Roasted Winter Vegetables and Arugula salad with mustard dressing
Cooking seasonally and a list of what I'm cooking this week to kick- off to the snowstorm.
I braved the crowds at the store yesterday afternoon and evening, and am happy I did. Left the house to go to a yoga class this morning and I skid twice before turning right back down my street to go home and tuck in for the foreseeable future.
Last night, I made this salad with winter roasted vegetables and my eyes were positively rolling in the back of my head. It was not just delicious, but delicious enough for company. I had it with some Pinot Noir. You wonder when you go out shopping what is worth the time. But I have to say snagging some of the winter veg at Whole Foods was worth my time. Golden beets! Some of the multicolored carrots from Fresh Market. Some very pretty sweet potatoes. Parsnips were all sold out, but no matter I just used two golden beets and no regrets. I have to wonder if it is better from these two stores somehow.
^ SO good! I line my baking sheets with foil these days to make cleanup easier when I roast things most of the time. Parchment works too.
I am baking this week from a book by Amy Chaplin and making my own alterations as I go. It’s almost the only book you need in your collection.
I did not soak my chickpeas in advance and despite an instant soak method I was trying, I grew impatient and decided to use some canned cannellini beans. Rinsed and lightly salted with Maldon. Do not regret this substitution! Also, did not include toasted walnuts. You could. But this was just perfect. A more liquid consistency to the dressing than my usual mustard vinaigrettes. But then again, I do mustard vinaigrettes in varying fashions of the same thing all year long. If you have been reading awhile, i’m sure you notice that trend of mine 🤣 This was perfect with all the roasted vegetables. And it’s good enough for company !
Oh and a Jane Birkin movie Wonderwall was a good fit. Followed by a cute movie called Green Card that had a fabulous apartment greenhouse. See the apartment tour here.
This leather shift dress in contrast to the craziness of the apartment. 10/10 ! ^
Here are the items I snagged before the snowstorm for some upcoming recipes. I picked a lot of seasonal dishes to make over the next few weeks:
Roasted Winter Vegetables and Arugula salad with mustard dressing ( recipe below)
SPICY CHICKPEA STEW And quinoa pilaf with almonds and golden raisins
Date pistachio praline tart ( might be one of the first desserts of the new year on the newsletter)
Quinoa Congee (with kimchi, maybe another batch with flax oil)
HERBED BLACK QUINOA MUFFINS
WITH SWEET POTATO AND CARAMELIZED ONIONS
PLUM MILLET MUFFINS ( BUT not this one because I got everything about for the recipe but the plums. Are they out of season?)
BlackBerry Cornmill Muffins
Spelt Brown Rice Bread with Sesame (except I didn't get everything for this yet either. But love the concept)
Roasted Turnips with Caper-Raisin Vinaigrette and Breadcrumbs
Hunter's chicken thigh soup with Dino Kale (minus the Italian parsley, still need )
A variety of chicken broth soups with no meat just veggies and nutritional yeast
Let see. Just salad things with toppers like cherry tomatoes, green beans, boiled eggs, and tuna . Jacques Pepin inspired that one:
Peruvian chicken soup cauliflower - Goop- (Still need jalapeño, cilantro, frozen peas)
Avocado on toast (Would be ideal on the Sesame bread above, but I had to track down Sprouted Spelt Flour. Amazon to the rescue)
Turmeric Lemonade
Butternut squash (roasted and eaten as is)
Cereal and milk (Got a few to try. Lovebird and a Golden Turmeric variety at Whole Foods)
Bone Broth
Beets as a snack
Edamame
Even a few boxed Banza Mac and Cheeses made from Chickpeas. Which I've never had, but wanted to try.
And on the whole froze chicken thighs, breast, and bread.
Okay, okay. The recipe:
Roasted Winter Vegetables and Arugula salad with mustard dressing
Adapted from the book: