I bet you have a favorite vegetable.
Mine is asparagus. Or maybe spinach. I like green things.
Which is why I’m so happy that it’s Spring! I eat a lot of asparagus in the Spring. But I recently learned (or maybe re-learned?) that my husband hates asparagus. So I’m trying to convince him by sticking asparagus into veggie medleys full of other things he does like, such as turnips.
Thanksgiving is next week.
It’s next week!
How did that happen?
My feelings about Thanksgiving have changed pretty significantly since I was a kid.
Last week, I made these amazing beet burgers. Beets are lovely, aren’t they? I think beets are the most beautiful color in the whole world. But…I have to admit that I really hate to eat them plain. I’ve tried them in salads with goat cheese and soaked in butter and horseradish sauce. But my favorite beets are definitely those diced small and mixed well with other flavors.
As I was contemplating what to do with the lonely, leftover beet in my crisper, I suddenly remembered a batch of beet hummus Dave’s aunt had made at Christmas, and I immediately got excited.
This hummus is a little earthy and a little tangy, and full of gorgeous pink. Eat it with a huge handful of bright, raw vegetables and you will feel like you are on cloud nine.
Admit it. You love veggie burgers. You can’t escape the truth.
Veggie burgers are one of the best things about being vegetarian, in my opinion. (Why eat something boring when you can eat something creative?) And these beet burgers with quinoa and black beans are no exception! They are delightful and hearty and a little smoky.
They are also a brilliant backdrop for all sorts of toppings, so pick your pleasure and take a big bite.
It’s no secret that I love foodie burgers.
I’m not the kind of girl who longs after the simplicity of mayo and relish.
The fact that I don’t eat meat has definitely exacerbated this situation. Now, in addition to the fancy sauces and unique toppings, I crave interesting and colorful patties.
Like this one, made from green peas and edamame!
For Memorial Day this year, do something special. Skip the all-soy burger and make a masterpiece.
What is it about Thanksgiving that makes us gravitate toward casseroles and gratins? From the simple classics of green beans and candied yams, to some of my new favorites like kale gratin and scalloped potatoes, if it’s creamy and comes in a 9″x13″ baking dish, it’s sure to find a home on the Thanksgiving buffet.
People always ask me what I eat for Thanksgiving, since I don’t eat the turkey. But with a dish like this cheesy sweet potato and chard casserole on the table, how could anyone go hungry?
I hope it’s not too heretical to proclaim that this casserole would be my choice over candied yams any day! I have never been a fan of emphasizing the sweet character of sweet potatoes: it just seems like too much sweet in one place. I love hitting sweet potatoes with some savory and some spice, and this casserole, with the barely bitter greens and the mountain of Gruyère, does not disappoint!
I am trying to grow in gratefulness in my life. My husband has pointed out that I spend a lot of time moping about things that went slightly wrong rather than taking joy in all the ways I am blessed.
So let’s rumble, November: 30 days of thankfulness.
Day 1: Thankful for sweet friends who share deeply from their hearts. Thankful for cool weather and autumn leaves.
Day 2: Thankful for the bright, contagious smiles of my children. Thankful for the way Jake fake giggles at Caitlin to try to make her laugh (it’s so weird but so sweet).
Also thankful for Jacques Pepin and his butter-glazed carrots. These carrots put all other carrots to shame. They are so good—I really can’t rave about them enough.
Don’t be fooled by the name “glazed carrots,” people, because these are not mushy or overwhelmingly sweet like so many carrots by that name. They have just the barest of buttery, gingery sauces, with a hint of fresh garlic and grassy parsley and a crisp but not crunchy bite. The word that comes to mind is luscious.
Bring these to Thanksgiving and they will definitely be a hit!
When I was a kid and someone brought out a carrot cake at a birthday party or celebration, I would seriously mope. No offense if carrot cake is your favorite…but who wants vegetable-flavored cake? Not even cream cheese frosting can redeem that.
Cake should be rich and sweet with a light but even crumb. There should be no carrots.
But I read recently that carrots are the only vegetable in season where I live during the month of October. So I made you some morning glory muffins—which, of course, is what we call carrot cake when we eat it for breakfast, which we should all agree is a much better time to eat “cake” made of carrots!
I love the idea of a healthy muffin, and these muffins really are pretty glorious: they have no refined sugar, they use whole grain flour, and they are full of shredded fresh carrots and apples, as well as coconut and pecans!
My son begs for these muffins, and I love to indulge him! Hiding a vegetable in plain sight while my son scarfs it down? Yes please.
Mind, prepare to be blown:
Yes…it’s the solution to my weekly pleadings with my family to name something other than pizza (Jake) or meatloaf (Dave) when I ask what to cook for dinner. Stir Friday.
I love it for so many reasons: 1) it still allows room for creativity, because “stir-fry” is a huge, broad category…but it does give me somewhere to start with the meal planning; 2) it makes a beautiful peace treaty for the taste bud cold war Dave and I are waging…no more can he tell me that I never eat Asian food with him!; 3) it has an awesome name—always a bonus; and 4) it’s so easy to make large amounts of stir-fry, so easy to accommodate different dietary needs, that Stir Friday is the perfect way to kick off one of our major family goals: becoming better hosts.
So, friends who live in the greater DC area, consider this your open invitation.
It’s Stir Friday. Are you coming?
Here is what you get when your husband “helps” you write a blog post:
“I made the chips! The chips were many-colored, made of quite different root veggies. Including potatoes… potatoes… and…not potatoes. Salt is tasty. I want more of that.”
And with that brilliant introduction…