Two and Fifteen Gifts

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

and every



is from above, coming down

from the Father of


with whom there is no variation or shadow

due to change.

James 1:17

Roast Winter Vegetables with Charred Scallion Dressing

Roast Vegetables:

  • 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!

Thoughts? I'd love to hear them!

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