Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.
Chipotle Black Beans with Yellow Rice & Mixed Peppers with Avocado Dressing (Bowl vs. Burrito!)
I like to make this as a bowl. But I also like to make it as a burrito. Which is better? Neither. They both rock. So, it really just depends on what I’m in the mood for. But the flavor combo works no matter how you serve it.
Chickpea & Spinach Stuffed Portobello Mushroom
Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.
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Garden Pasta with Zucchini, Fresh Tomatoes & Basil
It’s October and I am harvesting the last of my garden. It’s only my second year tending to my food garden and it didn’t go that well. While I did harvest an amazing amount of eggplants, garlic and basil, and I am still getting little tomatoes and the last of the cucumbers, the caterpillars ate the kale, the peppers failed, the heirloom tomatoes never grew, and zucchini plant produced one, and only one, very tiny zucchini.
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Basic Marinated Baked Tofu
I make tofu weekly. It has really become one of my favorite ingredients because it’s easy to make and takes on any flavors you throw at it. Besides my famous golden vacation tofu recipe, this variation makes a regular appearance in the rotation.