Tonight I was in a hurry to use up as many of the veggies as possible (while leaving some delicious leftovers for Emily). So for dinner I made:

Roasted Cauliflower:
Heat oven to 400. Chop cauliflower into big chunks, put on a baking sheet (one with sides, preferably). Mince some garlic over top. Sprinkle 2 Tbsp. olive oil over the top Put a little sea salt on top. Roast for 40 minutes, turning every 10 minutes.

Root Veggie Soup:
Chop up an onion and a few cloves of garlic. Saute in a big soup pot. Chop up a parsnip or two, a turnip, a potato, and some carrots. Put them into the soup pot, and put the lid on. Turn the heat down to medium, and let steam/fry for about 10 minutes. Pour in 3-4 cups of broth (I used chicken broth) and simmer for 30 minutes. Pulse blend the soup until mostly pureed.

Apple Crisp
I used this recipe – not as good as my Mom’s, but still good.

Everything was great. The soup was sweeter than I expected – I guess because of the carrots.And the roasted cauliflower transformed Emily into a cauliflower-lover with one bite.