Eating and living locally . . . mindfully . . . simply.
Despite what the photo above may lead you to believe, this black bean dip is super yummy. It’s just kind of hard to photograph some things, ya know? I tried taking a picture of it in a tortilla, as that’s how I ate it for lunch, but that pic didn’t turn out much better:
Just the other day someone was asking me what to do with squash other than roasting it and adding sugar. Although this recipe calls for sweet potato, I think it would be equally as good with butternut squash. And, it goes together fast!
I’ve probably mentioned before that sometimes what Simply in Season says is a main dish, is in my opinion (or at least DH’s opinion) a side dish. So when DH said that he wanted to grill some chicken tonight and could I make a side dish, this is what I chose. That way, there would be leftovers for tomorrow’s lunch! Plus, I was excited about eating turnips and rutabagas in a new way.
I was originally going to make kale enchiladas tonight, but the kale wasn’t looking so hot. Luckily I happened to have all the items on hand to make the Black Bean Sweet Potato Burritos from Simply in Season.
The folks at the Mennonite Central Committee were kind enough to send me the newer version of Simply in Season for my project, since I had the “old” edition and I thought well hey, it would be good to have the additional recipes included too! Then I realized that just added about 18 more recipes to my total. Sigh. I think I’m still on track to finish by August, though. So that’s good. This is one of the recipes that {Read More}
Last Monday I had a Slow Food book club meeting. We read the Scavenger’s Guide to Haute Cuisine (click here to read my review). We were supposed to bring something with the theme “gourmet roadkill.” I knew right away I would bring venison chili with the recipe from Simply in Season. Speaking of Simply in Season, I recently bought a couple of new “local produce” themed cookbooks from Amazon hoping to find more turnip recipes.
This is another one of those recipes from Simply in Season where I read it and was like “huh?” But when I started to add the herbs, it all started to come together. I hope that someday I’ll be able to figure all these herbs out, and what flavors they help meld together. This recipe was made much easier by my new food processor – just whirred up the sweet potatoes, onions, and garlic, sauteed, added the herbs, and almost {Read More}
For this week’s Dark Days Challenge, I decided that I had better start using all the rutabagas that I’ve been amassing from my winter CSA. I started by looking through the recipes that Eater’s Guild had sent me. In the interest of full disclosure, I should state that DH was highly skeptical. He hates rutabagas and turnips, or so he claims. So he did go out and buy very un-local, un-environmentally friendly salmon and made it in his smoker thing {Read More}
Can I just say, my new food processor is wicked fast? This recipe was perfect for testing it out. I was a bit skeptical when I saw this recipe in the Main Dishes section of Simply in Season. Potatoes, butter, cheese . . . didn’t really seem like a main dish. So I decided to make it when meat-requiring DH wouldn’t be home for dinner. Lunchtime today presented such an occasion, as I am home on a much-needed vacation day. {Read More}
I was so excited to try this dish from Simply in Season, because I LOVE the sausage from Cresswick. I decided to make this my Dark Days Challenge post for the week since almost all the ingredients are local. Begin by piercing 4-6 links of sausage, and brown in a wide saucepan on medium-high, turning often, 5-7 minutes. You’ll probably need to add some oil so it doesn’t stick. Remove from pan. In a small bowl, mix together 1/2 C {Read More}
