I'm trying hard to go low-ish carb, swapping cauliflower rice for, well, regular rice, and spiralized zucchini for pasta. These grilled vegetable skewers of halloumi, peppers, tomatoes, zucchini, potatoes and onions over zoodles is a perfect example of my dinner. It's not Whole30, but I think of it as Whole30-Lite. Or maybe Whole29. And this dish was uber-easy, one of my new meal requirements. It looks a lot more complicated than it is. Your first question might be - what the heck ...
Vegan Barley Soup with Potatoes, Lime, and Mint
Years ago, I went through an intensive docent training to lead tours at a nearby Audubon ranch where egrets historically nest. If you haven't seen it for yourself, I'm here to tell you it's very moving to watch eggs suddenly appear on top of tall trees and hatch, followed by squawking open mouths, and weeks later witness awkward, tentative fledglings learn to fly with their new wispy feathers. Our training lasted for several months while we learned about snakes (which, for the record, still ...
Lobster and Crab Chowder
After living in the Bay Area for 30 years, we're moving this month. We still need to sell the house – that’ll happen in the spring - but we officially hit the road, with cars packed to the roof, for Lake Tahoe’s snow country this week. It's only 3 1/2 hours away (if all goes well with traffic, which rarely happens unless it's 2 AM), but we’re shaking up our lives in a big way. There's a lot to love in Tahoe. My husband and I both enjoy the snow, and Rika (our mini-labradoodle) is nothing ...
(Delicious!) Braised Napa Cabbage
Cabbage is an unsung hero. It marries well with a wide range of ingredients - after all, it's popular in both German and Asian dishes. This little recipe is a huge winner you'll want in your back pocket as we roll into the comfort food months of the year. Huge, gigantic thanks to Katie at the Thyme for Cooking blog for this new favorite. Yes, my friends, it's time for The Secret Recipe Club. For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated ...
Spiralized Sweet Potatoes and Apples with Dates | #SundaySupper
October 1 is World Vegetarian Day, which kicks off Vegetarian Awareness Month. When it was created in 1977, vegetarianism was still a fringe thing. Today, 40 years later, vegetarian diets are mainstream. Most restaurants across the country offer vegetarian options on their menus, and grocery stores pack their shelves with packaged quinoa dinners, multiple brands of tofu, and other soy-based meat substitutes. In honor of Vegetarian Awareness Month, October is a great time to think about adding ...
Italian Chickpea Stew with Swiss Chard
After a busy summer, I'm looking forward to autumn - and yes, even winter. Bring it on, cold and blustery weather! I'm ready for rainy days where I have the perfect excuse to stay home with a good book. I want to have nothing more pressing to do than search for seemingly identical pieces to complete a puzzle in front of the fireplace, while snow falls and drifts up to the windows. And eat soup. Bowls of steaming, hearty soup loaded with vegetables and beans, topped with cheese, and ...
Grilled Fattoush Salad | #ProgressiveEats
Grilled fattoush salad with grilled peppers and zucchini, tossed with tomatoes, cucumbers, green onions, and chickpeas dressed in buttermilk-yogurt dressing. I attended The Yoga Expo this past weekend in Santa Clara. It's a big yoga and meditation day traveling around the country, with a stop scheduled for Vancouver, BC as well. There are also exhibitors for everything from crystals to homeopathy and juices in a pill form. If you decide to go to one of them, and I do recommend it, here's ...
Italian Peach Panzanella Bread Salad | #SundaySupper
This Italian peach panzanella is a bread salad with peaches, tomatoes, red onions, basil, mint, burrata, and garlicky ciabatta for a quick summer salad. So many simple dishes bursting with flavor come out of Italy. Panzanella bread salads are native to the Tuscan countryside and likely originated with farmers harvesting what was fresh in the fields - tomatoes, cucumbers, and basil - and tossing it with leftover bread. Nothing was wasted at that time. The bread is moistened by both the ...
Zucchini and Summer Squash Tart with Corn and Mozzarella | #ProgressiveEats
Zucchini and summer squash tart with corn and mozzarella, topped with slivers of mint and basil. At this point in my life, a scattering of my friends have one parent still living, but most of us have trudged down the path of losing both parents. So when I heard that the 90+ year-old parents of a neighbor-friend of ours, Mary, were zipping up to the Lake for a short weekend visit from the wine country, I wanted them all to come to dinner. Once their arrival time drew near, I started to ...
Jordanian Matabaqa.. Layered Onion Bread
Secret Recipe Club time, with a traditional Middle Eastern layered onion bread! Oh my gosh you guys. This bread is so good. I've been on a bread kick lately, so as soon as I got my Secret Recipe Club assignment this month, I headed straight for my secret blog’s breads. Wait. Let's back up a bit. For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three smaller blogging groups, each of which post at different times of the month. Every month, ...
Baked Falafel with a Spicy Moroccan Sauce (in a muffin pan!!)
This month's theme for Progressive Eats is anything that can be made in a muffin tin. This could have been my opportunity to make muffins. God knows I'm due. In the nearly 5 years I've had this blog going, I've not posted one single muffin. Kind of shocking in the food blogging world. Likewise, and my husband really doesn't understand this, I've never posted cupcakes. But they're vegetarian, he's complained more than once. In truth, you might never see cupcakes here. Trust me when I say ...
Idaho® Potato Island Clam Chowder
This post was sponsored by the Idaho® Potato Commission. All opinions are my own. There are soups. And then there are chowders. You'd best not lop them together into one kettle, or the chowder cops will come knocking at your door. Chowders, typically rich and creamy with chunks of seafood and vegetables, probably originated in France (since it's thought the word 'chowder' comes from 'chaudiere', the pot fishermen used for cooking their catch up with potatoes and other vegetables), and ...
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