But, I’m home now, and feel as if I’m finally settling back into a routine. I cleaned the house like a maniac yesterday and purged the pantry of old jars of condiments I’ll never use and nondescript bags of stale spices. Feeling like I’m in control of some small aspect of my life makes all the difference. Things feel clearer and calmer and I’m more grateful than ever for the things that ground me: play time with the dogs, falling asleep to the sound of Anders’ heart beat and comfort food.
*This post was sponsored by Del Viejo. All thoughts and opinions are my own. Thank you for supporting Tending the Table by supporting its sponsors.
MEXICAN STYLE PARSNIP FRIES
5 parsnips, peeled and sliced into thin sticks
3 tablespoons high heat oil (I used avocado, but coconut would work too)
1 teaspoon salt
1/2 teaspoon ground cumin
1 15oz can pinto beans, drained and rinsed
Del Viejo Datil Pepper Salsa
crumbled cotija cheese
freshly chopped cilantro
thinly sliced radish
Preheat the oven to 450 degrees. Toss the parsnips with the oil, salt, and cumin and spread on a lined baking sheet. Roast for 30-35 minutes or until cooked through, crispy and brown. Divide the parsnip fries evenly between two plates and top with the pinto beans, salsa, cheese, sour cream, cilantro, avocado, radish and a squeeze of lime. Serve immediately.