Roasted Veggie Potato Salad

Last night for dinner I made Grilled Blueberry BBQ Salmon and it was quite delicious. With it, I planned to make Jessica‘s Roasted Potato Salad, but as I wandered through the grocery store my thoughts turned to something my sister made recently that involved roasting mushrooms and onions and topping them with gorgonzola cheese. I did the only logical thing I could think of and combined the two.

 

Roasted Vegetable Potato Salad

Serves 6-8

28oz (1 3/4 lb) Yukon gold potatoes

1 large sweet potato, peeled

1 1/4  pounds green beans

2 medium onions (yellow or red)

2 heads of garlic with tops cut off

2 tablespoons olive oil

16oz mushrooms

2 oz gorgonzola cheese

1/3 cup olive oil

1/4 of your favorite fresh herbs

kosher salt

black pepper

Preheat oven to 425 degrees.

Chop potatoes into uniform bite sized pieces. Cut onions into large chunks and separate sections. Trim green beans. In a large bowl, toss potatoes, onions and green beans with 2 tablespoons of olive oil and kosher salt. Drizzle garlic heads with olive oil. Arrange veggies (excluding mushrooms) and garlic on a large baking sheet. Bake for 25 minutes. Stir and add mushrooms and bake for an additional 20-25 minutes.

While veggies are roasting chop fresh herbs and mix with olive oil. When the potatoes are soft enough to eat remove garlic gloves from the pan  and sprinkle on the gorgonzola. Bake for an additional 2-3 minutes. Squeeze the garlic into the bowl with the olive oil and garlic. Smash garlic. In a large serving bowl, toss together roasted veggies (and cheese) with the oil mixture. Add additional sea salt and serve.

Dinner is Served

By the way, take a look up at your browser: www.aflourishingfoodie.com.  No more wordpress for me! (just don’t forget the a at the beginning)

Also, thanks for your super sweet comments on my Back to My Roots post. I had been wanting to post something like that for a while but was hesitant. I now realize my reluctance was totally unnecessary.

I’ll be back tomorrow with a Father’s Day Post :)

Ann Claire

Back to My Roots

So let’s be honest, sometimes there are certain recipes I want to post, but I don’t because they aren’t healthy (<- I really hate that word). And if I were to mention an unhealthy (<- hate that word even more) food I feel like I have to make an excuse or justify eating said food. I know that it’s probably all in my head as you guys are like the nicest people ever, but I’m still sick of it.

I just want to make food that is good. Food that people enjoy. If I had to choose between something healthy or something delicious, I’d pick the delicious food every time.

You see, food and I go way back. When I was 6 or 7 I started a restaurant called “Train Depot.” The recipe was open around noon for lunch and again in the afternoon for snack hour. It even had menus. Keep in mind the only customers were my 3 older siblings (we were all homeschooled back then). I think the name came because the first time I “operated” the restaurant I served the food to “customers” dining in a train we made in our backyard out of the chairs from the kitchen table. My brother was certainly my most loyal customer. He would often order the “casadillas” or grilled cheese, two of our specialities. Side dishes included yogurt and apple sauce. For dessert my favorite thing to serve was Graham Cracker Suprise which involved graham crackers, peanut butter, and chocolate chips. Nevermind the fact that none of the menu offerings had more than 3 ingredients; it was something I enjoyed doing. I enjoyed serving my siblings and seeing how it made them happy when I made them lunch.

Flash forward a few years to when I was 9 or 10 on my parents anniversary. They decided to keep things simple and have a simple anniversary dinner at home. I begged to cook and serve them dinner. My mom and I compromised by picking up a Central Market Dinner for Two which I plated and served to them. But, I did get to make the dessert. I made Volcanoes (aka molten lava cakes) and topped them with raspberries and whipped cream before taking them out to my parents who were dining on the back patio. I was so proud of what I made and nothing made me happier than seeing my parents enjoying the dessert that I had made.

To me, that’s what food is all about. Sure it’s fuel and nutrition and all that good stuff, but ultimately it’s about bringing joy to others. I feel like in the past year or so I’ve gotten so caught up in making healthy food that I have strayed from what began my love for food. I’m still that little girl whose eyes light up when a new culinary creation turns out well and who enjoys nothing more than having someone else enjoy a dish she has made. I never wantthat to change.

So, in the future, I may post some not-so-healthy recipes. No shame. No excuses. It’s my blog and I can post about whatever I want. If you don’t like it, I’m sorry. But, there’s a lot of food that I enjoy that isn’t neccessarily healthy (depending on how you define the word) and I see that as no reason to stop me from eating it.

Sound good?

Hittin’ the Trails of CO

Greetings!

The retreat I mentioned last post went wonderfully. It is amazing to watch the retreatants as they truly open up and grow closer to God.  It’s neat to think, “Hey, I was a part of that.” But, at the end of the day, I know none of it was me. It was all Him.

I arrived “home” in Colorado on Monday night. Greeting me upon arrival was a box from Neman’s Own Organic with tons of goodies.

I couldn't believe the variety of products they sent!

 Tuesday evening my parents and I went hiking and saw some pretty scenary and cool wild life.

Nesting Eagles. Thank goodness for zoom.

See the bunny?

While out hiking we snacked on some of these pretzels….

The company definitely doesn’t require me to say nice things about them, but these pretzels are delicious.

What is your favorite trail/on-the-go snack?

While I’m Away

The retreat I’ve been teaming for starts tomorrow and I’m so excited. Please pray that is a wonderful retreat, everything goes smoothly, and the retreatants get a lot out of it. As soon as the retreat is over on Sunday, I’ll be traveling to Colorado. So, since I’ll be away from my computer for the next several days I’d thought it would be fun to link back to a few of my favorite post from last summer, before most you probably read my blog.

Hello Blogging World My first ever post. Enough said.

Veggie Lovin’ a fun post involving Greece (the movie) and plenty of greens.

Living LIFE Is healthy eating worth if it interferes with being social?

 

Deeper Thoughts:

Nutritional Relativism

Why I’m Ethically Okay With Eating Meat

 

You should also check out what are currently my two favorite blogs. There’s a good change you already read them, but if not…

Peas and Thank You

How Sweet It Is

They both have incredible writing styles that just make me smile, beautiful photographs, and amazing recipes.

What blogs have you been loving lately?

Dark Chocolate Raspberry Cups

I’m participating in Alex’s sugar-free challenge. But, I wasn’t going to let that keep me from enjoying a delicious dessert.

So, yesterday I created dark chocolate raspberry cups

They were so good I had to make more today so that I could eat more get exact measurements and take pictures so I could share them with you.

They’re kind of extremely delicious. You should try them.

Dark Chocolate raspberry Cups

Vegan, gluten-free, sugar-free

Makes 12

1/2 cup raw almonds

1/2 cup oats

1/4 cup shredded coconut (plus more for garnish)

1/4 cup coconut butter (coconut oil, regular butter, or margarine would work too)

4 dates

2 oz (or  more) bakers 100% chocolate finely chopped*

1/3 cup all fruit raspberry jam (I use 365 brand)

Fresh raspberries (for garnish)

Heat oven to 350 degrees. Line a muffin pan with 12 muffin liners.

In a food processor (or blender) combine almonds, oats, and shredded coconut well blended. Add coconut butter and dates and blend until everything is mixed. Divide batter between the 12 muffin cups. Using the back of a spoon pack the measure firmly into each muffin cup. Bake for 8-10 minutes. Remove from oven and spread a heaping teaspoon of raspberry jam on each one. Top with 1/12th of the chocolate and more jam if desired. Bake an additional 5 minutes. Remove from oven and let cool. Garnish with raspberries and coconut . Place in fridge or freezer until the chocolate solidifies. Serve and enjoy! Store in the fridge.

*I usually find 100% chocolate way too bitter but, mixed with the sweetness of the jam it is perfect.

What’s your favorite summer dessert? Do you have any tips for improving food photography? (I’ve been working on improving my picture quality but I’ve still got a long way to go)

P.S. I’m submitting this to Katie as a delicious vegan dessert. You can submit something here!