This recipe was inspired by London based chef Yotam Ottolenghi. His recipe for Roasted Parsnip and Sweet Potatoes with Caper Vinaigrette intrigued me – not because of the parsnips – I don’t care for parsnips but for the paragraph below his recipe title.
Here’s what it says:
Treat this recipe as a blueprint for an infinite number of roast vegetable dishes. The point here is to lighten up long-cooked veggies with something crisp and fresh. You can use any of your favourite vegetables – rutabaga, carrot, salsify, beetroot, cauliflower – and many other refreshing combinations at the end: chopped herbs such as basil or mint, grated lemon zest, harissa paste, crushed garlic or a mellow vinegar.
When I read this I knew immediately that Ottolenghi wants us to make this recipe our own – he was encouraging us to stray from his recipe and not take the recipe too seriously.Essentially this is a guide with an emphasis on brightening up simple oven-roasted vegetables.
I love gift-wrapping possibly more than anyone I know. I love paper and beautiful ribbon with coordinating and contrasting colours. But what I don’t love is storing all the supplies.
Small space living requires me to think differently about EVERYTHING including seasonal requirements like gift-wrapping supplies.
Signature Gift-Wrapping is the simple solution for me.
I pick all-purpose combinations suitable for Christmas, birthdays, weddings and more.
Here’s how it works
Choose only 1 to 3 rolls of paper in colours that you love. Simple dollar store paper, small-batch handmade paper or luxurious designer collections. Anything goes! If you have small children in your life consider adding something fun to the mix.
Tissue paper takes up hardly any room and is a great solution for packaging small, awkwardly shaped gifts.
Designate a small box to contain extras to pretty up the package.