Root Vegetable Wedges & Spelt with Honey Lemon Tahini Drizzle
In 2020 we're taking a fresh approach to our recipe sharing. Rather than only offering recipes WE create using the produce from our boxes, we're ALSO providing recipes (made with our produce) from people in our community who inspire us! Not only does this include chefs from our favorite local restaurants, it also includes customers and personal trainers, physicians, busy moms and dads and in this week's case, dietitians! Once a week we're sharing our produce with them to see what they create! Then we're showing you how they made it!
This week we're featuring our friend Nicole Ryan, Registered Dietitian Nutritionist and Founder of Good Soul Nutrition, LLC. Nicole has over a decade of combined experience working in the food and nutrition industry. She started Good Soul Nutrition, LLC founded on the principle that perfection doesn’t exist, and striving for it is a total waste of time. Instead we should believe in ourselves, that the person we are tomorrow will be better, stronger, kinder, more compassionate, and loving than the person we were today. We couldn't agree more Nicole! Here's what Nicole cooked up using this week's box along with some helpful information about all the nutritional benefits each item provides.
Hi PIP Friends! It's Nicole! I'm so excited to be here taking over the blog this week to show you how I'm turning the contents of my PIP box into a tasty and nutritious dish! This week my Perfectly Imperfect box included not one but four different root veggies; sweet potatoes, turnips, celery root, and carrots. You're not alone if you opened your box feeling a little uncertain of what some of the items inside were called. And you're not the only one who is wondering how to prepare them. That's why I'm here. To help demystify those peculiar root veggies.
I decided to put a fresh spin on a winter classic -- roasted root vegetables. Since the snow has been falling more heavily lately, I found myself longing for the warm sun and fresh recipes of the summer. I took matters into my own hands and made something to satisfy my summer flavor cravings while still remaining mindful of the seasonal produce picks available.
As a Registered Dietitian Nutritionist I would be lying if I said that I don’t take nutrition into consideration when choosing recipes to create. In school I learned to know an apple from the inside out, down to the microcellular level, so you can get the gist of why I like to make things that are nutritious. However, "nutritious" in no way shape or form should ever mean flavorless or tasteless.
My passion is not only empowering the community with knowledge about nutrition, but curating recipes that showcase the purity and deliciousness of nutrient dense foods. One of my favorite human’s, Mrs. Julia Child herself, said it best, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Food that fuels your body can actually be low cost, tasty and easy to make. Perfectly Imperfect Produce not only is an incredible company with a mission to reduce food waste, but it provides a wide variety of amazing produce at a lower price point.
Take it from me, this dish is hearty, fresh and delicious and of course, super nutritious! I hope you love it!
Root Vegetable Wedges with Hearty Spelt
and a Honey Lemon Tahini Drizzle
Served on a Bed of Greens
Dense in C, A, K, E and B Vitamins
Excellent Vegan/Vegetarian Complete Protein Source
Whole Grain Rich
Rich in Soluble and Insoluble Fiber
Rich in Plant Based Non-Heme Iron
Incredibly Rich in Phytochemicals like Beta-Carotene, Lutein and Zeaxanthin
1 large Perfectly Imperfect sweet potato, scrubbed and halved lengthwise and sliced into half wedges
2 Perfectly Imperfect turnips, scrubbed and halved lengthwise, and sliced into wedges
1 large Perfectly Imperfect celery root, peel removed, and sliced into wedges
1 cup cooked spelt (or other whole grain of choice), prepare according to instructions on label
4 cups fresh greens ( I used 3 cups arugula and 1 cup of watercress)
¼ C olive oil
1 garlic clove
zest + juice of a lemon
a handful of fresh herbs (cilantro or parsley)
a pinch of hot pepper flakes
salt & pepper to taste
Blend marinade in a blender/food processor. Pour over cut vegetables and toss. Transfer to a baking dish. Option to marinade a minimum of 30 min. prior to cooking
Honey Lemon Tahini Dressing
¼ C tahini
1 tsp. honey
2 Tbsp. lemon juice
3-4 Tbsp. water (depending on consistency)
1 garlic clove,chopped
Blend dressing in a blender/food processor and set aside. Can be made ahead of time and stored in the fridge for up to 3 days.
The Root Veggies
Preheat the oven to 400 degrees.
Prepare marinade per instructions above. Transfer marinated seasoned root vegetables onto a baking sheet with space between and cook until crispy and tender, about 30-35 min, flipping the veggies halfway through for even cooking.
Cook the spelt according to the package instructions. Ensure that the spelt is cooked to al dente in texture. Set aside. Can be served in the dish either hot or cooled.
See instructions above.
Arrange mixed greens onto serving platter.
Layer the cooked spelt overtop of the greens.
Top with roasted root veggies.
Drizzle overtop with the tahini dressing.
We hope you'll try Nicole's recipe in your own kitchen. Don't forget to show us how you're turning our "ugly produce" into beautiful meals by tagging us @perfectlyimperfectproduce on Instagram and Facebook. Email us at ashley@perfectlyimperfectproduce if you want to be selected as one of our weekly featured recipe developers!
To learn more about Nicole and the services she provides at Good Soul Nutrition, LLC, visit her website www.goodsoulnutrition.co.Not only does she provide personal nutrition and wellness coaching, and personal culinary nutrition chef services and cooking demos, she also offers catering. And you can partner with us and her at the same time via her Corporate Wellness programming. Contact Nicole or our Director of Community Relations, Jodi Mitchell, today to learn more at email@example.com.