{This contest is now closed. Thanks so much for your entries — and congrats to our winner, Heidi K! }

Food blogging is kind of an interesting gig. And to be honest, I’ve struggled with the term “food blogger” a lot. For one, it seems we’re a dime a dozen. Even good food bloggers (I’ll use that descriptor loosely and without assumption that I do/not fit into the category) are available in abundance. There are just a lot of folks out there — a plethora, even (love that word) — who do a fine job of experiencing the world through their mouth-holes. And who communicate those experiences so beautifully, eloquently — and often times with great humor. It’s hard to find your voice. Your place in the pack. I’m still figuring it out.

Happily, the thing about blogging is that it has all the camaraderie of a team sport. Sure, you can operate entirely in a vacuum (whereby one enjoys a Friday night sharing only in the company of tacos and Parenthood), but you’re surely never alone. If you put yourself out there, you begin to realize that those “dime a dozen” folks you mentioned earlier are actually your peers. Your pals. And you can turn to them for inspiration that extends far beyond the kitchen.

Arsy is a fellow blogger that totally embodies all of that. In the few months that I’ve known her as more than the author of her super popular paleo blog Rubies & Radishes, she’s been quite the inspiration. During our brief online relationship (did I not mention befriending bloggers is a little like internet dating?), she’s warmly invited me to drinks (yes), convinced me that I should probably move to Santa Cruz (maybe) and admitted to L’ingOL at my absurd dreamworld (ok, less funny when it’s happening in your own head, but I’m glad someone is entertained).

Also: she’s wicked talented.

Last weekend, Arsy’s new cookbook, The Paelo Foodie, arrived in my mailbox, and I couldn’t help but feel a surge of pride and admiration for one of our own. First off, it’s gorgeously assembled and chock-full of lovely photography — but more than that, it’s got loads of truly original recipes that turned my rather limited knowledge of the paleo lifestyle on its head.

This isn’t all cashew cream and cauliflower rice, you guys — though those paleo basics are given their turn. This is real food that real foodies can get excited about: Pancetta-Wrapped Figs with Walnuts. Sun-Dried-Tomato-and-Fennel-Braised Short Ribs. Slow Cooker Chocolate Chicken Mole. Thai Coconut-Curry Mussels.

It’s Arsy’s take on hearty, homestyle Persian and Armenian dishes, many of which are already paleo in their classic preparations: slow-simmered Persian Meatballs, Grape Leaf and Cabbage Dolmas, Tabbouleh Salad. Sign. Me. Up.

I also love Arsy’s approach to the hard-to-define paleo lifestyle and her simply-outlined guidelines and recommendations in the intro. It’s not about what you can’t or shouldn’t be eating on a paleo diet; it’s about maximizing all the delicious offerings that you can and absolutely should  be enjoying on the paleo diet! Optimism FTW!

So. In case you haven’t yet caught onto the punchline, I’m sharing the recipe for just one of Arsy’s spectacular creations below — and giving one lucky P&Q reader a copy of The Paleo Foodie for fuh-reeeeeeeeeee! (That’s just FREE spelled weird. Like, you don’t have to pay for it. FREE.)

Just click here or on the link below to enter through 11:59pm Pacific on 4/11 (I’ve even offered a non-Facebook option just for your people, Mom) — and you’re good to go. Easy.

So many congrats on your new labor of love, Arsy. And good luck, guys.
I hope you win! 🙂

Spicy Parsnip Hummus
by Arsy Vartanian (reprinted with author’s permission from “The Paleo Foodie”)
Cook time: about 25 mins | Serves 8

Note: I deviated from Arsy’s recipe, below, only slightly by using leftover parsnips I had roasted in the oven at 425F for about 30 minutes. The concentrated flavor of the roasted parsnips made the hummus even nuttier and sweeter, but I did have to add about 1/4 cup water to get the consistency right. Either way, delicious!

Ingredients:

• 2 cups parsnips, roughly chopped
• 1/2 cup organic tahini
• 3 T lemon juice
• 4 cloves garlic
• 1/2 tsp sea salt
• 2 T extra virgin olive oil
• 1 tsp crushed red pepper flakes
• paprika (garnish)

Instructions

Bring a large pot of salted water to a boil. Add the parsnips and boil until soft, about 15 minutes. Drain the parsnips and place them into the food processor. Add tahini, lemon juice, garlic, salt, olive oil and red pepper flakes; puree until smooth. Taste and adjust salt accordingly. Garnish with paprika. Serve with sliced cucumbers, carrots or other fresh veggies.

Hey you, PSSSST…diggin’ the pretty serveware you see in all these pics? (Me too. We have great taste!) Shop Q Squared NYC with the promo code PIGANDQUILL through April 30th to get 20% off your purchase and Free Shipping when you spend $50 or more. K, that’s all. Oh wait, no. Don’t forget to enter to win Arsy’s book! :)

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