Suspended Rain and Root Vegetables
Growing up in Arizona for the first 22 years of my life, I continue to love cloudy, rainy days like today.
A hazy, white fog has been nestled in the horizon since 6 am (when my toddler wakes up EVERY day). Raindrops hang suspended from the bannister, tables, and flower pots on our patio. The air is still holding fast to winter, discouraging any walks to the park, library visit, or coffee shop indulgences. While my husband has been occupied these past weekends overseeing the construction of our new condo, I’ve been spending lazy Sunday weekend days with the baby. Today was no different and I took some time to clean, chop, season, roast, and puree some comfort foods to warm our bellies while my toddler was entranced with his favorite toys (the dust pan and swifter).
My tomato and roasted red pepper soup recipe was informed entirely from the must-use blog Two Peas–I swapped out vegan sour cream and parsley for the garnish with a side of Matzo crackers for Passover.
I’ve been completely enamored with roasted vegetables lately. The final dish looks and tastes deceptively complicated, but in practice roasting just about anything is a no-fail activity with minimal ingredients and effort. I combined 4-5 stalks of chopped, fragrant rosemary leaves (throw away the stalks) with olive oil, a few red pepper flakes, and hearty diced potatoes (russet and sweet). I roasted everything together (as in the “Roast” option on our oven) at 400 degrees for 20-25 minutes.
Lastly, this recipefrom Nigelissma (Nigella Lawson’s newest cookbook) is warming, textured, and flavorful. Place halved brussel sprouts in garlic infused olive oil (I chopped and smashed the cloves into my oil in the glass baking dish), add lemon zest, and rosemary (I also included some red pepper flakes to spice it up). Bake at 425 degrees for 20 minutes or so and grate fresh parmesan over the top before serving. Tasty and beautiful, isn’t it?
Cheers to a relaxing and warming Sunday evening.