Roasted Asparagus with Capers & Breadcrumbs


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.

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Za’atar Carrots


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”

Book Report: Vegan: The Cookbook + Bonus Recipe


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”

Roasted Potatoes, Tomatoes & Onions


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”