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!
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”
