We’re big hummus fans around here. With ribs of celery, sliced carrots, and the occasional corn chip, we scoop up the hummus in our house. I just read, in a book called Smart Chefs Stay Slim: Lessons in Eating and Living From America’s Best Chefs (big recommendations for this one), that Thomas Keller eats the same lunch almost every day: a bowl of quinoa, mixed with hummus and topped with braised vegetables tossed in vinaigrette. My first thought on reading this was “I need to make this now.” My second thought was, “Hey, that’s gluten-free!” Thank goodness hummus is gluten-free.
However, not all packaged hummus is gluten-free. Those of us who have to worry about cross-contamination can’t just pick up any tub of hummus. This is one of the reasons we’re happy to announce that Sabra is our latest sponsor to join the team.
We feel that Sabra makes the best commercial hummus on the market. Yes, you can make hummus at home, and we frequently do. (Our favorite version of it will appear in our new cookbook, which comes out in 3 months!) But even we don’t make our hummus from scratch every time. In fact, I don’t remember the last time we made hummus. We’ve just been eating Sabra’s hummus, which is gluten-free. Of course.
I’m especially grateful to Sabra for ensuring their hummus is gluten-free when we’re traveling. On our way to Providence, we were stuck in the Detroit airport for four hours, unexpectedly. All the computers in that concourse had stopped working, so no flights could come in or out. (I felt especially bad for the folks trapped in an airplane, 20 feet from the gate, for 4 hours. We didn’t really suffer.) Gluten-free options are notoriously tough in most American airports. I found some Sabra hummus at one little deli and felt a sigh of relief.
We’re also huge fans of the Sabra veggie dip, which is essentially Greek yogurt, diced cucumber, and dill. I think Lucy ate her weight in vegetables this summer by dipping zucchini and summer squash into this dip. Now, in the winter, we use it to make a root vegetable coleslaw.
We hope you make this coleslaw soon. (I feel obligated to remind you that Super Bowl parties are rarely sanctuaries of gluten-free food. This might be a great one to bring for yourself.) And we hope that you support Sabra in their sponsorship of this site (and thus our ability to keep creating it!) by buying their hummus and veggie dip when you have the chance.
Happy hummus, everyone.
ROOT VEGETABLE COLE SLAW (NOT YOUR GRANDMOTHER’S COLE SLAW)
This simple salad is a great way to use all the knobbly root vegetables you might have picked up at the farmers’ market. Maybe you lifted some rutabagas and kohlrabi out of your CSA box and wondered what in the heck to do with them. The winter seems like a lean time for the sumptuous vegetables we grew used to in summer. Learn to love your root vegetables and January grows much easier.
This assemblage of root vegetables would be great with a variety of dressings. But the creaminess of Sabra yogurt dip makes this feel salad feel just a little bit decadent.
1 medium celery root, peeled and grated 1 large kohlrabi, peeled and grated 1 large carrot, peeled and grated 1 turnip, peeled and grated 1 rutabaga, peeled and grated 1 apple, peeled and grated 10 ounces (1 tub) Sabra veggie dip 2 tablespoons rice wine vinegar 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley
Combine all the grated root vegetables in a large bowl.
Stir the rice wine vinegar into the veggie dip. Add the fresh dill and parsley and stir the dressing.
Dress the root vegetables with the herb dressing. Season with salt and pepper to taste.
People, we want to make your lives easier. That’s why we shot all these videos, worked with Debra and Rod to edit them, and have been posting one every day for November.
(Can I tell you a secret? I’m very excited for Thanksgiving to be over soon. This has been a little exhausting.)
Let’s talk about how we can make Thanksgiving — tomorrow! — much easier than you think.
Let’s roast a turkey.
That’s it. That’s all you have to do.
Buy a good turkey. We’ve bought one of these because we support the work that farm does but also because a turkey raised this way tastes so good. But any turkey you like will work. Just beware that some turkeys with basting solutions in them can contain gluten. Ask.
Heat the oven to 500°. . Rub some olive oil over the turkey. Butter is fine but it has a lower smoke point than olive oil so it might start to burn in the high heat. Don’t worry. We’ll use it later.
Season the turkey with kosher salt and cracked black pepper.
Roast it at 500° for 20 minutes. Time it.
Turn down the heat to 375°. It will stay there the rest of the time.
Baste the turkey with butter. Once the temperature is lower, start using butter. Baste it frequently. Every 30 minutes? Oh let’s be honest — whenever you remember.
Cook the turkey until the legs have reached 185° on a thermometer. This is all you need to know. We’re not giving you a time here because you all have different turkeys. Ours is 18 pounds. How about yours?
Let the turkey rest once it’s out of the oven. Letting the turkey rest is key. And guess what? You don’t have to do anything here. Cover the turkey with tin foil and set it aside while you finish the rest of the meal. Let it rest for at least 15 minutes. 30 minutes is better.
That’s it. I’m serious. That’s it.
You can add things here, like fresh herbs under the skin of the turkey, or a spiced butter for the basting. But really, the only thing anyone wants for Thanksgiving is a juicy, roasted turkey. Here it is.
Now, feel free to ask as many questions as you want here. We’re here.
If you walked into our small kitchen it might look as though the semi-circles we are dancing around each other are coordinated. They’re not. They’re of the moment, born of boiling water and butter that…