Eating and living locally . . . mindfully . . . simply.
I love when my CSA basket tells me what to have for dinner. As I was driving home from pick up in the rain, I thought of all the soups I could make. Potato soup sounded good, but I didn’t have any potatoes. I wondered if I had any recipes for turnip soup in my cookbook collection? Luckily I found one in the first book I picked up.
Last Saturday I took a class on Simple Cooking. We had delicious beans, rice, and coleslaw dishes. I was inspired to find the local store that someone said had a great selection of dried beans and lentils. Tonight I dug out my copy of Extending the Table: A World Community Cookbook and decided to try a variation of the recipe for East Indian Spinach and Lentils.
I haven’t been on top of my meal planning lately, so last night I found myself wondering what to make for dinner, or perhaps whether to get Thai or pizza. Then I remembered the split peas lurking in my pantry. So I hauled out my copy of More with Less and decided to give this recipe a try.
This recipe is based on a whole bunch that I found online. I had to bring a dish to pass and there was a large bag of quinoa from Costco in my pantry just begging to be used; so I searched for various recipes and cobbled together something based on what sounded good to me.
This side dish from Simply in Season is super quick tastes like summer. Could also be easily made into a main dish.
Believe it or not, it’s been quite cold in Michigan. It’s colder now than it was in April. So I decided to make some Hearty Lentil Stew from Simply in Season to warm up a bit.
