Roasted winter veggies with pecans & goat cheese


Happy Friday!

It’s been a while since I’ve done a recipe post, so I wanted to pop in today to bring you one of my tried-and-true favorites.

I had thought that posting this recipe now would be a little more timely… but despite the fact that it’s barely March, around here it feels like Spring sprung a while ago. The daffodils all bloomed weeks ago, and the tulip poplars and Bradford pears weren’t far behind. So even though Punxsutawney Phil promised that we’d have several more weeks of winter, it sure doesn’t feel like it.

Nevertheless, in hopes of at least one more cold snap (and one more cozy night by the fire) before we’re into warmer weather for good, I wanted to share one of my absolute favorite recipes. Its backbone is the perfect trio, the three Bs of winter veggies: butternut squash, Brussels sprouts, and beets. I tend to make it most in the winter, since that’s when they’re in season—and these hearty, earthy flavors, hot from the oven and brightened up with tangy goat cheese, really hit the spot on a cold night. But, with that said, it’s delicious enough to eat year-round.

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Put a toothpick in it: 3 secrets of a killer veggie wrap

Well, hey spring! It seems like I blinked and all the sudden everything is blooming and covered in pollen. My first mosquito bites of the year have already come and gone. #SClife

Whenever the temperature hits the 70s, I immediately start craving all kinds of fresh, warm-weather food. Asparagus! Fresh salsa! Good avocados! Pineapple! Grilled everything! TOMATOES! I have a strong urge to cook something with radishes and peas…so stay tuned for that one. I’ll also have a couple more travel posts to share soon, about the rest of our New Hampshire trip (when we weren’t scaling icy mountains) and a recent family trip to DC. But in the meantime, I wanted to share one of my incredibly easy, go-to lunch recipes. One that I’ve been eating a lot these last few balmy weeks: the best veggie wrap ever.


Continue reading “Put a toothpick in it: 3 secrets of a killer veggie wrap”