BALSAMIC ROASTED ROOTS + SPINACH SAUCE

Our pastor was talking about his child with Down's Syndrome. He showed videos of him laughing and dancing even when there was no music playing, and in short, relayed what an unexpected source of joy he has been to their family. A child whose condition is thought to be a burden, has enabled every person in their family to take note of the little things. The difference he noted in his sweet three year old boy, is that he feels entitled to nothing and therefore can find joy in anything. My eyes teared, an easy feat actually, but anyone would have, with humility tugging on you throughout his story.

We hear the word "joy" this time of year and we can look right through it. It's a season of sparkly gifts and things, but I want to stay focused on what actually fills me up. It makes me so happy when I come home late from work and Hugh has remembered to plug in the lights around our front door. We don't have a timer and our eyesore of an extension chord is huge and bulky, but the sentiment that my sweet husband plugs them in just for me, fills me with joy. It's in the small things, the unexpected things. And while there will be dissappointment, sorrow and loss, there is also joy when you look for it.

I'm sure you've caught on by now that I am not much for give-aways or product review, but when I was invited to try a few things from Gilt Taste, I made an exception to my self imposed rule. This website has some pretty fabulous artisan food products and is backed by a number of respectable names in the food world. They sent me a CSA-style box filled with some of the most gorgeous vegetables I'd seen in quite a while. So the following is what I came up with from a few of the contents in the box, assisted by a few staples in my pantry and fridge. While there's plenty of flavor on this plate, as is, I could see this as wonderful base for a vegetarian entree, maybe with a tender whole grain added in, or a basic protein of your choice.

BALSAMIC ROASTED ROOTS + SPINACH SAUCE // Serves 4

As per any recipe I write, you need to trust your gut. The vegetable roasting timing may vary, and the sauce, because it is textured, is forgiving, so alter the flavors as you wish.

1 lb. Assorted Small Carrots

1 lb. Assorted Small Beets

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Balsamic Vinegar, divided

1/2 tsp. Sea Salt

1/2 tsp. Black Pepper

1 Bunch Fresh Spinach Leaves

1 Large Clove Garlic, minced

2 tsp. Unsalted Butter

1/2 Cup Light Whipping Cream or Whole Milk

1/3 Cup Finely Grated Parmesan Cheese

1/2 tsp. Prepared Horseradish, optional

Squeeze of Fresh Meyer Lemon Juice

Salt and Pepper to taste

Microgreens for Garnish

Scrub the beets and carrots clean. Peel the beets with a vegetable peeler, doesn't have to be perfect. Lay them out to dry on a dishcloth (use a dark one, the beets bleed).

Preheat the oven to 425'. Line a baking sheet with parchment paper or foil. Toss the dry roots in the olive oil, salt and pepper to coat. Sprinkle half the balsamic and toss again. Roast the vegetables on the middle rack anywhere from 30-45 minutes depending on size. You want to be able to pierce a butter knife through the largest vegetable on the tray.

While the vegetables are cooking, make your spinach sauce. Steam the spinach for just a minute or two to cook down. Remove to cool. Squeeze out any remaining water and chop well. You should have about a cup worth.

In a medium saute pan over medium low heat, add a drizzle of olive oil and the minced garlic and cook until fragrant, about a minute. Add the butter to melt, stir it around. Add the chopped spinach and cream and stir to coat. Cook until the spinach absorbs most of the cream. Stir in the parmesan, few pinches of salt and pepper, horseradish if using and stir. Using a mini blender or immersion blender, give the spinach a few pulses to break it down. You don't want quite a puree, more of a texture sauce, some chunks are fine. Add it back to the pan and thin with milk/cream if you wish. Squeeze in a bit of fresh lemon juice to taste. Turn off the heat and cover to keep warm. When the vegetables are ready, remove to cool slightly and drizzle on the remaining balsamic. Plate each portion with a schmear of the spinach sauce, the roasted vegetables and microgreens for garnish. Round out the meal however you wish.

* The assorted carrots, beets, spinach, garlic and microgreens were sent to me by Gilt Taste while the text and recipe are my own.

CRUSTED BUTTERNUT SQUASH

I'm so late to the party of being drawn into the cookbook Plenty by Yotam Otteleghi. I sat in Barnes and Noble with a big stack of cookbooks to flip through and his book was so lovely in its brightness, simplicity and the thoughtfulness of bringing out the best of vegetables. I took a few dozen pictures with my phone of recipes that inspired me, and I plan to buy it after this crazy month is over and I have the time to cook from it. The chapters are divided by vegetable, and while the internet is not short on fall recipes at the moment, I was sure this recipe, as he has written for pumpkin, would be a great way to use some of the butternut squash I have at home. It's a why-haven't-I-done-this-before? kind of recipe - written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you'd want to have fresh as the breadcrumbs get a bit soggy. I'm giving some measurements, but squash vary so much in size, just use it as a guideline and adjust as needed, each piece needs a nice, hearty coating.

We're heading to Hawaii with my family tomorrow for a sunny vacation, and we return to the last few weeks before the manuscript is due for our cookbook (crazyness!). I hope to pop in here for another post amongst all the editing of recipes, photo shoots etc., while both of us are keeping up with other work as well. But if it's quiet around here, it's for good reason. Forgive me. It's a good kind of crazy, I'm excited, feels like I'm in school again, except I'm writing about things I give a hoot about. See you on the other side!

CRUSTED BUTTERNUT SQUASH

Slighty adapted from Ottelenghi's Plenty

I didn't write down the recipe, all I had was an iphone picture and a vague memory, so this is my best shot. I believe the original may have had pine nuts in it, which would have been nice. My one regret is that I gave the breadcrumbs a few too many pulses in the processor and they were too fine, I will leave them coarser next time.

1 Butternut Squash (about 2 lbs.)

2 tsp. Olive Oil

1/2 tsp. Fresh Ground Nutmeg

1/3 Cup Fresh Breadcrumbs / Panko

1/2 Cup Grated Parmesan Cheese

1 Minced Garlic Clove

1 Tbsp. Finely Chopped Parsley

1/4 Cup Fresh Thyme Leaves

Salt and Pepper

Oven to 400

Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4'' slices.

On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won't yield a crunchy crust.

In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.

Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

SWEET CORN CEVICHE

There is all this chatter about 'back to school' and I feel like I just got in the summer mood! Not that other people going back to school means that much to me, but I know what is coming. It is just around the corner when people will start talking pumpkin and apples and the holiday Starbucks cup. I still need to go for another swim in the ocean, have a beach picnic and make popsicles! Let's just enjoy the corn and tomatoes and peaches a bit longer. I can see those of you in other parts of the country, the ones enduring some crazy weather patterns, shaking your head.

As simple this recipe is, it needs some defense in case you are thinking it looks too basic. First off, I used the corn I got in my CSA basket this week from the organic farm down the road and OH MY goodness, it was unbelievable. It's the end of August, and if there is ever a time to find sweet, creamy corn from a farmstand or farmers market, it is now. I've watched enough documentaries on the food system to make the effort for organic corn, and besides the ethics of it, the flavor and texture is completely different. The raw corn kernels marinate and soften up a bit, absorbing all the flavor (hence 'ceviche'). You could very well eat this as a side salad, in a quesadilla, mix it with a bit of queso fresco and use it as a condiment for whatever you're bbq-ing. The finely chopped serrano brings the perfect amount of heat, enough to warm up your mouth but not send you searching for a drink. I know I already said this about the tomato soup, but I mean it, this recipe is only as good as the ingredients you use. It is raw corn after all.

SWEET CORN CEVICHE // Makes 2 Cups

Inspired by a picture in Food&Wine

I paid attention to chop the ingredients pretty small, as I wanted the corn to be the star, and the rest to merely compliment - I really think this made a difference.

2 Farmstand Corn Cobs

Zest and Juice of one Lime

1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)

1 Green Onion, finely chopped

1 Serrano Chile, seeded and minced

1/4 Cup Chopped Cilantro*

1/4 tsp. Sea Salt

1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.

2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.

* I know there are people who despise cilantro, but don't let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won't be quite as 'mexican' tasting, but it does need a fresh herb, and this is the second best option.