The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.
Continue reading “Cardomom Carrots with Sorghum and Blood Orange”
We love cabbage; we love the wonderful flavors of bbq sauce and southwestern ingredients, and we just couldn’t stop ourselves from combining them.
Continue reading “BBQ Napa Cabbage with Smoky Bean Relish”
For those who know us, our love for the bloody mary is no secret. It is one of our absolute favorite cocktails to make, drink, and share with others.
Continue reading “Red Snapper with Gin, Tomato Water, and Pickling Brine”
Many fond memories of tomato soup. The glug as it falls out of the can; the plop as it hits the cold pot. This is not that.
Continue reading “Tomato Soup with Mushrooms, Arugula, and Rotini”
We want japanese sweet potatoes every day. Seriously, they are that good. Roasted and naked, or topped with goodies like we’ve done here; they are a perfect no-fuss meal.
Continue reading “Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini”
Dumplings. There is never a bad time for dumplings, and the stuffing is limited only by your imagination. These are stuffed with kimchi and hempeh, and served with a Tamari-Basil dipping sauce.
Continue reading “Kimchi and Hempeh Dumplings (V)”
BBQ and Slaw! It’s that classic combo that so many of us love. The smoke; the heat; the acidity, and a bit of sweetness. (Also, do not wait another day before you make this turnip slaw.)
Continue reading “BBQ Cauliflower with Tangy Turnip Slaw”
After Superbowl weekend, we have been doing our best to feast on as many vegetables as possible. Lingering in the cripser; a couple heads of broccoli finally got the attention they deserved.
Continue reading “Roasted Broccoli with Red Onion & Tahini-Ginger Cream (V, GF)”
It’s cold outside. Warm up with a wonderful bourbon cocktail.
Continue reading “Bourbon with Charred Carrot Tops, Juniper, and Ginger Beer”