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Continue ReadingStuffed Mini Pumpkins
Our local raspberry farm was running a special on mini pumpkins this year- an entire bucket (nearly 40!) pumpkins for eight dollars. I had just volunteered to supply my daughter’s class with mini pumpkins for their decorating activity at this year’s harvest party, so you can imagine how happy I was. Inexpensive AND I was able to support a local farm- perfect.
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Continue ReadingMiso Roasted Veggie Flatbreads with Green Tahini Yogurt
I cannot remember exactly when I first starting cooking with miso, but I think it was around the time when my dad was struggling with cancer and my mom had been experimenting with the macrobiotic diet to promote healing. Those two years were pivotal in my learning about the role of food in our overall well being and I became much more conscious of health and wellness. Back then we used miso mostly in soups and Asian cooking, but more recently it has become a favorite way to add that umami taste to a myriad of foods. Miso is rich in nutrients and because it is fermented it also contains probiotics. With its growing familiarity there are several varieties widely available in stores ranging from white miso (the most mild) to red miso (much more assertive). I usually use white miso as I find it adds plenty of flavor without being overwhelming.
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