Bring to a boil, down to a simmer.
I know, I know. Summer is over. This is truly one of my favorite times of year, when summer produce meets the fall. In Portland summer doesn’t want to quit. It’s supposed to be 86 this weekend, on October 1st! However today is drizzly and gray and perfect for this soup. I made corn chowder
This granola is loaded with spices and crunch, and lightly sweetened with maple. It is the perfect salad topper or savory yogurt bowl accompaniment. The flavors are inspired by dukkah, a spice and nut blend that can be found in Arab cusine. There are many ways to make dukkah, but I have found my favorite
Hello! Thanks for still being here after a couple months of me not publishing. It’s been a very busy summer for our family. Luckily I was able to sneak in a little time for a couple of recipes. This salad is a dish inspired by ingredients from our CSA. We got a CSA (Community Supported
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
I am a big fan of spicy foods. I’m the type of person who orders my Thai food with five stars and still ends up adding more heat to it. Not that I want everything that spicy, but there are so many foods I like to be at least slightly spicy. My husband’s spice tolerance
A frittata is basically a crustless quiche. For a long time frittatas were one of Dave’s and my go to breakfasts. They are easy to make and customizable based on what you like and have. Sometimes a frittata is a great way to clean out the fridge. Another bonus is they are delicious cold, so
With everything going on right now I’m leaning into frugal and simple meals. It’s not too much of a stretch from normal for us, but I’m trying to be more mindful of my grocery trips to save on gas, and do some actual meal planning. I’m extending that diligence to my blog. This recipe actually
Truthfully, I struggled with what to title this recipe. It is cauliflower that is roasted with spices similar to the taco seasoning packets I grew up eating on ground beef in tacos and burritos. It has plenty of cumin, some garlic, and a little chili. So I toyed with “Taco Seasoned Cauliflower,” which I felt
This soup has only five ingredients aside from salt, pepper, and water, but it’s so delicious that you’ll question how that’s possible. It is very easy to make and can be done in about an hour. I was introduced to pureed roasted cauliflower soup while I was a cook. It is an example of how
I really like the crunchiness and flavor of celery. It is usually used in a supporting role; mirepoix, trinity, pot roasts, this Lentil Celery Salad. Here it gets the VIP treatment, and shines as the main ingredient. For this salad, I was inspired by the flavors of remoulade sauce, which is similar to tartar sauce.
Down to a Simmer 