Roasted Potatoes, Tomatoes & Onions

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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”

Chipotle Lime Roasted Potatoes

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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”

Book Report: 15 Minute Vegan + Bonus Recipe for Orange, Pomegranate, and Pistachio pilaf

 

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I love when a new cookbook arrives in the mail but even more so when it is a surprise! This is 15 Minute Vegan by Katy Beskow, a cook, food writer and “cookery” tutor, who lives across the pond in Yorkshire and can be found at Little Miss Meat Free. Continue reading “Book Report: 15 Minute Vegan + Bonus Recipe for Orange, Pomegranate, and Pistachio pilaf”

Stovetop Grilled Corn with Chipotle Cashew Mayo

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I love chipotles in adobo! I keep finding new ways to eat it. So, this is my version of elotes which is like a street corn they sell in Mexico. Mind you, I have never had street corn in Mexico but I have seen it in cookbooks and I have had a version at Candle Cafe in NYC. Continue reading “Stovetop Grilled Corn with Chipotle Cashew Mayo”