Tag Archives: roasted potato salad

Roasted Potato Salad with Mustardy Old Bay Dressing + Chive Blossoms

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

The number of beautiful new cookbooks released this spring is astounding. Where seasonally inspired, whole foods eating meets comforting bowls and dishes comprised mostly of plants and embraced as the new normal. Some of my favorites are Bowl + Spoon by Hugh + Sara, The Easy Vegetarian Kitchen by Erin {I wrote more about this one here}, My New Roots by Sarah, Seven Spoons by Tara, and lastly A Modern Way to Eat by Anna. All of these books fill me on a primal level, leaving me with endless inspiration, and simply put, pure joy. And it’s these words, from Anna that sums up my thoughts on experiencing food. Thoughts, a lifestyle really, I aim to leave my clients with.

“…I also believe that eating should be joyful, and as soon as rules, pressure and diets are linked to eating, we lose track of that joy. While I eat healthily almost always, I also feel strongly that eating is one part of our fallible humanness. So there is a place for the odd too-good-to-pass-up chewy salted caramel brownie alongside a clean bowl of grains and greens. I want to eat in a way that satisfies but leaves me feeling light and happy at the same time. Too much healthy food leaves me miserably hungry, but equally, I don’t like to rely on a lot of heavy carbs or dairy to fill the gaps. I use spice, texture, flavor, and easy grains to satisfy without heaviness.” – Anna Jones, A Modern Way to Eat

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Anna’s book although not entirely gluten-free completely celebrates the way I eat. Focusing on fresh, vegetarian meals crafted around what’s available either from my garden or farmers’ market and sneaking in splurges wherever/whenever necessary. Eating naturally gluten-free can be effortless with an abundance of gluten-free grains like quinoa, millet, oats and rice. And come late spring and early summer when so many vegetables and fruits are starting to flourish, eating gluten-free is too easy.

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