Dishing on dishes

For all my dear followers, I only want the best for you, so I am giving you a heads-up!  I mentioned that ‘midtown’ Miami is the place to be if you’re a foodie and a fashionista!!!

The Slow Food movement is here to stay and no one does it better than Michael Schwartz, the chef and owner at Michael's Genuine Food & Drink.

Not to ‘poach’(no pun intended), but I just had to give you this recipe reprinted from the Wall Street Journal.

It’s healthy, it’s seasonal, it’s fresh, it’s fabulous. Paula Deen, are you listening ?!!!!

Here is the full article online:   Wall Street Journal Recipe

Justin Walker for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by Cindy DiPrima

Roasted Vegetables With Parsley Sauce

Total Time: 30 minutes
Serves: 4

Ingredients

1/2 pound carrots, peeled and cut into ¼-inch sticks
1/2 pound parsnips, peeled and cut into ¼-inch sticks
1/2 pound rutabaga, peeled and cut into ¼-inch sticks
1/4 cup plus 3½ tablespoons extra-virgin olive oil, plus extra as needed
1 teaspoon kosher salt, plus extra for seasoning
1/2 cup tightly packed flat-leaf parsley leaves
1½ tablespoons capers, drained and rinsed
1 anchovy fillet, drained
1½ garlic cloves
Freshly ground black pepper
3½ cups bitter salad greens, such as arugula, watercress or mizuna
3/4 cup shaved semi-firm aged goat cheese, such as drunken goat or goat gouda
2 teaspoons lemon juice

What To Do

1. Heat oven to 500 degrees. In a large mixing bowl, toss vegetables with 2 tablespoons oil and 1 teaspoon salt. Spread vegetables on a baking tray and roast them, flipping halfway through, until tender and charred in spots, about 15 minutes.
2. Meanwhile, make the sauce: In a food processor, combine parsley, capers, anchovy, garlic, ¼ cup oil and a pinch of pepper. Purée until contents are finely chopped and bright green. The sauce should be wet and slightly soupy, like a pesto. (Add extra oil to loosen the mixture if needed.)
3. Transfer roasted vegetables to large mixing bowl and toss with 2 tablespoons parsley sauce. Season to taste with salt and pepper. Reserve remaining sauce for later use.
4. Toss greens with shaved cheese. Dress with 1½ tablespoons oil, lemon juice and a pinch of salt. Pile dressed vegetables on top of or alongside salad and serve

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