Squash, polenta, and kale Caesar salad

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

There ought to be a place on the internet where parents can go to brag about the common and mostly harmless, but also spectacularly sudden and disgusting illnesses of childhood. Without going into detail (this is a FOOD blog, after all), instead of sleeping, we spent Saturday night showering, taking baths, doing laundry, and scrubbing carpets. No bueno.

Anyhoo, does your sleep schedule affect your diet? I’ve learned in my old age that getting less sleep leads me to terrible food choices. So obviously, I ate horribly this weekend and am feeling it today. But this salad is getting me back on track.

 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes
 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes
 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes

Delicata squash is one of the stars of this show. It requires less prep since the peel is edible. Just split it in half, scoop out the seeds, and slice. After roasting, the squash is sweet and creamy and the peel gets slightly crunchy, so it’s also a nice textural balance if your littles aren’t into “slimy” foods.

The dressing is my favorite dairy-free Caesar that’s been lightened up by swapping out tahini for the oil. The garlic, anchovies, and lemon taste even brighter and the sesame adds a nutty note that complements the rest of the salad’s flavors.

We also have crispy crunchy gluten-free croutons that are made with a store-bought polenta log. I accidentally discovered that putting a pizza stone in the oven while roasting the polenta SIGNIFICANTLY reduced the cooking time. Huzzah!

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

The spiced, roasted nuts add even more crunch, which pairs nicely with the creaminess of the roasted squash. Toss on a few sweetened, dried cranberries and you have a harvest salad that hits all of the right salty and sweet notes. (A nutty cheese on top is entirely optional.)

I daresay this hearty pescatarian salad would be a welcome addition to your Thanksgiving table too.

A couple of notes:

  • I don’t salt the polenta before roasting. Most commercially made polenta has a fair amount of sodium in it already and you’ll be adding salt to the dressing and the squash.

  • While there are multiple steps to this salad, most of them can be completed simultaneously. You can also double the dressing recipe and it will keep well in a covered container in the fridge for up to 2 weeks.

  • Also, unlike dressed lettuce, which wilts quickly, kale only softens slightly and gets less bitter when left to sit with the dressing on, so make this salad ahead (or double the recipe) and eat it throughout the week.

  • A note about the size of this recipe: This recipe yields a main course for two adults and one child with either crusty bread or another protein on the side. If making this to last for the week or for a holiday meal, I would double or triple the recipe. All of its elements last on their own and are easy to toss into other meals.

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

Squash, polenta, and kale Caesar salad


2 small bundles of Lacinto (Tuscan) kale (about 6 cups)
Tahini Caesar dressing (recipe below)
Roasted almonds (recipe below)
1 log pre-made polenta, cut into 1-inch chunks
2 Tbsp olive oil, divided
1 medium Delicata squash, halved, seeds scooped out, and sliced into 1/2-inch pieces
1/2 tsp kosher salt
Dried cranberries, to taste
Nutty cheese, such as gruyere, gouda, or parmesan, to taste

Preheat the oven to 425.

Tear or chop the kale into small bites.

Make your dressing (see recipe below). Add about 1/2 of the dressing to the torn kale and mix well. Add more to taste or reserve the rest for serving later. Set aside.

Make the roasted almonds (see recipe below). Set aside.

Chop the polenta and toss with 1 Tbsp olive oil. Spread onto your roasting pan and cook for 20 minutes. Flip and toss the pieces with a spatula, return to the oven and cook for another 20 minutes.

Clean and prepare the Delicata squash. Toss with the remaining 1 Tbsp of oil. Spread on a baking tray and sprinkle with salt. Roast for 15-20 minutes or until the squash is soft.

  • I like to add the squash to the same oven as the polenta for the polenta’s last 20 minutes or so.

Add the squash, polenta, almonds, and cranberries to the salad. Feel free to use all or just some of the salad add-ins and reserve the leftovers for something else. Top with a few shavings of nutty cheese, if desired.

Yield: about 2 adult main-course salads and 1 child main-course salad; 4 side salads

Roasted almonds
½ cup raw almonds
½ tsp olive oil
½ tsp paprika
¼ tsp salt
½ tsp rosemary
¼ tsp Aleppo pepper
¼ tsp garlic powder

Preheat the oven to 425. Toss the almonds with olive oil. Mix the spices together and add to the almonds. Mix well. Spread on a foil or parchment-lined baking sheet and bake for 4-6 minutes, until you can smell the spices and the nuts are crunchy. Check often to avoid burning.

Tahini Caesar dressing
2 Tbsp Primal Kitchen avocado mayonnaise
1 Tbsp lemon juice
1 Tbsp Dijon mustard
2-3 whole anchovy fillets
2 medium cloves garlic
¼ cup tahini
¼ cup water (added 1 Tbsp at a time)
Salt and pepper to taste

Combine the mayo, lemon juice, mustard, anchovies, garlic, tahini, and 2 Tbsp of water in a food processor and blend well. Add more water, 1 Tbsp at a time, until you’ve reached your desired consistency. Add salt and pepper to taste.

  • Remember that the anchovies are salty, so taste before you add more!

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

Ice cream and candy Thankgiving dinner

 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

I, for one, don’t need to see another mini candy bar for quite some time. However, I hate throwing food away (which makes parenting around mealtimes interesting when M declares himself full after four bites). So instead of dumping our excess candy, I’m repurposing it into a Thanksgiving dessert that is equal parts adorable and delicious.

Bonus: I promise you will live in the freezer, untouched, until Thanksgiving, which would certainly not happen if that candy stayed in its original form.

 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy for dessert might seem odd after a heavy meal, but let me tell you: We had a store-bought version of this plate last year (from the UConn Dairy Bar) and my family tore through it like we hadn’t just eaten our weight in stuffing.

My version of this pie starts with a layer of salted caramel topped with chocolate chip ice cream and then hot fudge sauce.

I chopped up some mini Snickers for stuffing; green M&Ms are peas; vanilla ice cream covered in crushed toffee bars with a white chocolate, pretzel, and marshmallow “bone” become a turkey drumstick; vanilla ice cream with more caramel are mashed potatoes and gravy; raspberry sorbet is sliced to look like canned cranberry sauce; and candy corn is stuck together with white chocolate as a corn cob.

 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Extra bonus: There are many ways for kiddos to help make this pie: They can separate the green M&Ms, chop and smash the candy, unwrap the caramels, and pour and spread the caramel and ice cream layers. If they’re older, they could probably make the whole darn thing themselves.

 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy
 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

And extra extra bonus: You can make this dessert now and be ready for Turkey day in three weeks.

Candy and ice cream Thanksgiving plate

10-inch graham cracker pie crust
12 oz chewy caramels, divided 
3 Tbsp heavy cream, divided
Flaky salt
1 pint chocolate ice cream
1 pint vanilla ice cream
1 small jar of hot fudge (about 12 oz)
1 pint raspberry sorbet (IN A PAPER, NOT PLASTIC, CONTAINER)
½ cup mini green m&ms
6-7 fun-sized snickers, chopped
12-15 fun-sized toffee bars (or 3 large ones), crushed
1 cup white chocolate chips, melted
1/2 large pretzel rod
1 large marshmallow, cut in half
Candy corn

Step 1: Caramel sauce, part 1
Combine 8 oz of unwrapped caramel candy with 2 Tbsp heavy cream in a bowl and microwave for 30 seconds. Mix and microwave for 30 more seconds. Mix again. Microwave for 15 seconds bursts, stopping to mix the caramel and milk, until it’s completely melted. Spread over the graham cracker crust, sprinkle with sea salt and place in the freezer until set, about 10 minutes.

Step 2: Ice cream
Let the chocolate ice cream melt a bit for easier spreading. I left it out while I made and spread the caramel and it was soft enough to spread. Freeze until solid, about 2 hours or overnight.

Step 3: Hot (but cold) fudge
Once the ice cream layer has frozen solid, dump the entire jar of COLD fudge sauce on top and smooth it out all the way to the edges. (I made the mistake of heating the sauce a bit and it immediately melted the ice cream underneath.)

Step 4: White chocolate
Melt your white chocolate in a tall thinnish glass. Microwave for 30 seconds on high. Stop and mix. Microwave for another 30 seconds on high. Stop and mix. Microwave for 10 second bursts, stopping to mix until the chocolate is melted.

Step 5: Drumstick bone, part 1
Snap a large pretzel rod in half. Cut a large marshmallow in half. Dip the non-broken end of the pretzel rod into melted white chocolate and press one half of the marshmallow on either side of the rod and hold in place for 10 seconds. Place on a sheet of parchment paper and refridgerate until set, about 5 minutes.

Step 6: Corn cob
Pour a nickle-sized dollop of melted white chocolate on a piece of parchment paper. Place a circle of candy corn onto the chocolate with the white facing in and the yellow facing out. Try not to allow any space between the kernels. place another dollop of melted white chocolate on top of the white portion of candy and repeat. Continue until you have between 5 and 7 layers of corn kernels. Place in the fridge until set, about 10 minutes.

Step 7: Drumstick bone, part 2
Dip the set marshmallow and pretzel rod into the melted white chocolate (feel free to microwave for another 10 seconds if the chocolate feels thick) and let the excess chocolate drip off. Place back onto the parchment paper and spoon the melted chocolate over the rest of the pretzel rod, wiping away any excess on the sides. Place back in the refrigerator until set, about 10 minutes.

Step 8: Prep your candy
Chop the snickers, separate the green M&Ms, and crush the toffee.

Step 9: Sorbet
Slice the sorbet with a large serrated knife and put the slices back into the freezer.

Step 10: Caramel sauce, part 2
Place 4 oz of unwrapped caramel candy and 1 Tbsp of heavy cream into a bowl. Microwave for 30 seconds. Stop and mix. Microwave for another 30 seconds, stop, and mix. Microwave in 15 second bursts, stopping to mix in between, until melted. Set aside.

Step 11: Assemble
Scoop 1/2 pint of vanilla ice cream onto the top of pie. Next to it, pour your M&Ms into a pile. Smoosh the cut up snickers in your hands a bit while piling them onto the top of the pie as well. Add the corn cob. Next, form the rest of the ice cream into an oval ball and roll it in the crushed toffee. Place it on the pie and add the pretzel bone. Place the sorbet slice in the middle. Lastly, using a spoon, shape the vanilla ice cream to look like mashed potatoes and make a dent in the middle. Pour some of the cooled caramel into the hole and immediately place the whole pie back into the freezer. Let freeze overnight and then transfer to a box or cover tightly with plastic wrap.

 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy
 Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy


Sesame roasted brussels sprouts

 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty. Basically, the perfect side dish. #brusselssprouts #roasting #sidedish #kidseatvegetables

OMG Halloween hangover. The ten pounds of candy I ate between opening the bags at 11 am (why? WHY?) and going to bed at 9 pm (which felt like midnight), have done a number on my body. I guess it’s a good sign that I feel like shit? Maybe it shows that I don’t normally eat 10,000 grams of sugar in 10 hours?

Anyhoo, we started the day with a small fit because I wouldn’t let someone eat candy for breakfast, so…that was fun.

 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty. Basically, the perfect side dish. #brusselssprouts #roasting #sidedish #kidseatvegetables
 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

One key to weaning my little back to veggies after a sugar binge is to make them extra unctuous and delicious. These brussels fit the bill. High heat makes them mellow and crispy while the garlic, ginger, soy sauce, and sesame oil add layers of salt and fat that lead to really big flavor.

 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

A couple of notes:

  • It’s important to work fast after getting the roasted sprouts out of the oven. Their heat will cook the garlic a bit and without it, the taste can be pretty strong.

  • If you think you’ll have leftovers, sprinkle the sesame seeds on the individual portions, or just the part you’ll eat right away. The seeds can burn when you recrisp the leftovers.

Serve them with a piece of fish, some tofu, some rotisserie chicken, or accompanying any other protein. I also like them next to these noodles for a double dose of veggies. You could actually slap some chicken thighs on another sheet pan and roast them all together if your oven is big enough.

 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables
 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

Sesame roasted Brussels sprouts  

1 ¼ lb brussels sprouts, halved (or two 10 oz bags)
2 Tbsp olive oil
1 tsp grated fresh ginger (about a 1-inch piece)
2 Tbsp soy sauce or tamari, divided
1 small garlic clove, minced 
1 Tbsp toasted sesame oil
1½- 2 Tbsp honey
1 Tbsp toasted sesame seeds

 

Preheat the oven to 425.

In a large bowl, combine the veggies, olive oil, 1 Tbsp of soy sauce, and the grated ginger. Mix well. If you see any clumps of ginger, separate them the best you can.

Spread onto a baking sheet and roast for 15-17 minutes (or until you’ve reached peak crispyness, since oven temps vary), stirring once in the middle of cooking.

While the veggies are roasting, mince your garlic and combine it with the remaining 1 Tbsp of soy sauce, sesame oil, and honey.

When the sprouts are roasted, quickly spoon them back into your original bowl. Add the garlic mixture and stir well. Serve immediately.

If reheating this, place the servings you’ll need back into a 425 oven for about 5 minutes (or as long as needed) to re-crisp.

Yield: about 3 cups of sprouts, or 4 servings.

 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables
 Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

Meatless Monday: Black bean dip

 Black bean dip | Me & The Moose. This quick dip can go in tacos, quesadillas, and nachos for a hearty and fast meatless meal. And who doesn’t love dip for dinner? #meandthemoose #meatlessmonday #vegetarian #blackbeans #texmex #dip #dinner #lunch #lunchbox

Hear me out: Let’s serve dip for dinner tonight. Or in your kids’ lunchboxes tomorrow. And credit where it’s due: This recipe is cribbed almost entirely from M’s dad as black bean dip is one of his signature party dishes.

This gloop is primarily black beans, with just a smidge of cream cheese for richness and some onions, garlic, and spices to make it aromatic. Add in a dash of lime juice for acid, a smattering of shredded cheese on top that gets all melty and crispy in the oven, and you have a quick and hearty dish in about 30 minutes. AND, you can make it an even faster meal if you a small cast-iron or other oven-safe saute pan.

 Black bean dip | Me & The Moose. This quick dip can go in tacos, quesadillas, and nachos for a hearty and fast meatless meal. And who doesn’t love dip for dinner? #meandthemoose #meatlessmonday #vegetarian #blackbeans #texmex #dip #dinner #lunch #lunchbox
 Black bean dip | Me & The Moose. This quick dip can go in tacos, quesadillas, and nachos for a hearty and fast meatless meal. And who doesn’t love dip for dinner? #meandthemoose #meatlessmonday #vegetarian #blackbeans #texmex #dip #dinner #lunch #lunchbox

The taste and texture of this dip remind me of refried beans, but better.

You can scoop it into tortillas with some fresh veggies for a meatless dinner that’s full of protein. Or add shredded rotisserie chicken or other leftover proteins from the weekend for an even heartier meal. OR squash this concoction between tortillas for a dinner or lunch quesadilla.

Also, M is very keen on chips and dip as dinner, but I don’t want him to burn out on guacamole as it’s one of our go-to’s. And beans are an excellent source of non-meat protein, so if he’s suddenly off of meat, which toddlers often are, this dip helps to fill him up for a good night’s sleep (hopefully).

 Black bean dip | Me & The Moose. This quick dip can go in tacos, quesadillas, and nachos for a hearty and fast meatless meal. And who doesn’t love dip for dinner? #meandthemoose #meatlessmonday #vegetarian #blackbeans #texmex #dip #dinner #lunch #lunchbox

Black bean dip

1 Tbsp olive oil
½ large onion, roughly chopped
2 cloves garlic, minced
1 Tbsp cumin
½ tsp chili powder
¼ tsp coriander
¼ tsp oregano
2 cans of black beans, drained and rinsed
¼ cup cream cheese
½ tsp kosher salt
1 Tbsp lime juice
1-2 Tbsp water
1-1½ cups shredded cheddar and Monterey jack cheese

Preheat the oven to 400. (I don’t use the broiler for this one because I want it to warm the dip while it melts the cheese and the broiler is a bit too much heat, too fast.)

In a small skillet (bonus if it’s oven safe! You’ll only need one pan!), heat the olive oil over a medium low flame. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for one minute until fragrant. Add the spices and cook for 30 seconds. Remove from the heat and let cool slightly while you prep the rest of your ingredients.

Place the cooked onions, garlic, and spices in a blender or food processor. Add the drained and rinsed black beans, cream cheese, salt and lime juice. Pulse several times until the ingredients are well broken up, but not liquified, scraping down the sides as needed.

Continue pulsing while you add the water 1 tsp at a time until you’ve reached the right consistency. I like this dip to be somewhere between chunky and liquidy. There is definitely some texture, but no “chunks’ of beans.

Put the mixture back into your oven-safe skillet or into a small casserole dish. The wider and shallower the dish, the more surface area you have for cheese, so pick accordingly. Top with the shredded cheese and bake in the oven until the cheese is melted and begins to crisp on the sides and bubble in the middle.

Yield: 4 cups of dip

 Black bean dip | Me & The Moose. This quick dip can go in tacos, quesadillas, and nachos for a hearty and fast meatless meal. And who doesn’t love dip for dinner? #meandthemoose #meatlessmonday #vegetarian #blackbeans #texmex #dip #dinner #lunch #lunchbox

Purple carrot soup with za'atar

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

Is purple my new favorite color? I don’t know. Maybe. I seem to be drawn to purple foods lately. Maybe they feel kind of witch-y and seasonal. And that’s primarily what I aim for in my cooking.

Anyway, I find purple carrots endlessly intriguing and therefore, have used them in this soup. Unfortunately, the end product doesn't stay purple, so if your kiddo might be put off by the initial color, rest easy. This soup is also delicious made with orange carrots.

 Purple carrot soup with za’atar | Me & The Moose. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan
 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

And added bonus: carrots are a great base for introducing new flavors to your kiddos. Carrots are familiar, mildly sweet, and almost entirely inoffensive, so they’re not intimidating when you mix in some za’atar and tahini, two things that, on their own, might prove too much for a developing palate.

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

I like swirling it with yogurt and sprinkling on some za’atar, which is a spice that should earn a spot in your repertoire.

If za’atar intimidates you, take heart. I was also a bit hesitant at first, but it’s a simple mixture of thyme, sesame seeds, salt, and sumac, which is a common middle eastern spice that has a bright, citrusy flavor. I feel like it’s the cumin of the middle east.

This soup is also a good way to introduce some new spices and flavors while incorporating an old favorite. M even requested a bowl of this with his dinner the other night, so I, obviously, felt extremely smug.

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is so easy to make and a great way to introduce new flavors. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

Purple carrot soup with za’atar

2 Tbsp olive oil, butter, or ghee
1 medium onion, minced
4 large cloves garlic, minced
1 tsp Aleppo pepper or paprika
1 tsp dried thyme
½ tsp coriander
1 tsp kosher salt, divided
1 ¼ lb carrots, peeled and diced into small pieces
4 cups low sodium stock (vegetable or chicken)
3 Tbsp tahini
1 Tbsp lemon juice
Yogurt (dairy or non-dairy)
Za’atar

Heat the olive oil over a medium flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for one minute, or until fragrant. Add the spices and ½ tsp of salt and cook for one more minute, until fragrant.

Add the carrots and cook for one or two minutes. Add the stock and bring to a boil.

Reduce heat to low and simmer, covered, for 20 minutes or until the carrots are fork tender.

Transfer to a blender or food processor and add the tahini, lemon juice, and the other ½ tsp of salt.

Yield: 6½ cups or about 52 oz


 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan
 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is an easy way to add interest to your kids’ lunchboxes while serving up some veggies and introducing new flavors. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan