Right Bites -The Why and How of Nourishing Your Children

Why does nutrition matter in the birth to 23 month timeframe?

This is a critical time for growth and development of:

  • brain
  • muscles
  • bone
  • heart
  • digestive tract
  • healthy immune system

This is the time when children can develop a healthy eating pattern – starting with complementary foods at 6 months — which helps to broaden the palate with exposure to a variety of foods, tastes, textures and temperatures.

What can parents, grandparents, and/or caregivers do to support good nutrition for young children?

  • Lead by example. Eat the same foods you feed to the little ones in your family or in your care.
  • Do follow child’s lead and avoid force-feeding to let young children determine their level of fullness.
  • Make mealtime a fun zone not a battle zone.
  • Be patient, feeding skills take time to master and need to be practiced.
  • Don’t use food as a reward or punishment – it is nourishment for health and development.
  • Do be careful with foods that can present choking hazards – aim for a safe plate.

What is the Top advice for 6-11-month-olds?

  • Make sure your baby has the strength and stability to sit upright with little or no support.
  • Make sure the baby is interested in food and can make use of a spoon to move food into their mouth.
  • Minimize distractions around feeding time. No toys on the tray for your little and no screen time for whoever is doing the feeding.
  • Breast milk, formula and water.
  • Baby sized bites – smaller more frequent feedings over the day- #MakeEveryBiteCount.
  • Think finger foods or easy to swallow foods.
  • Yogurt (unflavored) and cheese can be introduced as complementary foods.
  • Iron fortified infant cereals.
  • Strained or pureed fruits and vegetables.
  • Strained or pureed meats and mashed or pureed beans – you can buy or make your own.

What is the top advice for 12-23 month-olds?

  • Plain whole milk, reduced-fat cheese and reduced-fat, plain yogurt.
  • Great grains such as bread, bagels, ready to eat cereal, cooked cereal, rice or pasta – do include whole grain options in the mix.
  • Fruit can be chopped, cooked, canned in juice or offered whole.
  • Vegetables can be cooked, canned, or chopped, fresh.
  • Protein such as beef, pork, poultry, fish – cooked and in small pieces, beans, lentils, chopped nuts or nut butter and eggs.
  • Beverages are breast milk, plain whole milk and water.
  • Let your toddler decide how much to eat.
  • If at first, they will not feed, try try again.
  • Try to feed on a schedule – smaller amounts more frequently.
  • Eat the same foods you give your little one.
  • Be careful with foods that may be difficult to swallow.
  • Keep the distractions to a minimum around mealtime.
  • Right sized is child-wise.

Cherry Cassata Cake: A Valentine’s Day treat for your favorite sweet!

My mother-in law used to make a cassata cake for my husband each year for his birthday. I put my own special spin on this recipe for a treat for my sweet!

Chocolate pound cake- homemade or store bought
Lemon pound cake homemade or store bought

Cream filling
1 cup whole milk ricotta cheese
¼ cup Bourdeauz maraschino cherry juice
2 TBSP confectioners sugar
¼ teaspoon grated orange rind
.75  oz semisweet chocolate, grated ( 3 Tablespoons grated
6 Bourdeaux cherries, stemmed and chopped
3 Bourdeaux cherries, stemmed and halved
1 TBSP slivered almonds

Use a 2.75 x 2.75 x 1 inch heart shaped cookie cutter to cut hearts out of the pound cakes.
Slice each heart horizontally.

In a mixing bowl, cream together the ricotta, confectioners sugar, and cherry juice until smooth. Add in 12 Tablespoons of the grated chocolate, the chopped cherries and almonds. And blend well.

To assemble:

Place chocolate heart on a plate, spoon on 1 Tablespoon of the ricotta mixture, top with a lemon poundcake heart, spoon on another Tablespoon of the ricotta mixture, top with grated chocolate and 3 cherry halves.

4-6 cakes

Why Produce in a Can Should Be Part of Your Nutrition Plan

Staying safe from the virus and inclement weather is top of mind for many of us right now, yet we want to #nourishtoflourish within our financial, culinary and time availability limits. For some that may mean eating on a budget, choosing recipes that are not complicated, minimizing time in preparation as well as food waste. February is not just about Valentine’s day but it’s also National Canned Food Month – AND American Heart Health Month. Being smart to take care of your heart does not have to be difficult.  Plants in cans are always in for a health win! #haveaplant

So what gift of health is on your shelf? Look no further than canned produce. Canned beans, lentils, tomatoes, pumpkin, peas, peaches, apricots, pineapple minimize the effort, maximize taste and eliminate food waste all within an affordable price point. Here are my top reasons I am a #canfan

Shelf stability– the beauty of canned produce is that it keeps. That means we can enjoy the deliciousness of tomatoes and peaches even when they are not in season. Keeping cans on your shelf is a great way to treat yourself and these foods last for quite a while

Versatility- canned produce is a great addition to savory dishes as well as sweet. Canned produce can be added to a spaghetti sauce, mac n’ cheese or canned soup; canned pumpkin adds veggies, moisture and nutrition to a muffin, pancake or quick bread.

Ease of use- a can opener or pop top gives you immediate access to fruit or vegetables without the need to fuss. If you buy seasoned tomatoes, no need to add extra spices and herbs as they are ready to use. Canned beans can be drained and added to a salad, or bowl, or tossed with rice for a main dish.

Safety– canned produce is cooked in the can to kill off the bacteria (microorganisms) and sealed to keep them safe. In addition, if you can #shopyourshelf and not have to go out, you protect your health.

Affordability– canned foods are available in store brand, generic, and name brands as well as organic or conventionally grown so they are very nice for helping you shop within a certain price. Plus, there is no waste, extending your food dollar even further.

Double duty: protein and produce– canned beans such as garbanzo, kidney, cannellini, black as well as lentils are not only vegetables, but also sources of protein and can be used as meat extender or meat alternative.. I love to puree cannellini beans and add to a cream sauce, cream soup or mac and cheese to provide a creamy mouthfeel with added nutritional value.

Source of phytonutrients– canned fruits and veggies provide carbohydrate, protein

(veggies), fiber, vitamins and minerals but also phyto (plant) nutrients that are good for our health such as lycopene in tomatoes, beta carotene in pumpkin and carrots, lutein in canned corn, zeaxanthin in canned greens , and glucosinolates in canned sauerkraut

Applications for every meal/snack– canned pears can be added to muffins, pancakes or as a topping; pineapple is delicious on cottage cheese for breakfast or lunch; canned pumpkin can be added to oatmeal or smoothies. Top an Asian salad with canned pineapple and use the juice mixed with soy sauce, ginger and oil for a dressing, canned refried beans are great to use in a dip with veggies and tortilla or bean chips. Canned black beans can be drained and mixed with plain Greek yogurt, salsa and seasoning for a tasty dip. Canned corn, canned tomatoes with chili and canned black beans is a great salsa, side dish , topping for chicken, meat or fish or served as a dip, and canned veggies can be added to a stew, chili or soup, or even to a stir fry for a quick can to table meal.

Minimize need to shop– Canned foods are great sources of nutrients to keep on hand, and you can stock up on them so you have them handy- they are ready to eat when you are and can also help minimize trips to the store.

Exercise -canned foods are not only great to add to your menu, but they are a safe alternative to use in place of weights while doing some weight training at home. You can do bicep curls, military presses, or triceps extensions while your food cooks so you get in some reps while you prep!

BOTTOM LINE- We Heart Cans!

For all these reasons and more, canned produce can help you improve your health, save money, minimize prep time and maximize the nutritious and delicious foods in your glass, or in your bowl or on your plate. #haveaplant #canfan

Planting the Seed to Help Your Health Succeed

We are a few weeks into the new year- has your food choices resulted in something to cheer or jeer? So often we bite off more than we can chew in the quest for a new and healthier you, but drastic, restrictive or overwhelming resolutions don’t come to fruition in our mind or in the kitchen. So, let me offer a recipe for plate success without so much mental stress or duress.


What will be your add-ins rather than take-aways? Instead of saying I won’t eat ….., how about reframing the what you will defy to what you are willing to try. I would love to include something with color as part of every meal and snack. That gives you flexibility, versatility and ability to put the produce in the glass, bowl, or plate.

  • Berries on cereal
  • A fruit/veggie smoothie
  • Veggies in scrambled eggs
  • Sliced tomato and cheese on a bagel
  • Pumpkin added to oats, muffin, or pancakes


Does your eating plan complement your culinary ability? When it comes to meal prep, are you looking to spend a lot of time, or more a fan of simplicity. If less is more when it comes to ingredients and preparation time, the beauty of produce is that it is ready to eat. What about affordability? Produce is available in all forms so if your budget is tight, it’s smart to put more canned and frozen choices in your cart. Also think about the waste: if you throw more than you use, that is money down the drain.


Is your food inviting ,exciting and delighting? If food does not look, smell or taste great, it is not going to be on your plate. Add the excitement with a different preparation method. Try stir-fry, broiling , roasting or sautéing vegetables. Add orange slices to a salad or orange zest to a sauce or smoothie. Create your own flavor station with flavored vinegars, oils, herbs and spices to enhance and complement your produce selections.


Focus on what you can do, not should do. Can you envision yourself incorporating more produce into your eating plan on a regular basis? This is why familiarity and ease are important. Establishing new patterns requires practice and patience, not perfection. Start slow and with what you know. If you are trying to add or use more produce, do an inventory of what you already have to find the #wealthonyourshelf

  • Cans of tomato sauce
  • Cans of beans
  • Canned vegetables
  • Cans of vegetable or bean soup
  • Canned fruit
  • Jars of tomato sauce
  • Salsa
  • Frozen fruit and veggies
  • Dried fruit

It is so easy to up your produce with what you have on hand:

  • Add frozen veggies to spaghetti sauce
  • Add canned beans to a stir fry
  • Sprinkle dried fruit in a rice pilaf or hot cereal
  • Add some salsa to guacamole
  • Add canned pineapple or peaches to roasted vegetables
  • Blend frozen squash or canned pumpkin into pancakes, waffles or muffins

How about a resolution to focus on what you can do for your best you? #haveaplant

Cherries from Chile: A Reason to Cheer as we Welcome the NEW YEAR

As we enter 2021, why not work on creating a #healthyselfie with food choices, attitude, fitness and better sleep? One of the easiest and best ways to do this is by adding more produce to your glass, bowl or plate. Fruits and vegetables bring color, taste and health benefits to meals and snacks. One of my favorites are cherries…and although we think of cherries in the summer, you can enjoy Cherries from Chile now to brighten up the winter drear with some flavorful cheer!

Cherries are a good source of Vitamin C, potassium and phytonutrients such as anthocyanins to aid in decreasing inflammation. They are rich in antioxidants that may help reduce the risk of cancer and heart disease. Cherries are also packed with melatonin which can help enhance sleep quality. Plus, their naturally sweet taste is a perfect complement to savory foods and a great way to create craveable cuisine. In fact, by including cherries in recipes, you can minimize the need for added sugars

Here are four recipes using Cherries from Chile that would be delicious for breakfast, lunch, dinner and a snack.

Cherry-Marzipan French toast

This would be great for a weekday breakfast, weekend brunch or even a dessert.

3 slices bread- cut ½-inch think
3 eggs
1 Tablespoon butter
¼ cup evaporated skim milk
2 Tablespoons marzipan (almond paste)
½ cup Cherries from Chile, pitted and sliced in half
2 Tablespoons slivered almonds

Beat together the eggs and milk and add the bread, turning it to soak up the liquid. Melt the butter in a large nonstick skillet, and brown the bread on either side until golden color. Remove from the pan and spread 2 teaspoons of marzipan on each slice of toast. Top with halved cherries and slivered almonds.

Serves 3

Spinach and Cherries with Halloumi

Plant based eating takes center stage with this easy and delicious main dish.

3 cups spinach
½ leek, sliced thinly
1 Tablespoon olive oil
6 slices Halloumi, cut ¼ inch thick
½ cup cherries from Chile, pitted and halved

Sauté leeks in olive oil until soft, add spinach and sauté until spinach is softened. Remove from the heat. In a separate nonstick pan, grill the Halloumi slices on each side until golden brown.
To serve, place the spinach, leek mixture on a plate, top with the cherries, lay the Halloumi around the plate, and season with salt and cracked pepper to taste.

Serves 2

Roasted Chicken with Brussel Sprouts, Cherries and Walnuts

This dish is delish as a main course, and you could add rice, pasta or potato. It is also great cold as a salad with some crunchy breadsticks.

4 chicken breasts, skinless, boneless
½ pound Brussel sprouts, shaved
¼ cup chopped walnuts
1 cup pitted, halved Cherries from Chile
2 Tablespoons olive oil
Italian seasoning
Dark cherry vinegar

Preheat oven to 350 degrees. Place chicken, Brussel sprouts and walnuts in an 8 x 8 baking dish. Top each chicken breast with cherries. Drizzle on the olive oil, and season with salt pepper and Italian seasoning. Bake for 30 minutes or until chicken is done. When ready to serve, place chicken breast on a plate and surround with Brussel sprouts and walnuts. Drizzle each chicken breast with dark cherry vinegar.

4 servings

Lemon Sorbet filled Orange cups with Cherries and Kirshwasser

This dish is light and bright and marries the tang and the sweet into a delicious treat.

2 oranges- Cara Cara, Navel, Blood
½-3/4 cup lemon sorbet
1 cup Cherries from Chile, pitted and halved
2 Tablespoons Kirsch

Cut the oranges in half and section them. Remove the sections and place in a small bowl with the juice. Scoop out the orange half to create a smooth shell. Do this for each half. Fill each orange half with 2 -3 Tablespoons of lemon sorbet and freeze until set. In a separate bowl, mix together the orange sections, cherries and the Kirsch and refrigerate for about an hour. When ready to serve, spoon the cherry-orange mixture over the orange halves and serve.

Serves 4

The Gift of Healthy Selfie from the Goodness on your Shelfie!

One of the most loved components of the holiday season is giving and gifting. We research the perfect gifts, prepare delicious meals and revel in the joy of holiday gatherings. But what we may not do enough is practice self-care. This year we need to be safe, limit our exposures and most likely downsize gatherings to minimize the spread of the virus. So as we start to make our list and check it twice, let’s make sure to put ourselves on the list to receive something nice.

PRODUCE: The Perfect Present

Who doesn’t like opening a present? Taking off the bow, tearing the paper to get to the goodies inside. Think of produce as the present to yourself and your health.

  • A pomegranate, opens up to reveal the sweet/tart and crunchy arils inside
  • A steaming white or sweet potato, cut open and enjoyed as is, or topped with our favorite flavors
  • Fun to eat edamame- maybe sauteed in the pod with ginger, garlic and hot pepper, to add some heat for a tasty treat
  • Artichoke leaves are fun to dip and eat
  • Fragrant clementines, grapefruit and oranges release a delicious aroma and tingle the taste buds and the zest adds wonderful flavor to food

Why not give yourself the gift of delicious nutrition with a produce subscription. A monthly shipment of produce from the farm to your door for the gift that keeps on giving. That goodie basket that you assemble for family and friends? How about one for you too? This way you have a gift a day to enjoy your way! Here are few of my favorite things:

    • Canned Fire roasted tomatoes
    • Jarred artichoke hearts
    • Crispy dill pickles
    • Fiery jarred kimchi
    • Bags of Dried beans/spice blends for soups/stews
    • Succulent dried fruit with a dark chocolate/sea salt dipping sauce
    • Sweet/tart Grapefruit
    • Juicy apples and pears
  • Creamy avocados with a spicy salsa

The presentation enhances the appreciation and helps us to prioritize the need to take care of ourselves, not just everyone else in our lives. Most presents are short lived, but the gift of health is invaluable. Put the pretty in the produce with a:

  • Special glass
  • Beautiful bowl
  • Brightly colored casserole dish
  • For the gift that keeps on giving and promotes healthy living! #haveaplant
  • No matter what you celebrate, produce is the gift that keeps on giving and promotes healthy living. Happy Holidays! #haveaplant

Why I am a Fan of Produce as Part of My Thanksgiving Plan

This Thanksgiving is going to look different for all of us. We may be simplifying our meal, opting to stay home rather than roam, downsizing menu choices to accommodate a table for a few or being more finance protective by making foods that are cost effective. Lets’ talk about ways to enable taste, budget, health and enjoyment by moving fruits and vegetables to the center of your table

The Thanksgiving meal is all about sense-surround. Beautiful colors, sensational smells, tantalizing taste and auditory stimulation from satisfied guests happily toasting, chewing and having lively conversations.


Fruits and vegetables can be the stars of the plate and the palate. Here are a few of my favorite tastes on the Thanksgiving plate:

  • Tangy cranberries mixed with grated orange, orange juice and walnuts
  • Roasted Brussel sprouts with red onion, chopped prunes and Harissa
  • Baked sweet potatoes with pineapple juice and pecans
  • Mashed potatoes with roasted garlic, parsley, and Greek yogurt
  • Pumpkin pie with a gingersnap crust.

Yummy for the tummy!


What do we all crave about the holidays? The food of course! It may be the memory of Dad carving the turkey, mom dishing out the cranberry sauce, a favorite aunt cutting the pumpkin pie. Familiarity and festivity go hand in hand. So how do we add the produce to boost the nutrition but retain the tradition?

  • Grated carrots, finely chopped onions or peppers and even dried fruit can be added to stuffing
  • Chopped apples or pears can complement cranberry sauce or a cranberry relish
  • Roasted vegetables provide the color and texture contrast to the turkey
  • Pumpkin ( vegetable) may be your choice of pie, but apple, berry, cherry or peach pie can contribute to produce as part of dessert.


As we all try to control what we can with our eating plan, produce can play a powerful role in keeping us healthy and supporting our immune system. Some of your Thanksgiving favorites provide nutrients that can help support a healthy immune system:

  • Vitamin C: citrus fruits/juices, peppers,broccoli, Brussel sprouts, potatoes
  • Fiber: pumpkin seeds, potatoes, apples, pears
  • Prebiotics: asparagus, onion, garlic
  • Beta carotene: pumpkin, sweet potatoes, carrots, peppers, broccoli
  • Folic Acid: green leafy vegetables, asparagus


The beauty of produce lies in the versatility and your culinary creativity. Fresh, frozen, canned and dried are all great options for your Thanksgiving meal.

  • Some may prefer cranberry sauce while others nay like to use fresh cranberries
  • Roasted vegetables can be made from fresh or frozen vegetables
  • Scooping the flesh out of a pumpkin is time consuming, but opening a can works as part of your dessert plan
  • Canned yams, fresh sweet potatoes, frozen or fresh mashed potatoes can bring the delicious to the table.
  • Fruit purees can sweeten up a veggie dish
  • Dried fruit and frozen vegetables add nutritional value to the stuffing


Eating enough produce is a great way to treat yourself and take care of your health. Fruits and vegetables contain fiber, micronutrients ( vitamins and minerals) and phytonutrients ( plant chemicals) that can

  • Lower the risk of heart disease and certain cancers
  • Help to manage blood glucose
  • Contribute to a healthy digestive system
  • Support bone health
  • Provide satiety to help fill us up, not out to better control hunger and manage weight


The Thanksgiving meal does not have to be extravagant. The good news about produce is that you can stick to your salary cap without sacrificing taste or festivity. Canned cranberry sauce means not waste. Leftover pumpkin can be frozen in ice cube trays. Celery, carrots and onions from the stuffing can be made into a soup with the turkey carcass, mashed potatoes can be served for breakfast the next day with eggs, and sweet potatoes can be a side, or a dessert. Eating within your means with foods that are available, accessible and affordable should always be part of your plan.


Whether your Thanksgiving meal is in person or celebrating via zoom, let’s nourish to flourish by adding the produce to our plate to make us look and feel great. #Haveaplant

Mediterranean Potato Crust Pizza


1-20 ounce bag shredded potatoes, in refrigerator section of grocery store
¾ cup plain whole milk Greek yogurt
1 egg, large
2 teaspoon olive oil
½ teaspoon salt
Cracked ground pepper to taste

½ can fire roasted tomatoes with chiles, drained
1 cup torn baby spinach leaves, stems removed
8 olives, thinly sliced
1 cup Shredded Asiago cheese
Olive oil to brush the crust



Strain the yogurt in a cheesecloth lined strainer over a large bowl for about 2 hours. When ready to cook, preheat the oven to 425 degrees. Line a strainer with paper towels , pour in the potatoes to  absorb excess moisture,-potatoes should be dry. In a large bowl beat the egg, add the potatoes, the strained yogurt, 2 teaspoons olive oil, salt and pepper. Mix well. Turn onto a parchment lined pizza pan and press down with a fork to evenly distribute the potato mixture. Bake for 30 minutes or until nicely browned. Remove from the oven and add toppings.


Use a pastry brush to brush the potato surface with olive oil. Spoon tomatoes evenly over the crust, sprinkle on the spinach leaves and olive. Top with the Cheese. Bake for another 10-15 minutes or until the cheese is lightly browned.


Giving Thanks to Those Who Raise and Grow the Foods We Love and Know

The next time you sit down to your lasagna , salad with greens, fruits and cheese, or smoothie with yogurt and fruit – thank the dairy farmers and produce growers. They feed the need, take heed with the care of their animals and are stewards of the soil and seed. And they are all about the “conservation- conversation” embracing technology to maximize milk and crop production while minimizing environmental destruction.

Thank farmers for their hard work, consistent care and compassion to protect their fields and herds and their willingness to collaborate and create craveable foods that put the wealth on our refrigerator and pantry shelf.

I have had the opportunity to tour many fields and dairy farms and am highlighting a visit to the Pacific Coast Producers where tomatoes go from field to can in a very short time span to preserve nutrients, quality and flavor. On a visit with prune growers, I learned how and why the plums go from fresh to dry.

Dairy farmers not only tend to their herds but the land. From recycling, repurposing and anaerobic digesters, dairy farms are increasing efficiency and self-sufficiency. Environmentally sustainable producers of nutritious and delicious foods that we love.

I am sharing these two dishes inspired from farm tours. Reach across the aisles with a caprese salad featuring the creamy goodness of fresh mozzarella, savory canned tomatoes, spicy arugula, juicy watermelon and crunchy garbanzo beans tossed with Balsamic vinegar and olive oil. Using canned and dried produce makes this a dish to enjoy year round. When melon is not in season, swap in canned peaches or pears, or even fresh apples, oranges or grapefruit wedges.


Food is comfort. This tasty combo of noodles, dairy and prunes makes me remember my grandmother, Nana Polly. Sweet, creamy, crunchy deliciousness. Like a fleece blanket for the tummy- cozy on up and enjoy!

½ pound fine egg noodles
2 TBSP melted butter
1 cup plain Greek yogurt, reduced fat
1 cup small curd cottage cheese 2% fat
3 eggs,
1 tsp vanilla
¼ cup sugar
1/3 cup prune puree*
½ cup 2% milk
½ cup diced prunes

2/3 cup pitted prunes
3 TBSP hot water
Puree in blender or food processor until smooth

½ cup chopped slivered almonds
¼ tsp sugar
¼ tsp cinnamon
Mix together in a small bowl and set aside.

Boil 3 cups of fine noodles in 2 quarts boiling water for 3-4 minutes or until done. Drain and set aside. In a blender or food processor, blend the eggs, Greek yogurt, cottage cheese, prune puree, melted butter, ¼ cup sugar, vanilla and milk until smooth. Stir in the prune pieces. Stir the noodles into the egg mixture and pour into a buttered 9 x 13 pan. Sprinkle on the almond topping. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.


Cheering for Cherries

Cherries are a beautiful sight and a sweet bite. They are fabulous right out of the bag, but also unleash culinary creativity and versatility to recipes. Here are a few spins on old favorites to add the flavor to savor. Cherries and dairy to pair and share – #haveaplantwith dairy and a cherry and veggie dish that is just delish.


9 squares of chocolate graham crackers
1/2 cup whole milk ricotta
2 teaspoons honey
1/4 teaspoons grated orange rind
18 cherry halves

In a small bowl, mix together the ricotta, honey and orange rind and blend until smooth. Spoon approximately 1 TBSP of the ricotta mixture on each graham cracker square and top with 2 cherry halves.

YIELD: 9 S’mores


1 cup baby spinach leaves
1/2 cup sliced yellow cherry tomatoes
16 cherry halves
1/3 cup mini fresh mozzarella balls- bocconcini
1/8 cup Basil leaves
2 Tablespoons olive oil
2 teaspoons cherry balsamic vinegar

Put spinach in a bowl and layer on the tomatoes, cherries, bocconcini and basil, and toss with the oil and vinegar

YIELD: 6 servings


1 pound thinly sliced Brussel sprouts
1/2 small red onion, peeled and thinly sliced
22 cherry halves
18 walnut halves
Salt to taste
Coarsely ground pepper to taste
22 cherry halves

Place Brussel sprouts, onions, cherry halves, and walnuts in a 9 x 13 baking pan. Drizzle on the olive oil and season with salt and pepper to taste. Roast at 325 degrees for 30 minutes.

YIELD: 6 servings