I’ve been waffling between eating leftover Halloween candy for dinner and trying to make up for it by eating only vegetables. I’m not the best at eating healthy. I eat for pleasure more than necessity, which I’m working on. But yes, you can have both pleasure and eat only vegetables! Because this roast vegetable cous cous salad is beyond healthy and tasty. We don’t have to sacrifice one for the other.
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There’s a certain quietude that happens when I’m cooking. Sam doesn’t cook, so it’s a solitary activity. For most people, putting dinner on the table is a chore, but for me, it’s the first thing I want to do when I come home from work. I look at an empty refrigerator and see possibilities, which is why I started this blog. I wanted to share my kooky kitchen experiments and my deep (so very deep) love for cooking. To explain just how much I love cooking, I dream about it. I remember late nights kneading bread with reverence. I have even set an alarm at 5:00 in the morning to preheat the oven for a full hour before baking. Food is not just my hobby–it’s a real passion.
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I’m sure the title of this blog post is mildly cringe-y to my British friends out there, who eat beans on toast the right way. And I fully understand the blasphemous implications of this recipe. But let’s just pretend this is just beans AND toast. And not beans ON toast. Because what’s in a name really? It’s beans! It’s toast! It’s really really good, and they only take about 15 minutes to throw together. There’s so many variations of this recipe, that yes, I tagged it as vegan and vegetarian, because if you eliminate the bacon, it’s just that! And if you want to use a different herb, be my guest! Or let’s say you want to add a fried egg on the top, which in that case, let’s be best friends.
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On our honeymoon we ate pizza so often that Sam started asking “What kind of pizza are we eating today?” I need a reset after a week of wondering when was the last time I ate a vegetable. This rainbow salad has all the best summer vegetables. I was wandering the grocery store one night, and I just kept putting all the prettiest vegetables in my cart. The woman behind me in line even asked me “what are you making with all that? You must know what you’re making.” I had no idea what I was going to make. None. Just planned on roasting it all to see what happened.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…