Vilma Monto-Mattila

Vilma Monto-Mattila

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Fall Salad | pear, creamy Gorgonzola, candied walnuts, tossed with fresh arugula in a white wine vinaigrette in just 10 minutes!

Need to remember to change up my salads by season. Fall Salad: pear, creamy Gorgonzola, candied walnuts, tossed with fresh arugula in a white wine vinaigrette. Under 10 minutes! Mitzi's Modification: cut back oil to about 3 tablespoons.

Lemon Garlic Roasted Broccoli

ROASTED BROCOLI - put a few Tbsp of olive oil, salt, pepper and broccoli in a Ziploc bag and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 F for minutes. Toss with fresh lemon juice and Parmesan cheese.

Beet, Avocado & Goat Cheese Salad with Wild Arugula

Beet, Avocado & Goat Cheese Salad with Wild Arugula, in a pinch I used canned beets, cut in quarters with olive oil, to roast and they turned out great! Roasted at 350 for about 30 min.