hearty salads

Rosie had heard all of the stories about old mister Bilbo coming home with boxes and barrels of treasure. He had been gone so long everyone had assumed he was dead, but then he had ridden into town with gold in his pony’s saddlebags.

She dreamed about Sam coming home, a feather in his cap, gold tucked into the sensible pockets on his sensible pants. She dreamed about Sam coming home. They made jokes in the Green Dragon about young mad Mr. Baggins, just like his uncle old mad Mr. Baggins, who had run off with three gullible youngsters and gotten eaten by wolves.

Rosie watched her mother during the occupation, the ways she counted curly heads, the way she canned vegetables and fruits, salted meats, then bound them up in cloth and tucked them under each child’s bed, in the hollow in the tree down the road, buried out by Miller’s Pond. Rosie watched her father walk the edges of the property, like he was stomping his ownership into it. He kept his pitchfork sharp. He was preparing to fight for his home and her mother was giving them a way out.

Pippin and Merry came back taller; they would bump their foreheads on low doorways all their lives. Frodo came back wiser; he would feel lost on the wind until the day he stepped onto a creaking deck and let it sweep him away. Sam came back; he had grown, for all miles and hunger had worn him down to the quick.

When Sam came home, there was a feather in Pippin’s cap, a horn on Merry’s hip. All Sam had was a box of dirt with one large, smooth seed tucked inside. Even in Mordor, Sam had only been fighting for the Shire. He spent the rest of his life helping things grow.  

Let’s talk about Sam crying over rabbit stew, because a brace of coneys had been a spot of luck, once; because even then, even when he still had his pots and his pans, when Frodo had not yet snarled at him and told him to go– Mr. Frodo had still been gone too far by then to ever come back again.

Rosie, who did not cry easy, chopped onions so he would not be the only one with wet cheeks to scrub off. She asked him about herbs and spices, about stirring and cooking times, about what loaf would go best with it all. Sam said, “Rosemary, tarragon.” Part of him still rang against the greening metal of a copper pot dropped down a chasm and left somewhere on the edges of Mordor, but she saw him breathe deep and reach for thyme.  

When they brought Frodo a bowl in the little study that had once been Bilbo’s, Frodo warmed his hands in the steam and chuckled when he recognized the smell. Sam pressed his cheek into Rosie’s curls and remembered that not everything was lost.

Sam came back different, but Rosie had not stayed the same either.

Some nights Sam couldn’t sleep on the bed. He laid out with a blanket on the floor and apologized for it. She checked the locks three times, and didn’t trust them anyway. If men came to the door in the night, smashed through the window, set the house on fire– she knew three ways out. She knew the path she’d take through the forests and little hills, two good places to cross the water and three mediocre ones, how to gather and set snares and never have to come back.

She also knew that she would come back. Sam had gone out and met the world, but Rosie had stayed here and staked her claim.

Between helping with the reconstruction, clearing out abused hobbit holes, planting new trees, raising her children, and managing Bag End, Rosie took tea into Mr. Frodo’s little study and let him tell her about his story. 

Some days he sat up, waved his hands, talked about Moria like it was Mr. Bilbo telling hobbitlings about the three trolls. On others he muttered about language and conjugation, dialects of Elvish, and Rosie learned words for things she had never seen. One of her sons would be named for Frodo, and one of her daughters Elanor, for a flower that grew on the floor of a forest no hobbits but four had ever seen. 

He told her about Faramir and Boromir–their adventures, and their family trees to seven generations back. Rosie scattered her younger children over his study floor on those long afternoons, where they got cookie crumbs and sloppy paint all over the sheet she’d lain over his soft carpet. 

It was a late night, the kids abed, when he told her about Mordor, about Gollum and the eagles, and how Sam had not given up, even at the very end. She had come down to turn over some marinade in the pantry and found the study light on, Frodo bent over his desk and scribbling. “I have to get it all down,” he said, and smiled at her unhappily. “Too tired right now to be scared of it all.“ 

So she got some cocoa and a heavy quilt for each of them, and stayed to listen to him mutter and scratch out lines. “Frodo Nine-Fingered and Samwise the Brave,” he told her. “We talked about how we were going to be stories, one day.“ 

When Sam came down the hall in the morning, his wife’s curls were pooled on the desk beside Mr. Frodo’s, inked pages scattered under their cheeks and curled palms. Sam had watched Frodo earn each and every white hair on his head, and he was learning the stories still behind each tired crease and laugh line on Rosie’s face. Sam leaned against the door frame and watched them breathe, in and out, until the kids came shrieking down the hallway and woke them. 

The day Frodo gave him the Red Book and left, Sam cried on the shores of the sea and watched him go. Frodo had sat Rosie down that morning, over a breakfast of two eggs, thick bacon, hearty toast, a little salad– he had told Rosie he was leaving and Rosie had already known. 

There were still burned scars on the soft fertile ground of the Shire. Some of them would never grow over, no matter how many seeds they scattered and watered. Rosie still had emergency kits buried in the yard, tucked in hollow trees down the road, kept under her children’s beds. 

But there were strawberries growing in her window boxes, even if on the worst days she wasn’t sure if they’d be there to harvest them in springtime. On those days, Rosie padded down to the pantry and got out little glass jars of strawberry preserves. So many springs had come and gone, and so many would come again. There were some things you could carry with you. 

Drop your pots, drop your pans–lose weight, faith, a finger–forget the taste of strawberries. There were little white blossoms waiting in the window boxes of Bag End to turn into blushing red fruit. Sam had carried Frodo to the end of his journey, and Frodo had given her this home. The spring would come. 

Sam came back with salt crystallized on his hems and the edge of his jaw. He came back with a red book under one arm–no gold in his pockets, no gems, just his two hands tucked and curled in the warmth of them. 

Their children would read Frodo’s book as they grew (Bilbo’s book, too, and those few words that were their father’s). They would not understand, not all of it, not at first. They would eat strawberries in spring and dream of Fangorn, dare each other to brave the Old Forest on the edge of the Shire. They would climb all over Merry and Pippin’s tall frames and beg to go with them when they went to visit the kings of Gondor and Rohan. 

Rosie would eat strawberries in the spring. She would make jars and jars of jam to keep for long winters. She would keep kits of supplies, for emergencies, for invasions, for the children of hers who had wanderlust in their bare, woolly feet. 

On nights when she could not sleep–too cold, too stuffy, too old–she would pad out to Frodo’s old study and sit among the books and things. She would read about places she’d never seen, languages she’d never heard. She would write her own notes down about the Scouring– the first little resistances, and the final front lines. She would trace her fingers over loving maps of the Shire, tracing the ways out, the places to hide, the ways back. 

When she woke in the morning, her cheek on the old wood desk, a blanket would be draped around her shoulders and Sam would be asleep in an armchair, just close enough to reach out and touch. 

anonymous asked:

Hey Tink! We all know that Jared and Jensen (and Misha?) want Supernatural to end with either Sam dying or both brothers dying but how would you like it to end? And how would destiel endgame fit into your way?

(J2 don’t always stick to this btw, Jensen has talked about an alternative alive ending recently) but anyway…

My personal endgame wishlist:

I see them all (TFW) alive, having set up the new combined MoL/Hunter HQ, where they train new young hunters and it’s a come and go place, a refuge, a kind of school and a home. They still hunt sometimes but it’s normal hunts, season 1 hunts, no more big world ending dramas and most of the time they spend teaching the new generation. Dean is mostly combat, Sam is mostly lore, Cas is mostly tactical/imparting his wide general knowledge. They’re already setting up the “I’m getting too old for this shit” trope which, lbr, I’m definitely expecting Dean to say at some point :p and new hunters like Patience, Claire, perhaps even human!Jack who knows, to take over the hunting when they’re older and retired from actual hunting but they’ll need leadership and guidance and that’s how I see the show ending, kind of similar to Buffy and the slayerettes in principle.

They have friends and family around them too, an extended network of support.

It basically subverts the pilot, the bad things that were set up in season 1 are addressed. That’s how this kind of storytelling works and why it all makes sense and why season 1 is being so textually addressed and paralleled now.

1. Sam & Dean are alone, toxically codependent => big family around them.

2. Dean is Sam’s mom and can’t emancipate himself because of his feelings of responsibility to Sam first => Dean lets Sam go (12x22) then builds on looking after himself and facing what he wants (season 13)

3. Dean feels like he doesnt deserve good things, doesnt deserve to be saved, that good things don’t happen to him, he thinks he’s garbage, doesn’t have faith in himself or good in general (ie. God), doesn’t believe in Angels… => ENTER CAS AS DEAN’S ENDGAME who literally enters the room and addresses Dean’s hang ups textually “You don’t think you deserve to be saved… Good things do happen Dean”. Cas literally introduces himself as the character who will address and help Dean get to his own individual endgame in his FIRST FUCKING SENTENCE. I CANT EVEN. Anyway all of season 13 is now pointing this out further plus all the Chuck = Dean stuff from season 11… basically Dean is realising now he is actually a good person and deserves good things. Excellent subverting of the pilot.

4. Sam has demon blood, psychic powers and is manipulated => Sam gets past this either by having witch powers he accepts and uses for good or just forgiving himself for the use of those powers in the first place (season 13 already addressing this through Jack)

5. Both of them facing the ghost of their father and forgiving him => again, season 13′s huge focus on John.

Etc etc etc….  //subverting the pilot//   yes….

Dean has *someone* to address this that was set up in the FIRST SEASON

Gee I wonder who :p

Sam is the one actually running the joint, he’s the leader. He isn’t a lawyer but he got his scholarly endgame and loves it, he’s reconciled the two sides of himself in this. He also has a dog and *hopes beyond hope* Eileen. He also smiles a lot and eats good food, not just salads. Healthy hearty meals. Sigh… I can dream.

Originally posted by lucifersagents

Cas is human, he chose it, he is enjoying his humanity even more now that it is so much more positive than last time, a total opposite, he has a home, family, love, feels he belongs, he finally feels this is who he truly is, and of course Dean (and Sam) help with this but it’s always been who he truly is :) He smiles.

Originally posted by thegreatficmaster

He loves the little human things, going to the market and choosing the wonky vegetables no-one else wants, watching netflix, watching Dean cook… he’s also super expressive and rolls his eyes constantly at Dean’s jokes while smiling at him indulgently. (He’s also a total horndog at first, Dean is worn out after just a few months together).

Personal additional wishlist that isn’t speculation but just something I’d personally love: DADSTIEL adopt a hunter baby in the penultimate episode. Dean and Cas are adorable parents. They smile a lot.

Originally posted by angelcatsiel

Everyone smiles. Everyone feels safe and happy, the world isn’t about to end. Everyone has gotten over their own personal hang ups (Dean accepts himself fully 100% as who he is, Sam let’s go of his guilt over the past as he is fully redeemed and forgives himself and becomes the real leader from out of Dean’s shadow whilst Dean encourages him on and loves taking a step back, Cas realises his humanity arc and finally feels that he belongs and loved for who he is not how useful he is).



anonymous asked:

Tony will never admit it, but Peter helps when he has panic attacks by distracting him and giving him something else to focus on. Unbeknownst to Tony, Peter knows this, and tries to do everything he can to help Tony through them without tipping him off that he's doing it intentionally.

one day tony comes over to peter and may’s apartment, to drop of the spider suit after he made repairs to it. peter knows that something is off, because as fond as tony is of peter he would have just sent happy to deliver the suit if something wasn’t wrong.

may had just settled into the couch with her plate of takeaway thai when tony knocked on the door, peter answered it with a mouth full of rice and meat.

“hey, man, wassup!” peter says, nearly spitting some half chewed food onto tony who would wrinkle his nose.

“may, can’t you teach your kid how to chew?”

“you telling me how to raise my kid?” may asks coldly, raising an eyebrow.

tony coughs. “no, not at – anyway, i came to drop this off,” he clears his throat before shoving the packaged suit into peters arms. that’s the second sign that something is off – tony almost never gives up an opportunity to sass aunt may.

peter looks at tony more carefully, really looks, and he sees how stiff he’s standing. his eyes look heavier than usual, his skin is pale and grey, and his fingertips look like they’re buzzing from how much they seem to be shaking. he’s on the verge of an anxiety attack.

“hey…” peter says softly and carefully, walking away from tony to set the suit next to aunt may. he knows that trailing off and walking away from the door will indicate that tony should come inside, but just incase. “you hungry? want some thai? we over ordered, because Somebody always buys thai with their stomach instead of their head.”

may snorts. “oh please, like you don’t love eating the leftovers when you get home from patrol. i see the empty thai boxes peter, i know the truth – ”

peter plops down next to may on the couch and nudges her with his elbow. she looks confused for a moment before looking to tony, still standing like a statue at the door, and then realization dawns on her.

“tony?” may calls over her shoulder. “can you make me a plate of papaya salad? it’s in the kitchen, on the counter?”

tony nods jerkily and walks to the kitchen, quietly spooning a hearty amount of salad onto the plate. while he does so, peter puts on a movie and makes sure that the seat next to him is empty. when tony walks into the room, he gently sets the plate down next to may.

tony sighs shakily. “well, i should really be – ”

“oh man,” may sighs. “they put shrimp in this salad, you know i’m allergic to shrimp, peter”

“darn,” peter says, rolling his eyes because may loves shrimp. “hey, mr. stark? you like shrimp, right?”

tony shuffles nervously, then rolls his eyes at himself. he’s embarrassed with how much his anxiety is impacting him, and peter can tell. so he pats the seat next to him. “c'mon mr. stark, i know pepper is out on business this week so you got no place to be but here!! help us eat all this food. we just put star trek on, i know you love chris pine.”

tony glares at peter, but quietly goes to sit next to him. may passes the plate of salad to peter, who in turn passes it to tony. tony takes a big bite before asking, “how did you know i like chris pine?”

“everybody likes chris pine, he’s hot as fuck,” peter says, kicking his feet up on the coffee table in front of them. he has a hole in one of his socks and his big toe is out.

“zoe saldana is hotter,” may says, and tony and peter nod enthusiastically

they all settle into a comfortable silence as they immerse themselves in the film, they pig out on thai food and guzzle down soda, and tony stops shaking

Recipe: Radish Salad

Description: The radishes are so crisp!

Game ingredients: Radish, Oil, Vinegar

This recipe restores 200 energy and 90 health. It can be obtained from the Cooking Channel and sells for 300g. 

Difficulty: Easy, 1 hour, 20 minutes. Serves 4.

I wanted to make this two days ago but the radiator in my car died so I couldn’t go grocery shopping. Sorry about that. 

-2 bundles of radishes (about 12 or 13 radishes)
-Half a cucumber
-¼ of a large red onion
-½ teaspoon salt
-½ cup olive oil
-2 tablespoons white wine vinegar
-½ teaspoon white sugar
-1 clove garlic, minced
-2 teaspoons dill
-½ teaspoon pepper

Remove the stems and roots from the radishes and discard them. Scrub down the radishes to remove any dirt, and then slice them up. 

Place the slices in a colander. Add the ½ teaspoon of salt and toss, and then let them sit for 10 minutes to drain any excess water. 

While the radishes are draining, combine the olive oil, vinegar, sugar, garlic, dill, and pepper in a bowl. Whisk together until smooth. 

Slice the cucumber up, and then cut the red onion into medium-sized pieces. I found the best way to get a decent size was to cut two thick slices off the onion, and then cut them as shown below. Then simply pull apart the pieces and cut any chunks that are too large in half. 

In a bowl, combine the radishes, cucumber, and onion. Whisk the oil mixture again before pouring over the vegetables, and stir to combine. Cover the bowl with a teatowel and place in the fridge for 1 hour. 

Serve as a side-dish. 

The sharpness of the radishes and the onions are balanced well by the coolness of the dill and the cucumber. It’s a light, summery dish with hearty flavours. 


© Christina Liva

Healthy Monday: This hearty salad of lentils, spinach, beets, avocado is the perfect storm of brain food goodness to keep you both sharp and satiated throughout the day. Flavor is amped up by cooking the lentils in broth and topping the bowl with a smooth and sweet walnut dressing and (best part) a coconut-fried egg.

Recipe: Brain Food Bowl with a Coconut-Fried Egg

anonymous asked:

super angsty and sad prompt for OT3: "well, no one dies with dignity"

Hi anon!! So, I know this probably is not what you wanted but it was begging to be written. In fact, it’s my favorite thing I’ve ever written. Ever. But I would be happy to write you something else a little different if you like! Just hit up my inbox :)

Steve doesn’t consider himself to be an unhealthy guy. He’s pretty active, he’s always been in sports while in school and even now goes for a run most mornings. But yeah, sometimes he prefers a burger to a hearty salad or wants a beer. No shame in that. His guilty pleasure though, is pork rinds. He can’t remember when he first ate them but there’s just something about that salty flavor and crunch.

Whenever he brings home a bag, Jonathan and Nancy immediately groan.

“Steve, those are so gross. I don’t get how you like them.” Jonathan wrinkles his nose when Steve plops next to him on the couch with a freshly opened bag.

“It’s an acquired taste.” He smirks and teasingly waves a rind in front of Jon’s face, who quickly scoots to the opposite end of the sofa.

“Yuck, get it away from me! You know I can’t stand the smell.”

“Seriously, Steven, those are so unhealthy,” Nancy chimes in from the dining table, which is currently covered with medical textbooks and notes. “They’re going to be the death of you someday.”

“Yes, Dr. Wheeler,” Steve answers in a singsong voice and she tries to hide her smile. She loves these boys, even when they act like children.

Keep reading


Keeping up with the sugar snap peas

Some of the pea plants are now seven feet tall and we’re constantly eating peas, trying to keep up with the pounds that are of a harvestable size every day. Easily half of them are consumed outside, straight off the vine. I pick the rest of them daily and pack them in lunches and work them into our meals. This has been the annual routine for decades.

I found this beautiful recipe from a magazine called “Simply Schnucks” while we were visiting the Midwest last month. We bought so many groceries one day at a Schnucks grocery store, they threw the magazine in for free. I loved the vibrant colors in this salad, and was excited that it included radishes, carrots, and peas – all fresh in the garden right now.

This is a delicious, healthy salad. The only change I made was to substitute hearts of romaine for the kale. You could easily add some diced chicken to give it a bit more protein. It made for a hearty lunch yesterday.

Rainbow barley salad, a recipe a modified slightly from the Summer 2016 Simply Schnucks publication. It makes 4 main dishes, or 8 sides.


  • 1 cup uncooked quick barley (I couldn’t find “quick” barley, so I cooked ¾ cup pearl barley, per the package directions)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced fine
  • 1 teaspoon honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 8 ounces (about 3-½ cups) sugar snap peas, ends trimmed and cut in half (I blanched mine first)
  • 2 cups shredded kale (I substituted shredded romaine lettuce)
  • 2 large carrots, shredded
  • 6 radishes, quartered lengthwise
  • 1 (3 ounce) log chèvre cheese (goat cheese) crumbled


Cook barley per label instructions and rinse under cold water. Drain thoroughly and set aside.

In a large bowl, whisk together vinegar, oil, mustard, garlic, honey, salt, and pepper. Add peas, kale, carrots, radishes and barley. Toss until well combined. Serve with chèvre. Makes about 8 cups.


  • I cut this recipe in half and it worked perfectly
  • The chevre is pretty strong, so I used less than directed.
A Humble Roasted Chickpea and Kale Salad

I underestimate the power of stupid-simple, delicious recipes. Iget carried away, trying to impress you with homemade gnocchi you will probably never make or fancy desserts which’s dough is composed of strange flours that, even though really good for you, are really hard to find unless you share my zip code. I love making these crazy concoctions because I love cooking; playing with food keeps me excited.

But, as much fun as it is to experiment with new ingredients, I typically rely on the same old handful of recipes. I know these won’t fail me when it’s 9 o'clock and my stomach is growling; when there is nobody but Day and myself to feed. Though easy to make, these recipes are the backbone to our livelihood: seasonally adaptable, easy to make, and most importantly tasty.

The classics include: (1) Buttery, cumin scented pasta; (2) Midweek pureed vegetable soup, (3) Grain salad, made with quinoa, or buckwheat, or rice, (4) Eggs, in the shape of shakshouka, frittata, or my favorite, olive oil fried, and finally, (5) the all-time-mighty, roasted vegetables and kale salad.

On the eve of the opening of the (amazing) project I’ve been working on for the past two and a half years, I present you, a humble variation of number 5.

Made with string green beans, chickpeas, kale, and avocado. I had some extra broccoli leaves (delicious!) and threw them in for entertainment’s sake, but feel free to omit if broccoli is not your thing. The spicy, roasted chickpeas are amazingly delicious with creamy avocado and crisp green beans. All of these lay above a bed of beautifully massaged kale, drenched in a tangy Dijon mustard and lemon vinaigrette.

All of these ingredients can be swapped out for your favorite type of white bean, crunchy vegetable (radishes, asparagus, carrots), and either hearty green you prefer, even though kale reigns supreme.

The best part, you will be savoring bites of this fresh, hearty salad within less than an hour, thankful it didn’t involve a trip to the special grocery store or break the bank.

Bon appetite.

Roasted Chickpeas

Cook time: 45-50 minutes

  • 1 ¼ cup cooked chickpeas, drained and rinsed
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • 1 tbsp. olive oil
  • 1 pinch salt
  • 1 clove garlic

Preheat oven to 400 degrees Fahrenheit. Place drained and rinsed chickpeas in a bowl with spices, salt, and olive oil. Mince garlic and add in. Mix everything together until all chickpeas are coated in spices and olive oil. Transfer onto a baking sheet and roast for 40-45 minutes, turning once halfway through.  Remove from oven and set aside until ready to use. 

Lemon-Mustard Dressing

  • Juice of a quarter to lemon
  • 1 tsp. Dijon mustard
  • 1 tbsp. olive oil

Whisk all ingredients together until evenly distributed. Set aside until ready to use.

Roasted Chickpea and Kale Salad

Serves 2-3

Assembly time: 5 minutes

  • 1 large bunch of lacinato kale
  • 1 tbsp. olive oil
  • 1 generous pinch of salt
  • Large handful French string beans
  • Avocado, feel free to either use a half or a whole avocado here
  • 3-4 broccoli greens leaves

Wash kale with cold water and pat dry. One leaf at a time, remove the green leafy part from the stem. With one hand hold the end of the stem, with the other hand pull the leaf towards the opposite end. This way you can remove the stem while keeping the leaf whole. Stack all the leaves together. Roll them into a tight tube, and slice thin (approximately ¼ inch slices). Place sliced kale in a bowl and add 1 tablespoon of olive oil and a pinch of salt. With clean hands massage the kale for 2-3 minutes, or until fragrant. Massaging the kale will break down the fibers and make more palatable. Set aside.

Place about a cup of water in a pot. Bring to a boil. Add a pinch of salt and string beans. Cook for three to five minutes. String beans should be bright, but crisp. Remove from pot and rinse under cold water.

Add roasted chickpeas, string beans, and sliced avocado to the bowl with the massaged kale. Pour dressing and serve immediately.

Recipe of the Day: Winter Layered Salad        
Winter’s finest vegetables come together in this hearty salad brimming with Brussels sprouts, pomegranate seeds, juicy grapefruit and chewy barley.


Skookum’s Human-Pleasing Hearty Salad:

A bed of arugula, chopped bell pepper, halved cherry tomatoes, cooked and cooled barley, and toasted almond slices.

Toss with olive oil, vinegar, salt, and pepper.

Optional: Add some protein, like sliced fresh mozzarella (top) or chopped, seasoned chicken breast (bottom) and you’re good to go!

This is a great one to prepare all the ingredients for then throw together several times in a week or bring for lunches :)

Thanks buddy!! 🍅


Winter Kale Salad with Warm Roasted Sunchokes and Butternut Squash

  • 5 oz baby kale
  • 7 medium sized sunchokes, makes about 1 cup once sliced
  • butternut squash, 1 cup cubed
  • 3 garlic cloves
  • 1 sprig of fresh rosemary
  • parmesan for garnish
  • extra virgin olive oil
  • salt and pepper 


  • 3 tablespoons o fresh lemon juice
  • ¼ cup of extra virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 crushed garlic clove
  • ½ teaspoon of salt
  • ½ teaspoon of freshly crushed black pepper

I know it’s been a while since I’ve posted a recipe, but now that the holidays are over, and work is chilling out a bit/a lot, I have all the time to continue sharing my recipes with you fine folks. I thought I’d start the new year off with a salad…because lets face it, we all want to start eating healthier and working out once the new years begins. It may not be a resolution that lasts the whole year, but it’s nice to try it out any way.  I know I’m going to get to the gym one of these days…maybe.

What I think is important to eating healthy is that what you’re eating doesn’t have to be boring and bland. You can make a salad hearty, healthy, and packed with flavor. With this salad, you’ve got kale, which is a great source of iron, vitamins A and C, fiber, among several other benefits. For some unique flavor you’ve got roasted butternut squash and sunchokes. Basically, this salad is great and easy to make, it even impressed my salad hating boyfriend. Here’s a start to a healthy (with the occasional cream based recipe) happy, successful year. 

preheat oven to 400 degrees.

Scrub, clean, and dry the sunchokes. Cut each one in half length wise, and then slice about ½ inch thick slices. Set aside.

Cut the butternut squash into about ½ inch thick cubes. Lay the butternut squash and sunchokes out on a baking sheet. Throw in the rosemary sprig and 3 garlic cloves. Toss everything together with ¼ teaspoon of salt, ¼  teaspoon of pepper, and a drizzle of  about 1 tablespoon of extra virgin olive oil. Pop in the oven and roast for about 20-25 minutes, or until tender and golden. 

While the sunchokes and butternut squash are roasting, rinse and dry the baby kale. Set aside in a large salad bowl. 

Whisk together all the ingredients for the dressing in a small bowl, taste and adjust seasoning or add more lemon if necessary. 

Once the sunchokes and butternut squash are done, discard the rosemary and garlic cloves (save garlic cloves to spread on some bread, or eat them alone…immediately…like I did) add them to the salad bowl with the kale while they’re still warm. Toss the salad with half of the dressing. If you think you need more dressing, add more. If not, set the remaining dressing in the fridge to use another time.

Taste and adjust seasoning if necessary. Serve while the veggies are still warm, and garnish each serving with some parmesan cheese. Enjoy!