Intro

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Today is the kind of day where chocolate tastes sweeter, silence feels more poignant, and laughter makes me ache with even more joy. Today is the sort where the mess can wait, craft projects pile on top of one another, layered with empty cups of hot cocoa and sticky fingerprints. It’s the kind of day where the daily blips seem small and the silly stresses seem to pale in comparison to the overwhelming blessings. Today is a rare day where I sense a correct perspective and see this day for the gift it it (well, most of the day).

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A nudge of self-pity would try and creep it and I would sternly ask it to leave. A pang of insecurity and twinge of inadequacy longed to invade but the reminder of life’s fragility and the choice to focus on what I have here and now was stronger. Feelings of anxiety and fear didn’t have a chance to settle before I turned them into prayer and made their vain existence useful. It was a constant choice and a continual battle that I fought valiantly.

There will be days I lose, where the feelings of doubt win and my perspective is lost, but today I won.

Today is a gift.

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Roasted Potatoes with Minted Spinach Pesto

Serves 6-8 as a side

A stunning box of produce found its way to my door via the kind folks of GiltTaste. I opened the box and immediately pulled it out of the reach of a certain toddler’s less than delicate grip for fear the flawless micro greens and edible flowers would meet their demise before they had a chance to be enjoyed by me.

I couldn’t resist the spinach. Tight curly leaves in the most vibrant of greens, each bundled in a cluster with similarly beautiful leaves. Next I was hit with a sudden punch of fresh herbs, what lingered in my mind was the cooling scent of mint.

This pesto warms and satisfies as a Winter side dish should but without the heavy cheese or cream coat that accompanies so many. It’s confident enough to stand its own next to a holiday roast and plenty satisfying so you won’t hear the longing moans for gratin.

2 lbs new potatoes*, halved

2 Tablespoons extra-virgin olive oil

¼ tsp kosher salt

Pre-heat your oven to 400*F. Place potatoes on a parchment lined sheet tray. Drizzle olive oil and salt over top and sprinkle salt. Stir the potatoes to evenly coat.Roast for 20-30 minutes or until cooked through and deep golden in parts. Stir a couple times during the cooking process to ensure even cooking.

Pesto

2 garlic cloves*

½ cup toasted almonds

1 teaspoon lemon zest

1 Tablespoon lemon juice

4 cups spinach leaves, packed*

½ cup mint leaves*

¼ cup extra-virgin olive oil

2 tablespoons water

1 cup grated Parmesan

¼ – ½ teaspoon kosher salt

In the bowl of a food processor add the garlic, almonds and zest. Process until finely minced. Add to that the spinach, mint and lemon juice. Process until greens are chopped fine. While the machine is running add the olive oil and water, scraping down the sides of the bowl when necessary. Lastly, pulse in the Parmesan. Taste and add salt to your preference.

While the potatoes are still warm toss with pesto. You may have leftover pesto or you may decide to use it all, either way is fine with me. Garnish with more Parmesan and serve warm.

*produce from the Chef’s Garden Assorted produce found on GiltTaste.com

*Full Disclosure: GiltTaste.com provided me with this incredible produce and asked me to have fun with it. That’s just what I did.

30 Responses to “Roasted potatoes with minted spinach pesto”

  1. Kimberley

    Love what you’ve done with your produce! So gorgeous. I’m using this recipe for my remaining potatoes and spinach, which are waiting for a grand purpose in life.

    Reply
  2. Elizabeth

    So nice to be reminded of those days when the daily grind falls away…This pesto looks so delicious, and a great way to dress up potatoes (a winter staple around here). Thanks for the inspiration!

    Reply
  3. Greta

    I love your blog! Your writing is as beautiful as your recipes and photographs. I share your struggle with self-acceptance ad being able to clearly see the beauty in life, and you put into words exactly how I feel. And these days are the best, when nothing can divert you from how sweet life is. Thanks for inspiring me.
    – Greta

    Reply
  4. Deanna

    I love the combination of spinach and mint. Its one I never would have thought of, but now that I’m thinking about it they seem meant for one another.

    Reply
  5. Cookie and Kate

    Earlier today I caught myself wishing that the day could be over already. Than you for the reminder that today is a gift. Lovely recipe, I love seeing fresh seasonal produce put to good use during the cold months.

    P.s. I got to visit The Chef’s Garden a couple of months ago! Their produce is incredible.

    Reply
  6. Cari

    To be honest, it’s quite rare that I comment on blog posts…but for this one I really had to. Your writing is absolutely lovely, poignant and true. The recipe comforting and gorgeous. Thank you so much for sharing!

    Reply
  7. Elisabeth

    Thanks for your beautiful post! As a mother of six children I know too well the days filled with mixed emotions, at times asking when the day would be over and a minute later gazing at the little hands leaving fingerprints everywhere. If I close my eyes, I can still see each one of them perched on a chair cracking eggs, helping me knead cookie or pizza dough and shaping into whatever creative creature came to mind. One Christmas, when my two oldest sons were 3 and 4, we undertook the project of making a full-out Victorian gingerbread house, complete with windows, and roof tiles all made with gingerbread dough and candies. It took 3 days and the apartment looked a total wreck with bowls and dishes, rolling pins and candies! We had the time of our lives! It is so good to remember that each day is a gift and, further, that each day surrounded by those you love is the most special of gifts!

    Reply
  8. TM

    Hello,

    I was thinking about purchasing the Gilt produce box you received can you please tell me how it compares to a box containing the below. This organic box cost $44 & is delivered locally. Since the Gilt box costs double, I want to make sure it’s actually double the produce :-)

    2 lb Our Farm Purple Top Turnip
    1.5 lb Klamath French Fingerling Potato
    1 cnt Our Farm Green Romanesco
    1 bu Our Farm Bunched Collard
    1 bu Our Farm Bunched Leeks
    1 cnt Our Farm Head Radicchio
    1 bu Brawley Assorted Chard
    1 cnt Brawley Leaf Lettuce
    1 bu Bakersfield Bunched Carrot
    1 bu Brawley Bunched Spinach
    1 cnt Brawley Fresh Cauliflower
    1 cnt Brawley Red Radish
    1 cnt Our Farm Bunched Broccoli
    1 lb Capay Loose Rutabaga
    1 lb Capay Root Celery

    Reply
  9. sarah

    This recipe is so good. I saw it (and saw that you are a washingtonian) and I was sold. I tried it as is, it was great! I served the pesto over whole grain rotini pasta, and added italian sausage (along side). It is delicious!! I had everything on hand too, I feel good about eating pasta with this healthy sauce.

    Reply

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