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As I settle into the new year like a cozy bed with a side of warm cookies and a tall glass of hope, I ponder on the things that bring me comfort: family, good food, connection, mindful cooking, time for self, and . . . did I mention good food? Although we are on the other side of the holidays (thank goodness), I still feel like I haven’t had much time for rest. Cheese and crackers, I need more time! I start back to work this week, and I have to prepare my mind for it or else I’m going to buy a one-way ticket to Spain and never come back. What’s going to keep me grounded so that doesn’t happen? And could I actually hop on a plane and leave everything important to me behind? Oh, believe me, there are people who can, but I’m just not one of them. What I need is mindfulness and to connect to my craft by making a few kitchen resolutions.
In this blog post, I’ll take you through them and share a mindful approach to cooking as well as a bomb-ass recipe of roasted winter fruits and vegetables that embodies the very essence of “love at first sight.”
RESOLUTIONS
To begin your year with a fresh blueprint for cooking more mindfully, you have GOT to trade your “I don’t give a shit” card for one that allows your kitchen to become a serene sanctuary of self-discovery and creativity. This is the time to set intentions for what’s important to you! Do you feel that fire I’m throwing your way? Find the ember in your life and feed that bitch fuel! For me, my ember is a pilot light, forever waiting for me to ignite its potential. And it’s waiting to dance, baby. So, put on some music, and let’s dance with ingredients, careful consideration, and personal connection.
CONNECT
To Yourself:
Start your mindful cooking journey by connecting to yourself. Pause, breathe, and let go of the day’s hustle and stress. Yes, I know . . . someone left the idiot bag open on the streets, but you made it home. Just breathe. Engage your senses in the present moment as you cook. Feel the textures, inhale the aromas, and revel in the visual symphony of colors you’re creating in your kitchen.
In the winter, I always crave dimly-lit dinners, 40s music, nostalgia, and a “slow meal.” To grab this essence, I imagine a softer texture like smooth parsnip potato mash with a drizzle of white truffle oil and a scant of fleur de sel. The aromas I imagine in the air are cinnamon, cardamom, clove, and garlic. The colors on my plate are oranges, muted reds, and caramelized browns. Do you feel all of that? Connection engaged . . . check.
With Others:
Ahhh, my favorite.
Mindful cooking isn’t a solo act, it’s a social dance. Invite loved ones to join you in the kitchen. Share stories, laughter, and the joy of creating something together. Strengthen your bonds through the experience of cooking with one another and savoring the fruits of your labor. I’m going to say it again . . . stories, stories, STORIES! Breaking off a piece of yourself and handing it to another extends your love, joy, and reminiscence and is so very important to this equation! I’m such a sucker for food memories and the beautiful stories they’re always wrapped in. SWOON!
INJECTING CREATIVITY
If there’s anything you take away from my words, let it be this: Cooking is THE canvas for your culinary creativity. Recipes are cool and all, but now and then, let intuition be your guide as you prepare a meal. Experiment with flavors and play with various herbs and spices. Your kitchen is your art studio.
There are times that I spend hours perfecting a dish in my kitchen. The flavors must be spot-on. The way I arrange the food on the plate, in the right light, and the utensil I choose to eat my meal with are all taken into account. Trust me when I say that it all matters.
The recipe I’ve included titled “Roasted Winter Fruits and Vegetables” was a delight for me to cook. I craved earthiness, sweetness, saltiness, and all the warm, rich colors of a past fall. Yes, I MISS fall! So, I brought it back through one simple dish. Creative AF, right?
SELF-DISCOVERY THROUGH INGREDIENTS
You have stories to tell as do your ingredients. Dive into the narrative of your produce, herbs, and spices. Let their origin and journey to your kitchen inspire your cooking. The more you know about your ingredients, the deeper your connection to your culinary creations. I know I’m about to sound super nuts and maybe a little half-baked, but I legit don’t care.
I see ingredients as characters, weaving their unique tale about their provenance and the very hands that cultivated them. Take a tomato, for instance – sun-soaked with Mediterranean warmth in the field where it ripened. Aromatic spices release the cultural sagas of their distant lands into the air you breathe as they simmer in a soup on the stove. Sizzling garlic in hot oil – its hissing steam unfolds a new chapter of flavor . . . a beautiful metamorphosis all just for you, honey. When I describe ingredients this way, does it make you want to cook a bitchin’ meal?
As you navigate your culinary landscape this year, let mindfulness be the guiding star. Dive into those kitchen resolutions, connect with yourself, infuse creativity into every dish, discover the stories within your ingredients, and strengthen bonds with those who matter. And remember, kids, cooking isn’t just about meals; it’s a journey of self-discovery and connection, one mindful bite at a time.
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Roasted Winter Fruits and Vegetables
This recipe makes for a beautiful side dish or can be enjoyed all on its own. Add crusty bread and a drizzle of balsamic glaze, and you’ve got a cozy winter weeknight meal.
Ingredients
One bunch orange baby carrots
One bunch purple baby carrots
Two bunches baby beets (golden, red, or candy)
One acorn squash, halved, seeds removed, and sliced
A cluster of red grapes, on or off the vine
Olive oil for drizzle
Kosher salt and freshly ground pepper to taste
Fresh thyme and rosemary, roughly chopped
½ tsp cinnamon
¼ cup light brown sugar
¼ cup unsalted butter
One Honey Crisp apple, seeds removed and sliced
Two slices of prosciutto, torn into small pieces
1-8 oz container of pearl onions, skins removed
2 tbsp apple cider vinegar
Instructions
Preheat the oven to 400 degrees.
Prep the carrots, beets, squash, and grapes for roasting. Rinse the carrots, beets, and grapes under cold water, removing dirt. Dry with a paper towel and set aside in a large mixing bowl. Add the sliced acorn squash, olive oil, salt, pepper, thyme, rosemary, cinnamon, sugar and toss lightly with your hands. Line a baking sheet with parchment paper, spread the fruit/vegetable mixture evenly onto the sheet, and roast in oven for 30-45 minutes.
Meanwhile, heat an iron skillet over medium-high heat. Add the butter and sliced apples to the skillet and cook for 5-6 minutes or until the edges are brown. Remove apples from the pan and set aside. Reduce the heat to medium. Add the prosciutto and pearl onions to the skillet and cook for 3-4 minutes. Stir in the apples, apple cider vinegar, a pinch of kosher salt and pepper, then remove from the heat and set aside.
Once the fruit and vegetables are roasted to perfection, remove them from the oven and transfer to a serving platter. Carefully add the sauteed apples, prosciutto, and pearl onions. Sprinkle with fresh thyme and serve.
- Category: sides
- Method: oven
