I think it’s safe to say that we can officially give root vegetable season a big fat welcome hug! the last of those gorgeous heirloom tomatoes have actually disappeared from the shelves, and squash, root vegetables, and hardy greens have taken their place.
I absolutely love measuring the seasons by what we bring to our dinner table – it feels like a way to really experience each season and all of it’s little flavor nuances. the change in what we eat is one of the most comforting things about ushering in the cold weather!
I’m super excited that this easy and tasty roasted parsnip recipe with a honey, chili & thyme glaze is going to be a new addition to our thanksgiving table this year. I’ve made it a bunch of times already and it always seems to disappear in a flash. pow! like magic. sweet, spicy, aromatic, and utterly delicious. and did I mention it’s really easy to make? I think it would make a great last minute option for the veggie side dish you need to bring to your thanksgiving dinner.
and while parsnips are the only veggie I’ve tried with this glaze I think it would also be super duper tasty yum with roasted carrots, beets or even brussel sprouts.
because really who doesn’t want an excuse to roast all the veggies?!
who doesn’t love a quick and easy dinner? especially one that is protein rich and fills up your house with the mouthwatering aroma of roasting garlic, harissa and chicken.
pretty sure the only thing that was disappointing about making these drumsticks was the fact that there wasn’t enough for everyone to pack some for lunch tomorrow. lesson learned! won’t be making that mistake again.
throw together your marinade before bed, or in the morning before you leave for work (I promise it won’t take you more than 5 minutes! happy dance! happy dance!) preheat your oven, pat them dry, and bake for a healthy 30 minutes while you throw together a salad and you’ll be patting yourself on the back for a well executed home cooked meal that looks and tastes like it took a whole lot more effort than it actually did.
go you! you weekday dinner warrior, you. Continue reading
you think you don’t like carrots? or maybe you like them okay, but they’re not exactly your favorite…
i’m challenging you to give yourself 20 minutes to make a big glistening pile of these and I’m pretty sure you’ll change your mind.
and if you already love them? well your little carrot-loving-heart is about grow quite a bit bigger!
these guys are good. so good that i think i’ve made them at least 3 time in the last week to go with whatever else it is we’re eating besides carrots…
not only do they look so gosh darn pretty and vibrant, but they’re also all sweet & salty & just a tiny bit sour from the fresh lemon that you squeeze on at the end. in other words, so freaking delicious! Continue reading