Tag: goat cheese
The Apricot Lane Farms Cookbook (and a recipe)
…a review as I hunt for that elusive chickpea-bean salad recipe. I didn’t find that recipe but I found a keeper of a cauliflower steak one!
Tomato Two-Times Easy Pasta w/Mushrooms for Miss Cecily’s Recipes for Exceptional Ladies
This month’s Cook the Books selection is Miss Cecily’s Recipes for Exceptional Ladies. The alternate title for this recipe is “When there’s no protein in the house and you’re not going to the store yet you don’t want to make plain spaghetti with red sauce.” (You’ll get it if you’ve read the book.)
Roasted Pepper Spaghetti (with Spaghetti Squash and Mushrooms)
I’m trying to be more inspired in the kitchen but truth be told we’re eating a lot of frozen (but homemade) food that was stored in the freezer, simply grilling something, or (gasp) eating takeout pizza. It’s just hard to come up with new ideas that don’t require a lot of brain effort. Every other…
Cheesy Green Chile Bean and Beef Burritos for Off the Menu
Welcome to this month’s Movies & Munchies feature: Off the Menu. The film is set in New Mexico so I was pumped. I’m including some of my New Mexican recipes too today.
Zucchini Frittata from The Blackbird Café
Midnight at the Blackbird Cafe is the current selection for Cook the Books. There’s a lot of delicious food (and pie) in the novel. I would like to make it all but settled on this frittata to celebrate the book.
Grilled Goat Cheese Sandwiches with Balsamic Butter
This delicious sandwich was inspired by Maggie’s Ruse, a stop on the TLC Book Tour.
Grilled Vegetable and Goat Cheese Wrap to Celebrate 100 Parks and 5000 Ideas
For the review of 100 Parks and 5000 Ideas, I’m revisiting a favorite lunch from Big Tree Lodge in Yosemite. Planning a vacation this summer? 100 Parks and 5000 Ideas might be the book for you.
Roasted Clementine Bruschetta for IHCC
Here’s a totally different and unusual (and quick) appetizer to whip up before you watch your own favorite team in upcoming bowl games. We just happen to be watching the Orange Bowl tonight. (Get it?)
Sourdough Pizza Crust with Local Toppings
My sourdough is still ALIVE! And, it makes a pretty killer pizza dough. Join me for this round of Cook the Books Club and Sourdough by Robin Sloan.
Garlic and Sapphires (and Strozzapreti with Tomatoes, Olives & Herbed Goat Cheese)
Ruth Reichl’s Garlic and Sapphires is the June/July selection for Cook the Books. Join me in my re-reading of Reichl’s reflections on being a disguised NYT’s food critic.