Roasted Vegetable Salad with Lemon Rosemary Vinaigrette

On Tuesday afternoon, my sister and her husband welcomed Evan Henry to the world. I am so excited for them, for our family, and to be an Aunt! I'm so lucky and happy that my sisters and I are as close as we are. I was able to really feel like a part of Kris' pregnancy even though I'm 1000+ miles away. While technology can be annoying - and even unsafe, it also provided me with labor-update texts, emails with photos, and even video camera chatting. While I'm jealous of some of my friends who skype their grandparents and mine can barely work their cell phone, it's probably better Grandma can't skype. I still call them often, but sometimes less is more - haha.

I was never much of a turnip girl. My Popie's Thanksgiving specialty is mashed turnips. I bet you can guess what dish produces the most leftovers... With Thanksgiving on my mind (when I'll get to finally meet Evan!), so were the turnips. See, I've only ever had them once in my life, when I made this Roasted Vegetable, Barley and Lentil salad. I considered making it, but I planned to pair it with veggie burgers and wanted a less starchy side. I thought about tossing roasted vegetables with a spring salad, but decided to just skip it all together, and make a roasted root vegetable based salad with a light vinaigrette and some traditional salad toppers. I think my favorite part of this dish is the rutabaga, but really, they are all so delicious together! If you want to keep all of the vegetables from turning red, roast the beets separately, but they're bound to stain the others eventually.

Roasted Root Vegetable Salad with Rosemary Lemon Vinaigrette

1 lb. beets, peeled and diced

1 large rutabaga, peeled and diced

2-3 turnips, peeled and diced

3 large carrots, peeled and sliced

3 large parsnips, peeled and diced

1 large sweet potato, peeled and diced

1/4 c. walnuts, toasted

1/4 c. goat cheese, crumbled

1 tbsp. EVOO

vinaigrette:

juice of 1 lemon

1 tbsp. honey

1 tsp. fresh minced rosemary

2 tbsp. red wine vine vinegar

1 shallot, minced

1/4 c. EVOO

kosher salt and pepper

Preheat oven to 400*

Trim, peel, and dice all root vegetables.

Arrange on a foil lined baking sheet drizzled with EVOO.

Toss with salt and pepper, cover with additional foil.

Roast for 30 minutes, uncover and roast for another 15 minutes, or until tender.

Roast an additional 15 minutes if you want vegetables to caramelize.

In a small dish, whisk together dressing ingredients.

Arrange vegetables in a bowl, drizzle with dressing, top with goat cheese and walnuts. 

Serve warm.

Summer meets Fall Pasta Salad: Butternut, Tomato and Chickpea Pasta Salad

I've been suffering from Fall-weather envy the past few weeks. Watching Ohio State football games has been torture, the fans are in hoodies! The weather finally dipped into the 70's here, a temperature I haven't seen since May. My first complete summer as a Floridian has ended, and it was a rough one, record-setting over 3 months of consecutive days above 90*. 

Ok, I'm done complaining.

So I was all ready to give summer a big farewell and dive into fall and all of it's flavors until I saw this little butt staring up at me. Summer's last ditch effort. How could I possibly say goodbye to the season that has brought me so much delicious produce, plump tomatoes, sweet corn, juicy peaches, and Lord knows how many zucchini! 

I picked up the lovely Heirloom tomato, and felt inspired. I had big plans for this guy, I just didn't know what. Yet.

I left Whole Foods, got in my car and pondered the changing weather. It was cooler, crisper, but the humidity was still there, and a warm breeze mingled with a cool wind. 

Perhaps Fall isn't my favorite season. Maybe I can create a new season... Sum-all? Fal-ummer? Late summer, early fall, the last of the tomatoes, early squash. 

I saw in the World Market circular that their Fall goods were stocked, so I ventured over. I was met by these little darlings.

Then it hit me. Summery pasta salad meets fall flavors.

I did a little searching and found Ina Garten's Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It was the perfect starting point for this meal. Her fall-inspired salad had squash, maple, cranberries, and apple. My mind injected summery tomatoes, pasta salad, and chick peas. The mixture of sweet cranberries and savory vinegar-laced pasta, crunchy walnuts and creamy squash, and juicy, bright tomato... it was epic.
I think I have a new favorite season.

Tips and Trades:
-As with any pasta salad, the pasta is interchangeable. Some fun shapes can be found here: http://www.pastashoppe.com/
-Substitute any bean variety, such as kidney beans for more color and antioxidants.
-Can't find shallots? Use red onion instead.

Summer meets Fall Pasta Salad: Butternut, Tomato and Chickpea Pasta Salad

inspired by Ina Garten

2 lb. butternut squash, peeled, seeded and diced

1/2 tsp. cinnamon

1 tbsp. EVOO, divided

Kosher salt and pepper

6 oz. pasta, any short cut

1 shallot, minced (about 2 tbsp.)

1/4 c. apple cider vinegar

1 tbsp. Dijon mustard

2 tbsp. pure Maple Syrup

1 tsp. fresh minced rosemary

2 c. cooked garbanzo beans (or 15 oz. can, drained and rinsed)

1/4 c. dried cranberries

1/4 c. chopped walnuts

1 large heirloom tomato, seeded and diced (about 1 c.)

4 c. mixed greens

Parmesan wedge

Preheat oven to 400*

Toss squash, cinnamon, 1 tbsp. EVOO, salt and pepper on a baking sheet.

Place in the oven and roast for 20 minutes, until squash is caramelized and tender.

Bring a large pot of water to a boil, salt heavily, drop in pasta and cook to al dente.

In a small dish, whisk together shallot, vinegar, mustard, maple syrup, rosemary and 1 tbsp. EVOO.

Drain pasta, do not rinse, pour into a mixing bowl.

Add beans, cranberries, walnuts and tomato to the pasta.

Add half of the vinaigrette, toss well. 

Place the mixed greens in a serving dish, drizzle with remaining vinaigrette and toss.

Remove squash from the oven, cool for a minute to allow it to firm up.

Add to pasta, toss very gently.

Pour pasta mixture over mixed greens.

Top with shaved parmesan and serve warmed.

Note: This can be served chilled, but do not dress greens, and keep pasta/squash mixture separate from greens until serving.

Fettucini with Roquefort, Lemon and Rosemary

I found this simple pasta recipe in a cookbook I got to guide me in my French cooking by Patricia Wells, a chef who is known for her French cuisine. It looked basic, really showcasing the flavors of the star ingredients. When I read through the ingredients, I was a bit curious how so many strong flavors would go together, but it was delicious.

Patricia calls for dry fettuccini in the pasta, but I made a fresh whole wheat blend pasta. I had a tough time finding Roquefort, and I think any blue cheese could be substituted.

Fettucini with Roquefort, Lemon Zest and Rosemary

Adapted from At Home in Provence

1 lb. fettuccini

1 tbsp. EVOO

1 tbsp. butter

1 tbsp. Fresh Rosemary, chopped

Zest of 1 lemon

½ c. crumbed Roquefort

1 tbsp. fresh grated nutmeg

½ c. reserved pasta water

Fettuccini:

¾ c. whole wheat flour

¾ c. all purpose flour

2 eggs

Prepare pasta by mixing flours and making a well in the center. Crack in eggs and mix to combine. Knead, add flour or water to reach desired consistency. Let dough sit for 10 minutes.

Roll through a pasta roller into long strips of dough, let the dough rest again for 10 minutes.

Roll through the cutters into fettuccini, or roll into a log and slice into thicker ribbons.

Toss with flour and set aside.

Bring a large pot of water to a boil, salt heavily.

Drop in pasta, and cook for 4 minutes. Drain pasta, reserving ½ c. of the water.

Drop back into the pot, add remaining ingredients (set some aside for garnish if desired) except pasta water. Toss to incorporate, if dry, add some of the pasta water. Plate and serve immediately.

(I ate this with my Ratatouille)