FoodFash

Adventure Begins in the Kitchen

Roasted Root Veggies With Garlic Chives

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Roasted Root Vegetables with Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

Root Vegetables for Roasting

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies

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Cranberry Rhubarb Sauce

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Slow Cooker Cranberry Rhubarb Sauce

Homemade cranberry sauce is one of the easiest recipes you can make this holiday season.  All you need is a slow cooker, about four hours notice, and a few simple {and fresh!} ingredients.

Cranberries and Rhubarb

I was looking for a way to liven this fall favorite and adding rhubarb and Chinese five spice did just that. Although still very tart, rhubarb is a little less tart than cranberry allowing for a recipe that calls for less sugar.  And Chinese five spice {cinnamon, cloves, star anise, fennel, and pepper} pulls all of the flavors together, like a bow on a present.

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Fennel & Sweet Potato Hash

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Sweet Potato & Fennel Hash

We didn’t spend much time shopping while in Paris.  Our time was filled to the brim with touring neighborhoods, visiting museums and landmarks, and eating at the most wonderful restaurants {top 5 list coming soon!}.  And since it felt like full-blown winter in Paris {to a Floridian, Texan hybrid}, most of the shops we did pass by had windows filled with gloomy, heavy winter coats.

Bobbies Paris - Chelsea boots plates Bobbies La Féérique

What I did manage to bring home with me were the boots pictured above {aren’t they amazing?!}, a few bottles of champagne from a Parisian wine shop, a handful of beauty products from the Pharmacie, and a bottle of Herbes de Province seasoning from a nearby grocery store.  I highly suggest spending some time at a local grocery store whenever you’re traveling abroad.

Sweet Potatoes and Fennel

I’ve already used the Herbes de Province seasoning twice since coming home.  Not only did it work wonderfully in the hash recipe within this post, but it was also so delicious on roasted chicken drumsticks.  According to the Internet, Herbes de Province typically includes thyme, savory, and various other dried herbs from the region of Southeast France.  The mix I picked up included oregano, savory, rosemary, thyme, and basil.

Sweet Potato and Fennel Hash

I wanted to use this mix in a breakfast hash, but after a week of heavy eating in Paris, I wanted a hash a little more nutrient filled than a traditional white potato and onion hash.  I picked up sweet potatoes, fennel, bacon, and eggs for this hash, and it was exactly how I had hoped to start my first day at home.  Slightly savory, slightly sweet, this recipe is the perfect way to sneak in some veggies at breakfast.

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Kale With Shrimp & Quinoa

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Lemon & Crushed Red Pepper Kale with Shrimp and Quinoa

Butter, garlic, lemon, crushed red pepper..  Insert any green and you’ve just stepped up your veggie game.  Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Sauteed Shrimp and Kale

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well.  And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

Shrimp with Quinoa and Kale

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

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