I am amazed that we have gotten all of our wedding gifts to fit into our one-bedroom Manhattan apartment. Many people have been in awe over the amount of kitchen supplies we received and the constant question that keeps being asked, “Where are you going to put everything?” is usually followed by this question, “Wouldn’t you guys just prefer getting cheddar (the green kind) as opposed to all of this STUFF?” Those people just don’t understand the purpose of wedding registries. They wonder, who could possibly need all that stuff?
I am here to tell you that the answer is “me.” Yes, to the Vitamix AND the Cuisinart Food Processor. Yipee to the half dozen Le Creuset pots and Staub grill pan. Hooray to the Breville Juicer, the Indian copper serving bowls, and the William-Sonoma monogrammed salt and pepper grinders. There is no shame in my game… I get pure joy out of having a fully stocked kitchen.
I don’t blame my fellow New Yorkers who think I am crazy for outfitting my kitchen with all of these top-notch supplies. The amount of stuff we now own probably wouldn’t even fit very well in a space that was 4x the size of where I currently reside. I have learned that there are two different types of people in this world; the ones who love registries and the ones who don’t. Some of us have been fantasizing about our registries at places like Williams-Sonoma, West Elm, and Restoration Hardware longer than we have been dreaming about our actual wedding.
When I was left to my own devices building our registry completely unmonitored by my former fiancé (now husband), I realized that I can peruse the Internet for hours because things like All-Clad pots and pans in all shapes and sizes truly excite me to my core. I am sure that a candied thermometer has never made the day of any registry nay-sayer.
Since I am a chef, I have had a lot of the cool crap that most pre nuptial people have been coveting for years like the Kitchen-Aid mixer and many of it’s appliances. I have owned knives that I consider some of my most prized possessions since I graduated from culinary school in 2011. My kitchen wasn’t in desperate need of an upgrade, but it has made cooking even more fun and I look cuter over my stovetop too (thanks Antropologie for making the CUTEST aprons and oven mits)!
Choosing a favorite appliance would be like picking a favorite child, but many of my readers know how much I love my Vitamix. We call it “the baby” here at the Broderson household and I use it very regularly. The baby comes out to play anytime I make this nut butter miso dressing. This concoction gets put on a multitude of different roasted veggies because it’s so delicious and in this food obsessed kitchen it is our version of crack.
This recipe goes perfectly with my efforts to go to Pure Barre class 4-5x a week, which I am still maintaining post wedding. I forced myself to sign a 6 month contract so I didn’t try to get lazy. If you have anything green from edamame, to peas, or even a leafy green, you can throw that in here too and it will be delish. It is my belief that you can never have too many greens!
- For the bowl
- 1 cup dried red quinoa
- 1 to 2 sweet potatoes (about 1.5 pounds)
- 1 large bundle cauliflower (about 1 pound)
- 1 to 2 tablespoons olive oil
- Coarse or kosher salt
- Freshly ground black pepper
- 2 teaspoon sesame seeds
- 1 cup raw baby kale
- 2 avocados, diced
For the nut butter miso dressing
- 1 tablespoon minced fresh ginger
- 1 small garlic clove, minced
- 2 tablespoons white or yellow miso
- 2 tablespoons peanut butter (or almond butter)
- 1 teaspoon agave
- ¼ cup rice vinegar
- 3 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- Heat oven to 425 degrees. Place quinoa in salted water on the stove and cook according to package directions.
- Cut sweet potatoes into 1-inch cubes. Cut tops off cauliflower and separate into bite-sized florets.
- Toss sweet potatoes with 1 TBS olive oil, place on baking sheet, and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add cauliflower to the baking sheet, season again with salt and pepper, and roast for another 10 to 20 minutes, until cauliflower is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.
- In a small skillet, toast sesame seeds until fragrant and then let cool.
- While vegetables roast, prepare the nut butter miso dressing: Combine everything in a vitamix and blend until very smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more sweet since the saltiness pairs wonderfully once added to the sweet potato.
- Assemble bowls: Scoop some red quinoa into each, then pile on the roasted sweet potatoes, cauliflower, and toss in the baby kale. Coat lightly with sesame-miso dressing and finish with toasted sesame seeds and sliced avocado. Serve with extra dressing on the side.