Squash Quinoa Bowl

Squash Quinoa Bowl with Creamy Cashew Sauce

By | Lunch, Make Ahead, Quick and Easy, Recipes, Vegetarian | No Comments

This Squash Quinoa Bowl with Creamy Cashew Sauce has been on a regular rotation the past few months and without fail colleagues comment on my lunch: “Your lunch is beautiful!” “That looks so healthy and delicious!” “What a fancy lunch!” They are right. This Squash Quinoa Bowl with Creamy Cashew Sauce it beautiful. It is healthy. It is delicious! And it looks like a fancy lunch, but it doesn’t take a lot of time to prepare. I spent 25 minutes on Sunday making lunch for the week. And it makes me happy. It reminds me of our trip to Seattle last summer. I love books and usually try to find a unique bookstore to visit when I travel. Imagine my joy when I stumbled on the Book Larder. Not only is it a bookstore, but it’s a bookstore with only cookbooks and other food books. Don’t do what I did….

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tomato soup

Roasted Tomato Soup

By | Dinner, Lunch, Make Ahead, Recipes, Vegetarian | No Comments

A few weeks ago, I made a double batch of this tomato soup and friends brought over fixings for creative grilled cheese sandwiches. White cheddar and green apple? Delicious! Shallots and sharp cheddar? Yum! Grilled cheese may not be the healthiest of foods, but it sure beats a lot of options for weekend game night foods. We stood around the kitchen and dipped grilled cheese sandwiches, hot off the pan, into small bowls of this delicious soup. My kitchen is tiny and there are no seats, but not one of the eight of us moved from the kitchen. It was just that good! Usually when I make this soup, I skip the grilled cheese and pair it with a simple side salad and crusty bread. If you’ve got a grilled cheese on the brain now, try putting some of those grilled cheese fixings in your salad. Spinach, shallots, green apple,…

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Veggies for breakfast in these roasted veggie breakfast tacos

Roasted Veggie Breakfast Tacos with Mint Pepita Sauce

By | Breakfast, Make Ahead, Recipes, Vegetarian | No Comments

Now that we’re well into fall, you’ve probably seem as many pumpkin and pumpkin spiced recipes online as there are leaves in my yard. Fall brings pumpkin mania mostly in the form of roasted pumpkin, but don’t forget about shelled pumpkin seeds. Pepitas (also called pumpkin seeds) have a nutty taste and are great for snacking either raw or roasted. This recipe uses them like a pine nut in a pesto-like sauce. Like many seeds, they have a great flavor and are highly nutritious. Pepitas are an excellent source of protein, fiber, iron, zinc, magnesium, manganese, and niacin.  The key to perfectly roasted sweet potatoes is chopping them into pieces that are the same size. I half the sweet potato, so I have an even cutting surface. Then I slice it into several vertical slices. Then I lay half of the slices down horizontally and make both parallel and perpendicular slices….

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