To kick off this series, I’ve asked a special guest hailing from the Blue Ridge Mountains, Renee Byrd of the brilliant Will Frolic for Food, to share what nourishes her in the deep winter month of January. Renee’s blog is poetry for the heart and belly, her words paint a story that’s just as rich as the recipe itself. “I believe that art and the making of food don’t have to be separate. I’m inspired by the impermanence of the final dish and the pleasure of the process. Finding moments of joy in the steady chopping of onions and garlic; Feeling your brain light up with wonder at an orchard blanketed in rich, ripe, wine-colored apples; Capturing a feeling with your camera; The strangeness of styling food to look beautiful — even that is entrancing.” Welcome Renee….
DELICATA SQUASH SUNSHINE SALAD WITH MISO SRIRACHA DRESSING
2 medium-small delicata squash, deseeded & sliced into ½ inch rounds
1 tbsp good quality olive oil
1 tsp coarse sea salt
4 cups baby spinach
2 cups parsley, chopped
½ cup yellow carrot, sliced thinly into rounds
½ cup yellow pepper, chopped
1 can cooked garbanzo beans, drained (or 1.5 cups fresh cooked garbanzos)
¼ cup pepitas (toasted pumpkin seeds)
½ cup pitted kalamata olives
Preheat oven to 375F. Toss the rounds of delicata squash with olive oil and sea salt and spread out in a single layer on a baking sheet. Bake for 25 minutes, then set aside to cool. While the squash is cooking : in a large salad bowl, toss together the baby spinach, parsley, carrot, pepper, garbanzo beans, pepitas, and olives.
Miso Sriracha Dressing
2 tbsp mellow white miso paste
2 tbsp olive oil
1 tbsp honey
1 tsp sriracha
⅛ cup water
In a separate small bowl, mix together the miso, olive oil, honey, sriracha, and water until smooth. Once the squash has cooled, add it to the salad along with the dressing and toss to combine. Serve immediately!