I love a good carbonara. It’s got all the essentials, starchy pasta, tossed with a thick creamy sauce and pops of salty flavor from the pancetta. Then there are the additions, which are really just there so you don’t overload on the aforementioned factors. In this case, I decided to go with a handful of my favorites from this early spring season, and a spritz of lemon. Al-together this spring vegetable carbonara is a dream on a plate.…
Is there anything more seasonal and classic than potato leek soup? The April/May bridge between winter thaw, and spring growth is a tough one around here. It’s still too cold to get a lot growing, and most of the winter storage crops are nearly gone. For those of us trying to eat a seasonal diet it looks like a lot of greenhouse greens on greens. In our case, we still have some tomato sauce to finish up, but that’s about all.…
Ask and you shall receive they say. Well, I did ask and you will receive.
A few weeks ago I posted a photo of my veggie fried rice recipe and asked you guys if you were interested in an actual recipe for my leftover veggie fried rice. You said yes please, so I made it….
Minestrone soup is easily one of my most favorite soups. I love the variants of flavor and texture that come from all the different vegetables. I also love that it can easily be adapted to the season….
Butternut squash soup is a house staple in the fall and winter months. Mostly because it’s the best way to use up leftover roasted squash, but also because it’s pretty delicious. I actually took these photos way back in November, and I’m just now getting around to telling you about it. It’s ok though because butternut squash is one of those storage squash that hangs out all winter….