Roasted Parsnips and Turnips

Makes 4 servings

This comforting side is inexpensive and a great way to use up those seasonal root vegetables. As we approach Spring, these vegetables are still at the very end of their peak freshness. Roasting at a high temperature gives them a crispy outer layer and a creamy inside! The nutmeg and cheddar give it that comforting home-cooked feel!

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Shaved Beet & Apple Salad

Makes 4 servings

 

Fresh and crunchy with softness from the goat cheese, this classic-style salad feels comforting while also being light and nourishing. I love beets! Beets are a superpower for your body! It is super helpful to support your liver and gallbladder function! Beets are filled with antioxidants that reduce inflammation, which helps the enzymes in the liver to do their job! This is a great salad to have post-indulgences. It provides lots of natural water, protein, and the apples and beets help your liver to recover! So, since we’re now done with the Super Bowl, Valentine’s, and Mardi Gras; it’s time to focus on nourishing your body to enjoy the warmer weather coming up! Get ready for sunshine, long hikes, beach days, and water skiing!

 

4 large eggs

2 tablespoons distilled white vinegar

1 small Honey Crisp apple, sliced thinly

1 red beet, peeled and sliced thinly

2 heads Boston or Bibb lettuce, trimmed and torn

¼ cup crumbled goat cheese

¼ cup chopped toasted hazelnuts

2 tablespoons chopped fresh dill

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon raw honey

3 tablespoons extra-virgin olive oil

¼ teaspoon ground black pepper

¼ teaspoon sea salt

 

In a small saucepan, fill about 3 inches deep with water. Place over high heat and bring to a boil. Reduce heat to a simmer and add distilled white vinegar. Crack one egg into a small bowl and gently place the egg into the simmering water. Repeat with remaining eggs, cook for about 2 minutes or until desired doneness. Remove from water and place on a platter or platter lined with a paper towel.

 

In a large bowl toss together apple, beets, lettuce, goat cheese, hazelnuts, and dill. Place onto individual plates or onto a platter.

 

In a small bowl, whisk together apple cider vinegar, Dijon, and honey until combined. Gradually add the olive oil whisking until combined. Drizzle over salad. Sprinkle salad evenly with salt and pepper and serve immediately.