Category: Fall

root vegetables blue cheese-3

Roasted Root Vegetables with Blue Cheese Vinaigrette

November 6, 2011 Filled under Fall, Light, Sides, Vegetarian or Vegan, Winter
8 Comments

My schedule has been crazy lately and I’ve been living more or less on take out. It’s amazing how a diet like that leaves me craving vegetables! When I had recent a Saturday all to myself, I knew I wanted to make a “real” meal full of veggies.

Variations on this roasted root vegetable and blue cheese vinaigrette dish have been flying through my head ever since I saw something similar in this month’s issue of Food+Wine. I loved how colorful it was and also how it used both the roots and the greens of the beets. But more than that, I loved how it’s made from ingredients that can be found at the farmer’s market throughout winter – well after the growing season is over. Read More

ginger-coconut bark_-2

Ginger-Coconut-Dark Chocolate Bark

October 30, 2011 Filled under Desserts, Fall, Indulge, Winter
11 Comments

Have you ever made chocolate bark? It’s super easy and you can customize it in an almost endless number of ways. I’ve been snacking on this dark chocolate bark studded with candied ginger, coconut flakes, and macadamias nuts all week and I couldn’t be happier. In fact, I’ve barely even touched the big bowl full of Halloween candy that we bought for trick-or-treaters (usually by this point I’ve eaten so much that we’ve had to buy more… please tell me I’m not the only one with this problem!)

This ginger-coconut bark would be perfect for holiday entertaining, or just to have around to snack on with a mid-afternoon cup of coffee or tea. Tied up with a pretty ribbon, it would also make a great  gift for unexpected guests or last-minute get togethers. Let the kids have all the Halloween candy – it will just mean the grown-ups will be able to keep this all to themselves. Read More


Ginger-Coconut-Dark Chocolate Bark

Prep Time: 10 minutes
Total Time: 1 hour and 10 minutes

This ginger-coconut-dark chocolate bark is bitter, spicy, and sweet so a little goes a long way. Along with a cup of tea or coffee, it makes the perfect mid afternoon pick-me-up or evening treat. This bark can be kept refrigerated for several weeks.

Unsweetened shaved coconut and candied ginger can often be found in bulk bins in the natural foods section of your grocery store. Shredded coconut can be substituted for shaved, but it’s softer and doesn’t have the same “crunch” that shaved coconut provides.

Ingredients

  • 1 bag (6 ounces) good quality Bittersweet Baking Chips (I used Scharffen Berger 70%)
  • 1/4 cup Candied Ginger, chopped
  • 1/4 cup Unsweetened Shaved Coconut
  • 2 ounces Macadamia Nuts, chopped

Preparation

  1. Line a sheet pan with either a a silpat or a 9×11 piece of parchment paper sprayed lightly with cooking spray.
  2. Create a double boiler by setting a bowl over a small pot of simmering water. Add the chocolate to the bowl and stir until fully melted.
  3. Working quickly, spread the chocolate in a 1/4-inch layer over the prepared baking pan. Scatter the ginger, coconut, and macadamia nuts evenly over the chocolate – be careful not to leave any big gaps!
  4. Transfer the baking sheet to the fridge for 1 hour to allow the chocolate to set. Once the chocolate is firm, use your hands or a sharp knife to break the bark into roughly shaped pieces.