Roasted Celeriac with Walnuts and Thyme
2 medium celery roots (celeriac), peeled, cut into 1½” pieces
2 tablespoons walnut oil or olive oil
Kosher salt and freshly ground pepper
1 tablespoon cider vinegar
2 tablespoons chopped toasted walnuts (for serving)
Fresh thyme leaves (for serving)
Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme. (Original Recipe) This recipe can also be cut in half easily!
Slow-Cooker/Crock-Pot Vegetarian Chili Recipe
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed or cook 3/4 cup dry kidney beans
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- optional: sour cream, sliced scallions, and tortilla chips, for serving
In a 4- to 6-quart slow cooker or Crock-Pot, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup of water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, and tortilla chips. (Original Recipe)
Wondering what to do with your mesclun? Try out this simple recipe! You can use the mesclun as the greens.