Roasted Veggie Salad with Dijon Vinagrette and Wild Rice Soup

I know what you're thinking. A salad? That doesn't count. Oh but it counts when it involves an oven. Roasting takes awhile, but it's easy and gives you time to do whatever you want (i.e. watch Game of Thrones).

Yes, that's an old olive jar

Salad:
2 sweet potatoes and/or six small red skin potatoes (Nick doesn't like sweet potatoes)
2 red onions
1 bag baby spinach
6 oz feta
Olive Oil
Salt

Dressing (the best part): 

1/4 cup red wine vinegar 
2 tbsp Dijon mustard
2 tsp honey (I used agave syrup, because I have it)
3/4 cup olive oil 
1 tsp kosher salt 
1/2 tsp cracked black pepper

1. Heat the oven to 400 degrees.
2. Cut the potatoes into cubes (leave skin on red skin potots if you choose to use those) and the onions into wedges.
3. Place onto a rimmed baking sheet and spray/cover with olive oil as well as salt and pepper to taste.
4. Let bake for 30 minutes, check to see the veggies need more oil or anything. Turn them and roast for 30 minutes.
5. Whisk all the dressing ingredients together (the original recipe says use a food processor. I say too much effort).
6. Take the veggies out and put it all together. Do I really need to write these steps?
7. MAILMAN THAT SHIT

One Bite Mailman

Soup? Lame? Unsatisfying? Not when it's a hearty Minnesotan specialty. This is usually made with chicken, but Nick made it with potatoes for me.

Vat o Hearty Soup

Ingredients: 

1/3 cup olive oil

1/4 cup minced onion

1/2 cup diced celery 
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups vegetable broth
4 cups cooked wild rice
1 cup grated carrot
1/4 cup sliced almonds
1 pinch red pepper flakes (optional)
2 cups half-and-half (or less depending on how thick you like it)
salt and pepper to taste 
  
1. Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. 
2. Stir in flour, and cook for 3 minutes more. 
3. Pour in the vegetable broth, then bring to a boil.
4. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. 
5. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. 
6. Stir in half and half, and cook until warmed through. 
7. Season to taste with salt and pepper before serving.
8. Mailman ever so carefully. Avoid burning yourself. Please reference photo below.

Scalding Hot: 8.5/10 Mailman