Roasted Green Beans with Roasted Garlic Vinaigrette

Raise your hand if you're as excited about Thanksgiving as I am! As much as I love all of the Thanksgiving eats, I love even how it makes everyone s-l-o-w down and make time to gather around a table and share a meal. When it's not a holiday, it's easy to give into our hectic schedules and short attention spans; we eat dinner in a hurry, on-the-go, or even in front of a television. But something magical happens on Thanksgiving (and even Christmas); the pause button is pressed and family dinner, if even for just a meal, becomes a reality again.

In my family, we have a tradition of going around and saying what we're thankful for. I always get a little emotional in this part because it makes me pause, look around, and see how lucky I am to have a family as loving and supportive as I do. While I try to acknowledge this each day and show my gratitude for them throughout the year, something about giving thanks to them out loud, over an intimate meal that we all helped prepare together, makes me feel overwhelmed. Overwhelmed with happiness and pride. Then there's always that little bit of guilt that creeps in. My emotions remind me that I could do more for them, spend more time with them, call them more frequently, and let them know how much I appreciate them. I come away with new ambitions to do all of those things, but every year, I know I fall a little short.

We made the last-minute decision to head to Las Vegas this year to spend time with relatives we haven't seen in years, and I'm really looking forward to it. Normally, I spend weeks planning the menu for the feast, but this year, I'm taking it easy. I'm choosing to go with the flow, to recognize that as much as I would love to spend all day cooking in the kitchen with my sisters and Mom (really, I actually like doing that!), I'm using this Thanksgiving to soak up those precious moments with my Grandpa, aunts, uncles, cousins, nieces, and siblings. I'll cook if I'm asked or if they need an extra pair of hands, but I'm showing up to be fully present and fully engaged.

It would be dishonest to say that I'm not going to miss preparing a feast. I feel in my element menu planning, grocery list making, shopping, and choreographing the Thanksgiving cooking flow. To get that fix in, we're still holding a mini Thanksgiving here in Philly with some friends, and I'm still making a few Thanksgiving favorites just for the two of us leading up to the big day. That's where this green bean dish comes into play. Green beans always make an appearance at our Thanksgiving table. Although usually in the form of the classic cream of mushroom soup green bean casserole, I've also done a homemade version with crispy onions. Last year, I did a riff on my Miso Mushroom Stroganoff Toast with green beans with rave reviews. This year, I decided to go simple, roasting greens beans and then tossing them with a roasted garlic vinaigrette that I'm pretty proud of. Creamy without the cream, it's a dish that I found is even better the next day. Therefore, it's perfect for those of you who are in charge of bringing that green bean dish to Grandma's house. ,

As much as I love the crisp of fresh vegetables, as the weather starts to cool, I crave their slow-roasted counterparts. Roasted root veggies are a staple around here, and if you've been reading for a while, you know that roasted cauliflower makes a frequent appearance. After 40 minutes in the oven, sprightly green beans become meltingly tender and garlic transforms into a subtly sweet, velvety paste. If you've never roasted garlic, it's surprisingly simple—and life-changing; you'll find you'll want to put it on everything—smear it on bread, throw some in a pureed soup, or mash with extra-virgin olive oil and salt for an addicting dip. Coming from North Carolina, I use toasted pecans for crunch because no holiday is complete without those buttery nuts, but walnuts work too.

Roasted Green Beans with Roasted Garlic Vinaigrette

2 pounds green beans, tough ends trimmed
1 tablespoon olive oil
3 tablespoons Roasted Garlic Vinaigrette (recipe below)
¼ cup pecans, toasted and finely chopped

 Roast green beans. Preheat oven to 400 degrees. Toss green beans with olive oil and a sprinkling of salt. Spread in a single layer on a baking sheet. Roast for 40 minutes or until brown in spots, tossing about halfway through. Remove from oven and toss with vinaigrette while still warm. Sprinkle with chopped pecans, and season to taste with salt and pepper. Serve warm or at room temperature. Serves 6

Roasted Garlic Vinaigrette

1 head garlic
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ lemon, zested
¼ cup white wine vinegar
⅓ cup extra-virgin olive oil, plus a little for drizzling
Salt and pepper, to taste

 Roast garlic. Preheat oven to 400 degrees. Cut about ¼ off the top of the garlic head to expose the cloves. Drizzle with a little oil, and wrap in aluminum foil. Place in oven and allow to roast 40-50 minutes or until garlic cloves are soft.

 Remove cloves from head and mash into a paste (or use a mini food processor). Mix in Dijon mustard, maple syrup, and lemon zest. Stir in white wine vinegar and a generous pinch of salt until well blended. Slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper, and serve. Can last for up to 1 week in the refrigerator. Shake well before using. Makes about 2/3 cup dressing.

Date Coco-Nut Truffles

Best pick up line ever:

Guy: “So, do you want a raisin?” Girl, “No.” Guy, “How about a date?"

Me: Yesssssss, please...

There are a gazillion different versions of these date and nut energy balls all over the internet. You can even buy them in bar form (hello, Larabar!). I've tasted my fair share of different fruit and nut combos over the years, but have always been a little unsatisfied; the texture was off or the ratio of dried fruit to nut was wonky (except the peanut butter and jelly Larabar-they perfected that one). So I rolled up my sleeves, dug out the food processor, and was determined to make my own perfect little bite.

I love my Toasted Coconut and Almond Butter too much for that nutty combination not to be a starting point. From there I had to get the amount of dates right, balancing sweetness and texture. Too few dates led to a crumbly mess and too many resulted in a sweet and sticky web. I wanted to add cocoa to replicate a real chocolate truffle, but too much could be chalky and bitter and too little left my chocolate craving unsatisfied. Lots of trial and error later, and I leave you with this recipe, something I’m pretty darn happy with. It holds together just enough to roll into little balls, but doesn't compromise on any of the flavors. The little orb is perfect for eating plain or coating with a topping of choice.

The only negative about this recipe is that it requires a food processor. Maybe a high-powered blender could work, but I haven’t tried it since it seems like you’d be stopping and scraping for ages. Please let me know if you do try it though. The mixture rolls best and sticks to the toppings when at room temperature, but they hold their shape best in the refrigerator or freezer. To up the chocolate ante, freeze them for a few hours, give them a dip in melted chocolate, sprinkle with toppings, and then return to the fridge until the chocolate sets.

Date Coco-Nut Truffles

1 cup almond butter, divided
⅔ cup unsweetened shredded coconut (I love it toasted!)
2 cups dates, pitted (about 16)
3 tablespoons cocoa powder
1 ½ teaspoons coconut oil
Pinch of sea salt

Optional toppings: finely chopped almonds, hemp seeds, goji berries, cacao powder, cacao nibs, toasted coconut

In a food processor, blend ¾ cup almond butter, coconut, dates, cocoa powder, coconut oil, and sea salt until smooth paste forms. Add remaining ¼ cup almond butter and pulse to combine. Using your hands, pinch off about 1 generous teaspoon of mixture and roll into balls. Roll balls into toppings of choice and store in the fridge or freezer.  Makes approximately 60 truffles.

Kale, Bulgur, and Chickpea Bowl with Lemon Vinaigrette

Kale salad has lovers and haters. There are also those people who roll their eyes at a another. kale. salad. but eat it anyway. I know, I know. But there are a few reasons why kale keeps hanging around. For one, it's durable. It can last for a while in the fridge compared to more delicate lettuce. It's more toothsome compared to spinach which had it's hey-day nearly a decade ago. It's also a nutritious and fiber-rich green that can take a beating (i.e. get sliced, massaged, and tossed) and still taste better the next day. For a girl who loves to shop once per week and batch cook, it's a winner.

This salad could certainly be a meal on it's own, but I sometimes enjoy it with a local egg or two that I've hard-boiled and sprinkled with sea salt. Sliced avocado? Always a good idea. The components are quick to come together and it makes for perfect take-to-work lunches. Other grains, like farro or wheatberries or even quinoa, can be substituted for similar results, but I think chickpeas give the best texture here. I recommend making extra dressing to have on hand for any other green things or grain things you're making for the week.

This salad is plant protein-rich with chickpeas, bulgur, and sunflower seeds and nutrient-dense. The apples give a lovely sweet-tart crunch, but a handful of chopped dried apricots would lend a sweet chewiness that would satisfy too. Once you get the basics, play around with it to create your own version! And then let me know about it. 

Don't be intimidated by the three recipes here. It all comes together in a pinch.

Kale, Bulgur and Chickpea Bowl

¾ cup medium-grind bulgur or 2 cups cooked grain
1 bunch massaged kale (recipe below)
1 14.5 ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
¼ cup sunflower seeds, toasted*
1 medium crisp apple, thinly sliced
¼ cup Simple Lemon Vinaigrette (recipe below)

Cook bulgur. Place ¾ cup bulgur in a bowl. Add 1 ½ cups boiling water, stir and let stand 25 minutes. Fluff and drain off any excess liquid. Yields 2 cups soaked bulgur.

Assemble bowl. Mix together cooked bulgur, massaged kale, chickpeas, sunflower seeds, and apple. Drizzle with ¼ cup vinaigrette and toss together. Adjust salt and pepper to taste, and serve. Serves 3-4 as a salad or light meal.

*To toast sunflower seeds, heat raw seeds in skillet over medium-low heat for 7-10 minutes, tossing occasionally, or until slightly golden

Massaged Kale

1 bunch kale, leaves removed from stems and cut into chiffonade
1 tablespoon extra-virgin olive oil
Massage kale leaves with oil until softened and tender, about 1-2 minutes. Store in refrigerator for 4-5 days.

*lacinato or dino kale has rich dark leaves and is more tender, but curly kale (either green or Russian red types) can also be used.

Simple Lemon Vinaigrette

Makes approx. ¾ cup
1 garlic clove, finely minced
¼ cup fresh lemon juice or juice of 2 lemons
finely grated zest of ½ lemon
½ cup extra-virgin olive oil
2 teaspoons Dijon mustard
¾ teaspoon maple syrup
¼ teaspoon salt, plus more to taste
freshly ground black pepper, to taste

Add all ingredients to a jar and shake. Season to taste with salt and pepper. Use throughout the week. Makes approximately 3/4 cup.

Black Bean and Quinoa Chili

One pot meals. How beautiful are they? They save time, stress, time, water, time, and counter space. See a theme here? This chili, loaded with black beans, quinoa, and sweet potatoes, is becoming a go-to in my house as the temps drop and I find myself with fewer and fewer hours in my day. It's delicious by the bowlful, but it's also finding it's way re-purposed into a slew of meals (stuffed into tortillas with plenty of avocado for a hand-held version and ladled over roasted potatoes for a chili-fry combo). Versatile and easily adaptable. For more spice, add in a diced jalapeno as you saute the onions or throw in a chili in adobo sauce. For a richer flavor, toss in a little chunk of dark chocolate and a touch more cinnamon, stir until the chocolate melts. If you're in the need for more greens, toss in a handful until it wilts. Get comfortable with the basics, then try your own.

Did I tell you it was also nutrient-dense? Black beans, quinoa, and walnuts pack lots of healthy plant-based protein. Sweet potatoes are not only look pretty in it, but they offer plenty of good-for-you nutrients like vitamin A and fiber. It's a one pot meal that's filling, satisfying, and It freezes beautifully. As I mention below, it thickens as it cools, so if you'd like it thinner, add a little water, a teaspoon at a time, until your desired consistency. Avocado, a sprinkling of cilantro, a squeeze of lime, and a little red onion or scallion sprinkled on top makes it a chili suited for company.

Black Bean and Quinoa Chili

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon chili powder (ground chipotle pepper for a kick!)
1 tablespoon cumin powder
¾ teaspoon ground coriander
¼ teaspoon cinnamon
¼-½ teaspoon cayenne pepper, depending on preferred spiciness
1 14.5 ounce can diced tomatoes
5 cups water or vegetable stock, depending on preferred thickness
1 medium sweet potato, chopped in ½-inch pieces
2 15.5 ounce can black beans, drained and rinsed
1 cup dry quinoa
½ cup chopped walnuts
Salt and pepper, to taste

Optional toppings: fresh cilantro, avocado, lime, minced red onion or scallion

Heat oil over medium heat. Add onion and saute 5-7 minutes or until golden. Add garlic, tomato paste, chili powder, cumin, ground coriander, cinnamon, and cayenne pepper and cook 1-2 minutes, stirring constantly.

Add tomatoes, water or stock, sweet potato, black beans, quinoa, and generous pinch of salt. Bring mixture to boil, and then reduce to simmer and allow to cook for 15 minutes. Add walnuts, stir, and allow to simmer until quinoa and potatoes are cooked and mixture has thickened, about 7-10 minutes more. You many want to add more liquid as it cooks if chili is becoming too thick for you. Season to taste with salt and pepper.

To serve, top with chopped cilantro, avocado slices, and lime. Serves 6.

**Mixture will continue to thicken as it cools. Add a few tablespoons of water when reheating if a thinner consistency is preferred.

Chia Seed Overnight Oats

Overnight oats are a workhouse around here. They are filling, packed with protein, and make the perfect Sunday assembly project for the work week ahead. Perhaps most importantly, they are extremely versatile. I've made a few different variations here on the blog already (pumpkin, chocolate, and coconut), but this one is a true blank slate. Oh, and it's vegan. Instead of yogurt, which often acts as a thickener and protein boost in these soaked concoctions, chia seeds thicken the mixture and add healthy fats and plant-based protein.

Depending on the season, my toppings change, but I love a blueberry and almond butter combo with a dash of cinnamon. Another fave? Peanut butter, banana, chocolate chips, cacao nibs, and toasted coconut.

As the weather starts to cool, there's a natural craving for something warm and cozy in the morning. You can make the base overnight without the fruit, and in the morning warm it over low heat on the stove (or in the microwave) to take the chill off. Then top with fruit. It also makes a perfect afternoon snack (for kids and adults!). 

Chia Seed Overnight Oats

¾ cup unsweetened nut milk
1 tablespoon peanut butter
2 teaspoons maple syrup
½ cup rolled oats
2 teaspoons chia seeds
Pinch of salt
Optional toppings: additional nut butter, blueberries, chopped strawberries, sliced bananas, ground cinnamon, cacao nibs, chocolate chips, toasted coconut

Mix together nut milk, peanut butter, and maple syrup until smooth. Stir in oats and chia seeds. Add toppings of choice, and cover and refrigerate overnight. Serves 1.