I forgot I knew how to make awesome meatballs. Until tonight. I got inspired.

YUM.

We went out tonight. Pei Wei.

This week's vegetable delivery had a TON of root vegetables in the mix (it is winter). I went searching for a good root vegetable soup and found one that I made tonight. It was VERY good!

Roasted Root Vegetable Soup
FAST
SERVES: 4
You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same.
INGREDIENTS
1 large beet (1/2 pound)--peeled, halved and sliced 1/3 inch thick
1 medium turnip (1/2 pound)--peeled, halved and sliced 1/3 inch thick
1 medium parsnip (1/2 pound)-- peeled and sliced on the diagonal 1/3 inch thick
1 medium onion, thickly sliced
2 tablespoons extra-virgin olive oil
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
Crème fraîche or sour cream, for serving
1 1/2 tablespoons chopped fresh dill
DIRECTIONS
Preheat the oven to 500°. On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a
single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
1.
Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are
tender, about 10 minutes.
2.
Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree
the soup.) Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into deep bowls. Top with
a dollop of crème fraîche and the chopped fresh dill and serve at once.
3.
MAKE AHEAD The soup can be refrigerated for up to 3 days.

Souplantation

What the world needs is a reverse recipe finder service. I have these things, give me recipes I can make from these ingredients......

That soup sounds great! And I love how they are delivering things seasonal-like like that.

I had salad with chicken on top, and raspberry lime vinaigrette. The salad was a bagged one called "veggie lovers" which is awesome because it is much like the plain old lettuce/shredded carrot/cabbage thing, but with bigger chunks, and radishes and pea pods. Convenient and tasty. Chicken was cooked in olive oil and fresh garlic. Trader Joes sells unfiltered extra virgin olive oil; for when extra virgin isn't virgin enough. Really flavorful and good. I cooked enough chicken for 3 dinners, so I don't have to cook until Thursday hooray!

There is one. I used to have the site bookmarked and have been searching for it for a really long time. I know it's no help to you now, but it is out there.

Edit -

Google is my friend. Search for reverse recipe. This came up first, with more to come.

Here.

Or here.

Or maybe here.

This is great! I have a bucket of veggies coming every week and sometimes they are just not my usual choices. The challenge is that I'm presented with veggies and have to make something good out of them. It's like my own mini Iron Chef kitchen! ;)

I made steaks and baked potatoes tonight. I overcooked the steaks, and the potatoes were underdone. Not one of my finer moments.... :blush: