Roasted Tomato and Eggplant Soup
Roasted tomato and eggplant soup bring together the best of summer and translates it to fall, filling and creamy, garnished with tangy goat cheese.
Tag: vegetarian
Miso Glazed Squash
Miso glazed squash is a delicious way to use both summer and winter bounty, with sweet, salty, umami and crunch to plate up the perfect side dish.
Coconut Tapioca Pudding
I’m in Boston for work, waiting out the rain today, but yesterday I pounded the pavement for a good chunk of the day, and it reminds me why I love hanging out in cities so much (now that I no longer live in one). Remember when a few months ago my friend and I impulsively took advantage of an airline sale and ended up in London for the weekend? The inspiration for this recipe for coconut tapioca pudding comes from that, and the boozy brunch at Scarlett Green, an Australian-themed place tucked into a corner in Soho, that fueled our half-marathon of walking for the day.
Roasted Brussels Sprouts with Cilantro Tahini Dressing
Roasted Brussels Sprouts with Cilantro- Tahini Dressing feature a creamy cilantro and tahini dressing, made with lime and crushed red pepper.
Parisian-Style Crepes with Nutella
Large, flat, Parisian street style crepes with Nutella – easy to make at home with no special ingredients.
Coronation Egg Sandwich
Spring is here, sorta (it’s snowing tomorrow btw. nbd), and what that means is that the stores are inundated with bunnies and chicks and Easter baskets, fake green grass, jelly beans and colored eggs. And it’s those Crayola colored eggs that I’m addressing today with this coronation egg sandwich.
Tahini Banana Bread
Tahini and butter come together to create a moist, nutty loaf of tahini banana bread, sweetened with brown sugar and a hint of maple syrup.
Roasted Cauliflower Tinga Tacos
Roasted cauliflower is coated in spicy homemade tinga sauce and fills corn tortillas in these spicy cauliflower tinga tacos.
Pepper and Onion Crustless Quiche
Well, I got it.
I got The Cold, the one that’s been lingering around for the past few months. I’ve watch from afar as friends pumped themselves with remedies, home and otherwise, and near as I prayed and hoped that I’d be spared this season.
Not so lucky.
I realized as I called in sick on Tuesday that I haven’t been sick, like home-from-work sick, in years. In fact, by the way that Crawley is acting, questioning and skiddish about every cough and nose blow, that it might be the first time he’s ever seen me with a cold! What I’m trying to say is that it doesn’t happen often, so when it does, man I’m a baby.
It means that all of the food that I worked so hard to prepare last weekend is sitting in my fridge barely touched and I’m relying on toast and cereal to get me through the week until I can sweat this out and get back to business. Each day is better and I’m confident by Sunday’s tennis match I’ll be ready to rock and roll.
Positive thoughts do it every time. And some Advil cold and sinus.
As for food, whether or not I’m sick, sometimes I just want something easy, to throw together and forget it. This spicy southwestern pepper and onion crustless quiche is it. It’s my standby when friends are coming over because most people like spicy egg things, and also because my time is better spent baking homemade scones, biscuits or muffins. Because, breadstuffs are the best things about brunch, right?
Sheet Pan Portobello Mushroom Tacos
Portobello mushrooms, homemade taco seasoning and roasted with red onions, make up the base for these easy, healthy, gluten-free, sheet pan Portobello mushroom tacos.
