NEW VERSION OF A ROAST DINNER: potatoes, carrots, onion

ROASTED VEGGIES:  350-375 degrees for 50 minutes
10-12 small red potatoes, halved or quartered
5 carrots, cut in large julienne strips
1 onion, sliced
salt and peper



SALAD:
small bowl full of organic spinach leaves
1 organic carrot, grated
handful of green olives
1/2 red onion, chopped finely or sliced
tomato: chopped, and served on the side