THYME + PARMESAN ROASTED SWEET POTATOES

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

When it was just the two of us, a "date night" didn't seem all that imperative. Yes, of course for the reasons of continuing courtship and chivalry, but as for conversation and quality time, I didn't feel we were lacking that. Hugh's office is at home, we work together part-time, and we were both happy spending evenings in or grabbing something easy out. I never really felt like I missed him, for lack of better or longer explanation, until we had a baby. We have this spunky little fellow that while ridiculously cute, consumes time, attention, conversation and energy that we had more of to give to each other previously. And he doesn't even speak! Or walk! I wouldn't change a thing. Time simply becomes rearranged given the same amount of hours in a day, and I do miss Hugh. I see him most of my day, but I miss how easy and effortless our time felt before we had a 7 month old to fend for and figure out. You can adore having a child and pine for the days you could come and go without a second thought. I think that's healthy and normal. Especially for an introvert. So, one of my resolutions for this year, which I hope to make habit of, is to savor the hours we share between when Curran goes to bed and when we do. So starting now, I resolve to date my husband.

Inspired by Ashley's series on her blog, Dating My Husband, her new cookbook is a collection of genuine short essays about her story and relationship with her husband, Gabe, met with gorgeously photographed recipes that set up an entire menu for you. They may be good friends of ours, but bias aside, I am so touched by the humility and intention on each page. The story and purpose of the book are personal and truly, that is what sets a cookbook apart these days. Ashley cooks the kind of food Hugh wishes I made :) A nudge towards decadent while still being fresh and colorful. He has bookmarked the burgers and peanut butter frosted brownies and last night I made the raddichio and apple slaw and these roasted potatoes. I've made my share of roasted vegetables, but these, with their crust of parmesan and fragrant thyme, tinker to be described like a top notch french fry with a crispy outside and creamy center. They were super quick to throw together and such a fabulous texture. So here's to a fresh start - the best of intentions for time well spent with people who fill us up. Grateful I can always start over again in months besides January if I don't get it right this time around.  

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

THYME + PARMESAN ROASTED SWEET POTATOES // Serves 2

Recipe from Date Night In by Ashley Rodriguez

All I tweaked here was the salt for our taste. I used two medium-smallish sized sweet potatoes and found 1/2 tsp. to be plenty, could maybe even go for less. Personal taste. Adjust to your preference. 

• 1 1/2 Tbsp. cornstarch
• 2 medium sweet potatoes, peeled and cut into 1/4" coins
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh thyme leaves
• 1/2 tsp. kosher salt
• 1/2 cup grated parmesan
• fresh ground pepper
• Preheat the oven to 450'. Line a baking sheet with parchment paper. 
• In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, parmesan and a few grinds of pepper and give it a couple more stirs to coat. 
• Transfer the coins to the parchment lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.
• Serve with bbq sauce, ranch dressing or dip of choice. 

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

Not Without Salt's Roasted Sweet Potatoes . Sprouted Kitchen

HOLIDAY SLAW WITH ROASTED SHALLOT DRESSING

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

I had the best of intentions to share this simple salad, one that goes with everything, before Thanksgiving but one thing led to another and maybe this will fall into your weeknight plans. I made the mistake of purchasing a Costco bag of peppermint pretzel thins so the only way to make that right are giant salads. This past weekend we hung lights, wreaths and put out a few poinsettias. I don't own a bunch of holiday decor, but I am eager to make our home feeling cozy and festive this time of year. I have memories of the stuff my mom put out - an old nativity scene with shredded paper hay, stockings with a disney character and our name embroidered on them and the alternating red and white lights that go around the roof. Even though Curran has no idea what's going on yet, I want to build traditions he'll look back on. It's amazing how a mini person can inspire so much intentionality. And I mean that in more ways than just Christmas lights.

I'm on this bender of vegetables being chopped small or sliced paper thin. I've mentioned that I finally found a mandoline I'm keen on and it makes the whole situation easier. For Thanksgiving round two with Hugh's family, I shaved multi-color carrots super thin and tossed them with some red quinoa, lentils, micro greens, toasted walnuts and an apple cider vinaigrette. It didn't appear as popular as the mashed potatoes but I will for sure be making that again.

I know the crazy starts now - may there be rest and thankfulness in between it. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

HOLIDAY SLAW // Serves 6

• 3 cups diced butternut squash (1/2")

• 1 Tbsp. olive oil

• pinch of salt, smoked paprika and cinnamon

• -

• 2 bunches Lacinato/Tuscan kale

• 1/2 head red cabbage

• 1/2 small red onion

• 1/2 cup dried cherries

• 3/4 cup shaved parmesan

• 3/4 cup toasted pecan pieces

• // roasted shallot dressing //

• 2 small or 1 large roasted shallot*

• handful fresh chopped chives or parsley

• 1/3 cup apple cider vinegar

• 1/2 cup extra virgin olive oil

• 2 tsp. dijon mustard

• 2 Tbsp. fresh lemon juice

• 2 tsp. honey or maple

• 1 tsp. sea salt

• ground pepper

• nub of a jalapeno, optional

* roast a shallot much like a head of garlic. Trim the end, toss it (skin on) in a little olive oil and pinch of salt, wrap it in foil and pop it in the oven for 30-45 minutes (depending on size) until softened and caramelized. Time will vary by size of the shallot or how many you do. Simply peek in to check it's texture. Remove to cool to the touch before squishing it out of it's skin. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

Preheat the oven to 400'. On a large rimmed baking tray, toss the butternut cubes with the olive oil, salt, smoked paprika and cinnamon to coat. Spread in an even layer and bake for 20 minutes until just tender but not mooshy. Set aside to cool completely. 

In a blender or food processor, whiz all the dressing ingredients together until smooth.

Stem the kale and chop it ultra thin. Using a mandoline or excellent knife skills, shave the red cabbage and onion. Collect these items in a large salad bowl. Add the cherries (I chopped mine in half if you feel so inclined), parmesan and pecans, drizzle desired amount of dressing and toss to coat. The kale and cabbage can handle, if not improve, by sitting in the dressing for 5-10 minutes before serving. 

Holiday Slaw with Roasted Shallot Dressing . Sprouted Kitchen

ROASTED VEGETABLE + QUINOA BOWL

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

The past few months I have been working as a personal chef for a couple who work long days and want their fridge full of healthy meals to come home to. It's a pretty great situation seeing as I get to do what I enjoy, can stay in my gym clothes, and it's flexible hours with Curran. I don't necessarily come home wanting to cook for my own family, but such is life. The wife was asking for me to leave some of the recipes of the foods I've been making them and I still haven't responded because I don't, um, have recipes to leave. I'm not one for rules, with practice, cooking has become an intuition sort of deal, and I think that's only because I understand the basic principle and can go off on my own from there. Anyway, I've been making big batches of roasted vegetables for them and realize that while it's not always a recipe, understanding a few things about doing them well, is helpful. A few tips I've learned only by doing them wrong a lot of times:

* They need a generous coat of oil. Vegetables are mostly water, and a generous coat of oil creates a barrier between the heat and their water, allowing them to retain the natural moisture as opposed to it cooking off and the vegetables just getting dry. It also dresses them at the end, so while you don't want them sitting in a big pool of it, you should see the oil coating everything.

* You want to use vegetables with a similar cooking time, and cut their size appropriately. For example, here, I know delicata will get soft before the fennel, so I cut the delicata on the large side and the fennel on the thin side so their cooking times balance. Make sense? Autumn vegetables usually need a little more time than summer so if you are cooking seasonal things, your timing should work out. Summer items like zucchini, peppers, eggplant have more water and less natural sugar in them so I find they roast in about half the time. 

* A large, rimmed baking tray is key. Oil and season on the tray and just toss with your hands there for one less dirty dish. A thin lip lets the moisture escape so you get a good crust. 

* Out of the oven, let them sit for a few minutes. Don't smoosh them all in a bowl so fast as they will steam each other and get moosh (technical term). Give them space to breathe before putting them on a serving platter. When I cook for work or make roasted vegetables in advance, I let them cool completely before packing them up for the fridge. 

* Salt enough. Not too much. I can't tell you how much, that's a personal taste deal. But don't get stingy, I'll say that much. 

* The other spices are up to you. I generally throw in something spicy, dried herbs and fresh herbs after baking. But you can be generous with these as well. I love za'atar on carrots, cayenne and maple on sweet potatoes, cumin and cinnamon on squashes, and lemon pepper and Italian herbs on zucchini. I like a little soy sauce or maple syrup on occasion but this adds moisture to the pan so only use a teensy bit to avoid steaming. 

Anyway. I am no master, but a trial-and-error, learn by doing sort of thing has left me with the above constants in my vegetable roasting experience. Feel free to share your tips or favorite spices in the comments, I love to have new ideas. 

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

ROASTED VEGETABLE + QUINOA BOWL // Serves 6

• 1 medium fennel bulb
• 1 small onion, red or yellow
• 4 carrots, cleaned
• 2 small delicata squash
• 1/2 lb. brussels sprouts
• 3 Tbsp. extra virgin olive oil (I used a chile infused one for a bit of spice)
• 3/4 tsp. sea salt
• fresh ground pepper
• 2 tsp. everyday seasoning or Italian herb blend
• pinch of cayenne 

• 1 cup quinoa, rinsed and drained
• 1 3/4 cup vegetable broth
• few big handfuls of baby kale
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 1/3 cup toasted pine nuts
• 1/2 cup crumbled feta cheese, to taste
• microgreens, for garnish

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp. 

While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.

Serve warm or at room temperature.