It’s been really hot here in WA this past week and it’s only going to get hotter over the next few days. So food that’s refreshing has been on the menu at our house. This salad is a great blend of some of my favorite foods and the dressing is perfect blend of tangy and…
a Here’s this week’s produce box from Organics to You. We received: 1 bunch celery 1 white onion with the stalk 5 carrots 1 bunch rainbow chard 1 bunch kale 3 white peaches 4 plums 2 lbs yellow potatoes 4 zucchini 6 oz shiitake mushrooms 1 carton of strawberries 1 carton grape tomatoes 8oz Rainer…
Emptied out my veggie stock from the freezer to make broth today. Nothing beats the aroma it gives the kitchen. I’ll be using it for Spanish rice later tonight.
Took a quick peak inside the used book store on Saturday and we came away with some great finds. We’ll definitely be sharing some of the recipes from the vintage cookbooks we picked up. The first book we came across is called Cooking With A Foreign Flavor. Some of the recipes I’m looking forward to…
Garlic toasts, with Saint Andres triple cream French cheese, slices of D’Anjou pear, drizzled with raw honey. The perfect start to a weekend morning.
Honey glazed pears, blood oranges, and grapefruit. Dusted with cinnamon and clove.
Our continuous home brew. I wonder what it tastes like today?
Vegetarian burger named in recognition of Upton Sinclair’s novel. Eggplant seasoned and sautéed up like bacon, a couple of fried eggs, avocado, and spiced up to our liking.
We go off this basic recipe.. not, that’s a secret, but here’s a photo. Cheers!
Red chard stuffed with a light mix of cous cous, onion, garlic, radish, carrot, and seasoned with shiitake powder. Dipped into a spicy beer peanut sauce.
Food processed one bunch of kale along with garlic, red peppers, olive oil, almonds, and cashews. Tossed with whole-grain pasta shells Topped it off with some farmhouse cheddar and the shiitake bacon.