Rosemary lemon beets

2-3 beets, peeled and cut into bite sized cubes

2-3 small carrots, rough chopped

1 stalk of fresh rosemary

1 tbsp lemon juice

Sautee the beets and carrots in a little oil and salt, 20 minutes or until fork tender. Move to bowl, mix with chopped rosemary and lemon juice and serve as it cools.

Vegetarian Asian tacos

• 1 1-inch piece ginger, peeled, finely grated
• 4 garlic cloves, finely grated
• 2 tablespoons (or more) vegetable oil
• 6 ounces shiitake mushrooms, thinly sliced
• 6 cups very thinly sliced Napa cabbage, divided
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons soy sauce
• ⅓ cup thinly sliced chives
• 1 teaspoon toasted sesame oil

Treat like a stir fry, adding in ginger and garlic first with the oil, then the mushrooms. When the mushrooms are browned, add in 3 cups of the cabbage and the rice wine vinegar (or you could use just soy sauce here), let the cabbage wilt down and the skillet to dry out. Then turn off the heat, add in the sesame oil, chilves, and the uncooked cabbage, toss, and cover for a minute or two. 

Fill corn tortillas with the mixture and garnish with sriracha. Enjoy!

Note: you could also add in julienned carrots and/or sliced jalapenos for more color and bite. Jalapenos could go in at the beginning with the garlic. Could even use thinly sliced radish as a great garnish.