I have, quite honestly, a totally irrational hatred of Halloween.

Halloween for children? Great. I can get behind that. But Halloween for adults? Hatred.

Roasted Beet, Carrot, and Blue Cheese Salad | Things I Made Today

This is especially inconvenient since I live in Madison, WI which is the Halloween capitol of the world, and every year tens of thousands of out-of-towners come to act like complete idiots on State Street. I was in college in 2005 when Halloween ended in riots, looting, and tear gas, and the city said enough. It’s gotten better since then (as in there is significantly less window breaking and arrests), but to be honest, I stay as far away from State Street on Halloween as possible. Apologies if you’re one of these people that has a perfectly respectable Halloween party. As I mentioned in the beginning, I admit that this hatred is irrational.

Roasted Beet, Carrot, and Blue Cheese Salad | Things I Made Today

Anyways, it may be Halloween tomorrow, but I’ll just think of this time as late October, where the beets and carrots are tasty and salads seem to be calling my name.

Roasted Beet, Carrot, and Blue Cheese Salad | Things I Made Today

Match those flavors with some spicy arugula, blue cheese, and a balsamic vinaigrette, and you’ve got something worth blogging about. And feel free to do it sans costume, like me.

Roasted Beet, Carrot, and Blue Cheese Salad | Things I Made Today

Roasted Beet, Carrot, and Blue Cheese Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2-3 large beets of any color, peeled and cut into ½ inch long pieces
  • ¾ lb carrots, chopped into ½ inch rounds
  • salt and pepper to taste
  • ⅓ cup olive oil, plus more to drizzle
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 3 large handfuls arugula
  • 3 ounces blue cheese, crumbled
Instructions
  1. Preheat oven to 425.
  2. Place beets and carrots on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, until vegetables are tender. Remove from heat and let cool completely.
  3. In a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.
  4. Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.

 

Imagine you’ve just roasted a whole chicken.

You’ve eaten all the delicious meat and soaked up the juices with some potatoes. Now, you’re left with the carcass and that strange bag of chicken giblets. What to do? Make homemade stock out of the carcass and make pâté out of the liver. In other words, don’t waste a thing.

Homemade Chicken Stock and Pâté | Things I Made Today

Let’s start with the stock. You may be asking yourself, is it worth making your own homemade chicken stock? Does it taste better? Is it economical? My answer is this: if you have the left over bones to make it from scratch, you should. If not, there are plenty of store bought brands that are excellent. Yes, homemade stock is cheaper, but only if you discount the price of the chicken itself (since that’s a separate meal). read the rest »

This past weekend, we celebrated the marriage of two of our closest friends, Ann and Matthew.

They couldn’t have planned a more perfect event, from the ridiculously beautiful fall weather to the record-breaking amount of {happy} tears shed by both the bride and groom. The amount of love in the room was clear.

This wedding also marks the end of the wedding season, which this year topped out at seven, and I was lucky enough to be pregnant at all of them. I almost managed to get a shot of Jason and I at each one (1, 2, 3, 4, 5, 6, 7).

Roasted Squash with Maple Ginger Glaze | Things I Made Today

Ann and Matthew are off to Aruba to scuba dive and hopefully relax, and I’m back in the kitchen, roasting fall vegetables and dressing them up with something fun, like a maple ginger glaze. read the rest »