September is the month that you don’t want to end because you want summer to last forever. It’s the month of perfect weather for long days on the beach, bike rides in the park and country drives. It’s shorts and sweater weather, campfires, s’mores and cozy soups. It’s the nostalgic month – cool crisp mornings, school bus sightings, lush green sports fields ready for fall sports, Saturday morning cartoons and Sunday dinner with friends. September is that old friend that rolls in that you haven’t seen for awhile but when you reconnect it’s like the two of you have never missed a beat.
It’s that month that I wish I could package up and give it to someone as a gift — particularly those last, long days on the beach when there isn’t another person around for miles, when the dog can run free, and the kids spend their time finding tiny treasures, when there isn’t a worry in the world.
This year, I am in denial that summer is over and for just a few more days determined to keep my flip flops on. I am not ready for soups and cozy foods but instead still craving crisp green salads.
Kale or arugula, quinoa and roasted veggie salad
1 bunch of kale chopped or bunch of arugula
6 carrots peeled
3 beets peeled
2 parsnip peeled
handful or more of dried cranberries or raisins
zest of 1 lemon
juice of 1 lemon
1/4c extra virgin olive oil
1tbs red wine vinegar
salt and pepper
1. Preheat oven to 400 degrees F. Cut carrots and beets into 1 1/2″ pieces, cut parsnip in half and again into 1 1/2″ pieces. Toss all carrots, parsnips and beets with 1 tbs olive oil and season with salt and pepper. Roast for about 40 minutes or until tender, stirring occasionally. When finished roasting, peel beet and cut into 1″ pieces.
2. While the vegetable are roasting make the dressing. Whisk together lemon zest, lemon juice and olive oil and set aside.
3. When vegetables are finished roasting and cooled toss kale, quinoa, roasted vegetables, cranberries/raisins and dressing in a bowl. Serve with warm bread.