End of Summer, Lowkey Moroccan- Inspired Feast

I call this a lowkey feast because it comes together easily despite being composed of a good number of dishes and the prep work is separated over two days, meaning you don’t have to spend the precious last days of summer in the kitchen. What is all that beautiful food, you’re wondering?? Grilled Butternut Squash…

Walnut Butter with Dates & Vanilla

This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…

Cauliflower, Kale & Caraway Gratin with Smoked Tilapia

I’m really into experimenting with smoke lately. Or maybe I always have been; from lighting fires in my bedroom trashcan and melting all my barbie dolls, to smoking lots of pot in high school, and all the way to the present, where I’ve just added another variable. Smoking is kind of magical, an intangible ingredient that takes…

Chai Macarons with a Dark Chocolate Ganache

  I am undoubtedly a very lucky, very spoiled person. At times I’ve wondered if I’m even the most lucky. In true spoiled-person fashion, I’m rewarded for following through with my hobbies (particularly, Burton takes me out for a special treat whenever I work on my French every day for a week). Yep, getting rewarded…

Thai Coconut and Lemongrass Instant Soup

I haven’t posted in a while, but I’ve actually been eating the most exciting food I’ve had in my life the past few weeks. Exciting food is often coupled with good times, which I’ve been having my fair share of as well. After an experience at a restaurant going rapidly downhill and at the sort-of…

Hibiscus/Blackberry Greek Yogurt Muffins

Inspired by the smoothie bowl I made in the Beet Pesto Granola post and the mountain of oats taking over the pantry, I made these muffins with little expectations. I wanted something simple to bring to my honey at his store down the street while also using up things that, without soon intervention, would be on their way to…

Tomato Jam with Fermented Hot Sauce

This is the perfect storm of condiments. Reminiscent of a vampire: it’s complex, dark, rich and moody. I’m sure someone out there rolled their eyes at ‘tomato jam’, but it’d be contemptuous to call this ketchup. And that’s coming from someone so intrinsically bonded with ketchup it must be whatever that red stuff is running through my…

Black Bean, Sweet Potato & Swiss Chard Enchiladas

With a single amendment to the sauce, these enchiladas could easily be made vegetarian. They could easily be made vegan as well, but that would require a pretty nihilistic view on enchiladas, wouldn’t it?     I use a different spice melange (like mixture, not the fictional drug from Dune) than my normal chili powder…

Quick-Pickled Red Onions

Pickling is transformative. It takes entirely ordinary ingredients and adds a new dimension to them. In today’s case, that ingredient is red onion. Unlike canning, pickling doesn’t require the food or container to be completely sterile beforehand (due to the low pH killing/prohibiting most bacteria. onions themselves are antimicrobial too!) The term pickle was procured from the…

Carrot Cake Pancakes with a Maple+Earl Grey Cream Cheese Drizzle

There’s not much to say about these that the pictures don’t cover. They’re delicious and, even better, decently good for you. They’re at least twice as tasty and healthy as their conventional forefathers. The use of almond flour isn’t forced like I see in many recipes, not a last-grasp attempt at replacing or using less grains. Instead…

Vegan Shepherd’s Pie with Sage, Mustard and Kale

I mentioned in my last post that I would be following it up with another ill-timed one, but as I look out the window (at the faintly falling snow and steel-colored sky), I take that back.. While snow or low temperatures aren’t necessarily unexpected for this time of year in Wisconsin, it takes just one warm day…