My biggest offense had become roasting whatever vegetables I had and dousing them with sriracha, to the point where I was going through an entire giant bottle of the stuff a week. Would I ever order that at a restaurant? Absolutely not. You can imagine, though, that after eating a side of vegetables with my sriracha at least once a day, just roasted veggies with olive oil and whatever herbs I had around was just a little boring. Introducing: lemon salt!!
The real star of this post is the lemon salt. It has completely changed the way that I view roasted vegetables. Before I started this cooking endeavor, I had the ultimate bachelors diet. When I first moved into my new and first solo apartment, my friend Molly said that I wouldn't believe the weird stuff I would deem normal as breakfast/lunch/dinner/snacks, etc, once you start living alone. And it is SO true. Whole wheel of cheese for lunch? Not even mad. My biggest offense had become roasting whatever vegetables I had and dousing them with sriracha, to the point where I was going through an entire giant bottle of the stuff a week. Would I ever order that at a restaurant? Absolutely not. You can imagine, though, that after eating a side of vegetables with my sriracha at least once a day, just roasted veggies with olive oil and whatever herbs I had around was just a little boring. Introducing: lemon salt!!
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First experiment with a new marinade: check! I can't really think of a time where this would not be a good chicken marinade... It is perfect for a weeknight dinner because of how simple and quick it is to put together, and that you don't NEED to let it marinade at all. However, it was so flavorful and delicious (and pretty!) that it is a great dish for company. Especially if you use pink or rainbow peppercorns! 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! |
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