Compound Herb Butter

If you ask me, butter makes everything better. This is especially true when you add fresh herbs and other aromatics to the butter, then slater it onto toasted bread, dip into it with spicy radishes, or use it as a simple, seasonal sauce atop sizzling steaks + seafood. The flavor combinations for compound herb butters are literally endless – see below for several suggested flavor pairings – and it comes together in less than five minutes. Keep scrolling for the recipe – which, to be honest, is less of a recipe and more of a general guide… so use your imagination!. A quick note when it comes to buying butter… I typically buy Kerrygold salted butter (because let’s be real, I like salt). The only time I buy unsalted butter is if I’m baking, as most recipes for cakes, cookies, etc call for unsalted. And if you are dairy-free, you can use this exact same recipe/technique and just use your favorite brand of dairy-free butter.

TRIED & TRUE HERB BUTTER VARIATIONS:

  • Fresh Summer Flavor: Basil, Chives, Parsley, Lemon Zest

    • Delicious paired with fresh vegetables, warm crusty bread, fresh fish

  • Classic Gremolata: Parsley, Garlic, Lemon Zest

    • Pairs well with roasted asparagus, grilled salmon, steak

  • Savory & Rustic: Rosemary, Thyme, Sage, Garlic

    • Pairs well with roasted root vegetables, potatoes, and roasted pork

  • Refreshing & Bright: Mint, Parsley, Lemon Zest

    • Pairs beautifully with with lamb

  • Cilantro-Lime: Cilantro, Lime Zest, Garlic

    • Perfect for Mexican-inspired fish or steak

  • Cherry Tomato Basil Butter: Basil, Chopped Sun-dried Tomatoes

    • Delicious on toasted baguettes, steamed fish, sautéed vegetables

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Compound Herb Butter

ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup chopped assorted fresh herbs
  • 1 lemon, zested (optional)
  • 1 garlic clove, minced (optional)
  • Kosher salt and freshly ground pepper, to taste

instructions

  1. First, make sure that your butter is very soft to the touch.
  2. Use a rubber spatula to whip the softened butter together with the herbs (along with the lemon zest + garlic, if using) in a bowl. 
  3. Add a pinch of salt and pepper and stir to combine. Taste and adjust seasoning as needed.
  4. The compound butters can be refrigerated for up to 2 weeks, and will last in the freeze for up to 6 months.

NOTES:

See notes above for suggested herb/flavor combinations.
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Spring Greens Soup with Roasted Fennel & Cauliflower

As we – ever so slowly, but surely – emerge from the depths of winter, I’m craving anything + everything GREEN. Which is why I recently went searching for a Spring Greens soup recipe that actually tasted good (i.e., not like celery juice). After lots of trials and tweaking, I’m excited to share a recipe that’s lightly adapted from the blog Kale & Caramel. The original version of this soup features roasted fennel, which I love, so I’ve gone a step further and added roasted cauliflower for extra body and sweet, caramelized goodness.

So while this 100% plant-based soup definitely falls into the “healthy” category – it’s seriously bursting with flavor thanks to all the sweet roasted veggies, bright acidity from lemon juice + zest, zippy greens and vibrant herbs. It may seem like a lot of ingredients, but I’ll bet they are things you already have on hand – and if not, everything can be easily sourced.

Yield: 4-6

Spring Greens Soup with Roasted Fennel & Cauliflower

A colorful and comforting spring soup featuring vibrant greens and sweet roasted fennel + cauliflower. Adapted from the blog Kale & Caramel.

prep time: cook time: total time:

ingredients

Roasted Fennel & Cauliflower
  • 4 cups sliced fennel bulb, green fronds reserved
  • 4 cups coarsely chopped cauliflower
  • 4 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fennel seeds (optional)
  • fresh ground pepper, to taste
For the Soup
  • Roasted fennel and cauliflower, from above
  • 2 cups diced yellow onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 2 teaspoons minced garlic
  • 6 cups vegetable broth
  • 1 lemon, zested and juiced
  • 6 cups spinach
  • 1 cup arugula
  • 1 cup fennel fronds
  • 1/2 cup roughly chopped chives
  • 1/4 cup roughly chopped mint
  • 1/4 teaspoon sea salt, plus more to taste
Toppings (optional)
  • Thinly sliced radishes
  • Carrot top gremolata (see recipe here)
  • Fennel fronds
  • Drizzle of olive oil

instructions

Roasted Fennel & Cauliflower
  1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil.
  2. Lay the sliced fennel and chopped cauliflower on the baking sheet in an even layer, and drizzle with olive oil and sprinkle with salt, pepper, and fennel seeds (if using). Toss gently to coat the mixture evenly. Roast for 30-35 minutes until tender and beginning to brown. Flip the vegetables halfway through roasting to ensure even browning. 
For the Soup
  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onion, salt and pepper and sauté until golden brown, stirring occasionally. 
  2. Add the garlic and stir another minute. Add the vegetable broth, lemon zest + lemon juice, as well as the roasted fennel + cauliflower and bring the mixture to a simmer. Simmer gently for 10 minutes.
  3. Remove the pot from heat, add the spinach, arugula, fennel fronds, chives and mint. Stir to submerge in the soup, cover, and let the greens to wilt in the heat of the broth for a few minutes.
  4. Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth (you'll likely need to do this in batches). Return to the pot, taste, and add more salt and pepper as needed. 
  5. Garnish with an assortment of sliced radishes, a drizzle of olive oil, fennel fronds, etc. A topping of crunchy pistachio + carrot top gremolata is especially lovely. 
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Roasted Root Vegetable Buddha Bowl with Ginger Tahini Sauce

I ought to admit from the start that this is a no-recipe kinda recipe. The art of the buddha bowl is more of a basic technique rather than an exact science, giving you the freedom to experiment + use whatever ingredients you have on hand. The key is taking an hour or two each week to prep these components: roast up some spiced veggies while making a big pot of brown rice, have some greens and beans at the ready, whip up a quick sauce, and voila! You’ve got the makings of a gosh darn good meal. While there’s no official definition of a buddha bowl, in our kitchen they typically consist of a few key components, which can all be prepped ahead of time and assembled on the fly:

  1. Dark leafy greens

  2. Healthy whole grains (such as brown rice)

  3. Cooked pulses/legumes (lentils, chickpeas, black beans)

  4. Assorted roasted and/or raw vegetables

  5. A delicious sauce

  6. Some crunchy seeds + fresh herbs

Today I’m sharing a basic buddha bowl “recipe” featuring roasted root veggies and a fabulous ginger-tahini sauce – keep scrolling for the low-down on how it’s done!

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Roasted Root Vegetable Buddha Bowl with Ginger Tahini Sauce

ingredients

For the Buddha Bowl
  • 3 lbs root vegetables (ex: carrots, sweet potatoes, beets), chopped to 1/2” dice
  • 4 cloves of garlic, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garam masala
  • Kosher salt & freshly ground pepper, to taste
  • 2-3 cups assorted greens (ex: spinach, kale, arugula)
  • 2-3 cups cooked whole grain (ex: rice, quinoa, barley, millet)
  • 2-3 cups cooked pulse (ex: lentils, black beans, chickpeas, lentils)
  • Ginger Tahini Sauce (see recipe below)
  • Handful pumpkin seeds/pepitas
  • Fresh chopped herbs (ex: parsley, mint, basil)
Ginger Tahini Sauce
  • 2 cloves garlic
  • 1/3 cup tahini
  • 1/4 cup peanut or almond butter
  • 1/4 cup rice vinegar
  • 2 tablespoons white miso (can omit if needed)
  • 2 tablespoons maple syrup
  • 1 tablespoon gluten free liquid aminos
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water + additional to thin if necessary

instructions

  1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment paper.
  2. Toss the chopped root vegetables in a large bowl with a few tablespoons of olive oil, a splash of apple cider vinegar, kosher salt, pepper, and 1 teaspoon garam masala (or any spice combo of your choice).
  3. Pour the vegetables out onto a baking sheet in a single layer (use two trays if needed). Bake in the oven for 30-40 minutes, or until tender and beginning to brown. Turn the vegetables over halfway through to prevent burning. 
  4. While the vegetables are roasting, prepare the Tahini Sauce: Simply add all the sauce ingredients to a small food processor and blend until smooth and creamy. Taste and adjust seasoning as needed. If the sauce is too thick, simply add a bit more water. 
  5. To prepare the buddha bowls: In each person's bowl (or in one big bowl) start with a base of mixed greens. Add a scoop of your cooked whole grain and pulse/beans to each bowl, and top everything with a generous scoop of roasted vegetables. Drizzle with the Tahini Sauce and finish with a flourish of seeds (I love pumpkin seeds/pepitas) and chopped fresh herbs.
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Herbed Beet Fritters with Lemon-Herb Cashew Cream

The next time you have extra beet roots hanging around, I highly recommend that you whip up these herb-filled beet fritters, topped with a bright (not to mention dairy free) lemon-herb cashew cream sauce. Once you’ve mastered this technique of making vegetable fritters, get creative and swap out the grated beets for other veggies like carrots, zucchini and kohlrabi. This 100% plant-based recipe makes for an awesome appetizer, a colorful veggie side, and can even serve as a vibrant vegetarian main dish. This recipe was adapted from one of my very favorite farmers + amazing cooks, Andrea Bemis, and her cookbook + blog Dishing Up the Dirt.

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Herbed Beet Fritters with Lemon-Herb Cashew Cream

prep time: cook time: total time:

ingredients

Herbed Beet Fritters
  • 2 cups shredded beets (from 2-3 beet roots)
  • 2 tablespoons minced mint
  • 2 tablespoons minced parsley
  • 2 tablespoons minced dill
  • 1/2 cup diced red onion
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup chickpea flour
  • 1/2 teaspoon cumin
  • 2 flax eggs (2 tablespoons ground flax stirred into 6 tablespoons water)
  • 3-4 tablespoons coconut oil
  • Flaky sea salt and minced fresh herbs, optional garnish
Cashew Cream
  • 1 cup raw cashews, soaked for 30 mins in boiling hot water
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 cloves of garlic, minced
  • Kosher salt and freshly ground black pepper

instructions

  1. For the Cashew Cream Sauce: Drain and rinse the soaked cashews. Add them into a food processor along with with 1/2 cup water, lemon juice, oil, mint, parsley, dill, and garlic. Process until completely smooth and creamy. If the sauce seems too thick add a bit more water. Taste and add kosher salt and pepper to taste. 
  2. Make ahead the flax eggs for the Beet Fritters: Combine 2 tablespoons of ground flax in a small bowl with 6 tablespoons water. Whisk to combine and allow to thicken for 5-10 minutes in your fridge. 
  3. In a large bowl combine the grated beets, mint, parsley, dill, red onion, salt, chickpea flour, and cumin. Add the flax eggs and mix well. Taste and adjust seasoning as needed. 
  4. Heat a few tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Scoop the beet mixture into roughly 1/4 cup portions and lightly flatten them into patties. Cook for 2-3 minutes per side, until golden brown. Cook the fritters in batches, adding more coconut oil to the skillet as needed. 
  5. Serve with a dollop of the Cashew Cream Sauce, a pinch of flaky sea salt, and a sprinkling of fresh herbs.
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Vegan Sweet Potato Chocolate Mousse

This recipe is an unexpected plant-based twist on chocolate mousse, with sweet potato as the secret ingredient that transforms this usually decadent dessert into a nourishing treat. This take on a chocolate mousse is also dairy free, with creamy coconut milk making an appearance in both the mousse and the coconut whipped cream topping. I loving making this dessert whenever I’m hosting a dinner party, because it can be prepped a day or two ahead, and it accommodates pretty much everyone’s dietary restrictions! Serves 3-4. This recipe was developed in partnership with Imperfect Produce.

 
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Vegan Sweet Potato Chocolate Mousse

ingredients

For the Chocolate Mousse
  • 2 cups sweet potato puree*
  • 5 tablespoons cacao powder
  • 1/4 cup thick coconut milk (from top of the can)
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • ¼ teaspoon kosher salt, plus more to taste
  • ½ cup toasted pistachios | chopped
  • Flaky sea salt, optional garnish
Coconut Whipped Cream
  • 1 14-ounce can full fat coconut milk
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract

instructions

  1. Combine the sweet potato puree with the cacao powder, coconut cream (from the top of the can of coconut milk), maple syrup, vanilla extract, orange zest and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and adjust seasoning as needed – I usually add a bit more salt, which really kicks the mousse up a notch. Spoon the mousse into glasses and refrigerate until chilled.
  2. While the mousse is chilling, make the coconut whipped cream: Chill the can of coconut milk in the refrigerator overnight. Remove the can of coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (use this liquid for smoothies)! Place the hardened cream in a wide mixing bowl. Beat for 30 seconds with a hand mixer (or strong muscles and a whisk) until creamy. Add the maple syrup and vanilla and whip again for about 30 seconds. Taste and adjust sweetness as needed. Use immediately or refrigerate - it will harden and set in the fridge, and keeps for up to 5 days.
  3. Serve the chocolate mousse topped with the coconut whipped cream, chopped pistachios, a dash of orange zest and flakey sea salt.

NOTES:

*COOKING TIP: To cook the sweet potatoes, preheat oven to 400F. Wrap 2-3 sweet potatoes individually in foil and drizzle each potato with a teaspoon or two of olive oil, and a pinch of salt and pepper. Roast for 40-50 minutes until tender and easily pierced with a paring knife.
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Roasted Beet & Quinoa Salad with Citrus-Za'atar Viniagrette

I know what you’re thinking. We’re in the depths of winter, and the last thing you want is another recipe containing beets and kale and quinoa. BUT HEAR ME OUT. This salad takes winter staples (like the aforementioned beets and kale) and jazzes them up, thanks to generous dusting of fresh mint and a zippy citrus-za’atar vinaigrette.

If you’re not familiar with za’atar (pronounced ZAH-tar) it is a supremely aromatic eastern Mediterranean spice blend – typically consisting of toasted sesame seeds, dried thyme/oregano/marjoram, cumin, sumac, and salt. I love using za’atar to spice up a vinaigrette, but it’s also fabulous for seasoning meat, fish, and vegetables or just sprinkle it on top of just about anything – hummus, baba ganoush, yogurt, bagels, chickpeas, popcorn, etc. Shop local if possible, but if you can’t find za’atar locally, here’s a recommended brand you can purchase online.

Oh! And on a root-to-stem cooking note – if you’re making this recipe and purchase beets with tops, you can (and should!) use the beet greens instead of kale in this recipe. This recipe was developed in partnership with Imperfect Produce.

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Roasted Beet & Quinoa Salad with Citrus-Za'atar Vinaigrette

ingredients

For the Salad
  • 3 large (or 4 small) beets
  • Olive oil
  • Salt & pepper
  • 1 cup quinoa
  • 1 bunch of kale, chopped (or use beet tops, if available)
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/2 cup chopped fresh mint
For the Citrus-Za'atar Vinaigrette
  • Juice from 1 orange (3-4 tablespoons)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons za’atar
  • Kosher salt, to taste (start with 1/4 teaspoon)
  • Freshly ground pepper, to taste

instructions

  1. Preheat oven to 400F. Wrap the beets individually in foil and drizzle each beet with a teaspoon or two of olive oil and a pinch of salt + pepper. Roast for 45-50 minutes, or until tender and easily pierced with a paring knife. When cool, remove skin and chop into bite-sized pieces and set aside.
  2. While the beets are roasting, cook the quinoa. Bring 1.5 cups of water and a pinch of kosher salt to a boil in a small saucepan. Stir in 1 cup uncooked quinoa, lower the heat to a simmer and cover. Cook for 15 minutes. After 15 minutes, add the chopped kale (or beet tops, if using) to the top of the quinoa, then re-cover the saucepan and let the greens steam for 5-10 minutes. When done, fluff the quinoa and greens lightly together with a fork.
  3. While the quinoa and kale are cooking, make the citrus-za’atar vinaigrette. Combine all the vinaigrette ingredients in a mason jar and shake vigorously until emulsified.  Taste and adjust seasoning as needed. 
  4. Combine the quinoa/kale mixture, roasted beets, chopped walnuts, and chopped fresh mint together in a bowl. Drizzle on the citrus-za’atar vinaigrette and stir everything gently to combine. Taste and adjust seasoning as needed – I usually add a bit more salt and pepper. 
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Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.

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Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients

Honey Roasted Carrots
  • 1.5-2lbs carrots with tops
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Carrot Top & Pistachio Gremolata
  • 1/2 cup finely chopped carrot tops
  • 1/4 cup finely chopped pistachios
  • 1 large clove of garlic, minced (about 1 tsp)
  • Zest and juice of 1 lemon
  • Flakey sea salt and freshly ground pepper, to taste

instructions

  1. Preheat the oven to 400F and line a rimmed baking tray with foil.
  2. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.
  3. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.
  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.
  5. While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.
  6. When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.

NOTES:

PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!
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Braised Cabbage with Carrots & Onions

If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.

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Braised Cabbage with Carrots & Onions

A cozy + comforting cabbage-filled meal for chilly days and nights. Recipe adapted from "All about Braising" by Molly Stevens.

prep time: 15 minscook time: 2 hour and 15 minstotal time: 2 hours and 30 mins

ingredients

1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
3 large carrots, sliced into ¼-inch rounds
¼ cup apple cider vinegar
¼ cup extra virgin olive oil 
Pinch red pepper flakes
Coarse salt and freshly ground black pepper, to taste
2 tablespoons soy sauce/gluten free liquid aminos

instructions

  1. Preaheat oven to 325F.
  2. Peel off and discard from the cabbage any bruised or messy outer leaves. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use.
  3. Scatter the chopped onion and carrot over the cabbage, and pour the apple cider vinegar and oil over everything. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. 
  4. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges using tongs. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish again with foil and return it to the oven to cook until the vegetables are very tender, about an hour more.
  5. When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. 
  6. When you pull the braised cabbage out of the oven, drizzle with a few tablespoons of soy sauce/liquid aminos – this is optional, but it gives the dish an amazing "oomph" of umami flavor. 
  7. Serve warm, sprinkled with flaky sea salt and freshly ground black pepper. This dish is next-level delicious when topped with a few fried eggs 
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Beet Chips with Herbed Goat Cheese

Crunchy, colorful, and downright delicious – these roasted beet chips  topped with herbed goat cheese make memorable appetizers, especially around the holidays. If you don’t have beets on hand, this dish is just as fabulous with other  root vegetables like carrots, sweet potatoes, turnips, and parsnips.

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Beet Chips with Herbed Goat Cheese

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients

Coconut oil or oil olive cooking spray

1-2 large beets (or other root vegetable)

Flaky sea salt

Freshly ground black pepper

4 ounces goat cheese, room temperature

1/4 cup chopped fresh herbs (such as mint, dill, chives)

instructions

  1. Preheat oven to 375F. Line two baking sheets with parchment paper, and lightly coat each sheet with cooking spray.
  2. Use a mandoline (or careful knife skills) to slice beets very thinly (ideally 1/16” thick).
  3. Arrange beet slices in a single layer on the prepared baking sheets. Coat the tops of the beets lightly with cooking spray, sprinkle with flaky sea salt and pepper.
  4. Bake until crisp, about 15-20 minutes. You are looking for the edges to turn up and begin to brown. Some chips will finish before others, so remove them in batches as needed. The chips may feel a little flimsy, but they will crisp as they cool. Transfer to a cooling rack or paper towel and cool for 5 minutes.
  5. To make the herbed goat cheese, combine 4 ounces goat cheese and 1/4 cup chopped fresh herbs in a small bowl and stir together until well combined.
  6. To assemble, scoop spoonfuls of the herbed goat cheese onto the beet chips, and garnish with additional herbs. Best enjoyed the same day the chips are made.
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Spiced Carrot Soup with Orange & Ginger

This soup is a burst of sunshine that brightens up dreary winter days. The natural sweetness of the carrots is balanced by warming spices and ginger, and fresh orange juice lends just the right amount of acidity. This soup comes together in a flash and the vibrant orange color is seriously stunning, especially when garnished with a dollop of yogurt and jewel-toned pomegranates (and even a few carrot top fronds, as I’ve done here, if you’re feeling extra).

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Spiced Carrot Soup with Orange & Ginger

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients

2 tablespoons olive oil

1 yellow onion, diced

1/2” fresh ginger, minced* (about 2 teaspoons)

2 cloves garlic, minced*

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 lb carrots (4-6 carrots), chopped into 1/2” rounds

1 medium-size sweet potato, peeled and chopped into bite-sized cubes

4 cups vegetable or chicken broth

3/4 cup orange juice

1/2 teaspoon kosher salt, plus more to taste

Freshly ground pepper

1/4 cup yogurt, to garnish

1/4 cup pomegranate seeds, to garnish

instructions

  1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.
  2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
  3. Add the carrots, sweet potato, broth, orange juice, 1/2 teaspoon kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes – until carrots and sweet potatoes are very tender. Allow to cool slightly.
  4. Puree the soup in batches in a blender/food processor, or use a stick immersion blender, until smooth.
  5. If the soup is too thick for your liking, add a bit more broth. Taste and adjust seasoning as needed – I usually add a bit more salt and an extra splash of orange juice.
  6. Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.

NOTES:

* PRO TIP: Use a microplane to quickly and easily mince ginger and garlic.
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