Holiday Weekends + RECIPE: Roasted Potato, Parsnip & Kale Salad

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Hi everyone! How were your weekends of family and food?! How were all of your Easter and/or Passover celebrations!? Were they absolutely wonderful and sunny I hope!?

We had a blast over in the beautiful driftless hills of Western Wisconsin! It was a weekend of celebrating for us Rudersdorfs. A 6 month anniversary and a Carrot mom birthday and a perfect sunny Easter Sunday!! Oh my! So much fun and celebration! So much cake! Three different kinds in three days in fact.

And I can’t believe I’m saying this, but there was so much more to enjoy than the cakes.

There were dog walks and sunshine. Silly late night games with the Carrot in-laws and a Badger victory. There was a first bonfire of the season and so many marshmallows. Blackened all-beef hot dogs grilled over the fire, eaten with Cow & Quince tomato jam. There was the joy of finding a new book to read. There were long talks in car rides about family and our farm future. There was an Easter spent with children because the family is expanding and growing a little more each year. There was lounging in grandma and grandpa’s lawn, which is finally green because it’s spring! There was so much love and happiness, just as a holiday weekend should have.

I even brought a dish for Easter dinner for the very first time. It was the perfect amount of hearty and healthy (and seasonal and local and chock full o’ veggies)! My favorite! The recipe is below because I love you all so much and I know you want to eat quinoa salad all week too to make up for your heavy weekends.

And now, alas, it’s time to head back to reality. But only for a very short time because I leave for New York City on Wednesday!!!!!! Taking any and all New York city food and beverage and pastry and must-see neighborhood recommendations!!

Enjoy!! Love you lots,
-your Leek & her Carrot

imageP.s. Oh and also, we got Carrot mom the most beautiful birthday present. It was a Wood Wicks candle and ohmygosh was it perty!!! This Wood Wicks brand, I’d never heard of it before and I’m absolutely in love. It’s literally yummy smelling wax poured into a beautiful piece of pottery with wood wicks that burn oh so slowly. Wood wicks (!!!) that crackle as they burn! And then, when the wax is gone, you are not left with nothing! You are left with the most beautiful piece of pottery! These things are awesome and you should buy them for all of your mother-in-laws birthdays! Or buy me one for Easter because I want one sooooo badly!

ROASTED POTATO, PARSNIP & KALE SALAD

Takes 1 hour
Makes 8 cups, enough for sharing at a big table or for 4 lunches

6 cups red potatoes, quartered and sliced
2 parsnips, peeled, halved and sliced
1/2 bunch kale, chopped
5 tablespoons olive oil, divided
2 tablespoons maple syrup
2 teaspoons Kosher salt
2 teaspoons dried thyme
1 teaspoon dried sage
Freshly ground black pepper
1 cup quinoa
2 cups water
1 tablespoon butter (sub out for olive oil if vegan)
2 medium onions, peeled and sliced thinly
Pinch sugar

Preheat oven to 400 degrees. Combine potatoes, parsnips, and kale together in a large bowl. In a small bowl, whisk together 4 tablespoons olive oil, maple syrup, salt, thyme, sage and a few grinds of fresh black pepper. Pour over vegetables and toss (or stir) until veggies are well-coated. Put veggies onto a baking sheet. Scrape out any remaining oil or seasoning from the bowl and drizzle over. Reserve bowl. Roast veggies for 40 minutes, tossing as needed for even browning.
Meanwhile, prepare quinoa. Pour quinoa into a dry medium-size saucepan. Turn the heat up to high and toast for 1-3 minutes until very lightly browned and just beginning to turn fragrant. Pour water over quinoa and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes until quinoa is puffed. Remove lid and fluff with a fork. Remove from heat and set aside.
In a large skillet, melt butter with remaining 1 tablespoon of olive oil over medium heat. Add onions. Cook for 10 minutes, stirring often, until very soft and just beginning to turn golden. Add a pinch of sugar and cook about 10 minutes longer until well caramelized.
Toss together roasted vegetables, quinoa and caramelized onions in large bowl. Serve warm.This stores very well and is easily reheated in a 350 degree oven after being combined.

One Comment Add yours

  1. this looks amazing!!! Easter has come and gone so fast I’m sad… ahha

    https://aspoonfulofnature.wordpress.com/

    Like

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