Only one more CSA share left next week and the season is over. I added the thyme to sliced portabella mushrooms and cooked them in the skillet until they were soft and fragrant. Mushrooms + thyme are the perfect match. I plan on frying the sage in olive oil because it’s so good that way. The red onion went into a pasta salad recipe that I’m sharing tomorrow. The kale is going in smoothies and the carrots, parsnips and spaghetti squash will be roasted. I’m thinking potato salad for the potatoes or maybe a pizza with thinly sliced potatoes. The… Continue reading
This is the third time we’re visiting Traverse City and it just gets more beautiful every time. The wine, the food, the friendly people, the lakes, it all drew us back. This time we took a few side-trips, too, and I wanted to share what we did with you. Links to everything we did is at the bottom of this monster post. Monday On Monday we arrived in Traverse City around 5 o’clock and went up the Old Mission Peninsula for some wine tastings before they closed. We started at 2 Lads Winery because they closed at 6 and it’s always… Continue reading
I gave our last 2 boxes to a friend while I was on vacation and came home to this colorful bunch of produce. I missed it! The beets and greens are going into morning smoothies and I made this buttered cabbage with sausage on the side for dinner one night. The tomatoes and peppers have been eaten raw in their perfectly ripe state. I’ll be roasting the delicata squash soon. Have a great weekend! This week we received: swiss chard, red beets, eggplant, delicata squash, cabbage, tomatoes, onion and red peppers.
This week’s box was the best one yet. Full of tomatoes, beans, greens and the best of summer. A few nights ago I made butter chicken and used 3-4 cups of fresh tomatoes instead of canned. I plan on steaming or baking the green beans as an easy side. The lettuce will be used for a dinner salad with vinaigrette and maybe some seared paneer cheese. Still completely in love with the dragon carrots. This week we received: Deadon cabbage, green beans, dragon carrots, butterhead lettuce, summer squash, Tuscan kale, tomatoes, Valencia onion, green onions, parsley and cilantro.
I hope you had a great weekend. Ours included a beautiful family wedding and a fun pool party the next day. I made my favorite potato salad with the pretty blue potatoes and I roasted the beets and tossed them in a lemon vinaigrette for an easy side dish. I’ve been eating the tomatoes raw with salt and pepper because they are magnificent. I savor summer’s tomatoes because I’ve given up on fresh tomatoes when they aren’t in season. Kathryn posted these amazing-looking Sweet Corn and Black Bean Tacos just when I needed a recipe for black beans. The black beans are currently on the stove… Continue reading
It’s that magical time in our CSA when we get those gorgeous dragon carrots. They’re the prettiest! I plan to either slice them for a salad or I might roast them with the beets. The tomatoes and basil went into a caprese salad for dinner one night and also ended up in this Halloumi + Melon Salad. And I have a recipe for Basil Chocolate Chip Ice Cream coming up next week, too! Basil: making summer dreams come true. This week we received: tomatoes, dragon carrots, romaine lettuce, red cabbage, swiss chard, beets, tuscan kale, summer squash and basil.
It’s been a while since I shared my green beauty favorites and I have new ones for you! I hate wasting money on beauty products that just don’t work and if you’re looking for products without junk in them, the prices are usually higher and it’s even more frustrating when they don’t work. I’ve gathered my favorite moisturizing/exfoliating/anti-aging products that are working for me and are free of parabens and mystery ingredients. Daytime Face Moisturizer/Anti-Age/Sunscreen In the morning, I use a pump of Tata Harper Rejuvenating Serum and rub it on my face and neck. Next, I put 2 drops of Cecilia Wong… Continue reading
The produce was so pretty this week! I made lots of beautiful salads and cooked some swiss chard on the side of peppery scrambled eggs for breakfast. I’m giving next week’s share to a good friend because my little nephew was born this morning at 1 am on his due date (how thoughtful!) and I’m going to visit him tomorrow! No veggies next week, but we’ll be back at it soon. Have a great weekend. This week we received: red iceberg lettuce, black seeded simpson lettuce, snap peas, kale, swiss chard, broccoli, summer squash, beets and basil.
Whoa, so I posted a steak salad on Instagram Tuesday night and people were ALL ABOUT that creamy lemon basil dressing. Today’s the day I’m sharing! Again, we have lots of lettuce from our CSA and that means lots of salads. I have my favorite dressings, but I’m always ready to try another. I still had basil from last week’s CSA and I was strangely not in the mood for pesto. I was thinking about this Raspberry Basil Vinaigrette that we love, but instead made this creamy vegan lemon basil dressing. It’s blends up really creamy and it tastes like summer. The recipe is… Continue reading
You might remember that I already shared a great lunch we had at Gold Cash Gold in the spring during our Day Off in Detroit, but our recent visit was even better than the first. The light was dreamy and the dishes were gorgeous and it seemed a shame to just have these photos hanging out on my phone. I skipped lunch to properly prepare for this meal and started with Frida’s Blue House cocktail, inspired by the Frida Kahlo + Diego Rivera exhibit at the Detroit Institute of Arts. My girl, Megan has posted this pretty blue drink on Instagram before, so… Continue reading