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Wild Rice Salad with feta, walnuts, and pomegranate

Wild rice is such a cool ingredient.  I love it’s chewy bite.  It’s actually a grass and has the second highest protein content (second only to oats). Anyway, I had a pomegranate ready to be used and from there the recipe just kinda fell into place. For the dressing, I wanted something a little different than a vinaigrette.  Don’t get me wrong, I love a simple vinaigrette, but I’ve been going that route a LOT these days. I decided on an orange shallot dressing, but sautéed the shallots in olive oil first to take off… Read more >

Foraged fruit and the last leftovers

I am now 100% recovered but still playing catch up with posts.  Good thing I had decent reserves in the freezer (and leftovers) to bridge us through until I could replenish the void of anything fresh in the casa. The fruit bowl was almost totally empty (which I seriously try to avoid), but guess what (?!) there is a pineapple guava tree at P’s school.  Foraging ftw.  I had to google what to do with them, but now I’m excited.  We ate them plain but the kids were meh on them, so maybe I’ll make… Read more >

Fall Bowl

Once again, I took a photo of a Nugget salad in the prepared foods case and copied it on my own. This dish is the epitome of Fall and would probably be an excellent thing to bring to Thanksgiving. I went through a little love affair with the kabocha squash recently, but I think butternut is back in my number one spot.  It’s so versatile!  It’s good in even dish.  It’s sweet but doesn’t distract from other flavors and work in almost every cuisine. Toss the cubes (generously) in olive oil and roast for 30-35… Read more >

Lentil salad with chicken and Brussels

THIS GORGEOUS BEAUTY! Sorry to shout. Lemme try again. This gorgeous beauty looks so fancy schmancy but it has only THREE ingreds (plus a dressing).  That’s it!  Do you want this on your dinner table?  Allow me to answer.  You do. First make the dressing.  It’s a tahini based dressing with a lemony kick. It’s made with pantry staples so you’ll likely have everything on hand already. Lemon Tahini Dressing Ingredients: 5 tbsp lemon juice 1/4 cup tahini 2 tbsp water 1 tsp garlic infused olive oil 1/2 cup extra virgin olive oil 1 tsp… Read more >

Healing with veggies and copper

Sunday prep day?  NOT SO MUCH. This week was allllll kinds of off because of the aforementioned food poisoning. Luckily I had no room in my diet for produce until Tuesday…which is when I finally got to the grocery store to restock. Heyooooo. I spent a solid 45 minutes washing and cutting and storing – shredding kale, chopped carrots and celery, and roasting – before bolting off to school pickups.  I am still super proud of squeezing in two stores in before doing all that jazz.  I was h u s t l i n… Read more >