Is there anything better than potatoes? We eat them multiple times a week, mostly roasted in some form. I like to pair them with the basics of a blue plate special. Today it’s roasted cauliflower steaks, steamed broccoli, and fresh tomatoes. But tomorrow, it could be tofu, tempeh or beans!
Continue reading “Roasted Potatoes Two Ways: Lemon & Maple Mustard”
Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.
Continue reading “Honey Nut Squash 2 Ways: Sweet Potato Honey Nut Squash Soup & Roasted Honey Nut Quinoa Salad”
Hello fresh cherry tomatoes from my garden! How gorgeous do they make this tart? Not to mention how delicious! It is basically a variation of the little tomato pies I starting making last summer but in phyllo form. I never really wrote down the recipe, so here it is.
Continue reading “Phyllo Tomato Tart”
I have a Kitchen Aid mixer that I got for the holidays the first year I was married. Since then, I have added the ice cream maker attachment and the pasta maker attachments. I just got the spiralizer attachment and besides all of the spiralized zucchinis I have been making this summer, I started spiralizing potatoes, because, well potatoes!
Continue reading “Spiralized Baked Potatoes”
Need a show stopper for guests? Or just a reason to make caramelized onions? Try this spectacular caramelized onion galette. It is the best of all worlds – onions and crust. It’s really impressive and totally vegan, obvs!
Continue reading “Caramelized Onion Galette”