  So many veggies...more than any other meal I've ever made.  This lunch turned out so well that I have literally made it 4 times in the last 6 days!  Hot damn, the best salad ever.

Roasted Veggie Salad a la Gal Friday

1 beet chopped into bite size cubes
1 celery root chopped into bite size cubes
cauliflower
2 leeks- green part removed, sliced down the middle and rinsed.
2 carrots peeled and sliced
12 brussel sprouts halved
cabbage- sliced into large pieces
1 acorn squash or delicata squash
5 fingerling potatoes
arugula
radiccio
1 clove garlic minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt
pepper
Romano Cheese

**yes, that IS a lot of veggies!**

Preheat oven to 350

Combine all veggies (except for arugula and radiccio and garlic)in a bowl, coat with olive oil, add salt and coarse ground pepper, stir.  Spread veggies onto a cookie sheet so that the veggies are all on a single layer.  If needed use two cookie sheets. Bake for 35-45 minutes or until the veggies start to brown.

While veggies are cooking prepare the dressing.  Mix olive oil, balsamic vinegar, garlic, salt and pepper whisk together.

Place radiccio and arugula on plates, when roasted veggies are done put them on top of the raw greens. Pour dressing on top of all veggies.  Finish with grated Romano Cheese and a little fresh ground pepper.

Enjoy!!

Gal and I always have a great time together, she's a free spirited, down-to-earth kinda girl and I love her! At the end of the lunch the sun had gone down, and it was time for me to pack up for a gig.  Gal left this note for The Husband.  It has made both of us laugh many many times.  This is a perfect example of what makes Gal awesome.