Side Dishes
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Roasted Carrot, Farro, & Arugula Salad
Happy March, friends! It’s been a minute since I posted a savory recipe, so I thought I’d share this Roasted Carrot, Farro, and Arugula Salad with you. This time of year I start to crave allll the veggies. We’re enjoying a bit of fake Spring here in Northern Minnesota, where the sun is shining, temps are slightly warmer, the snow is beginning to melt, and even those of us who have been here for years start to think, “maybe Spring will come early this year”. Spoiler alert: it won’t. I don’t mean to be a Debbie Downer here, but let’s face it, winter is bound to reappear at least once…
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Roasted Kabocha Squash Soup with Maple Spiced Pepitas
Are you ready for soup season? I admit I really wasn’t, but now that it’s here I’m embracing it fully. Yesterday I went for a glorious hike in the crisp fall air, then came home to make a big pot of this Roasted Kabocha Squash Soup (and a batch of cookies, but more on that in a future post). And it’s a good thing I did – the forecast is looking grey, chilly, and drizzly this week. In other words, perfect soup weather. Simple, Versatile, and Delicious I found this recipe last fall as I was hunting for squash soup recipes online. It’s from Fare Isle, found on the Coyuchi…
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Kimchi
File this under “foods I eat when I’ve had too much sugar”. Or “foods I eat all the time because they’re delicious”. Both work. Kimchi has become one of my favorite foods over the past few years – so much so that I had to start making my own because my kimchi habit was costing me a fortune! It’s a good thing I did, because now I get to enjoy both the eating of kimchi and the process of making it. Win-win. Kimchi Background and Resources Kimchi, if you’re not familiar with it, is a spicy fermented cabbage, most often used as a side dish or condiment. If you’ve had…
