Click here for recipe for sweet potato chips from Minimalist Baker
Pickled cabbage: combine 2 cups shredded red cabbage, 3 tbsp red wine vinegar, 1/2 tsp kosher salt and let sit 20 minutes. Recipe from Cooking Light.
Marinated tomatoes: Combine fresh cut tomatoes with balsamic vinegar, EVOO and fresh basil.
Roasted Brussel Sprouts: Toss Brussel sprouts (halved) with olive oil, salt and pepper. Roast for 30 minutes at 400°.
Roasted Asparagus: One bunch asparagus, rinsed, ends trimmed. Toss asparagus in olive oil and salt as desired. Roast at 400 degrees for 20 minutes or until just getting crispy. My asparagus were particularly thin. Thicker asparagus will take longer, up to 45 minutes.