Dinner

Zucchini Recipes: Round 1

Zucchini Recipes: Round 1

There once was a barren land with nothing growing but grass and wild thyme around our house. Soon, we started mapping out a plan to put in a vegetable garden. Great idea! I thought we would have a quaint little garden. We have been caring for this (not-so-quaint) garden all summer and things are flourishing. Especially zucchini and cucumbers. Whoa. Next year, we are planting far less of these abundant crops! So, what can you do with all that zucchini?
IMG_1356

Print Friendly
Read More

Spring Harvest: Ramp Pesto!

Spring Harvest: Ramp Pesto!

Spring Ramps

We were hiking through some beautiful, soaked fields (as is typical of New England springs) on a gorgeous warm and sunny evening. The sun was setting as our sextet, comprised of mothers and babies in carriers, trekked onward over small streams and through the dappled sunlight of the forest we came upon the beds of beautiful, vividly green ramps.

Print Friendly
Read More

Dinner in a Flash!

Dinner in a Flash!

I was flipping through a recent issue of “Bon Appetit” and stumbled upon an article using pantry ingredients. With a quick check of my cupboards, and one shallot later, I was on my way to creating a fast dinner! 

Print Friendly
Read More

Time Out: Winter Fruit Salad

Time Out: Winter Fruit Salad

I have put myself in a quick timeout (NQGBebe is napping!)  to let you in on how to make a delicious winter fruit salad! I have never really been fond of fruit salad. Browned bananas, canned peaches and fruit cocktail come to mind. That was before this recipe came across my radar screen. Bosc pears, tart apple, figs, apricots, raspberries marry up and settle in a warmly, spiced syrup made with a vanilla bean, star anise pods, lemon peel…oh, please! All the delicious flavors in one giant bowl. Join me as I walk you through the easy steps!
IMG_9617

Print Friendly
Read More

Baked Eggplant Parmesan

Baked Eggplant Parmesan

Eggplant Eggplant and I never really saw eye to eye when I was growing up. I am certain my young self thought it was a foreign and exotic vegetable. The few times I had it as a kid, I deemed it as a soggy, mushy mess with no taste. Move over kid memory….it is time to grow up! Sliced eggplant gets baked (yes, BAKED) and turned into a quick eggplant parmesan? Oh heck, yes! Read on….

Print Friendly
Read More

Take out at Home: Crispy Tofu Peanut Stir Fry

Take out at Home: Crispy Tofu Peanut Stir Fry

Tofu Peanut Stir Fry The warm, sunny summer day was leading toward a darkening sky and with it the temperatures dropped. I knew rain was not far behind – grilling out on this particular night was not the best option. Luckily, I came across this recipe for crispy peanut tofu stir fry recently from The Minimalist Baker and knew I had to make it. For starters it contained peanut butter …love. And secondly, I could add in seasonal summer veggies? I was hooked…line and sinker!

Print Friendly
Read More

Archives

Sovrn

Follow Me on Pinterest

my photos on tastespotting

Click Happy

Instagram

Sovrn