Hello helloo! We had a few days of colder snaps at night and a weird day of hail (?!) here so lately I've been craving a really warming and comforting one pot dish. I've been meaning to make this recipe for weeks and today was the perfect day. This stew seriously hits the spot. It's… Continue reading curried bean + brussels stew with roasted squash
Cauliflower is everywhere at the market right now. It's so beautiful with its tightly packed, creamy florets and tender green leaves. Cauliflower is a member of the brassica family, otherwise known as cruciferous vegetables. Others members of the family: broccoli, brussels, arugula, bok choy, radish, turnips, collard greens, watercress and cabbage. Cruciferous vegetables basically have… Continue reading in season now: cauliflower + 5 ways to use it
I am enamored by Amy Chaplin. She has the best, most beautiful recipes that use whole food ingredients. I love her cookbook, At home in the whole food kitchen. For our vegan + gluten free thanksgiving this year, I tried out one of the recipes from her book for pumpkin tartlets. It turned out perfectly, and way tastier than… Continue reading GF/V kabocha pie
Winter squash is abundant this time of year- so many colors, textures and flavors to choose from. I always buy a bunch and keep them on the table as a sort of "fruit bowl" type centerpiece because they are so pretty. My favorites are kabocha, red kuri, delicata, and butternut. These all have dense, sweet… Continue reading at the market: winter squash + 5 ways to use it
Tonight I checked the fridge and saw that one of my cilantro bunches was on its last legs. So I decided to make a dinner around it to use it all up, so it wouldn't go to waste. I decided on a cilantro-pumpkin seed pesto I used to make years ago with salmon. Original recipe… Continue reading squash your dinner plans.