Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated. 

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

• 2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
• 2 red peppers, seeded and cut into big chunks
• 1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
• ½ red onion cut into chunks
• 1 teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
  
• 2 tablespoons/30ml extra olive oil
  
• 2 garlic cloves, thinly sliced
• 1 ½ tablespoons harissa paste (harissa sauce used here)
• ¼ teaspoon ground coriander
• 1 pint cherry tomatoes. halved
• 2 tablespoons parsley, roughly chopped
• Rice, quinoa, couscous or cauliflower "rice" to serve

​Directions

1. Preheat oven to 425 ºF.
2. Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
3. Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
4. Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

Give me nothing but eggplants and tomatoes until summer ends! This meal embodies everything I love about summer produce. Minimal prep and cooking, with exploding flavors. The BF loved it with saffron rice as a complimentary side dish.

Today, we honor both our mom's birthdays (his was the 3rd, mine the 4th), and this weekend we celebrate Marlowe's recovery from cancer surgery. Life is good.

Adapted from: Feasting at Home
Number of Servings: 2-3
​
Ingredients
Gremolata (Zesty Italian Herb Sauce)

• 1 cup packed Italian Parsley (small stems are fine)
• 1–2 garlic cloves
• Zest of one small lemon, plus 1-2 teaspoons lemon juice (Meyer Lemon is good)
• ½ cup olive oil
• ⅛ teaspoon kosher salt and pepper, more to taste
• Pinch chile flakes (optional)

Eggplant

• 1 large or 2 medium/large eggplants, sliced into ½-¾ inch thick slices (see notes)
• Olive oil, salt and pepper for grilling
• 3–4 tablespoons Gremolata
• 1 pint cherry or grape tomatoes, halved
• Drizzle olive oil
• Crumbled goat or feta cheese (optional, but highly recommended)

Directions
Gremolata (Zesty Italian Herb Sauce)

1. Place parsley, garlic and zest in a food processor and pulse until chopped.
2. Add oil, salt, pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
3. Add chili flakes for a touch of heat, if you like.
4. Store in a jar in the fridge for up to 1 week.

​Eggplant

1. Preheat grill to medium-high (stovetop grill pan was used here. You can also roast them.
2. Slice eggplant into ½-inch thick slices. (If sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry.)
3. Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear. Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
4. Toss tomatoes with a pinch of salt, fresh herbs (if you like), and a little drizzle of olive oil.
5. Lay eggplant steaks down on a serving platter. Spoon a little gremolata over each one. Top with the tomatoes.
6. Add crumbled goat or feta, if desired. 

NOTES:

• Gremolata: If you don't have a food processor, you can chop everything very finely and place into a bowl.
• I usually serve ½ of one whole eggplant per person, 2-3 slices.
• Alternatively, you can roast the eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brushed with oil and place them on a parchment-lined sheet pan, in a 425 °F oven for 20-25 minutes, or until tender and golden. 

She's back.

All apologies. It's been a while. There's a great excuse, though.

I traveled with my sister Julie to Bangkok, Thailand for two weeks to help my teacher/acting-coach big brother John move back to the States. Arduously busy, yes (this was not your typical move), and somewhat bittersweet for him, as he had lived and worked there for twenty years.

While there, my sister and I lived off the street food along the daily one-mile walk from our hotel to my brother's apartment. Breakfast consisted of a single, perfectly delectable marinated pork-strip skewer. A late lunch or dinner was a shared salad-in-a-bag, or fresh steamed corn, stripped off the cob to eat easily while walking. Such a beautiful country, I will certainly return someday with the BF. [Ed. note: I shall hold you to this.]

Back home, I have been craving any food that reminds me of the Thai street food: fresh, bright, flavorful and healthy. This herby green avocado sauce is super easy to prepare and literally works with anything. To wit, use it as:

• a vegetable dip
• sandwich spread
• spread with grilled fish or shrimp
• condiment for fried, soft boiled or poached eggs
• drizzle for a wrap or burrito bowl
• dressing for roasted vegetables or meat
• of course, something heavenly to slather on toast

Adapted from: Alexandra's Kitchen
Number of servings: ¾ cup

Ingredients

• 1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula or a mix, roughly chopped (I used mostly cilantro and a small amount of arugula)
• 1 small bunch chives (about 1 ounce), roughly chopped
• Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste
• 1 clove garlic, peeled
• ¼ cup olive oil, plus more to taste
• ¼ cup avocado
• ¾ ​teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Directions

1. Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper into a blender or food processor.
2. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste.
3. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.

Grilled pork skewers. Breakfast of champions.

Fresh salad in a bag. Lunch...sometimes dinner.

Fresh guava slices on Silom Road (the best Lebanese food I've ever had was from the Silom district).

My Darling restaurant on Khao San Road.

Thai BBQ with my brother John and sisters, Julie, Tai, Pantene and Momay.

Missed these two! Thank you for holding down the fort!

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

• Use whatever creamy white bean you like.
• This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread. 
• ​Wonderful as a side to pizza, fish, meats.
• This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

• ¾ cup dry sherry (or dry white wine)
• 3 garlic cloves, thinly sliced
• ½ tsp. kosher salt 
  
• ¼ tsp. crushed red pepper flakes
• 1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
• 1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
• ½ cup extra virgin olive oil, plus more for serving

Directions

1. Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
2. Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
3. To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
4. Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]

Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!

PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are

Ingredients
Pickled onion and Jalapeños

• 1 cup white vinegar
• ¼ cup sugar
• Pinch kosher salt
• 8 stems fresh cilantro, smashed
• 1 medium red onion, thinly sliced
• 2 jalapeños, thinly sliced

Tostadas

• 4 corn tortillas
• Canola oil for frying
• 16 cherry tomatoes, quartered
• 1 ear corn
• 1 cup guacamole or 1 sliced avocado
• Fresh cilantro leaves

Directions
Pickled Onion & Jalapeños

1. In a small saucepan, combine vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to saucepan. Bring to a boil then stir until sugar is dissolved, about 30 seconds.
2. Thinly slice the onion and jalapeños and put into a medium glass bowl (separating the onion rings). Pour liquid over onion and jalapeños, use tongs to toss. Let cool to room temperature [Ed. note: ROOM TEMPERATURE], tossing every so often. Transfer to a container to refrigerate until ready to use (up to one week).

Tostadas

1. In a small skillet, pour in about ¼ inch of oil and warm over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
2. Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use serrated knife to shave off the kernels.
3. Dividing evenly, spread guacamole over tortillas. Top with tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.

As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.

In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
​
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.

And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver weekly. He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH

[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]

PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).

PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).

PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).

Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4

Ingredients
Roasted Fingerling Potatoes

• 1 ½ pounds fingerling potatoes (mixture of yellow, red and blue; or use Dutch baby potatoes)
• 1 tablespoon extra virgin olive oil
• Kosher or sea salt
• Freshly ground pepper

​Chimichurri Sauce

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• ½ teaspoon crushed red pepper flakes
• Sea salt
• Freshly ground black pepper
• ¾ cup finely chopped Italian (flat leaf) parsley

Directions
Roasted Fingerling Potatoes

1. ​Preheat oven to 450 °F. Rinse and dry fingerling potatoes thoroughly, then slice them in half lengthwise. Toss on a large baking sheet with the olive oil, pepper and salt.
2. Place potatoes cut-side down and spread out evenly on a baking sheet. Roast for 25 minutes.  At this point, potatoes should be sufficiently caramelized, crispy and fork tender. If not, roast for 5 more minutes. Remove potatoes from oven, and place on rack.​

Chimichurri Sauce

1. In a small mixing bowl, combine ⅓ cup extra vergiin olive oil, the lemon juice, vinegar, shallot, garlic and 1 tablespoon water. Whisk until blended.
2. Add the red pepper flakes, season with salt and pepper and whisk again.
3. Gently fold in the parsley and set aside.

Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]

This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."

Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.

NOTES:

• I halved the recipe to make a small 6-inch cake. If you do this, start checking at 20-25 minutes.
• The cake base is vegan. The glaze is vegan if you use dairy-free chocolate chips. I made it with regular chocolate chips as that is what I had on hand.
• I doubled the amount of glaze as I wanted the whole cake to be covered not just the top.
• Cake keeps in the fridge for up to one week!
• When measuring your unsweetened cocoa, highly recommend weighing it on a scale or fill your measuring cup by using a spoon. Do not use your measuring cup to scoop with or you'll use far too much cocoa powder and that will result in a very dry, chalky cake.

Adapted from: Smitten Kitchen
Number of Servings; 8-12

Ingredients
Cake

• 1 ½ cups (195 grams) all-purpose flour
• ¾ cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy (NOTE: Do not scoop with your measuring cup. First aerate with a spoon and then fill measuring cup with a spoon and level off with a knife.)
• 1 ½ teaspoons baking soda
• ½ teaspoon fine sea salt
• ¾ cup (150 grams) granulated sugar
• ¾ cup (145 grams) dark brown sugar
• ½ cup (120 ml) olive oil
• 1 ½ cups (355 ml) water or coffee (coffee was used here)
• 1 tablespoon (15 ml) cider vinegar or white vinegar

Glaze

• ¾ cup (135 grams) semisweet chocolate chips (I doubled this amount)
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

Directions
Cake

1. Heat oven to 350 °F. Line bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
2. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar, whisk until smooth.
3. Pour into prepared pan. Bake for 30-35 minutes (don't overbake!), or until top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened, and flip it out onto a cooling rack to cool the rest of the way.

Glaze

1. Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15-30 second increments, stirring between each until just melted.
2. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
3. Cake keeps at room temperature [Ed. note: ROOM TEMPERATURE] for 2-3 days and up to a week in the fridge. 

This Russian cabbage borscht is another winter warm-up secret weapon. Not to be confused with borscht made with beets or various meats and winter vegetables; while that is good, this soup is pure Jewish comfort food. Just a handful of simple ingredients, mainly cabbage.

When I was a kid, momala made a cabbage borsht flavored with short ribs or brisket. Once the meat finished cooking, she would shred and add it back into the soup. After pouting, I would pick out all the meat and leave the cabbage. Then I would complain. A lot. (Cabbage: not a favorite.) My childhood best friend loved the soup, so much so that momala would joke that she was the rightful daughter, not me. Today, I would never dream of doing that. Cabbage is actually my favorite part.

However, this version is different from my mom's soup, but an homage all the same. Kept her addition of golden raisins for the sweetness, but I made this version more brothy and added caraway seeds, V8 juice and cayenne for a little kick. Also, everything is finely chopped or minced rather than chunky. Always have to mention, the BF absolutely loves this soup. [Ed. note: Can confirm.]

You can even make this vegan by using vegetable instead of chicken broth.

Healthy, flavorful, delicious, inexpensive and it freezes very well. Makes a delightful lunch or perfect dinner paired with Russian rye or black bread. [Ed. note: HOW ABOUT VODKA OKAY JUST KIDDING]

​What's not to love? Momala would be proud!

Number of Servings: 10-12 cups

Instructions

• 1 teaspoon grapeseed or canola oil
• 1 cup yellow onion, finely chopped
• ½ teaspoon kosher salt
• 1 ¼ pounds cabbage, cored and finely chopped or shredded
• 3 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes
• 1  11.5-ounce can original or spicy V8 tomato juice
• 1 cup golden raisins
• 8 cups chicken or vegetable broth
• 1 tablespoon caraway seeds (optional, but highly recommended)
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon sugar (optional)

Directions

1. Heat oil on medium setting. Add onion, salt and sauté until soft. Do not brown the onions.
2. Add garlic and cook for 1 minute.
3. Add tomatoes, V8 juice, broth and bring to a boil.
4. Turn down to a simmer and skim. Take as much foam and impurities off as you can.
5. Add cabbage, cayenne and caraway seeds, if using.
6. Cover and simmer for 30 minutes.
7. Add golden raisins and 1 tablespoon sugar, if using.
8. Simmer 10 minutes.
9. Taste and adjust for seasoning.

Did you learn to cook anything new last year? Among many discoveries, I found that roasted radishes are a revelation. A delicious and fantastic complement to carrots, can't believe I have never tried them roasted before. [Ed. note: Calling the proper authorities, this has to be a violation of some kind.]

If you're not a fan of lentils, make the roasted carrots and radishes with tahini sauce. You won't be sorry. It makes a wonderful lunch, side or main course.
​
​NOTE: I'm relying more and more on Trader Joe's pre-steamed lentils, usually located with the fresh produce. It's such a time saver and the lentils are firm, yet tender, which is exactly what you want. If you want to make lentils from scratch, I have included instructions below.

PS: Last year we got a little tipsy on this citrus champagne bundt cake (www.moveablefeast.me/blog/citrus-champagne-bundt-cake) and recovered nicely thanks to this ginger turmeric detox broth (www.moveablefeast.me/blog/ginger-turmeric-detox-broth).

Adapted from: A Beautiful Plate
Number of servings: approximately 4

Ingredients
Lentils

• 1 cup dried French green Le Puy lentils, sorted (or 1 package pre-cooked Trader Joe's lentils)
• 3 cups water
• 1 small yellow onion, cut into quarters
• 2 cloves of garlic, smashed, divided
• 1 dried bay leaf
• ¾ teaspoon kosher sea salt
• 1 tablespoon extra virgin olive oil

Carrots & Radishes

• 2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
• 7-8 red radishes, stems trimmed and scrubbed well, divided
• 5-6 garlic cloves, skin-on
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ of a red onion, very thinly sliced

Tahini Dressing

• ¼ cup tahini paste
• 3 tablespoons freshly squeezed lemon juice
• ½ teaspoon kosher sea salt
• ¼ teaspoon freshly ground black pepper
• 3–4 tablespoons warm water (depending on thickness of tahini paste)

Directions
Lentils

1. Use your favorite pre-cooked lentils or place the dried lentils in a medium saucepan. Cover with cold water and allow lentils to soak for one hour.
2. Drain the lentils and  return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and ¾ teaspoon salt. Bring lentils to a boil, reduce the heat to  simmer, and cook lentils for 25-30 minutes, or until tender.
3. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

Carrots & Radishes

1. Meanwhile, preheat oven to 425 °F. Slice the carrots into ½-inch rounds (the skinny ends can be left in larger chunks; try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing).
2. Place carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
3. Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow vegetables to cool to room temperature. [Ed. note: ROOM TEMPERATURE] Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.
   

Tahini Dressing

1. In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3-4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and gently whisk until smooth. It should have the consistency of a thick salad dressing, able to drizzle easily from a spoon.
2. Using a mandolin or sharp knife, cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots, roughly ¼ cup or so.
3. Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle with the tahini dressing and serve at room temperature. [Ed. note: R-O-O-O-O-M TEMPERATURE] This salad makes great leftovers and can be served cold from the fridge.

"The new year stands before us, like a chapter in a book, waiting to be written."
-Melody Beattie

"The beginning is the most important part of the work."
-Plato

"Boy, this year sure was a long decade."
-Anonymous

Happy New Year!

Here's a deliciously bright carrot soup made with ginger, coconut milk, fresh orange juice and infused with warming spices. Simple as can be, plus-bonus-it's vegan and gluten free. It's even BF approved, so you know it's good. [Ed. note: Can confirm. Also, my primary-care physician called. He said, "More vegetables."]

The BF and I hope you're enjoying a wonderful holiday, and that this soup warms up any cold, wintry days.

Adapted from: Feasting at Home
Number of Servings: 8 cups

Ingredients

• 2 tablespoons oil
• 2 fat shallots, or one onion, diced
• 2 tablespoons ginger, finely chopped
• 4 garlic cloves, chopped
• 1 lb carrots, peeled, sliced into ½-inch rounds
• 8 ounces potatoes, rough chopped
• 1 apple, rough chopped
• 2 cups veggie or chicken stock
• 2 cups water
• 1 can coconut milk
• 1 cup orange juice (juice form 2 oranges)
• 1 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• ½ teaspoon cayenne, more to taste
• Pomegranate seeds (optional)

Directions

1. Heat oil in a large heavy-bottom pot. Add onions. Sauté over medium-high heat until tender and golden, 3-4 minutes. Turn heat to medium, add ginger and garlic and cook for 2 more minutes, until golden and fragrant. Add the carrots, potatoes, apples, stock and water.
2. Bring to a boil, turn heat down to low and simmer, covered for 15 minutes or until carrots are fork tender.
3. Let this cool, then using a blender, blend in batches until very very smooth. Place back in the pot. Add orange juice, coconut milk, salt and spices. Stir to combine, while reheating over low heat.
4. Taste, adjust salt and heat, adding more salt or cayenne, as desired. Top with pomegranate seeds.