I entered this recipe in Bob’s Red Mill Spar for the Spurtle recipe contest back in July. Yes, I have been holding out on you. Shame on me. Well, bottom line, I did not win *silent weep*. But you know what: it doesn’t matter. They do not know what they’re missing. Warming risotto-style oats, topped with a splash of acidity from marinated artichokes, and a pillow of creamy egg. Ah, heaven. My mouth is watering just thinking of that oozing yolk… Looks like I will have to reunite again with this recipe, which is utterly perfect for a cozy winter night at home. Paired with a leafy side salad and a glass of wine, it would also steal the show at a small dinner party. I say small because bulk poached eggs is not a thing, unless you have one (or three) of these little numbers. 

A seemingly simple recipe. Honey-mustard, broccoli, apples. Nothing revolutionary. Or so I thought until I took my first bite of this blow-your-socks-off veggie dish. What I failed to realize on my prejudiced analysis of the recipe was how sponge-like broccoli crowns are: perfect little mops for any and all saucey substance. 

I have been hiding something from you, friends. Something orangey, sweet, very tart, and dangerously addictive. It is truly a sin that I didn’t share this recipe a week before Thanksgiving, so that you could have whipped it up to sit cozy alongside your turkey and root vegetables. Instead, time has escaped me. Part of it is the holiday season, and part of it was me being too occupied sneaking spoonfuls of this sweet-sour magenta crack. Open the fridge. Spoonful. Close the fridge. Maybe just one more spoonful? This recipe takes all of 2 minutes if you have a Vitamix, and all of 5 minutes if you have a food processor. The Vitamix produces more of a puree (Vitamix version pictured here), while the food processor allows for a textured relish. Both will lure you into their jars at all hours.