C and I are on a whirlwind East Coast holiday tour, which you probably gathered from my incredibly rude silence here. The holidays have been filled with friends, family and lots of delicious holiday foods like fondue, shrimp, roasted vegetables, green salads and rich appetizers that double as an entire meal. My grandmother even pulled out all of the stops and made turkey and dumplings for C. Before we left San Francisco, I pulled together every vegetable in our crisper, chopped them up, doused them in olive oil, salt, pepper, champagne vinegar and a little honey, and threw some bacon on top. I roasted them up and served them alongside this grilled rack of lamb that was marinated in red wine, rosemary and garlic. The vegetables were a bit of a random medley, but the dish doubled as a fridge clean out and a solid helping of veggies before the sugar and cream laden holidays.
Since we're all busy prepping for our final holiday meals (New Years Eve and New Years' Day!), tell me-how do you sneak a few vegetables in around the holidays?