I have been preparing lunch and dinner almost daily for everyone in the house, and Wednesday evening I decided to experiment with some new recipes using our produce market finds. Since I was in charge of what everyone got to eat, I decided to cook a vegan dinner and expose my very meat-and-microwaved-vegetables eating grandmother and step-grandfather to a different type of meal.

Here are the main characters for the night:

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Okra (never had it before!), butternut squash, candy onions, baby red potatoes

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I was SUPER jazzed about these onions. I love when they get all caramelized and sweet from roasting.

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I found out okra is evil to work with. The outside is covered in cactus-like prickly things and there is an odd sliminess when they are cut. Oven roasting is the best way to get rid of the slime.

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Cooking with a tasty glass of wine is always a plus

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Oliver supervised πŸ™‚

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Roasting the potatoes and candy onions. Yummmmmmm.

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Roasted butternut squash with garlic, fresh sage, and pine nuts. OH MY! The best squash I’ve ever had.

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The seeds of the okra popped out in your mouth like little pearls of veg-friendly caviar. Fun textures going on.

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I almost forgot to take a picture of everything on my plate. There was only a little left at this point. A+ dinner.

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