{"id":17160,"date":"2014-11-13T00:00:00","date_gmt":"2014-11-13T00:00:00","guid":{"rendered":"https:\/\/hopeful-davinci.104-238-165-7.plesk.page\/road-trip-an-appalachian-picnic-quinoa-roasted-fennel-parsnip-salad-html\/"},"modified":"2023-06-26T17:11:42","modified_gmt":"2023-06-26T17:11:42","slug":"road-trip-an-appalachian-picnic-quinoa-roasted-fennel-parsnip-salad","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2014\/11\/road-trip-an-appalachian-picnic-quinoa-roasted-fennel-parsnip-salad.html","title":{"rendered":"Road Trip: An Appalachian Picnic + Quinoa Roasted Fennel & Parsnip Salad"},"content":{"rendered":"
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It\u2019s full on autumn, autumn flirting with winter even, and I\u2019m finally back home here in Tennessee for a month. If you\u2019ve been following along on Instagram<\/a>, you\u2019ll know that I\u2019ve been wandering as of late. There are seasons for digging your roots in deep, seasons for sprouting upward, no fear of heights. But it\u2019s good to be home\u00a0in the South during my favorite season, the season of words like crisp and smoke and everything shivering, a last hurrah of leaves aflame. Well, usually. The pernicious leaves remained green despite it being October. But the air beat of fall regardless, so I took a drive into the mountains my bones call home for a creekside Appalachian picnic complete with tiny fennel olive oil cakes<\/a> and this quinoa, fennel, and parsnip salad with a raw honey vinaigrette & 5-minute eggs, the recipe for which I\u2019ve included after the jump. My partner for this little expedition, GMC, lent me a rather\u00a0swanky Yukon for the trek<\/a>, and given that I come from a third generation car dealing family (I\u2019m the only one that took a different route\u2026), I couldn\u2019t resist the opportunity to try out a truck that could actually fit the large amounts of things & humans<\/a> I haul to and fro events and workshops, dinners and gatherings of all sorts.<\/p>\n


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And, not gonna lie, heated seats, a back-up camera, and bluetooth<\/a> so that I can inflict my inane, up-beat music on my dear friends cord-free are all\u00a0selling points. So, we loaded up the back (after reacting to the button that automatically lowers the seats in the back like confused, medieval peasants equal parts mystified, thrilled, & frightened by the technology) with wicker and woven grass filled with all manner of picnicking goodies and headed to Blue Hole, an exceedingly pretty spot near my house complete with giant boulders and crystal clear, blue water that I, in a different life, used visit to both drink tall boys and kiss human boys. This was much better, and I have a strong preference for this\u00a0life. This picnic was a little reclaiming of this spot, a re-christening.<\/p>\n

We shared sparkling cider, cake, Tennessee ham sandwiches, a cheese plate featuring\u00a0two of my local favorites, Sequatchie Cove Shakerag Blue <\/a>\u00a0and Noble Spring\u2019s\u00a0goat feta<\/a>, as well as local sopressata\u00a0from Main Street Meats<\/a> here in Chattanooga. And some pimento cheese. Cause Tennessee, y\u2019all. The main affair was my new favorite whole grain salad, a mix of quinoa and caramelized roasted parsnip & fennel with the crunch of sprouts, tamari roasted pepitas, shaved shallot, and all soaked in a simple raw honey vinaigrette with luscious 5-minute eggs on top.<\/p>\n

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The sandwich breakdown:<\/p>\n

Tennessee country ham, sliced thin with quick pickled shallot (in a honey apple cider vinegar brine), parsley, and cranberry chevre. Would also work with a bit of jam and chevre if you can\u2019t get your hand on the cranberry coated logs of it. On baguette. So simple, but so good.<\/p>\n

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Disclaimer: This was a sponsored post, and I was compensated for my participation. As per usual the opinions & ramblings herein are all my own.<\/p>\n

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