Roasted Cauliflower & Broccoli

4 - 5 C of broccoli, stems trimmed

4 - 5 C of cauliflower, stems trimmed

5 - 6 cloves of garlic, cut in long strips

Salt to taste

3 - 4 Tbs extra virgin olive oil

1 fresh lemon

Wash vegetables and trim stems. Put veggies in a bowl
and add garlic strips and salt, and drizzle olive oil on top.
Mix veggies well and put on a cookie sheet and bake at 425°
for 20 - 25 minutes until tender. After baking, squeeze the juice
from a fresh lemon and drizzle over the vegetables. Serves 6 - 8.

Whipped Potatoes

4 - 5 potatoes, peeled and cooked

Water from cooked potatoes

½ tub or more of Better Than Sour Cream

Salt to taste

Peel potatoes and cut into quarters. Cook in enough water to cover potatoes. Remove potatoes and put in a bowl. Add a little potato water, some Better Than Sour Cream, and salt. Mix with a potato masher or use an electric mixer and whip until smooth and fluffy. Add more sour cream as needed. When ready to serve, you can add 1 - 2 Tbs of Earth Balance margarine on top. These can be prepared the day ahead and refrigerated, then reheated. They are best though, the day you make them.