It is such a strange feeling, after working towards the same goal for the past 6 years, to now be moving in a new direction. By strange I also mean exciting. I have my first interview in a gajillion years tomorrow for a part-time/temporary, microbiology, college instructor position. However, I now also have a new and extremely exciting job offer that I have not told you about yet but I learned more about today.
The position is to become a clinical research associate and I was offered an opportunity to explore my passions in this environment. I will write grants and research proposals, direct other research technicians and I will even have a chance to learn about clinical drug and vaccine trials which has always been my dream. So, as it stands, I am not sure where to go from here with the teaching position. I may be able to do both but I am not sure I want to. I will have to see what happens at the interview tomorrow.
The position is to become a clinical research associate and I was offered an opportunity to explore my passions in this environment. I will write grants and research proposals, direct other research technicians and I will even have a chance to learn about clinical drug and vaccine trials which has always been my dream. So, as it stands, I am not sure where to go from here with the teaching position. I may be able to do both but I am not sure I want to. I will have to see what happens at the interview tomorrow.
Enough about me, more about my food. I'm a little out of practice so I could have made today's recipe a little more elegantly but it all turned out okay in the end. I bought these adorable purple potatoes at Whole Foods yesterday, they were locally grown in the Fraser Valley and they were really yummy. I roasted them with left over eggplant and squash I had in the fridge. I think a sweet potato would have been a nice addition.
I recently used up my small bottle of basil-infused olive oil that I bought in the summer (used in many past posts). I really loved that oil and decided now to try a rosemary infused olive oil. The bottles are small and cost me $15 but it is really nice to have a high quality, flavored oil to garnish roasted veggies and salads. A regular olive oil will do fine though if you don't want to follow my lead.
My original intention with roasting these veggies was to make a light, roasted potato salad. I was not sure what eggplant would taste like in this mix so I split my veggies in half. Half I turned into a potato salad and the other half I topped with crumbled goat cheese. Both were equally yummy. Maybe depending on what you are serving them with you can choose one option or the other.
My original intention with roasting these veggies was to make a light, roasted potato salad. I was not sure what eggplant would taste like in this mix so I split my veggies in half. Half I turned into a potato salad and the other half I topped with crumbled goat cheese. Both were equally yummy. Maybe depending on what you are serving them with you can choose one option or the other.
Roasted potatoes - 2 ways
Autumn seasonal: potatoes, winter squash, carrots, eggplant, herbs
Roasted potato ingredients
1 regular potato chopped
2 purple potatoes chopped
1 1/2 cup cubed acorn squash
1 1/2 cup cubed eggplant (optional)
1/2 large carrot chopped
Fresh sage and thyme leaves finely chopped
Rosemary infused olive oil (or rosemary plus olive oil)
1 garlic clove crushed in a garlic press or finely grated
Sea salt to taste
Sea salt to taste
Directions
1 - Preheat oven to 400F
2 - Cut up all of the vegetables into cubes. Everything should be roughly the same size (1/2" - 1" cubed) except the carrots should be about 1/4 of the size of the other vegetables (I prefer it this way, you may not).
3 - In a roasting pan, toss the potatoes with a generous amount of olive oil (herb-infused if you have it i.e. rosemary or sage), crushed garlic, fresh herbs and sea salt.
4 - Roast potatoes covered for about 15 - 20 minutes.
5 - Stir in the squash and eggplant with more oil and spread out all of the vegetables evenly on a baking sheet (this is so they become brown and hopefully somewhat crispy).
6 - Cook for about 10 minutes, toss/flip once and then cook another 10 minutes until golden brown and the potatoes are tender.
7 - Serve using one or both of the methods below.
Option 1: Roasted potatoes with goat cheese
Serve hot roasted veggies sprinkled with fresh thyme and crumbled soft goat cheese.
Option 2: Roasted potato salad
Option 2: Roasted potato salad
Ingredients
Juice of 1 lemon
Juice of 1 lemon
2 tbsp mayonnaise
2 tsp grainy dijon mustard
Sea salt, ground
Directions
Directions
1 - Whisk together lemon juice, mayonnaise and mustard with sea salt to taste.
2 - Allow roasted veggies to cool and toss with a desired amount of dressing.
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