Sprout & Pea

The start of cold weather calls for warm roasted pota­toes — at least for me.  I had a han­ker­ing for pota­toes and some kind of green veg­etable the other night so I decided to buy some yukon golds, red golds and some brus­sels sprouts and have them join forces.
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The other night I had din­ner at West­ville in the East Vil­lage and ordered what is now my new sta­ple salad. I had for­got­ten how deli­cious some­thing as fresh as arugula, lemon, olive oil and parme­san is.  I ordered it with some grilled chicken and it was the per­fect no fuss, light but ful­fill­ing meal.  So per­fect, that I was inspired to make it for lunch the next day.  I knew this leafy green was good for you, but I wanted to do a lit­tle more research to find out exactly what was so great about arugula aside from its unique, slightly spicy fla­vor.
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I needed some­thing besides dips and desserts to hold my cre­ative pump­kin carv­ing friends over, so I decided to pick up some pre-​​made whole wheat crusts and toss on some top­pings.
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For dessert on pump­kin carv­ing night, I stuck with the theme and made some flour­less pump­kin bread.
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This one is my mom’s orig­i­nal recipe and a smart way for her to get me to eat my veg­eta­bles when I was grow­ing up.  I made this recently for some friends who, like myself, drooled over it, so I decided to make some again for pump­kin carv­ing night.  While the cream cheese fac­tor isn’t the health­i­est, it’s worth it!

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In addi­tion to my favorite edamame dip, I decided to do blend up a quick spicy white bean and arti­choke dip for pump­kin carv­ing night.
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