warm winter-vegetable salad

This salad enabled me to try two new veggies that had been on my list for quite some time: parsnips and celery root. I was initially attracted to this recipe because I had been wondering how to make parsnips and celery root exciting. I love my sweet potatoes as much as anyone but other root veggies can be, well, kind of boring. The sound of a vinaigrette with a bit of feta over roasted root veggies was intriguing enough to try.

The recipe comes from Sophie Dahl and her new cookbook, Miss Dahl’s Voluptuous Delights. I love her style of eating- nothing is off-limits – and enjoying meals as important as what you are eating. As a former model, she has tried every diet out there and is now at a place where eating real food is what’s important.

Warm Winter Vegetable Salad adapted from Food & Wine

  • 2 parsnips
  • 1 sweet potato
  • 1 celery root
  • 2 small beets
  • 1 red onion
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp olive oil
  • 1/2 Tbsp dijon mustard
  • salt & pepper
  • 1/4 cup feta, crumbled

Pre-heat oven to 425° F. Cut all veggies in about 1 inch pieces. Place in roasting pan and toss with 1 Tbsp olive oil, salt & pepper. Roast veggies, stirring occasionally until veggies start to brown, about 30-40 minutes. Whisk other Tbsp of olive oil, vinegar, dijon and salt & pepper together. Drizzle over veggies and top with feta cheese. Eat warm or at room temperature.

caramelized onion & bean dip

Caramelized onions are quickly making their way to my ever-growing list of favorite foods. They are good with goat cheese, fabulous on crostini and amazing in dips. I recently brought some bean dip to a friends house but wanted to add something to make it a little bit different and figured that caramelized onions would be the way to go. It added an almost smokey element and a little texture to the dip.

Caramelized Onion & Bean Dip

  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 can navy beans, rinsed
  • 1/2 can garbanzo beans, rinsed
  • salt & pepper

Heat 1 Tbsp olive oil in pan and add onions, stirring occasionally until onions are turning dark and caramelizing. Pulse beans with other Tbsp olive oil and season with salt & pepper in food processor to desired consistency. Add onions and pulse to combine. Serve with crudites, crackers, bread, etc.

organic batter blaster

Sometimes you just have to buy new food products because they are fun. It may seem juvenile to some, but it’s the little things in life, right? (This also may explain my ridiculous attempts at keeping a food budget.) This is one of those foods. I’ve looked at this longingly in the stores for years now and it finally made it home with me! Part of the reason I held off for so long is that I’m not really a pancake person. We’ve literally had the same Whole Wheat Pancake Mix in the cupboard for over a year now. But the Batter Blaster got the best of me and I may just start eating pancakes more often.

Pancakes out of a can? They were surprisingly good and turned out just as fluffy as pancakes should. In fact, the taster has already requested them for breakfast again. Pancakes on a week-day seems like a bit much but not with this. Simply shake, press and flip and in a matter of about 4 minutes, you’ve got a golden, perfect pancake. You can also add blueberries or bananas, although they don’t turn out quite as well.

Does anyone else have a food or product they buy because it is fun?