I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!
Man, that title is a mouthful. Rightfully so. This dish is big, rich, in your face… and SO delicious. Ben always makes fun of me for my “dinner-lunches” (a lunch that should be eaten for dinner). If you can have breakfast for dinner, you can have dinner for lunch!
Do you ever find yourself scrolling through page after page on Pinterest? If so, do you also find yourself with a list of things that you “definitely have to make”, including home improvement projects? That is how I am too. Pinterest has created this strange world of adorable tricks and easy DIY projects that never used to exist. I, for one, am thankful for that. These egg-in-a-hole toasts were definitely inspired by all the crazy breakfast ideas you see on Pinterest.
Orecchiette pasta will forever remind me of the trip I took to Puglia, Italy with my mom to attend The Awaiting Table cooking school. We learned how to make our own little “ear” pasta; it was surprisingly easy! When I saw a box of orcchiette pasta on the shelves at the store, I couldn’t resist.
Autumn is in full swing here; although Winter may be making an appearance very soon. The last of the leaves are falling off of our Aspen trees outside my window and the ground has lost it’s green tint in exchange for an amber glow. These views and the cool fall evenings make you want to cuddle up with a nice cozy meal. This meals is perfect for this time of year.
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.
This summer has definitely had more rain than usual in the Rockies. Luckily, we finally have had some sunshine! My plants are just as happy about it as I am; especially my basil. I have four basil plants, two opal and two sweet basil, and they have gotten HUGE! I keep them potted indoors, since it is so cold up here at night. They love water and sunshine, but other than that are pretty low maintenance. If you aren’t growing your own herbs, you should try it! It is so easy and nothing beats fresh herbs on your food, especially when they don’t cost almost $5 for a package.
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.
This summer has been filled with delicious veggies from local farms! A while back, I picked up a bunch of dandelion greens. I had heard raves about their health benefits, but also knew they would be bitter. I was determined to find a unique way to put my dandelion greens to use when I found a recipe on The Kitchn for a Dandelion Pumpkin Seed Pesto.