This post is sponsored by BabbleBoxx.com on behalf of Anolon. There are also affiliate links which help support the cost of running this blog. Follow these step-by-step instructions to make Sweet Potato Latkes. Latkes are synonymous with Hanukkah, but I say this year - you should make Sweet Potato Latkes. Hanukkah often coincides with Christmas, but this year it begins at sundown December 2 and ends at sundown December 10. For those of you who aren't completely clued in, Hanukkah is ...
Blueberry Scone Bread
First I overslept and woke to a phone call from the wonderful woman who runs the camp I take my dog to. Every Tuesday, just like the mail, I deliver Paprika there through sleet, snow, rain and shine. The camp manager wondered if Rika was coming today for a hike with her buds. Uh - isn't it Monday? No. Do You Have Days Weeks Like This? So this post was due yesterday, which explains why some of you got a blank page when you opened it earlier. When I realized I had the days wrong, ...
Vegan Asparagus Salad with Potatoes and Lentils in a Lemon Vinaigrette
A spring vegan asparagus salad, hearty enough for a meal, loaded with asparagus, potatoes, lentils, radishes, sugar snap peas, and mint - all dressed with a bright lemon vinaigrette. Spring wakes slowly here in the mountains. After relishing the explosion of spring for decades outside San Francisco, I'm adjusting to a more tentative, gentle springing forth. I see four fuzzy buds one day on a bush when walking Paprika, and the next day another two gather up their nerve to step out and join ...
Pear Vinaigrette
I would argue that you can have all the makings for a stellar salad, worthy of a James Beard award or something equally lofty, but if you dress it with some mediocre dressing you threw together at the last minute, the salad will quickly become forgettable at best, and jarring at worst. Case in point: I recently had a lentil salad at a restaurant that could have been amazing. But it missed the mark due to a tart lemon dressing that overwhelmed the flavors of the salad. It needed the rounded depth ...
Mediterranean Cauliflower Salad with Crispy Chickpeas + Miso Dressing
Perfect clean eating dinner. Warm cauliflower salad with crispy chickpeas, sun-dried tomatoes and Kalamata olives, all tossed in a miso dressing. Do you have certain ingredients you always go to? The Italians, IMHO, have this nailed. Tomatoes, pasta, garlic, basil, and Parmesan. Those five ingredients can make several days of meals for me. Nothing against this winning combination, but I have my own favorites I often go to year-round. Cauliflower. Sun-dried tomatoes. Kalamata olives. ...
Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats
Last week, I left my heavy coat and boots behind, and aimed my car down the mountain to the town I’d lived in for the past 25 years. It was the first time to be there as a visitor, since we sold our home in March to move full-time to the mountains around Lake Tahoe. It was a quick overnight trip, and I was curious how it would feel to be back as a visitor in a place that part of me still calls home. The weather was glorious, the trees well into leafing, and flowers popping up everywhere with ...
Light Asparagus Quiche + Hash-Brown Crust
Gluten-free asparagus quiche made with leeks, Gruyere cheese, and a hash browns crust -- lightened with egg whites and low-fat milk. Quiche is the quintessential spring brunch dish. And asparagus is one of the first spring vegetables to show up at the market. So I like to kick off spring with Asparagus Quiche. This year I wanted to lighten it up. Ways To Lighten up Quiche Use a combination of eggs and egg whites in place of all whole eggs. When I want a rich ...
Easy Buttermilk Cornbread
Tender, moist buttermilk cornbread that's super easy to make with only 15 minutes of prep work. Comes out perfect every. single. time. Instructions for baking at high altitude as well as sea level. Sometime last year I launched a new project. A personal challenge of sorts. I wanted to create the best cornbread recipe ever. I know, I know. It doesn't sound like much of a challenge to you. It's not like, say, training for a year to run a marathon. Or writing a book. Or ...
Butternut Squash Soup with Apple Cider & Crème Fraîche
My husband was under the weather last week, and weakly pleaded for this soup from underneath a mountain of quilts one afternoon. I nearly fainted. He wasn't begging for a burger or ice cream topped with hot fudge. He was requesting, sit down for it, a vegetable based soup. That's when I realized just how sick he was. He was hallucinating that he wanted vegetables. I didn't waste any time, and set out to make this one I posted on my blog a few years ago. I love how the ...
Sweet Potato Bread with Honey (High Altitude)
Sweet potato bread might just be the softest bread you'll ever make. It's January, and already life rushes over me with the single-mindedness of a river heading for a waterfall. I thrive on being busy, but after the holiday chaos, I just want to fall into a sofa by the fire, tuck my legs under a warm quilt, and watch the weather. And eat warm bread fresh from the oven. Winter in the Mountains This might sound ho-hum to you, and I get it. But in the mountains, weather is a ...
Miso Mashed Idaho® Potato Stuffed Mushrooms
This recipe is in partnership with the Idaho Potato Commission. Thank you for supporting the foods and brands that support The Wimpy Vegetarian blog. It’s that time of year when party invitations show up, and we plan intimate get-togethers of our own. It’s interesting to me that as we march into the darkest days of the year, we become our most festive. We are at our most sparkly, over-the-top socially engaged at a time that thousands of years ago, we were at our quietest. Or so I ...
Lagkage (Danish Layer Cake)
So this is it. The end of our Secret Recipe Club parties. Yes, sadly, this is the final month for Secret Recipe Club. And I baked a cake as a farewell gift to one of my favorite monthly rituals, season after season. Friends have asked me why I participate in blogging groups. After all, I do this quite a bit. Here’s my answer. Food blogging is mostly a solitary gig. We bloggers create recipes, test them in our kitchens, photograph them and re-photograph them ad nauseam, write posts, and ...
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