a word from our sponsor: Sabra

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.

To celebrate this sponsorship together, Sabra hired Debra and Rod Smith at Smith Bites Photography to produce this video of us making the coleslaw. We had a blast together. Of course.

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.

Feeds 6.