Our good friends Robin and Steve are visiting (and their adorable 15 month old son who is approximately 45% cheeks). They live on and run an organic farm in New Jersey, and brought with them a giant bag of root vegetables, and so they are my new favorite house guests ever.
Steve was at a farming conference today, so Robin and I stayed in and hung out with Cheeks and made a pretty little lunch (in between my hourly back-icings and thoroughly unsexy third trimester grunting/panting sessions aka regular breathing).
I like to buy the par-baked bread at Trader Joe’s and pop it in the freezer for when I need a fresh baked bread fix. While the bread was toasting up, I made a quick salad of shaved watermelon radish and celeriac (thanks, farmer Steve!). I pulled a quick tangy dressing together with a few spoonfuls of plain Greek yogurt, a glug of olive oil, a squeeze of lemon, chopped capers, parsley, chives, garlic, and sea salt. Once out of the oven, I topped the bread with chopped Kalamata olives, herby goat cheese, more parsley, and sliced zucchini (sautéed quickly with onion and garlic).
Totally quick, easy, and delicious, especially when enjoyed alongside Bob the Builder and copious cheek-squeezing.
Now, what should I do with three pounds of rutabagas?