“Greens” is like a love word for me. If someone tells me they made a dish with greens (or any specific version of greens, like chard or kale or spinach), I basically swoon.
I love greens.
My theory is that we begin to crave the things we eat a lot. I eat a lot of leafy greens…therefore my taste buds have accomodated me.
It’s the middle of February. Classically a time of year when folks lose interest in all their healthy intentions. How are you doing with your healthy goals?
One of my ongoing goals is to eat greens in as many meals as possible. To be totally honest, I have realized that this usually means spinach, which is maybe a bit lopsided (or, maybe I am treating my mild anemia naturally with food!) when there are so many delicious kinds of greens in the world. But! I still think it’s a win when I find ways to eat something dark green at every meal of the day—including breakfast.
Friends, it’s time for some bitter truth about Thanksgiving. Hang on to your tri-corner hats.
Thanksgiving is next week.
It’s next week!
How did that happen?
My feelings about Thanksgiving have changed pretty significantly since I was a kid.
It’s been quite a while since I’ve written about food. But during that long break, this is one of the meals I have made over and over again. I make it for guests, I make it just for me. I made it once with Sarah of Well Dined.
This burger is piled high with delicious flavors, from the brie and onion jam, to a rich truffle aioli, a tight handful of spinach, and the creamy coolness of avocado. I love a good, fancy burger. I love that when I make burgers, I can customize them for each person at my table (and, for me, it usually means double spinach).
A few weeks ago, I told Sarah of Well Dined that all I wanted to do this Fall is bake, bake, bake, and I wondered whether she would mind eating nothing but cookies for lunch when we got together. She thoughtfully responded that we should make empanadas.
And after we made these, we congratulated ourselves over and over again because the filling is so delicious. I mean seriously, we were both sneaking spoonfuls of filling as we assembled the empanadas, and licking our fingers when we were done. It’s amazing.
You should make yourself a batch of empanadas right away, so you will know what I’m talking about!
If you’ve been hanging out here for a while, then you already know how dearly I love Sarah of Well Dined.
She is one of my favorite people on the planet! Sarah has been unspeakably kind and generous to me in the seven years (!) we’ve known each other. She is thoughtful, thought-provoking, and hilarious. She is bold—and I don’t just mean her hair—and she pursues life fully. I am grateful to Sarah for stretching me as a cook, for her encouragement and patience through all of my motherhood woes, and for being the best friend a girl could ask for.
Which is why I am so excited to be cooking from Well Dined for the September Secret Recipe Club challenge!
Months ago, when Sarah joined the SRC, I mentally earmarked this spinach and gruyère strata to make whenever I got assigned to cook from her blog. But…surprise! During one of our subsequent lunches, she mentioned this amazing caramelized French toast she makes, and I knew my life would not be complete without it, so I decided to make that instead. And then, when the assignment actually happened, I got so excited about making some kind of ravioli, which Sarah makes all the time—and we talk about endlessly—that I threw out all my breakfast plans entirely. This somehow turned into the joy of hiding vegetables inside of pasta sauce.
I’ve become kind of obsessed with cauliflower.
Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.
And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.
I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.
Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.
This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!
I like to collect cookbooks. Mostly pretty ones. Often written by bloggers I enjoy and famous chefs.
Yet, like everyone in my generation, when I want to figure out what is for dinner, I usually ask Pinterest.
Which is why it’s so weird that I have been cooking lately from magazine clippings and *gasp* the actual pages of the books on my shelves!
When I found this grain salad as I was idly flipping through a magazine one morning, I immediately wrote all of the ingredients on my grocery list and purchased them the next day. I love whole grain salads, and you should, too!
Are you a gardener?
I keep trying, really I do, but I have never had any success with squash. I know they are supposed to be easy to grow, prolific even…but so are the tiny little caterpillars that keep murdering my squash plants year after year.
Which is why I am so grateful for friends with better garden prowess!
This year, one of my dear friends from church gifted me with zucchini blossoms and the world’s largest zucchini. Seriously, it was the size of a small pumpkin.
This soufflé recipe is a perfect way to make the most of the zucchini plants in your own backyard (meaning: you don’t need an industrial quantity of squash or blossoms, so you can make this recipe with what you are able to harvest—or what your friends are willing to part with!). I urge you not to be scared of soufflé. Yes, it’s fancy, and it makes all of your dishes dirty, but it’s also delicious and less delicate than you think! And, bonus, it’s a great way to trick your kids into eating delicious summer veg.