This name sounds ridiculous, I know. We debated both what the name should be and what note it would be for awhile and never really came up with a great name (as evidenced by the above, which while not concise, it is accurate), but did decide that F Major was definitely the note. G Major was the other option, both would work. That led to playing notes on the iphone to double check. What you can do on an iPhone is amazing. Yeesh. For those of you who don’t know me, yes, you are correct, I ere on the side of nerd. For those of you who do know me, you knew that already and are shaking your heads at my nerdiness.
Anyway, I digress. This meal was inspired by my need for color on another grey Seattle day, and by the abundance of absurdly beautiful veggies in my kitchen from Full Circle Farms. It incorporates a mix of veggies, fruit, and whole grains that may sound a little strange, but they work together like….like….well, it’s late and I can’t think of anything specific, so I’ll say it’s like something really delicious, filling, easy, and nutritious. It’s a magical and happy salad, and it will be repeated.
To start, slice your squash, scoop out the seeds, and chop. Peel and chop the celery root. Toss both with olive oil, salt and pepper. Spread onto baking sheets and roast at 450 until golden brown on outside and cooked through.
To prepare your grains, bring 4 cups of water to a boil with chopped parsley. When boiling, add quinoa and millet, boil for 1 minute and reduce heat and simmer til cooked (about 20 min).
Place onion and garlic in a pan with coconut oil on medium-high heat. When onions browned and softened, add chard leaves along with 5 Tbsp water. Cover and cook for 2-3 minutes, remove lid, and saute.
This entry was posted in entree, salad, Vegan and tagged celeriac, celery root, chard, gluten-free, millet, quinoa, squash, vegan, vegetarian, winter by Manders. Bookmark the permalink.