Root Vegetable Slaw & Swiss Chard Fritters

Root Vegetable Slaw & Swiss Chard Fritters

I, as a Libra, am apparently indecisive by nature. (Whether you buy into astrology/zodiac stuff or not, I can confirm that I am extremely indecisive. I may also be a little obsessed with fairness and balance. I share a birthday with Niels Bohr and Desmond Tutu — I think that’s pretty awesome. Wait, what am I talking about?)

That, actually, is exactly what I’m trying to talk about. Every year, the winter-spring and summer-fall cusps render me completely, totally spaztastic bonkers. My indecisive, somewhat flighty nature is amplified by a thousand. I am extremely excitable. I write run-on sentences with lots of exclamation points. It feels like my brain has been replaced with a hummingbird, causing my mind to flit about without ever landing for a moment’s rest. (This is also the time of year when I need to be hyper-aware of my mood if I’m at a party or out having a drink, because half a glass of booze will turn me into the Chattiest Cathy ever. And if I happen to realize in the middle of a conversation that the person I’m talking to probably thinks I’m totally bombed, I can’t exactly stop in the middle of my sentence and say, “oh by the way, I’m not drunk, it’s just the MANIA!” Yeah……I’m not crazy at all.)

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Beet Hash Breakfast Wrap

Happy New Year, everyone!

The start of a new year is an interesting thing. In the past, I’ve found this time a little……annoying. There’s all this talk of resolutions and exercise and salads, to the point where it can seem pushy, and perhaps a little deluded. But this year, I don’t really mind it so much, and I’m not even sure why. Maybe it’s because this year, I have some serious goals. Ones that will require focus, sacrifice, and, dare I say, resolve. Or perhaps I’ve come to appreciate this cyclical experience we all seem to share — one which becomes increasingly apparent as our calendar year ends and a new one begins. After the chaos and glitz and indulgence of the holidays has faded away, it seems only natural to take a moment to reflect and detox (physically and mentally), and ponder what the next cycle might bring. Perhaps I’ve come to appreciate how comforting it can be to know that — though our reflections on the past and hopes for the future may differ — we are all still looking both backward and forward together. Or maybe I just really need a salad. (Scratch that last “maybe” — I could definitely use a salad. Many salads.)

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Veggie Quinoa Bibimbap

Holy smokes, it’s nearly July! Spring and June have simply vanished. And I’ve been a little neglectful of you all — I’m so sorry. I wish I had a sob story about mountains of work, but it’s kind of the opposite (for once!). I spent the past two weekends frolicking about with W, falling in love with the northeastern part of the state, and discovering the best, most-charming bakery in Vermont. Not even the oppressive heat of last week or my new-found ability to destroy essential devices with my mere presence has managed to offset my enthusiasm. But even so, I wish I’d spent a little more time here, especially since I promised you all giveaways! Those will still be happening, very soon. I’m stuck in rural upstate NY house/garden/cat-sitting for the next two weeks, which means productivity is my only option.

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Beet & Chèvre Ravioli Hearts

Ha! Look at these silly things. (They’re pretty adorable, aren’t they?)

Cutsey-wootsy relationship stuff—usually not my thing. Pet names? Ick. Public affection? No way.  (One of my boyfriend’s favorite ways to torment me is to try to hold my hand in public, then laugh as I uncomfortably squirm away.) But there’s just something about over-the-top food that I can’t resist! I’ve been making a delicious beet & chèvre ravioli for a couple years now. And I’ve happened upon a few posts for beet pasta in the past that involve squeezing beet juice directly into the dough. I started thinking about that pretty bright red dough recently, and a little heart-shaped cookie cutter just happened to find its way into my shopping basket a few days later. My fate was sealed. These cute ravioli were so happening.

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Poached Eggs over Beet & Carrot Hash

In the past couple months, my egg intake has increased dramatically (from maybe 1 per month to 2–3 per week). Maybe it’s all the biking I’ve been doing in place of walking. Maybe it’s the revival of an hour-long daily workout. (If my brain is going to insist that I wake up at 6:00 a.m. every morning, I might as well do something productive!) Either way, my body wants protein. But it also wants to keep things on the healthy side. So when I discovered this hash on my wonderful friend Whitney’s blog last week, it was love at first sight.

This stuff was incredibly tasty! It does require a wee bit of planning ahead if you want to roast the beet. (I’m still a little new to the world of beets, so I’m not sure how this would taste grated raw and pan-fried, along with the carrots—probably about the same.) But that extra 40 minutes of oven time lets you leisurely prep the rest of your ingredients while enjoying another cup of coffee (or perhaps a mimosa!). I was only planning on adding garlic scapes to the dish, but I threw in a handful of corn at the last minute (which turned out to be a delicious decision). If I’d had goat cheese on hand, I might have added it as well. But the lack of the semi-rich flavor of goat cheese kept the taste of the hash nice and light, and I think I will leave it out in the future as well. (Me opting to not put cheese in something? What is going on?)

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