Brr! I have officially declared it Snowvember. It took a while to get here, but the snow just keeps coming. All the ski resorts are rushing to open new terrain for their opening weekends. I am definitely going to have to get out there soon. But for now, I am cuddling up in my apartment with a nice bowl of this Malaysian curry.
What a crazy summer it has been! I recently took point on our catering program at Whole Foods Market in Frisco, CO. It has been steadily growing and I am so excited for what is in store. Next week, we are going to be providing food for the Pro Challenge bike race when it is in Summit County. After that, I am going to start seasonal tasting events and cooking classes!
Hey, I warned you didn’t I? Another quinoa bowl. This one was especially satisfying because I used my first harvest of kale from my garden! No matter what you grow, it will always taste better freshly harvested from your own garden. No farmer’s market or grocery store can create that feeling of accomplishment that growing your own food can.
Is is spring or summer? Sometimes, it is hard to tell up here. I have to say, I am torn about the title of this dish. Yes, the asparagus and peas are in season in the spring. BUT, where I live they are kind of in season all summer. In all reality, they are available year-around as well. Regardless, you should add this dish to your to-make list.
In recent efforts to reduce my added sugar intake, I bought a container of plain yogurt. Unfortunately my morning breakfast is just not nearly as delicious with plain yogurt. After about a week and a half I realized that the rest of the yogurt was just sitting in my fridge, waiting to spoil. Naturally Greek food came to mind.
There has been a lot going on with our society lately. It is great to see our country moving in the right direction, with social equality (yay gay marriage!) and food quality. This past week, the FDA took partially hydrogenated oils OFF the GRAS (generally recognized as safe) list! All companies have three years to phase these harmful oils out of our food system. Also, big name companies like Subway, Kraft and General Mills have taken the pledge to remove artificial ingredients from their food. It seems that we have voted with our dollars and won!
These longer days have been so great! I love getting up after the sun has come up and going to bed when the sun is just finally setting. For the most part, my vegetable garden is loving all the sun, too! Although, we have most definitely still had our fair share of rain here in the Rocky Mountains. I made this recipe on a lazy, rainy day a little while back.
Spring in Colorado… the ultimate tease. We had been enjoying warm sunny weather here in Summit County, until Mother’s Day weekend when got about a foot and a half of that wet, branch breaking, flower killing snow. Luckily, I had not planted any of my plants outside yet! Within two days, all the snow has melted and spring is trying to peak its head in. These bi-polar tendencies of Mother Nature in Colorado have made me indecisive on the food I want to eat.
We are back from our adventure to Panama! We spent twice as much money as we had budgeted, but we learned a lot about what we will do for our NEXT trip. This was the first time I have looked forward to returning from a trip. Don’t get me wrong, the trip was amazing… and two and a half weeks off work- awesome! But, for once in my life I have a job that I love and a home that I look forward to coming back to. Most of all, I was excited to cook for myself again. By the end of our two weeks in Panama, we had eaten enough onion rings, fish and chips and tacos for quite some time. I was excited to cook HEALTHY options!