the last two nights were awesome!  roasted parsnip, fennel, and apple salad with a lemon mustard dressing AND ginger rosemary pumpkin soup.  both super simple.  monday night....chop up veggies(and fruit) into equal bite sized pieces, coat with olive oil and salt, and roast at 450 for 20-25 minutes.  top with a dressing of lemon juice, honey, salt, pepper, dijon(or spicy) mustard, and olive oil.  i served this with some mustard/lemon baked salmon.  i think it is good to experiment with food and decide how much of each ingredient you like, which is why i am not posting amounts!  you really can't mess it up, just taste as you go!!!  the combo of the produce was great because you got some crunch from the fennel and some softness from the apples and parsnips.  and the dressing really brought it all together.  i ended up dipping some of my fish in the dressing as well.
tuesday night....i roasted a small pumpkin.  cut it in half lengthwise and place cut side down on baking sheet.  put a little water in pan and bake at 375 for 35-45 minutes until fork tender.  let cool, then scoop out flesh and discard skin.  OH YEA...forgot, you must de-seed the pumpkin first!!!  take out all the guts and seeds, BUT do not throw away the seeds, you can roast those too.  they are soooooo good for you!  super high in iron!   300 degrees for 25-35 minutes, nice and toasty!     so, after you scoop out the cooked flesh, either put in food processor or blender or mix by hand with some chicken or veg stock, 1-2 tbsp chopped fresh rosemary and 1-2 tsp ground ginger.  also add some salt and pepper, gotta season it up!  i also added a little fat-free sour cream to give it a little more body.  then just heat on the stove.  you can add as much or as little stock as you like, depending on how thick or thin of soup you want.  this was very flavorful and went well with some spicy baked tofu.  let me know if you have questions!!!!