Ah, the weekend. Finally. Time to kick back, relax, and cook up some good food. Like a big platter of these roasted vegetables with tangy miso-lime dressing -- just the thing to perk up a late-winter meal. The goulash would be great served as the main dish. Looking for a quick meal to eat on the go? Try your hand at making Korean gimbap. And don't forget about cocktail hour: our sunny Clementine Cocktail or Sodium Girl's Low-Sodium Bloody Mary fit the bill nicely.
- Roasted Winter Vegetables with Miso-Lime Dressing
- Beef Goulash
- Baked Za'atar Eggplant Fries with Lemon-Tahini Dip
- How to Make Gimbap: Korean Seaweed and Rice Rolls
- Clementine Cocktail
- Flatbreads with Goat Cheese, Caramelized Onions & Basil
- Smashed Potatoes with Gouda and Horseradish
- Low-Sodium Bloody Marys
(Images: see linked posts)
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I made the veggies with miso lime dressing (and added quinoa). It was a hit with my whole family, even the six year old. Funny: I called my sister in law to tell her about it and she had seen the post and made it the same way, on the same night I did. Definitely a permanent addition to our rotation!
This is a really good recipe and fairly simple to make. I didn't have any walnut oil so I substituted some plain sesame (not the hot Oriental variety) & some coconut oil. I also added quinoa to mine and it was delish!