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Chocolate Lover’s Granola
If you’re a chocolate lover, boy have I got a treat for you! This Chocolate Lover’s Granola is the excuse you’ve always wanted to eat chocolate for breakfast. You’re welcome. The Kid in You Will Love It When I was a kid, I only ever wanted to eat sugary cereal for breakfast (as, I suspect, most kids do). I especially loved chocolatey cereal—Coco Puffs, Count Chocula, Cookie Crisp. But my mom, of course, wanted me to eat healthy cereal (shocking, I know). So instead of Cookie Crisp I ate Shredded Wheat (and no, not the frosted kind). These days, I’m much more likely to opt for that healthy cereal than…
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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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Fennel Pesto – a Twist on Your Favorite Pasta Sauce
I’ve been loving our local Farmer’s Markets lately. Our growing season here in Northern Minnesota is short, so it’s especially exciting when we start to see fresh veggies at the market. I feel the need to use and preserve as many of them as possible while I can. My newest love is this Fennel Pesto. I’ve eaten my fair share of fennel bulb – I usually roast it until caramelized and toss it on a salad. But I’ve never utilized the lovely green fronds before. The fronds on the fennel I’ve gotten at the farmer’s market lately have been so lush that I couldn’t bear to toss them out, so…
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Cinnamon Toasted Flax Seed
Have you watched the show “Psych”? I recently watched all 8 seasons (thank you Amazon Prime), and in the last episode Shawn discovers a tasty treat that he calls “the only healthy thing that has ever tasted good, ever” – spiced flax seed. Now, this recipe isn’t that flax seed exactly, but it’s definitely what I imagined while I was watching the show. This Cinnamon Toasted Flax Seed is sweet, cinnamon-y, crunchy, so delicious, and yes, healthy(ish). If you’ve ever made spiced toasted nuts of any kind, this is the same concept. In fact, to create it I adapted this recipe for Cinnamon Roasted Almonds by Two Peas and Their…
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Buffalo Cauliflower Tacos with Cilantro-Lime Crema
I love tacos (who doesn’t?). Any type of taco will do, really – especially if it has lots of delicious toppings. (Ok, maybe I eat tacos primarily for the toppings – so sue me.) And though I’m not a vegetarian, I do love veggies, and am always looking for new ways to eat them. Recently I stumbled on the idea of buffalo cauliflower (cauliflower smothered in buffalo sauce? Yes please!), and even more importantly, buffalo cauliflower IN TACOS. I found a great-looking recipe on thissavoryvegan.com, and decided to try it out. Of course I had to make a few tweaks, because that’s just what I do. I added Poblano peppers…
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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…
Recipes and Musings from the Zenith City
