Where I am, the high tops of conifers are draped underneath a veil of fog just thin enough for a few branches to poke through. The ground is missing the crisp touch of frost, and is instead drenched in a blanket of condensation to be lifted once the day begins.
This is not quite the Vancouver I grew up in, but the humidity made the air familiar as I drove down Dewdney.
I am not quite the one who left three years ago, but the few I was about to visit were so much a part of me that setting foot back in their corridors did not seem like an act of trespass. And for all the roots they gave me, I was grateful.
Every good gift
is from above, coming down
from the Father of
with whom there is no variation or shadow
due to change.
- 1 mini pumpkin, seeded, diced
- 3 small sweet potatoes, diced
- 1 carrot, diced
- 1 small onion, diced
- 2 tsp sea salt
- few rounds black pepper
- 1 tsp smoked paprika
- 3 tbsp melted coconut oil
Toss all ingredients together until evenly coated and roast at 450 degrees F for 25-30 minutes or until tender.
Charred Scallion Dressing:
- 1 bunch scallions
- 3 tbsp unsalted butter
- 1 tsp chili flakes
- 2 strips lemon zest
- 1/2 lemon, juice only
- 12 almonds, toasted
- 1 tsp sea salt
Char the scallions on a grill or on your stove’s electric coils.
Brown the butter on medium heat until the milk solids are well-browned and the butter is very nutty. Remove from the heat and stir in the chili flakes.
Place all ingredients in a food processor and blend into a chunky paste.
Serve the roast vegetables with the scallion dressing. This dressing is also great for sandwiches or to stir into puree soups.
Bonus question: who inspired you in 2015, and how? Let me know in the comments below, I’d love to hear your stories!