WARNING: It’s likely that tears will start to pour forth as I write this post. I’ll never get tired of saying it, but this blogging community seriously means so much to me, and the women (sorry, I don’t really read any blogs by guys…) are what make it all so fun and so exciting.
Every now and then I’ll get a blogger’s name just stuck on my heart, and I will literally go days just thinking of them, praying for them, hoping for them. I feel like such a creeper, but then inevitably I’ll somehow find out about something big going on in their life and it will hit me: that woman was put on my heart for a reason.
Bev is one of those women. I’ve been a huge fan of her blog, her cooking, her writing, her hilarious Instagram captions, all of it, for a very long time. She’s hilarious and a seriously amazing cook – every single recipe I’ve ever made from her blog (and trust me, there are a LOT) has been a huge hit and a repeat dinner around our place. She’s beautiful in so many ways. And on a related note we have twin dogs.
OK maybe they’re not really twins, but they might as well be.
Anyway, one day I could not get her name out of my head. Like when a song gets stuck in your head and you just keep hearing the same line over and over, that’s what it was like. So I prayed. I didn’t know what to pray for; I didn’t know what was going on in her life. But I just prayed.
Come to find out the exact time that I was praying for this sweet girl – actually, just about a year ago – was when she was starting to go through the process of conceiving the sweet boy and girl that are in her belly now. What an incredible joy! When I found out she was pregnant I couldn’t stop crying. Before I became a mother I had no idea what an inconceivable gift it was to have babies, and now that I know I can’t help but let the joyful tears flow forth. And knowing that I had the chance to pray for her, even in not knowing what I was actually praying for, is just such a gift!
Today there are a bunch of food bloggers who are hosting an online baby shower for Bev, and I am so thankful and privileged to be one of them. I signed up to make a salad because some of Bev’s biggest hits around our house usually involve deliciously roasted vegetables and an unforgettable sauce. Hopefully this one is worthy!
Bev, you are such a light and a blessing. Your humor is contagious, and I love that you make me laugh pretty much every day. I am so thankful to have had the chance to pray for you, Aaron, N + W before I ever had a clue as to what was going on. And I cannot wait to see and hear how those two little miracles change your world! If we were really together in a real-life shower I would probably give you the biggest bear hug your sweet belly would let me!
Check out the other amazing recipes below, and this salad’s recipe is listed below!
Bacon Cotija Guacamole from Gaby of What’s Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy
- 1 cup brussels sprouts, halved and with the tough end cut off
- 1 cup cubed butternut squash
- 1 cup large chopped red onion
- 1 bulb garlic, the cloves peeled and left whole
- 1 cup baby carrots
- 1 cup prepared grain of choice (I used farro, but brown rice or barley would be nice too)
- 1/3 cup dried cherries or dried cranberries
- 2 Tbsp olive oil
- 1-1/2 tsp salt
- 1 tsp pepper
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp grated fresh ginger
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400.
- Spread the prepared vegetables in an even layer on the baking sheet and drizzle with the olive oil.
- Sprinkle with salt and pepper, and roast at 400 for 20 minutes, stirring halfway through.
- While the vegetables are roasting, whisk together the ingredients for the dressing in the bottom of a large bowl.
- Add the grain you're using and stir to combine.
- When the vegetables are done roasting, add them immediately to the bowl and toss well.
- Add the dried cherries or cranberries.
- Chill for about 1 hour before serving; you don't want it to be really cold because it tastes best at room temperature!