you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).
i don’t think mike and i have ever made burgers at home before. we’ve sampled many kinds of store–bought and restaurant–made vegetarian burgers, of course. and tried all kinds of fake hot dogs and sausages. our absolute favorite are field roast’s apple-sage sausages. they’re sooo good.
do you ever read something and think about it for years afterwards? almost four years ago, smitten kitchen wrote about her relationship with leafy greens. she talked about how she always thought she’d grow up to be the kind of person who loved them. but she isn’t. and that blog post stuck with me. because i’m a healthy cook and eater (despite my love for baked goods). and i always want to like leafy greens.
