Meals have become pretty predictable around here lately. If I’m cooking, we’re eating some sort of grain, tossed with some sort of roasted vegetable and some sort of sauce or topping to tie it all together in a big bowl. If he’s in the kitchen, you can be sure there will be pasta or potatoes, with lots of gruyere, cream and lardons (its France and I’m not complaining). Both equally…
This harvest loaf is pretty much your kitchen sink of fall ingredients and flavors; apples, squash, carrots, maple and cinnamon just to name a few. It’s pretty much all of my favorite things in one bite. I used butternut squash puree because in a country that doesn’t celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I’ve tried) – so needless to say I have been roasting a…
GLORY BOWL SALAD WITH TAHINI DRESSING (Inspired from Whitewater Cooks) The dressing can be adjusted as you like, I’ve seen variations which use lemon juice instead of apple cider vinegar – which would add lots of freshness. Use whatever you have one hand – that goes for the salad too, quinoa or any other grain will work just fine. Quantities below will leave you with extra tofu and dressing.…
I have been overwhelmed with joy this past week – in awe of the wonderful friends I have and the support I have received from sharing this blog. I have received so many kind words from so many of you that I am left with no words to describe how grateful I am. A million thank yous for all of it – it means the world to me. Since Thanksgiving…