Posts by tag: cheese

  • Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Posted on December 29, 2016

Hi Friends! I hope you all had a fabulous Christmas! Was Santa good to you? Have you come down off your cookie-induced sugar high yet?

I think I’m still somewhere floating in the sugary clouds. I ate A LOT of cookies. Way too many to count. And even if I had counted, I certainly wouldn’t put that number down in writing for the whole world to see.

So I’m popping in real quick today to bring you this Warm Spinach Salad with Roasted Grapes and Sweet Potatoes. It’s the perfect recipe if you’re feeling the need to hit the “reset” button. And it would also be a great salad to add to your New Year’s Eve menu, if you just so happen to be hosting a party (or going to a party!).

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes | www.floatingkitchen.net

The inspiration for this dish came from one of my favorite spinach salad recipes from the archives. I added some roasted sweet potatoes to make it a bit more filling (this could totally pass as a “main meal” type of salad). And I decided to give it a bit of a New Year’s Eve twist with the addition of roasted grapes. Did you know that grapes are one of the traditional and/or lucky foods that you’re suppose to consume on New Year’s Eve? As it goes, at midnight you eat twelve grapes, one to symbolize each of the twelve months in the upcoming year. You’re suppose to finish all twelve grapes before the last stroke of midnight, which apparently is a task that’s easier said than done. I think I’ll give it a try this year!

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes | www.floatingkitchen.net

You want the spinach in this recipe to wilt slightly, so be sure to scrape in the roasted sweet potatoes and grapes (and any olive oil from the pan), while they are still warm.

I hope you all have a fun and safe New Year’s Eve. I’ll be sipping on these Grapefruit and Sage Champagne Cocktails. If you haven’t tried them yet, it’s the perfect time to do so!

See you in 2017!

Cheers,

Liz

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Serves 4-6

Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

Ingredients

  • 2 cups red seedless grapes
  • 1 large sweet potato, peeled and sliced into thin triangles
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tsp. salt
  • 8 cups baby spinach
  • 2-4 tablespoons balsamic vinegar
  • 1/2 cup hazelnuts, chopped
  • 1/2 cup crumbled goat cheese

Instructions

  1. Pre-heat your oven to 400 degrees. In a large bowl, toss together the grapes, sweet potatoes, olive oil, maple syrup, rosemary and salt until the grapes and sweet potatoes are evenly coated with the olive oil. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes, stirring once halfway through the cooking time. The sweet potatoes should be soft and the grapes should be slightly wrinkly. Remove from the oven and set aside.
  2. Place the spinach in a very large bowl. Add the warm roasted grapes and sweet potatoes to the spinach, making sure to scrape in any oil left behind on the baking sheet. Toss gently to combine, sprinkling with some balsamic vinegar as you do so. Add the hazelnuts and goat cheese, tossing gently to combine.
  3. Transfer the salad to serving dishes and enjoy while still warm.
http://www.floatingkitchen.net/warm-spinach-salad-with-roasted-grapes-and-sweet-potatoes/
  • Gnocchi and Winter Vegetables with Sage Cream Sauce

Gnocchi and Winter Vegetables with Sage Cream Sauce

Posted on December 1, 2016
Category:

Hi Friends! I hope you all had a wonderful Thanksgiving.

My Thanksgiving was fairly low key, but that’s just the way I like it. I had plenty of home cooked food. Some time with family and friends. A cold, foggy walk on the beach. And a crackling fire to warm my toes. Honestly, I couldn’t have asked for anything more.

After the Holiday, I took a much needed break from the blogging world to recharge my batteries. The days leading up to Thanksgiving were filled (overfilled, actually) with work projects and Holiday preparations. And I had some turbulent emotional ongoings as well (i.e. boy trouble) that was causing me some serious anxiety and heartache. By the time Thanksgiving was here, I was exhausted in every way imaginable. I could feel my rope starting to unravel from both ends. To be blunt: I was a hot mess.

Plum Island, MA | www.floatingkitchen.net

So I needed to stop and slow down for a few days. Which admittedly, is a very hard thing for me to do. But it’s something that I’m working on trying to be better at. As my acupuncturist says, “it’s good you’re doing this stuff now, so that by the time you’re 50 you’ll have it figured out”.

Which is now my new life goal: get my shit together by the time I’m 50. Good thing I’ve got plenty of time until then to work on things.

Gnocchi and Winter Vegetables with Sage Cream Sauce | www.floatingkitchen.net

In the meantime, I’m back with some comfort food. I actually don’t consider myself usually very good at making comfort food. It’s not really my thing. I’m more of a smoothie bowl and salad type of gal. But I think I nailed it this time with this cozy pot of Gnocchi and Winter Vegetables with Sage Cream Sauce.

I absolutely adore gnocchi and I need to remember cook with it more (I constantly seem to be forgetting about entire food groups). Homemade gnocchi is great – like soft, carbohydrate pillows of deliciousness. But store-bought versions are pretty good these days, and that’s what I’ve used in this recipe. The gnocchi cooks up in just a few minutes, which is a lifesaver on busy weeknights when you need dinner ASAP before you start mindlessly inhaling a whole box of Cheez-It crackers (not that I’ve ever done that). And when combined with some hearty roasted vegetables, like mushrooms, butternut squash and brussels sprouts, you’ve got a satisfying meal that’s perfect for the coldest of nights. I finished off this pot by myself in just two sittings, but you can stretch it to feed four people if you serve it with a salad and some toasty bread. And some wine, obviously.

I’m sharing this recipe as part of our monthly 30 Minute Thursday series, where you can find other great recipes (links below!) that are perfect for fast weeknight dinners. Or for times when you’re just so damn hangry that you might demolish a whole box of Cheez-It crackers by yourself. Just saying.

Cheers,

Liz

Gnocchi and Winter Vegetables with Sage Cream Sauce

Serves about 4

Gnocchi and Winter Vegetables with Sage Cream Sauce

Ingredients

  • 2 cups peeled and cubed butternut squash
  • 1 1/2 cups brussels sprouts, halved
  • 1 1/2 cups button mushrooms, quartered
  • 1/2 red onion, peeled and sliced into wedges
  • 3 tablespoons extra-virgin olive oil
  • 3/4 tsp. salt, divided
  • 3/4 tsp. black pepper, divided
  • 1 lb package store-bought gnocchi
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon grated Parmesan cheese
  • 3 ounces fresh mozzarella cheese, torn into pieces

Instructions

  1. Pre-heat your oven to 425 degrees. In a large rimmed baking pan, toss together the butternut squash, brussels sprouts, mushrooms and sliced red onion with the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer the baking pan to your pre-heated oven and roast the vegetables for 20 minutes, stirring once half way through the cooking time. Remove and set aside. Leave your oven set to 425 degrees.
  2. While the vegetables are roasting, bring some water to a boil in an oven-proof pot. Add the gnocchi and cook it according to the package instructions. Drain and set aside.
  3. Using the same pot you used to cook the gnocchi, combine and warm the cream, sage leaves, Parmesan cheese and the remaining 1/4 tsp. each of the salt and black pepper over medium heat until the sage smells fragrant, about 2 minutes. Don’t let the cream come to a boil. Add the cooked gnocchi, roasted vegetables and mozzarella cheese, stirring to combine. Then transfer the pot to your oven and cook for 5 and additional minutes.
  4. Remove the pot from your oven and allow the gnocchi to rest for about 3-5 minutes before serving. Garnish with additional fresh sage leaves, if desired.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

Notes

1. If you don’t have an oven-proof pot, you can transfer everything to a baking dish before warming it in your oven.

http://www.floatingkitchen.net/gnocchi-and-winter-vegetables-with-sage-cream-sauce/

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Creamy Tomato Tortellini Soup from Pumpkin ‘N Spice

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Easy Falafel Soup with Tamari Croutons & Tahini from She Likes Food

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Creamy One Pot Turkey and Rice from Bake.Eat.Repeat.

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