Appetizer, Entrée, Side, Fall, Gluten Free

BALSAMIC ROASTED ROOTS + SPINACH SAUCE

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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.

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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

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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.

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Dessert, Snack, Winter, Chocolate

DARK CHOCOLATE + GINGER FLATBREADS

My intention this year was to give edible gifts and charity donations in peoples' names for Christmas. Everyone starts talking about lists and ideas and I worry that my idea won't go over so well - that my gift will look chintzy regardless of the cost. It's going to be on my new years resolutions to really follow through with that next holiday, if that is what I WANT to give. Because the season is about giving joyfully, not fulfilling a list. And yes, I am aware it isn't too late to do that this year, but the ship has sailed on committing to that for this year.

I got the idea for these treats from a Food & Wine magazine and thought they'd be nice to have around this time of year for when people stop over (which actually doesn't happen too often come to think of it, which is why I end up eating them). They're kind of like the ever popular "bark", except there is a whole grain cracker standing in for some of the chocolate thickness, making them lighter. They have a nice snap to them, a perfect sweetness and wrap up beautifully for a gift. The sturdiness makes them ideal to send in the mail too! So whether you need a treat around for you or someone else, it doesn't get much easier than dipping crackers in chocolate.

We are sharing this recipe with our lady friends over at Wedding Chicks so be sure to check out their other great edible treats!

DARK CHOCOLATE + GINGER FLATBREADS // Makes 16

Inspired by Grace Parisi at Food + Wine magazine

Get creative with your toppings. I added a dribble of peppermint extract to some extra chocolate and sprinkled crushed mint candies on top, sort of like a cracker peppermint bark. Some chopped pistachios and dried cherries would be great too, you could gift a variety pack!

6 oz. Dark Chocolate (I used Valrohna 71%)

16 Flatbread Crackers such as Ak Mak or Finn Crisp

1/4 Cup Crystallized Ginger, minced

3 Tbsp. Toasted Sesame Seeds

Maldon Flaked Sea Salt

Break up the chocolate and melt it in a double boiler (set a glass bowl over a pot of simmering water, being sure the water doesn't touch the bowl). Stir it every so often until the chocolate is completely melted, about 4 minutes.

Lay your crackers on a baking rack with some parchment paper underneath for easy clean up.

Coat the top of each flatbread with a generous layer of the melted chocolate (I use a spoon and a silicone pastry brush, an offset spatula or butter knife will work as well). Set them on the baking rack.

Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please.

Finish them with a sprinkle of flaky sea salt and put the tray in the fridge to set.

They will last about two weeks in an airtight container.

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Entrée, Soup, Spring, Winter

THAI SOBA NOODLE BOWL

I started writing a post about spicy chiles. I babbled about how I have made inedible food by underestimating the heat of tiny peppers - a lesson it seems you learn once per chile. That was the short of it because really I just want you to read this article: How to Love What you Do.

I found it via a good friend's twitter and while it seems to be written for photographers, I heard the whole thing speaking to the cautious me. The me who came back from her tax appointment last night thinking WHAT am I doing?!? A question I really need a good answer to given the amount of people asking me, "Your book is written! Now what are you going to do?".

You know how you are never to ask a lady if she's pregnant unless you're absoluetly sure? I would also love to officially add the what-are-you-doing-next question to that forbidden list. I will tell you when I know. Just like the pregnant lady.

I love number 5 about making decisions because it reminded me of all the things I've talked myself out of. The big and the little. I'm motivated and inspired and that's what I wanted to share with you. That and this soup, which is one of the most flavorful things I've made in a while. The broth started off like drinking fire, and then I fixed it and truly feel it's a wonderful recipe base that you can adjust to your taste preferences.

Noodle bowl or not, I hope you decide to think big today, because "doing is all that counts".

THAI SOBA NOODLE BOWL // Serves 4

Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.

1 14 oz. pkg. Extra Firm Tofu

2 Tbsp. Tamari or Low Sodium Soy Sauce

2 tsp. Sesame or Olive Oil

2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped

3 Stalks Fresh Lemongrass, inner bulbs, finely chopped

4 Cloves Garlic

1 Large Shallot

1/4 Cup Peeled and Chopped Fresh Ginger

1 Tbsp. Coconut Oil

2 1/2 Cups Coconut Milk (about a can and a half)

1 heaping Tbsp. Muscavado or Brown Sugar

1 Tbsp. Tamari or Low Sodium Soy Sauce

3 Tbsp. Natural Smooth Peanut Butter

Zest of Two Limes

Juice of One Lime

Salt and Pepper

2 Cups Roughly Chopped Mushrooms (I used medium portabellos)

Around 9oz. Soba Noodles, love these

Fresh Cilantro, roughly chopped, for garnish

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400'. Cut the tofu into 2'' cubes, spread them on a baking sheet, drizzle with the tamari and oil and bake for about 25 minutes until the edges are browned.

In a blender or food processor, combine the chiles, lemongrass*, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

In a large saucepan, heat the coconut oil. Add the lemongrass puree and cook over medium high heat, stirring, until fragrant. About two minutes. Whisk in the coconut milk, muscavado, tamari, peanut butter, lime zest and a cup of water. Simmer over low heat for about 15 minutes.

While the broth simmers, cook your soba noodles.

To the broth, ddd the sliced mushrooms, stir in the lime juice, taste for salt and pepper and let it sit another 5 minutes. Divide the noodles and tofu between your bowls and laddle the broth on top. Garnish with fresh cilantro.

* Lemongrass is a beautiful ingredient but try to find a store that sells nice fresh stalks. You can tell because they will be pretty firm. I find it easiest to smash them with the side of a wide knife and peel back an outer layer or two, then chop up the insides to cook with.

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