The chill of fall has, on occasion, a way of inspiring a curious lethargy. (Stay in bed alittle bit longer. Watch just one more episode of the sitcom de jour. Exercise tomorrow? Yeah, tomorrow.) Even making food can feel chore-like, so we whipped up—literally, in a blender—a soup that’s far from taxing to prepare and whose leftovers stand to
Read more
Ingredients 8 Sweet potatoes peel and rough chop 2 whole eggs Salt Black pepper Olive oil Steps Steam your sweet potatoes until fork tender. Then cool your potatoes accordingly at room temperature about 15 minutes then cool in refrigerator. overnight for best results. Next day mash your potatoes with your whole eggs. Using a scooper,
Read more
how to make slow roasted tomatoes 12 plum tomatoes*, halved lengthwise 2 cloves garlic, thinly slices a few sprigs of fresh thyme unrefined olive oil for drizzling sea salt Preheat oven to 200 degrees. Line a small baking sheet with parchment paper. If you want to make more tomatoes, use a large baking sheet. Arrange
Read more
Ingredients 4 medium beets – scrubbed, trimmed and cut in half 1/3 cup chopped walnut 3 Tbsps maple syrup 1 (10 oz) package mixed baby salad green 1/4 cup frozen Raspberries Pureed 1/4 cup balsamic vinegar 1/2 cup extra–virgin olive oil 2 ozs of spreadable goat cheese Preparation 1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes,
Read more
Lemony Cucumber Couscous Salad THIS is the salad of the summer. It’s so fast, so easy, and SO refreshing! I just love it! Bring it to a potluck, eat it as a cold refreshing lunch, or serve it along side some grilled goodies for dinner. It’s a total winner. If you’re unfamiliar with couscous, its
Read more
