Bring to a boil, down to a simmer.
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
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
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.
I first made this salad on Christmas Eve of 2014. The colors are perfect for Christmas, and there is a symphony of flavors from the roasted cauliflower, earthy beets, shallots, sherry vinaigrette, and pecans that are lightly glazed with maple. The beets can be roasted ahead of time. If you are serving for a holiday,
This is a hearty, satiating stew that will help get you through a cold winter day. The base is roasted and pureed cabbage and parsnip, which both have plenty of flavor. Then there are chunks of rutabaga, turnip, and carrot. Sometimes I also add potatoes, although I did not for this batch. The stew is
Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped
Down to a Simmer 