Tag: vegetarian

this week in our kitchen: carrot tart

Spring has sprung and that means all of the yummy produce we can handle! And, while we’re still anxiously awaiting the best part of spring — the opening of our local farmers’ markets — we’re finding many treasures at our local grocery store to experiment with new recipes. Most recently, we tried a to-die-for carrot

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this week in our kitchen: garam masala root vegetables + chickpeas Buddha bowl with millet

“I think if you follow anyone home, whether they live in Houston or London, and you sit at their dinner table and talk to them about their mother who has cancer or their child who is struggling in school, and their fears about watching their lives go by, I think we’re all the same.” ~Brene

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this week in our kitchen: herby barley salad with mushrooms

“Mushrooms were the roses in the garden of that unseen world, because the real mushroom plant was underground. The parts you could see – what most people called a mushroom – was just a brief apparition. A cloud flower.” ― Margaret Atwood, The Year of the Flood True to its name, this salad was an herby treat!

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this week in our kitchen: tahini noodles with roasted chickpeas and carrots

What did we love about this recipe? EVERYTHING. And, while I’ll give the most credit to the recipe itself, I believe the use of fresh, local peanut butter and honey made it that much better (not to mention carrots, cucumbers and radishes from the farmers market). Also, the roasting of the carrots and chickpeas added

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this week in our kitchen: summer’s end ratatouille

This recipe should more aptly be called “Colorado Farmer’s Market Ratatouille” as we were able to make nearly the entire dish with ingredients from our local farmer’s market. And, not only was it all local produce, but we were able to achieve nearly zero waste for the entire recipe. Oh, and I would be remiss

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