Sprout & Pea

On Sun­day, my room­mate and I hosted an Oscar party at our apart­ment which excited me not only because it was an oppor­tu­nity to get dressed up, but because it was a great excuse for me to try out some new recipes for my friends. I’m a sucker for some good gua­camole, and a fiend for Greek yogurt in any recipe, so when it came time to make some party dips, I decided I would try a lit­tle some­thing dif­fer­ent and com­bine the two.
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I just got back from a gor­geous week­end with my fam­ily in Miami. It was extra spe­cial since my cousin had flown in from San Fran­cisco and my grand­fa­ther was also down in in the sun­shine state so we all got to spend some much over­due time together. Nat­u­rally, with any fam­ily time comes lots and lots of food– espe­cially when your mother is a gourmet chef.
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Pic­tured above is the con­tents of my din­ner last night– my din­ner that only cost me $3.49. What I made with these tasty veg­gies and Greek yogurt is a recipe I have posted pre­vi­ously, but I decided to post it again as a shin­ing exam­ple that for less than $4, you can make a fill­ing, healthy meal. Did I men­tion these veg­eta­bles were also organic? I love this dish so much (espe­cially in win­ter), not only because of how deli­cious and sim­ple it is, but because it screams eat your veg­eta­bles and buy from local farm­ers!
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Hands down, my absolute favorite side dish is my mom’s mashed pota­toes. She makes them with sour cream which gives them a nice creamy tang and when it comes to food, I tend to devour any­thing with a lit­tle tang. Over the years, I’ve adapted this recipe into a slightly health­ier ver­sion by sub­sti­tut­ing Greek yogurt and it tastes just as deca­dent. Con­tin­u­ing on the healthy route, tonight I decided to make my adapted recipe with cau­li­flower instead of pota­toes.
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I’m call­ing this one a dish for the kids — col­or­ful mashed pota­toes!  I myself do not have any kids, but if I did, I would prob­a­bly serve them this.  What kid wouldn’t want pink mashed pota­toes?  It’s healthy to boot!
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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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