Rooting The Sun

move the soil to move the soul & happy we eat

  • About
  • Recipes
  • Contact
  • Subscribe
  • summer
  • Autumn
  • Winter

cold weather succotash + cranberry-miso-mandarin bbq sauce

November 23, 2015 By Danielle 8 Comments

rootingthesun.com

nothing seems as significant as a solid holiday week – incomparable is the buzz and hum surrounding the notion that we’re all about to gather. it’s an electricity stitched into the air supply, making for the most festive oxygen. plans are being discussed, weather is being watched (c’mon snow), preparations are being made, oceans and miles are being crossed. we contemplate the terminology of what constitutes as ‘family’, and then we are family. we give, and we are given.

rootingthesun.com
rootingthesun.com

rootingthesun.com

rootingthesun.com

we open our hearts and release the pressure. we are homeward bound, and if not physically, always in our minds. we are stoking the fire with recognition and appreciation. sentiments that will carry us into the next year and enable us to experience the next eternity. we are curating our future with romantic practicalities (crazy, right?). i’m climbing trees and looking out across the land –  singing hymns to the miles we have yet to traverse. everything is still. for a day the wind is mute. there are no fires. the sky is the brine of our minds. the day turns to night and we’re howling at the moon. we’re questing the stars for something new, as well a hint that the old is everything we’ve ever striven for.

rootingthesun.com

rootingthesun.com

rootingthesun.com
rootingthesun.com

rootingthesun.com
rootingthesun.com

my well wishes extend to you. those of you that are reading this and are able to share the convictions. you also have my heart even if you’re not in holiday mode. hopefully you’re able to slow your heartbeats and feel the caress of this certain time of year that allows us to grow so much wiser. my thankfulness is a deep and wide cavern, ever weaving into the portrait of a lifetime. thank you for coming to this space and reading these lines. thank you for viewing these pictures and considering this food. happy holiday friends, i’ll be thinking of you.

 

cold weather succotash + cranberry-mandarin bbq sauce
 
Save Print
Author: Rooting The Sun
Ingredients
  • succotash:

  • 1 small rutabaga, diced
  • 1 small turnip, diced
  • 1 small parsnip, chopped
  • 1 medium red onion, chopped into small wedges
  • 1 / 2 small cauliflower, chopped into florets
  • 1 small leek, rinsed, white and green parts chopped
  • 1 / 2 lb brussels sprouts, halved
  • 3 tbl olive oil
  • 1 tbl smoked paprika
  • 2 cups fordhook lima beans, thawed if frozen

  • bbq sauce:

  • 1 / 2 tbl olive oil
  • 1 shallot, sliced thin
  • 2 cloves garlic, minced
  • 1 / 4 cup brown sugar
  • 1 / 2 tsp red miso
  • 1 / 4 cup tomato paste
  • 1 tsp dry mustard
  • juice of 1 / 2 a mandarin
  • 1 1 / 2 cup cranberries
  • 1 1 / 2 cup vegetable broth

  • optional: flatbread/naan
Instructions
  1. preheat oven to 425 degrees. toss vegetables with oil and paprika and spread out on an extra large sheet pan, or two sheets if needed. roast vegetables for 25-30 minutes, or until crisp. the last 10 minutes of roasting time, add lima beans and mix to incorporate.
  2. meanwhile, for bbq sauce, heat oil over medium-high heat in a small saucepan and add shallot. saute shallot until softened, 5-10 minutes. add garlic and cook 30 seconds, just until fragrant. add brown sugar, miso, tomato paste, and mustard. heat mixture until melted and darkened, stirring constantly. add mandarin juice and cranberries. heat 3-5 minutes, until you begin to hear cranberries popping. add vegetable broth, stir, and simmer mixture for 10-12 minutes, until thickened. if a smoother consistency is desired, blend sauce.
  3. serve succotash on flatbread, or on the side with bbq sauce.
3.4.3177

 

Filed Under: entree Tagged With: brussels sprouts, cauliflower, cranberry, leek, lima beans, miso, onion, parsnip, rutabaga, turnip

red cabbage steaks + ginger lemon miso, mustard crisped shallots

October 26, 2015 By Danielle 8 Comments

rootingthesun.com

there’s a serious nip in the air this evening, the kind that instantly makes me shove my hands into their respective pockets. the only thing we can count on with our weather here is nothing – and several times a year i’m reminded of this reality. what we might boast as a native summer, bleeding sweetly into and combining itself with the autumn air, is quickly turned into the verge of snow and our breaths deep and wide spiraling visibly out of our mouths. and to say i dislike this reality isn’t entirely true. there’s a part of me that hungers and yearns for the brutality of weather. the juxtaposition of the sub-zero temperatures against a candle-lit, fire-licked interior is a medicine for all that tires and ails us.

rootingthesun.com

rootingthesun.com

rootingthesun.com

there’s a guileless draw into the colder weather – something sheer, something vast, something unforgiving and a season where we truly render our own selves. a perfect storm of frozen precipitation and belligerent winds. and briefly i wonder what i yearn for – but so easily i recall. i recall the ease of being able to collect myself, gather my thoughts, and ignite the coming year. the fellowship of life and growth – a continual muse. we stand defined at year’s end. and though the cold has only begun, soon it will roar and we will cradle the muse.

rootingthesun.com

rootingthesun.com
rootingthesun.com

we did a lot of uprooting in the garden this week – the arriving frost in full will surely be the finality of many. we kissed the tomatoes a farewell, as well as the tomatillos, squash, eggplant, and peppers. the final fruits caused a pleasant buzz in the kitchen, though – some of the results to be shared in a few days. tides continually turn in the garden, the utmost source of inspiration. while we bid our summer friends goodbye, we welcome the grace of bok choy, chinese cabbage,  and other asian greens. we kneel before the many varieties of kale and listen to their welcome chorus of the cold. we nod to the brussels sprouts and keep them comfortable. and in turn we are granted the gift of gratefulness. we caress the garden and the garden is the greatest caress. i find this the most significant perspective .

rootingthesun.com
rootingthesun.com

briefly: i am sharing with you a splendid red cabbage recipe. it’s simple, comforting, and really damn delicious. red cabbage has always enticed me. cutting the cabbage into slabs and roasting it in the oven yields the most favorable results. included is a ginger lemon miso sauce to coat the cabbage in, and mustard fried shallots to top it. if the temperatures are dropping where you are, do try this. if you’re still hot – send me a postcard, i want to live vicariously through you. or perhaps next time we speak i will have succumbed completely to the cold. happy week, happy days, sweet hours, and loving minutes.

rootingthesun.com

rootingthesun.com

red cabbage steaks + ginger lemon miso, mustard crisped shallots
 
Save Print
Author: Rooting The Sun
Ingredients
  • 1 medium head of red cabbage, sliced into 1 inch slabs.

  • 2 tbl mirin
  • 1 tbl lemon juice
  • 1 tbl tamari
  • 1 tsp spicy sesame oil
  • 2 tsp brown sugar
  • 1 / 4 tsp miso
  • 1 / 2 tsp finely minced ginger

  • 2 shallots sliced thinly
  • 2 tsp stone ground mustard
  • 1-2 tsp olive oil

  • sesame seed
Instructions
  1. preheat oven to 400 degrees. on a large rimmed baking sheet line up cabbage 'steaks'.
  2. to make sauce, whisk together mirin through ginger in a small bowl. apply sauce evenly to cabbage and coat. roast in oven for 30 minutes.
  3. meanwhile, in a small bowl, combine shallot and mustard. heat oil in a small saute pan and add shallot. pan fry 10-12 minutes until crisped.
  4. remove cabbage from oven and serve with shallot and sesame seed.
3.4.3177

Filed Under: Sides + Snacks Tagged With: miso, red cabbage, shallot

Search Rooting The Sun

popular posts

  • red cabbage steaks + ginger lemon miso, mustard crisped shallotsrootingthesun.com
  • black rice and beet green salad w/cardamom cilantro dressingrootingthesun.com
  • roasted red pepper fennel chickpea dip + harissa & fetarootingthesun.com
  • farro new years dolmas w/lemon mint hazelnut saucerootingthesun.com
  • broccoli dill white bean soup + rutabaga friesrootingthesun.com

subscription

stay connected and subscribe to receive new recipes as they're crafted!

Copyright © 2016 · 2016 Rooting The Sun / Privacy Policy