These roasted radishes with bacon taste like pirogies and the skyr is a slightly more sophisticated take on the traditional sour cream (but by no means a superior take, sour cream is equally delicious). Skyr is an Icelandic dairy product, similar to a very thick yogurt but milder and sweeter tasting than Greek yogurt. I’ve been layering it with oats, honey, and blueberries in some very twee and tiny Mason jars for portable breakfasts during the work week. When radishes are roasted in a hot oven for the better part of half an hour they become similar to crispy potatoes, with a slightly crunchier texture and the benefit of a peppery bite. If you’re like me and find that no carbohydrate is too many carbohydrates may I humbly suggest a bowl of buttered egg noodles and big bowl full of lemon drenched Swiss chard covered with generous shavings of Ricotta Salata.
roasted radishes and bacon topped with skyr and scallions:
1 lb. radishes, halved or quartered so they’re all a uniform size
3 strips of bacon, cut into thin strips
2 tsp. olive oil
3 scallions, finely snipped
A large dollop of skyr (or sour cream, or Greek yogurt)
Kosher salt and freshly cracked pepper to taste
- Preheat the oven to 375 degrees.
- Toss the radishes, bacon, and olive oil to coat on a large baking sheet. Season liberally with salt and pepper.
- Roast for 30-40 minutes, stirring the contents of the baking sheet once or twice – you want the contents to turn a beautiful deep golden brown.
- Serve piping hot, sprinkled with the sliced scallions, some additional pepper for good measure, and a dollop of skyr (or replacement of your choice).
Sunny Sunday afternoon music; a soundtrack to the sun filtering through the windows onto my navy blue couch next to a big glass of iced water, a blanket, and a book.
Real Estate – Beach Comber
This recipe is a testament to the infinite usefulness of leftovers; cold cooked quinoa and roasted vegetables from last night’s dinner form the framework for this hearty grain salad. I can’t think of a single vegetable that wouldn’t be a delicious addition, and for this particular version I used red onions, sweet peppers, fennel, carrots, sweet potatoes, Brussels sprouts, and mushrooms that had been roasted for 45 minutes at 375 degrees the previous evening (a massive plate of roasted vegetables on a rainy Friday night is my idea of heaven). The black sesame seeds and hemp hearts add a nutty flavour and extra texture, both could be substituted with other seeds or nuts or even omitted entirely. There’s something about the taste of fresh citrus on grain salads that I love, especially during December when all of the lovely oranges are beginning to appear at produce stands in Vancouver. I used a Cara Cara orange for this salad because I love their bitter and only slightly sweet flavour but any type would work well, including my two other favourites, clementines and blood oranges. Serve this salad at room temperature either as is, or with avocado and orange slices gently stirred in on a bed of mixed baby greens. This quinoa salad will keep in the fridge for several days and therefore makes a great portable lunch or reliable dinner at the end of a long day.
quinoa salad with roasted vegetables:
2 cups of cooked quinoa
About 2 generous cups worth of cold, leftover roasted vegetables
1 leek, the white part only cut into very thin half moons
1/2-3/4 cup of Italian parsley, finely shredded
1/4 cup of dried cranberries or cherries, minced
2 Tbsp. black sesame seeds
2 Tbsp. hemp hearts
creamy greek yogurt and orange salad dressing:
Juice and zest of 1 orange
2 Tbsp. Greek yogurt
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/2 tsp. garam masala
1 tsp. kosher salt
Generous pinch of freshly cracked pepper
- In a large salad bowl combine the quinoa, roasted vegetables, chopped leek, parsley, dried fruit, sesame seeds, and hemp hearts.
- Shake all of the salad dressing ingredients together in a glass jar and pour over the quinoa and roasted vegetable mixture stirring gently to cover.
- Allow the salad to sit for at least 15 minutes, serving at room temperature as is, garnished with orange and avocado slices, or on a large bed of mixed greens.
Of course I’m listening to A Charlie Brown Christmas soundtrack, good grief.
Skating – Vince Guaraldi Trio
Today was my first day back at work after being on holiday visiting my family in London, Ontario for the week and I was really feeling the adjustment tonight when I got home. It’s especially easy on nights like this to succumb to delivery, but roasted vegetables are a fast and hands off way to get dinner on the table quickly; even allowing you to have a dance party in the living room to unwind while they’re in the oven. I took one eggplant, quartered, and salted it while I cut up about half a bundle of asparagus and 2 sweet peppers. I rinsed the eggplant with cold water and patted it dry with a paper towel before cutting into a 1 inch dice. Toss all of the vegetables together in a roasting pan with a generous amount of olive oil, salt, pepper, dried oregano and dried basil. Roast at 375 degrees for about 40 minutes, stirring occasionally so that the cut vegetables surfaces are evenly browned. Once thoroughly roasted snip in about a 1/2 cup of fresh basil and a scant 1 cup of grated Reggiano (Vacche Rosa if you can find it.) Have the rice cooking alongside the vegetables and then stir in a small pat of butter before serving with extra cheese and fresh basil. Easy!
Most importantly, have a living room dance party while the roasting is occurring…
Yeah Yeah Yeahs – Zero