Category: Fall

sweet potato soup-3

Creamy Sweet Potato and Chipotle Soup

November 14, 2011 Filled under Fall, Light, One Pan, Soups and Stews, Vegetarian or Vegan, Winter
7 Comments


It’s getting to be the time of year when I plan to make soup at least once a week. In addition to being a quick weeknight meal, soup is an easy go-to for weekday lunches – something I’m especially grateful for when I’m trying to avoid holiday related weight gain.

I stumbled on this recipe for sweet potato soup on the Food + Wine website one afternoon and made it for dinner that night. I love potato soup, but it had never occurred to me to use sweet potatoes before! I skipped the fried cinnamon-sugar tortillas in the original recipe and paired the soup with cheese quesadillas for a warmly satisfying meal.
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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


Roasted Root Vegetables with Blue Cheese Vinaigrette

Prep Time 15 minutes
Total Time: 1 hour

Yield 4-6 servings

This colorful dish highlights some of the best flavors of the season – bitter greens, sweet carrots, peppery parsnips, and earthy beets. A simple vinaigrette adds zip and ties it all together. Use a soft, mild cheese like a Buttermilk Blue so the vegetables aren’t overpowered.  Serve this as a light meal or as a side dish – it’s a delicious compliment to rare roast beef.

Adapted from Food + Wine’s Roasted Beets and Carrots with Goat Cheese Dressing

Ingredients

  • 1.5 pounds (4 medium) Red Beets, roots peeled and cut into 1-inch wedges, greens chopped
  • 4 Carrots, peeled and cut into matchsticks
  • 4 Parsnips, peeled and cut into matchsticks
  • 3 Tablespoons Olive Oil
  • 3 Garlic Cloves, quartered
  • Salt and Pepper
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Shallot, minced
  • 2 ounces Blue Cheese, crumbled

Preparation

  1. Preheat oven to 425F.
  2. Toss the beets with 1 teaspoon olive oil and season with salt and pepper. Arrange in one third of an oven proof skillet. Repeat with the carrots and parsnips. Scatter the garlic over the vegetables.
  3. Set the skillet over high heat until you hear it begin to sizzle, about 5 minutes. Cover and transfer to the oven. Roast for 35 minutes, or until tender.
  4. In a second skillet, heat 1 teaspoon oil over medium heat. Add the shallot and cook until softened, about 1 minute. Add the beet greens and cook until wilted, about 5 minutes.
  5. While the vegetables roast, whisk together the vinegar, remaining oil, and half of the shallot. Stir in the cheese.
  6. Toss together the vegetables and the greens. Drizzle the vinaigrette over the dish and season with salt and pepper. Serve warm.