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”
When I was growing up, my mother used to serve us creamed corn. You know, the kind in the can! I freakin’ loved it. But I would never eat that now so I have lived without that creamy goodness. Until now! Continue reading “Homemade Polenta aka Creamed Corn”
I literally cannot get enough of chipotles in adobo. It’s magical, amazing, and addicting. I think the last few posts on here plus on my Instagram have been all about this stuff. If you haven’t made it yet, you have to. If you don’t want to make your own, buy a can but check the ingredients and make sure they are good and healthy. Then, you will be addicted like me and try to come up with a million ways to use it. Continue reading “Chipotle Lime Roasted Potatoes”
