Root Lovers' Winter Salad

Sunday, November 19, 2017 - Dinner
Root Lovers' Winter Salad (with Creamy Apple Cider Viniagrette dressing)
Recipe from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky



The recipe said the salad could be made with any combination of root vegetables, mixed with chickpeas and roasted. I followed the authors' recommendation and used carrots, gold beets, parsnips, and rutabaga. I've never made parsnips or rutabaga before. I will definitely make parsnips again. The rutabaga was good, but maybe not worth the trouble of scraping off the wax casing. All the vegetables tasted great, and they went well with the arugula and the creamy apple cider vinaigrette dressing. The dressing was quick and easy to make, and the leftovers were great on spinach salads.

I saved the leftover vegetables (separate from the greens) to reheat for lunches through the week. They would be fine on their own, but I mixed them with arugula to make more of the salad. I can't wait to try this recipe again and experiment with other combinations of vegetables!

Orzo Pilaf with Roasted Red Peppers and Peas

Sunday, February 12, 2017 - Lunch
Orzo Pilaf with Roasted Red Peppers and Peas (Recipe from The Vegan Table by Colleen Patrick-Goudreau)

This pilaf was tasty and filling, and the mild flavor makes for a good winter meal or side dish.  It was fast and easy to make, and I have plenty of leftovers for lunch for the week.

"Honey" Mustard Salad Dressing

Saturday, January 21, 2017 - Lunch
"Honey" Mustard Salad Dressing  (Recipe from The Vegan Table by Colleen Patrick-Goudreau)

This salad dressing was quick, easy, and delicious. It took about two minutes to get all the ingredients and mix them together, then I poured it on my salad. It tastes good, and I know what's in it. The recipe uses agave instead of honey, since it's a vegan recipe, and it tastes the same, maybe a just little richer. One recipe made enough dressing to last me a couple weeks. I will make this again in the future. I included the optional olive oil this time, and it was good, so next time I'll try it without the oil to see which way I prefer.