My New Year’s goody bag included Red Cabbage, Celeriac, Sunchokes, Sweet Potato, Red Onions, Carrots and Watercress.

The red cabbage was used for Za’atar Spice Roasted Red Cabbage Steaks.

I really enjoyed this dish, a great find and something I would do again!

The sunchokes made another side dish. Sliced thin and roasted in the oven with simply olive oil, salt and pepper. They were okay, but since they looked like potatoes but didn’t taste as creamy or starchy that was kind of hard to get my head around.

I added the celeriac and carrots to a minestrone that I ate all week. Paired with some crusty bread is a meal I never tire of.

Sweet Potato always gets eaten in our house. This time we decided to have another thanksgiving night, sometimes one thanksgiving turkey dinner is not enough! Why should we only spoil ourselves with marshmallow topped sweet potatoes once a year?

Red onions were used in an egg salad and also in a “everything left in your crisper” salad along with the Watercress.

People always ask what salad dressing I use when they try my salads. Here is my secret: dijon mustard, any vinegar, and olive oil. So simple! This salad I used a special bottle of olive oil my friend Hedy brought me. Yum!