“I’ve been deeply inspired by the bounty of fruits and vegetables grown right here in Ohio.” Muses Tricia Wheeler, founder of The Seasoned Farmhouse. A consummate traveler with top-tier culinary training, Tricia can take local to a whole new level. “My philosophy as a chef,” explains Tricia, “has always been to start with the freshest ingredients and apply simple, thoughtful techniques that let those flavors shine.”
Nestled in the heart of Clintonville, The Seasoned Farmhouse has hosted over 2,000 classes “from fermentation to homemade pasta and everything in between—” Tricia explains, “each one an opportunity to gather, learn, and share in the joy of the culinary arts.”
Tracking the fare—and the lessons—with the seasons, Tricia ensures your dishes will match the vivaciousness of her own, as you grow in your understanding of culinary techniques. Whether a one-off event or a multi-lesson curriculum, you can access the Seasoned team’s collective knowledge to take your dinners to romantic heights at the Farmhouse.
And this can be seen with the recipe she’s shared with City Lifestyle. A simple bowl that gives you access to seasonal flavors in the comfort of your own kitchen.
Roasted Vegetable & Avocado Rice Bowl with Spicy Yogurt
From Peaceful Dinners by Tricia Wheeler
Serves 4
Roasting carrots bring out their natural sweetness and the creamy, spicy yogurt sauce provides a nice contrast that brings this dish all together.
Ingredients & Prep
2 pound bag carrots, peeled and cut into 3” by ¼” pieces
1 can chickpeas, drained
1 turnip, chopped
1 red onion, chopped
2 cups butternut squash, cubed
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon salt, plus a pinch of salt
2 ripe avocados, pits removed and sliced
1/2 cup sunflower seeds
1 cup arugula
3 cups uncooked brown rice
1 8 oz container plain yogurt
2 teaspoons Sriracha
1 garlic clove, chopped fine
Cooking Directions
1. Preheat oven to 450°. Cook rice according to package instructions. On a foil covered sheet tray, toss carrots, squash, turnip, and red onion with olive oil, paprika, cumin and salt.
2. Roast in single layer in middle of oven for 20 minutes, until carrots are getting some caramelization - stir once and rotate tray and continue cooking another 15 minutes. Remove from oven and scatter with arugula.
3. While vegetables and rice are cooking, mix yogurt, Sriracha, garlic and a pinch of salt together, stir and taste.
Serve rice in individual bowls, topped with hot vegetables, garnished with sunflower seeds and avocado slices and drizzled with yogurt dressing.