We love enchiladas over here. And they are a rather excellent way of using up large amounts of CSA veggies. And infinitely customizable (don’t like mushrooms? don’t use them. have some random hakurei turnips like I did? throw them in). … Read More
Having been a vegetarian my whole life, I’ve gotten my fair share of, “So… what do you eat? Lettuce?” (I generally want to respond with, “What do you eat? Flesh?” I am nothing if not terrifically mature.) As much as … Read More
On Thursday night, we were planning to go camping in the beautiful Shenandoah’s in honor of my birthday on Friday. Dan surprised me with a spot picked out months ago before it filled up right at the top of a … Read More
We went strawberry picking. Not that first time. Again. Because of course everyone needs to pick nearly 20 pounds of ripe and delicious strawberries over the course of a week and a half. Needless to say, I’m scrounging out all … Read More
Summer’s in full swing and we’ve already kicked into some fun little travels. Pittsburgh First up was Pittsburgh to visit Dan’s brother and his family. It had been a while since we’d seen them, and oh, did we have fun. … Read More
I used to think I didn’t like fajitas. Not really sure why? I mean, lots of colorful veggies and tortillas and toppings? Not much to go wrong. I finally had them again a few months ago when we were in … Read More
We’re pretty simple when it comes to dips. Fresh salsa, guac, done. But this dip. THIS DIP! It is so good. I made it for Dan’s birthday shindig this year and I had at least 4 different people ask for … Read More
What, you don’t have ice cream for dinner? This was actually Mother’s Day dessert, c/o my husband who knows me all-too-well, but I easily would eat it for dinner. And it’s vegetarian. And, quite possibly, the best ice cream I’ve … Read More
This Week: Grilled cheese & tomato soupPineapple fajita soft tacosFalafelLeftoversHomemade pizza I adore Thai food. I love all the spices and freshness and depth of flavor. I like to say this rice bowl is “Thai-inspired” because I’m sure it’s not … Read More
This week: Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac Roasted lemon quinoa Thai peanut noodles with tofu & veggies Roasted pineapple tacos Homemade pizza Brinner: waffles, spinach strata The way some … Read More
We love enchiladas over here. And they are a rather excellent way of using up large amounts of CSA veggies. And infinitely customizable (don’t like mushrooms? don’t use them. have some random hakurei turnips like I did? throw them in).
(Are you seeing a theme lately? Use up as many CSA greens as possible. That is the theme. I lead a tres exciting life, you see.)
And this sauce? Is…really good. Really really good. And healthy! And you should probably go make it for dinner right now.
