PEARL: Shameless Proselytizing

I am a shameless proselytizer. My cause? Vegetables. Also, fruit – although I feel the cause somewhat less desperate with fruit. My favorite dish to bring to a potluck is brussel sprouts, sautéed in olive oil with shallots and finished with white wine. One of the best things about living in the south are the local fresh vegetables that are available year-round. Trendy as it may be, the “locovore” phenomenon (striving to eat predominantly local foods from small organic farms) is one that I hope will continue to grow. Every week, I get a box of vegetables and fruits from small farms near the Atlanta area via the Moore Farms CSA (Community Supported Agriculture). Once you eat a salad of fresh greens, roasted sweet potato, purple carrots, and other delectable goodies (see below for recipe), I don’t know how you could go back to shopping in the fluorescent glare of the supermarket. After learning to love vegetables, eating well becomes a treat.
I have time to think extensively about vegetables because I have just finished taking Step 1 of the USMLE (otherwise known as boards). Step 1 is seven hours of 336 questions testing the medical student’s understanding of the basic sciences, pathology, pharmacology, and physiology. Since there’s so much material, it takes about 5-6 weeks of full-time studying to prepare. While the time spent studying for the boards will decidedly not go down as the favorite time of my life, I must admit that it is pretty incredible to see just how much material one can synthesize in six weeks.
And now, it’s over! For two weeks, I am leading a life of luxury, worrying about vegetables and how much healthier the country could be if we all took the time to sit down for a good meal prepared at home every day. At the beginning of February, I will move back into the laboratory, starting on my Ph.D. Most of my classmates have the month of February as vacation before they begin in the clinics, learning to put their book knowledge to good use. It is an exciting time of transitions for us all.

Roasted root vegetable salad

Two handfuls pecans
3 small turnips
1 large sweet potato
2 medium or 1 large potato
Fresh thyme (not dried!)
1 clove garlic
2 heads lettuce, washed, dried, and torn into bite-sized pieces
3 medium carrots, washed and sliced thin
½ c cherry tomatoes, washed and cut in half
2 baby Vidalia onions, washed and sliced

Rice wine vinaigrette
1.5 tablespoons rice wine vinegar
½ shallot, minced fine
1-2 teaspoons kosher salt (to taste)
1 teaspoon sugar
½ c high quality olive oil

Heat oven to 375 degrees. Spread pecans on a baking sheet and roast for 10 minutes until they are brown and smell nutty. As you wait for the oven to heat, prep the sweet potatoes, turnips, and potatoes by peeling and slicing into ½ inch rounds. Toss vegetable slices with high quality olive oil, fresh thyme, and kosher salt to taste in your salad bowl. Spread evenly on a baking sheet. When pecans are finished toasting, turn oven up to 425 degrees. Roast vegetables at 425 degrees for 20 minutes until they are easily pierced with a fork. Toss pecans with olive oil and salt in the salad bowl. Crush the garlic clove and spread it about the bowl. Prep the remaining vegetables and make the vinaigrette (combine first four ingredients, drizzle in olive oil while constantly whisking). Combine everything, toss well, and enjoy!