Recipe Thursday: Roasted Roots with Figs, Goat Cheese, & Almonds

This is such a great dish. It’s low-maintenance, super sexy, and can work as a side if you wish or has everything you need as a main course. It’s seasonal and substitutable with some things other than roots (like cauliflower or butternut/cup/acorn squash), and generally I don’t prefer Red Beets (they bleed too much) orContinue reading “Recipe Thursday: Roasted Roots with Figs, Goat Cheese, & Almonds”

Recipe Thursday: ‘Fast Food’

To be honest, lately we are looking at quick meals. Of course, our quick meals are probably pretty slow for many folks because we just don’t have fast easy ways to make things happen around here. Our systems aren’t set up for it. We don’t buy food that turns into anything interesting fast. And ifContinue reading “Recipe Thursday: ‘Fast Food’”

Recipe Thursday: Spaghetti Squash ‘Salad’

What to do with all that Spaghetti Squash you see at the markets? In our case, it was the only squash that grew in abundance this year – light golden ostrich eggs all over the bean beds. I think we ended up with 9 or so of them and though they can keep for aContinue reading “Recipe Thursday: Spaghetti Squash ‘Salad’”

Recipe Thursday: Obsessed with Bananas

It may be because I can’t really get bananas right now, and when I do, I specifically get organic because the certification helps assess the Cavendish banana tree health and plantation soil health, which is in detrimental decline (the Cavendish being the kind that Americans typically eat, though there are many other worldwide kinds, andContinue reading “Recipe Thursday: Obsessed with Bananas”

Recipe Thursday: Moroccan Chicken with Preserved Lemons and Olives

This week’s recipe is by request. I like to have a variety of types of dishes in this blog so I had been putting this one off until we got a little more going on but not only did we make this just the other day but then, like I said, it was requested. IContinue reading “Recipe Thursday: Moroccan Chicken with Preserved Lemons and Olives”

Thursday Recipe: Stuffed Grilled Squid & Tomato/Watermelon Salad

I love a challenge – and a feast; those two elements together charged with sharing something so lovely with friends is a complete gift. It’s actually been awhile since we made these Stuffed Squid but I wanted to get a recipe down as I’ve been wanting to try them again- Squid or Calamari, doesn’t matterContinue reading “Thursday Recipe: Stuffed Grilled Squid & Tomato/Watermelon Salad”

Seasonal Celebrations: Josh’s Panzanella (i.e. Bread Salad)

Lughnasadh, Lammas, or even Freyfaxi, and Perunov den, in addition to Hopi Snake and Flute dances, and Native American Eagle dances – all within the mid summer (not be confused, apparently, with Midsummer, which is somehow actually Summer Solstice and not the middle of Summer at all, like the approximation of August 1st – evenContinue reading “Seasonal Celebrations: Josh’s Panzanella (i.e. Bread Salad)”

Recipe Thursday: Roasted Veg Farro Salad

Many a moon ago I checked out of the library this lovely Roasting cookbook by Barbara Kafka and learned the secret of ‘high roasting’ and apply it often. There is a time and a place for slow-low-roasting (any big pork roast prefers it, our Roast Chicken recipe starts on high but then goes pretty low,Continue reading “Recipe Thursday: Roasted Veg Farro Salad”