October 3, 2019

Lemon Roasted Fingerling Potatoes

Posted in Starters & Sides Tagged with vegetarian

French fries are the automatic side when it comes to kids menus. As parents it takes an unimaginable amount of willpower not to snag a few fries or even more than that. This is a

Ingredients

2 pounds fingerling potatoes, halved lengthwise
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
5 sprigs fresh rosemary
1 tablespoon chopped parsley

September 30, 2019

Mushroom Tomato Farro

Posted in Starters & Sides Tagged with tomatoes, vegetarian

One word to describe my mood lately is reluctant. Maybe stubborn would be a more honest way to put it. Reality is starting to set in that all cooking will soon move indoors. I know

Ingredients

1 cup farro, rinsed
3 cups water
1 tablespoon olive oil
2 scallions, thinly sliced, white and green parts separated
8 ounces cremini mushrooms, sliced
2 cups halved cherry tomatoes
1 cup chopped Lacinato kale
1 garlic clove, minced

September 26, 2019

Zucchini Chai Muffins

Posted in Breakfast Tagged with baking, fall

Now that it’s officially fall, I don’t have to hide my obsession with all things chai. Not that I was ever ashamed! I am such a fan of the mix of cinnamon and other spices

Ingredients

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

September 23, 2019

Fig Radicchio Salad

Posted in Salads Tagged with fruit, vegetarian

I don’t think of myself as a jealous person. Time spent wishing for something in or about someone’s life seems like a waste. I do my best to be more of a glass half full

Ingredients

For salad
1 head radicchio, cored and chopped
1 ounce arugula
10-12 fresh figs, quartered
2 scallions, thinly sliced
1/4 cup roughly chopped walnuts
1/4 cup crumbled gorgonzola