To motivate ourselves through the winter, we have joined the Dark Days Challenge, which asks that we cook one meal a week focused on SOLE ingredients (sustainable, organic, local, and ethical). Right up our alley! Each blogger gets to set their own parameters within these guidelines. We’ll be sticking to the following rules for our Dark Days recipes:
Our primary sources for ingredients will be our CSA through Red Fire Farm, the Somerville Winter . . . → Read More: Dark Days Challenge Week 1: How to Make Potato Gnocchi
Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed . . . → Read More: Pre-Thanksgiving Light Lunch: Peach and Roasted Beet Salad
I barely know who’s playing this year. I’m just not a huge sports fan…but I do like the food tradition! if you want to speed things up, you can make this recipe from store-bought beans, sour cream, and salsa verde. Honestly,though, even making it all from scratch, most of the time it was hands-off. It just took a bit of planning to know to start the day before.
This recipe is adapted from Gena . . . → Read More: Dark Days (Super Bowl Edition): Three Layer Bean Dip
We’ve had a busy week, so we haven’t had time to do anything really interesting in the kitchen. We are doing a bunch of cooking tomorrow for the Superbowl, so we’ll have some post material after that.
We had a lot of leftovers from our party, and otherwise we stuck to simple meals that we’ve already posted about, such as frittata and roasted vegetables.
The picture below is a mix of roasting potatoes, celeriac, . . . → Read More: Leftovers and Tallgrass Burger
This is an incredibly simple, mindless vegetable broth. It mimics the boxed or canned brands, but is salt-free (a standard 1-cup serving contains 20-25% of your daily sodium allowance!) and allows you to control the quality of the ingredients. It also takes advantage of my favorite appliance, the slow cooker, so you can throw it together with about 15 minutes of hands-on time.
We’ve been making this about every two weeks, but that’s kind of . . . → Read More: How to Make Vegetable Broth