It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
I saw a crepe cake on social media a while back and knew I HAD to make one. I went with a berry compote and powdered sugar glaze, so that it could be served as breakfast or dessert, because who doesn’t want this for breakfast? This recipe is meant to be shared and is great for a brunch!
In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.
…Because everybody needs a rich, fatty, comforting meal every now and then. This dish is truly decadent. The tarragon cuts through the creamy sauce with its intense anise-like herbal flavor. The fettuccini noodles are the perfect noodle for a dish like this, because they have a ton of surface area to soak up the sauce. Leave out the chicken to make this a (very rich) vegetarian option.
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
This summer has been gorgeous, but this last month has been so rainy here! The good news is that my garden is getting so big and I have been getting tons of kale and lettuce out already. There is something special about growing your own food. Even with some rainy days, I seem to crave light, fresh food in the summer.
Isn’t summertime just the best? I recently bought a SUP board and have been LOVING taking it out on Lake Dillon during these warm, sunny days. While temperatures around the country have been at record highs, Summit County has had a couple weeks of nice 70-80 degree weather. It doesn’t get much better than that.
Let’s face it, we all need more sushi in our lives. But, unless you buy the questionable grocery store stuff, it can be so EXPENSIVE! In the past, I have always been underwhelmed by the sushi I’ve made at home. It was OK, but nothing like those crazy rolls that you can get at the nice sushi places! This time, I was on a mission to make a restaurant-quality roll, that is easy to make at home.
Have you ever heard people say, “Go home Mother Nature, you’re drunk”? Well, that is how springtime in the mountains tends to feel. After a stint of 50F+ weather, we are back to a gloomy rainy/snowy week. The kind of weather that makes you just want to curl up on the couch with a good book.