It's so funny to me that one of the two things I loathed as a kid was cooked carrots, and now (in the winter months, anyways) I have them at least once a day. Normally I just do the whole olive oil, whatever herbs I have, and roast them thing, so this was a really refreshing and special change! Roasted carrots with citrus and thyme is a simple and delicious side dish that makes the best of the season. Also, carrots are the prettiest of what seems like five things at my farmers market right now... so I left with way too much of one thing.
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There are some really small and non-bucket list worthy things in life that I just do not think I will ever do. For example, finishing a tube of chap stick. I always lose it way before its time, or buy a new one because it looks gross, etc! When you can't have a cheese board... you have got to get creative. This is the perfect thing to bring to a cocktail party - it is so fun and different. I also made a ton to crumble over my lunch salads all week long, which, two days in, has been such a treat.
This is hands down my favorite recipe that I have made so far - and oh my gosh it is so good. So so good. The coconut milk is the perfect compliment to root and winter vegetables, and sage the perfect compliment to both! Butternut squash, especially when this fresh and in season, is smoother than any mashed potato I've ever had (and I come from people who take their mashed potato's pretty seriously), and the flavor is so much better. In this very moment, I am not missing the potato in any way shape or form. Superbowl Sunday was a different story - but I digress.
The recipe makes the perfect side dish for four. Lucky me gets to eat it all week! (sticking out tongue) This is such a delicious salad for winter. Especially this time of winter, when I'm getting a little tired of bakes and soups and chili's, and I am pretending it is spring. This weekend we are enjoying weather in the mid-fifties, so a bright fresh salad for lunch was exactly what I was looking for! One of the things that really panicked me about the Paleo diet was dips. Without dairy or legumes, it ruled out every dip I have ever had or made, except for salsa, which just isn't ideal for veggies. And who wants veggies or a salad without dip or dressing? I don't want to see the day. SO! I found this ... and it is pretty great. It is very similar to a Green Goddess dressing, which pairs best with a more flavorful vegetable as a dip (read: tomatoes, peppers, asparagus, carrots...), but is great on just about any type of salad, or to drizzle over cooked fish! |
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