Even though it feels cold outside, it is technically spring, and therefore it is asparagus season! Asparagus are one of my favorite vegetables and can be made so many ways – steamed, sautéed, roasted, as a soup, in salads, etc. But today, I want to share this basic recipe. It is exactly what the title says – roasted asparagus with capers and breadcrumbs.
Continue reading “Roasted Asparagus with Capers & Breadcrumbs”
Need a new way to serve potatoes? I make potatoes several times a week and was thinking it was time to change it up a bit. This situation requires a bit more work but the end result is totally worth it!
Continue reading “Smashed Roasted Potatoes!”
Do you know za’atar seasoning? It is one of those Middle Eastern spice mixes that adds a certain something to anything you are cooking. I love the mix from the Teeny Tiny Spice Company. It has a base of lemony sumac berries with marjoram, thyme, basil, oregano, white sesame seeds and a bit of Himalayan pink salt. Continue reading “Za’atar Carrots”
Have you seen this book yet? It has a bright yellow cover with a colorful artsy vegetable design. It’s Vegan: The Cookbook by Jean-Christian Jury and it first came to my attention when a review and a few recipes were printed in the Wall Street Journal. I guess vegan is now mainstream, even conservative! Continue reading “Book Report: Vegan: The Cookbook + Bonus Recipe”
I have no words to describe how much I love this dish. It’s plain and simple but it’s absolutely beautiful and tasty. My tomatoes are still turning red and so I still have fresh summer produce to work with. I am not sure I can ever go back to eating tomatoes in the winter. Sad, but it will be a winter of squash instead! Continue reading “Roasted Potatoes, Tomatoes & Onions”