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[heart_this] 11.2.20Recipes


FARRO E CECI

This post is in partnership with Bob’s Red Mill. Since March, pasta has become
increasingly harder to source at some of the local grocery stores. This has led
to an increase in making pasta in some areas but in other areas, I’ve started
adapting some of my most-used recipes that call for pasta. In this…





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[heart_this] 09.24.20Recipes


DELICATA SQUASH PASTA WITH EGG AND GOAT CHEESE

Post in partnership with Pete and Gerry’s Organic Eggs When the temperature
drops below 90 degrees here in the valley, I call that the start of fall. This
creamy delicata squash pasta is my kick-off to the season (just don’t be
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[heart_this] 08.31.20Recipes


OAT CREPES WITH HARISSA BEANS AND TOMATOES

This post is sponsored by Bob’s Red Mill. About this time of year, my meals
revolve around the easiest way to eat as much summer produce. Typically the
answers to that are grain bowls, but I like to change it occasionally, like with
these oat crepes. Tomatoes In our produce pick-up and even in our…





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[heart_this] 08.19.20Recipes


CARAMELIZED ZUCCHINI FRITTATA

This post is sponsored by Pete and Gerry’s Organic Eggs. I’m actually surprised
I haven’t shared a version of this zucchini frittata before. Usually, in the
beginning of August, I open my refrigerator to see a small pile of zucchini. I’m
never sure how I accumulated so many without realizing it. But they are there…





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[heart_this] 08.12.20Recipes


TOMATOES WITH PISTACHIOS, CUMIN AND SCALLIONS

With the summer heat still lingering around California, my meals revolve heavily
around fresh produce and components (usually vegetables, fruit, and beans). This
tomato salad started as a topping for a bean/rice bowl, but I added and changed
a bit to make it stand on its own. The oil draws from chhonk (a spice blooming…





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