so. much. produce.
whole foods produce couldn’t be any more expensive. i realized this a month ago and quickly retreated to trader joe’s. it was at tj’s that i realized, buying produce from a store just isn’t worth it. it’s traveled far too long to get to you and simply isn’t in as good of shape compared to buying locally and organic.
i’m most likely preaching to the choir here. but, as i transition from college $$ to living in the city and wanting to take better care of my body, i’m realizing how true this really is.
anyways, after my visit to tj’s i stomped my feet right over to my computer where i bought a groupon for farm fresh. i scheduled it for the week after christmas and this is where the promised issue comes in: i am so smart and health conscious that the day after christmas i went to whole foods and said to myself, “f* it, i’m just going to splurge and get myself off of this crappy food – buy me some great produce.” that night (only 3 hours later @ 9pm), i hear my buzzer… a box full of fresh, organic produce is at my door. inner monologue: hermmmeerrrggYAY! so torn, too many thoughts, no words.
the next day the mommer came over for dinner. i wasn’t feeling too hot so we decided to stay in and cook a great amount of the plants which were making a garden out of my kitchen. sometimes i feel like a brachiosaurus.
if you’re ever feeling like you need a nice, healthy energy booster, try this dinner out. it’s stacked with fresh flavors, a delicately creamy dressing, and a salted nutty topper. it almost reminds me of a robust version of hungry hunter’s make your own salad – but in a roasted sort of way.
you can really use any vegetables you have on hand as long as they are all cute approximately the same size to ensure that they cook evenly.
market roast salad with miso-tahini dressing
2 beets, peeled and chopped
1 bunch of carrots, chopped
1 white onion, chopped
1 parsnip, chopped
1/2 lb small potatoes, i used fingerling
1/2 butternut squash, chopped
1/2 lb brussel sprouts, halved
1 bunch of fresh spinach or collard greens
2 tablespoons of olive oil
1/4 cup pumpkin seeds
1/4 cup walnuts, whole or chopped
1/4 cup tahini
1 tablespoon miso
1/4 lemon, juiced
salt and pepper to taste
1. preheat your oven to 375°f and chop all of your ingredients.
2. on a baking pan with a lip, toss all ingredients with a tablespoon or so of salt and the olive oil. bake for 45 minutes.
3. meanwhile, whisk together the tahini, miso paste, lemon juice, salt and pepper to make your miso-tahini dressing.
4. when the vegetables have 10 minutes left, on a separate baking pan, throw the seeds and nuts in to toast for 5-10 minutes. keep a close eye on them to avoid burning. i say, when the pumpkin seeds start popping, they’re ready.
5. plate your greens (spinach or slivered collard greens) in a bowl, spoon the roast over them and mix to wilt the greens a bit. top with nuts and miso-tahini dressing.