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Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still […]
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Roasted Root Vegetable Bread Salad, a la Essential Baking Company
Local, organic bakery The Essential Baking Company has a few cafés around town, and I’ve been enjoying their bread salad on a pretty regular basis, so much so that I decided I had to recreate it at home. I love the mix of roasted yams, beets, and leeks (!), and when tossed with big chunks […]
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Broccoli with Turmeric and Tomatoes
We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had […]
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Tofu with Greens & Noodles
Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. […]
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Vegetable and Herb Chowder
Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup. Chris says: It must still be winter; so many soups! Lisa says: They definitely warm you up… I like the creaminess of this one. Chris says: Yep, and it was […]