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Monday

9

November 2020

0

COMMENTS

Bulk Bin for the Win

Written by , Posted in How To, Meal Hero, Menu Planning, Thoughts

I love to shop in the bulk section of the grocery store. I feel like I save so much money by packaging it myself. I love a good deal and I love it when I come in under budget after a trip to the grocery store. 

The way that Meal Hero works (type in an ingredient and get tons of recipe inspiration) is such a great way to menu plan and get creative with the treasures found in the bulk bin. 

Here’s an in depth look into my favorites in the bulk bin. They star in many of our meals and take up plenty of space in the pantry of my kitchen. 

My Favorite Bulk Bin Ingredients and What to Do With Them

Legumes 

Beans

I always have beans on hand. They’re great for so much more than Chili. They make a great addition to pasta. Want a hearty vegetarian dinner that’s gonna be quick and easy? Look no further than Pasta E Ceci. You could sub some cannellini beans for the chickpeas and add some hearty greens (like swiss chard, spinach, or kale) and it’ll change it up enough to feel like a completely different meal. Oh and with those pasta leftovers, add a little bit of stock and you’ve basically got a Minestrone Soup. If it’s movie night and you want something to snack on that’s a little more substantial than popcorn (also something I like to buy from the bulk bin), turn some leftover pinto beans into refried beans. I like to top them with some cheese and bake until it’s hot. Then top with some sautéed bell peppers, homemade guacamole, sour cream, and salsa

Lentils

Lentil Stew is one of my favorite things to make with lentils. But, lentils are also a great addition to salads. They can star in a Lentil Salad, or be an accompaniment to hearty greens and winter squash in a Roasted Squash Kale and Lentil Salad. You could even toss them with some pasta if you’re all out of chickpeas for your Pasta E Ceci. Leftover cooked lentils can be blended and made into Lentil Hummus, which would be great for dipping raw bell peppers and carrots. They would also be great in a wrap.

Oats

I can’t remember the last time I bought rolled oats from anywhere other than the bulk section. I always have cooked oatmeal on hand. I make a huge batch and freeze it in individual sized containers. Oats are obviously great for so much more than oatmeal though. They’re amazing in cookies. They’re a great addition to snacks and breakfast foods like muffins and breakfast cookies, pancakes, granola, and granola bars. And they make great homemade bread. Oh! Can we hop back on the oatmeal train for a second? Have you ever tried Baked Oatmeal?! It’s like oatmeal’s fancy cousin. Drizzled with a bit of maple syrup and served with a side of breakfast sausage, that’s a favorite comfort food of mine. Oats are one of the main ingredients in a Fruit Crisp. And what’s perfect about this dessert (which also doubles as a breakfast – add some yogurt, a drizzle of milk, or just eat it cold right out of the fridge!) is that it can be made all throughout the year. In the spring, try Rhubarb Crisp. Summer calls for berries or stone fruit (or both!). Fall means apples and pears. In the winter, I’d like dried fruit in a Cranberry Apple Raisin Crisp

Pssst… did you know that oats are great in savory dishes too? Doesn’t this recipe for Shiitake Mushroom & Kale Savory Oats sound fabulous? You could also make a pot of oatmeal and top it with things like crispy bacon, scallions, crispy onions, chopped nuts, grated cheese, seeds (pepitas/flax seeds/toasted sesame seeds/chia), a drizzle of olive oil, and a sprinkle of Maldon salt. Such a great bulk bin meal!

Grains (or things we think of as grains)

When I think of grains I usually think about rice. But, then I remember amazing things like farro, quinoa, and wild rice (which is not technically a rice at all). 

One of my favorite ways to use farro is in a Farro Grain Bowl. You could switch up the toppings depending on what you’re in the mood for. I love to top them with roasted veggies, bacon, and a fried egg. I also love salads where grains are the stars. Like in this Kale and Farro Salad with Bacon. Farro is amazing in soups and stews. I’d definitely recommend using it in something like this Creamy Chicken and Farro Soup. And in this Farro Risotto with Roast Mushrooms… farro and roasted mushrooms?! Yes please!!

Wild rice is one of the best things to make when I want to switch things up a bit. I love brown rice. I am a fan of quinoa. But sometimes I get in a rut and forget to get creative with what’s in the bulk bin. Wild rice is great in a simple meal. You could cook some artichokes, crisp up some sausage or tofu, and top cooked wild rice with butter or olive oil, lemon zest, and some sea salt. Perfection. But, let’s not stop there. I think that served with a simple green salad, Cheesy Crockpot Wild Rice Casserole, Crock Pot Autumn Quinoa Pilaf, or Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing will make easy weeknight dinners. I might pair these Cranberry Wild Rice Meatballs with Potato Pancakes (I’m thinking ahead here, but this could be a super fun day after Thanksgiving meal and a great way to use up those leftover mashed potatoes). And how about this Fruited Multigrain Pilaf that uses wheat berries, farro, and wild rice and pairs it with fruit. Sounds delicious!

I love to eat quinoa. Its tiny little bobbles are simultaneously crunchy and soft. It’s quick and easy and is a great way to add protein to a dish. I really enjoy it with beans and fresh corn in the summer in a Mediterranean Quinoa Salad. In the winter, swap out the corn and summer veggies for some leftover cooked winter squash, keep the beans, and serve it hot rather than cold. If you’re a fan of Tabbouleh, try it with quinoa instead of rice. Quinoa is a great addition to a Chicken Teriyaki Bowl. If you love muffins, try some Quinoa Chocolate Chip Muffins. It can also be a simple side. Cook the quinoa and add a bit of salt and any of the toppings I suggested for the pot of oatmeal with savory toppings. Or make it sweet by topping it with a splash of coconut milk, some maple syrup, and some cinnamon. 

Rice is such a versatile grain. I love it with stir fries, in soups, and in Cheesy Chicken with Grapes and Rice. I love that it freezes well, and is great when it’s reheated and topped with a fried egg and some leftover roasted veggies for lunch. Add it to beans and you’ve got a complete source of protein. I like the idea of doing this with Slow Cooker Red Beans and Rice and Spanish Rice with Beans.

Baking

No, you can’t buy cookies and bread in the bulk bins (but if you’ve got a great local bakery to support you’ve got it made!). But, you can buy things like flour, cornmeal, and sugar there. Some stores will even have flours that have been milled by local farmers. Ask the people working at the store. They usually know a lot about the items that they’re stocking and are eager to tell you about their favorites and what they love to make. 

Nuts

I think that nuts are the best from the bulk bin. Not only do I get to see them before I buy them, but since I’m packaging them, I know how long they’ve been in the bag. (Tip: Shopping at a high traffic store means the bulk bins are likely to be restocked often, meaning fresher food for you!) I love to sprinkle nuts on salads. One of my favorite breakfast treats is a Trail Mix Cookie that’s loaded with nuts. I enjoy nuts eaten out of hand with an apple or banana. They’re a great addition to a Fruit Crisp or toasted and added to a bowl of granola and yogurt.

Seeds

Same story as the nuts. They’re great bought out of the bulk bin and are a great addition to so many dishes. I always have sesame seeds, pepitas (pumpkin seeds), flax seeds, sunflower seeds, and chia seeds on hand. I eat them all the time. I top almost every salad with sunflower seeds and pepitas. I love to mix chia seeds into a bowl of oatmeal

Snacks

Sometimes I can’t believe how expensive it is to buy good quality snacks. But, then I head over to the bulk bin and am able to not only save some money, but buy the amount I need (because who needs the pressure of eating the entire bag before they go stale?!). Two of my favourite things to get are those little sesame sticks and chocolate covered almonds. 

What are your favorite meals to make that star the bulk bin?

Happy Cooking!

The original post, written by Rachel Oberg, owned by Meal Hero, first appeared on the Meal Hero site. It has been used with permission. It has been adapted slightly. The copyright for the photos that appear in this post are owned by Rachel Oberg.

Tuesday

9

February 2016

0

COMMENTS

How to Use 8 Winter Veggies

Written by , Posted in How To, Thoughts, Vegetables

With the colder weather comes the heartier, sturdier winter veggies. Things like kohlrabi, beets, and daikon radishes take the place of the more delicate summer squash, snap peas, and tomatoes. With each season there are some things that are much easier to figure out what to do with than others. This also comes from experience, of course. If you’re in your first season of ever eating beets, they can be a challenge to figure out. But, after a while, they’re a synch.

Here are some of my favorite ways to use some of winter’s finest, and a little bit about them.

Beets

WinterVeggies-2

Beets, while often deep red in color (perfect for staining your hands, so beware), can also be golden or striped in color. They are one of those veggies that need to be cut into to truly show off their beauty. Beets have a sweet, earthy flavor. They are fabulous with citrus, goat cheese, and pasta. They can be steamed, roasted, or sautéed, to name just a few great ways to cook them.

Some of my favorite ways to enjoy beets are as: PicklesTwice Cooked Beets with Pomegranates and Goat Cheese, and in a Warm Beet Salad with Fruit and Nuts.

Daikon Radishes

WinterVeggies-4

Daikon radishes have a more mild and sweet flavor than the smaller red radishes, which can really pack an awesome spicy punch. They are so versatile. I use them in everything from stir fry to soups to raw in a salad. They pair well with carrots, mild cheeses, and other root veggies. They’re a fabulous addition to Hearty Kale and White Bean Quesadillas and Broccoli and Goat Cheese Wraps, and the star of Radish and Feta Toasts.

Escarole

WinterVeggies-3

Escarole is kinda like a sturdier lettuce. Almost like a cross between cabbage and romaine, with a hint of bitterness. It can be eaten raw or cooked, which is a bonus. It pairs well with eggs, beans, and lemons.

I like to chop it up and use it in a Caesar Salad. It’s also great added to soup, near the end of the cooking time like you’d do with the greens in this Ham and Greens Chowder.

Fennel

Fennel

Fennel has a texture similar to celery, but has an anise or licorice flavor and is more pronounced when it’s raw. It’s great used as the boat in Tuna Boats, and in lots of great salads. Since I prefer it to be more subdued, I love it best when it’s cooked. I especially like it in Roasted Stone Fruit with Bulgur and Fennel (in the winter apples could be subbed for stone fruit), on Fennel Pizza, and in a super hearty Chicken Noodle Soup. Fennel pairs well with arugula, beans, and cheese.

Kale

MassagedKaleSaladWithRadishes1

Kale has a sweet green flavor. It’s not bitter and it’s super sturdy. It can be difficult to digest, but one way to counter that is to massage the kale prior to eating (seriously!). Kale pairs well with citrus, beans, and root veggies (especially potatoes). It can be prepared in so so many ways. It’s great raw and massaged in salads and blended up in smoothies, blitzed up into a pesto and served on Spicy Twice Baked Sweet Potatoes or Garlic and Herb Bread, cooked in Hearty White Bean and Kale Quesadillas, Potato Pancakes, or crisped up as Kale Chips.

Kohlrabi

Stuffed-Kohlrabi-3

Kohlrabi are cute little Yoda-looking veggies. They have a taste similar to a combination of broccoli, cauliflower, and cabbage. Kohlrabi pairs well with cheese (especially parmesan), dill, and vinegar. It’s great raw, in salads or with dip, I love it cooked in Kohlrabi Stew or steamed in Kohlrabi Stuffed with Cabbage and Apples.

Leeks

WinterVeggies-1

Leeks are what I’d consider the onion’s second cousins. They’re milder than an onion or a shallot (first cousins), but still have a sweet oniony flavor. They often have a lot of dirt between the layers, so it’s important to wash well (I like to cut them into rings, swish around in a bowl of water, let the grit fall to the bottom, then remove and chop as desired). But, they won’t make you cry when you cut them, which is a definite bonus. I use leeks, onions, and shallots interchangeably. But, leeks specifically pair well with herbs like parsley, sorrel, basil, rosemary, and thyme, potatoes (like in this Leek and Potato Soup) and other root veggies, and they are great with cheese (you could sauté some leeks and add them to a Winter Squash Dip, or sub the winter squash for leeks and yogurt/cream cheese/blue cheese/silken tofu, or add them to this Artichoke Heart Dip).

Lemongrass

SweetSpicyLemongrassStirFry4

The taste of lemongrass reminds me a little of Froot Loops, which were a very rare and special treat for my brothers and I when we were kids. It smells kinda like lemon and grass, interestingly enough. It’s fabulous in Asian cuisine, like in this Sweet and Spicy Lemongrass Stir Fry. It pairs well with coconut milk, veggies like carrots, garlic, and ginger, and is great in soups like Thai Basil and Peanut Soup.

Happy Eating!

Some paring ideas from The Vegetarian Flavor Bible.

Thursday

27

August 2015

0

COMMENTS

How to Make Delicious Packable Lunches

Written by , Posted in How To, Lunch, Thoughts

Lunches-2

Oh lunch. The oft neglected middle meal. How often do we eat in a hurry at our desks, eat a squished vending machine sandwich, or forget to eat altogether? Admittedly, I don’t forget to eat all that often. I’m usually thinking about the next meal while I’m eating the current one. It’s just the way I operate. But, if I have nothing planned or prepared, I will eat chips and salsa, or cold leftovers standing at the kitchen island… anything to ward off the hunger pangs.

Lunches-3

I try to have our meals planned a week ahead of time. Not just dinners, but breakfasts and lunches too. Helps my days to run much smoother when things are planned ahead of time. Food is defrosted when I need it, groceries are added to the list, and there’s food to take to work or eat at home for lunch.

Lunches-1

Whether I’m making a lunch for Tim to take to work, or something to be eaten at home, I like to include something filling – a main of sorts, along with some raw fruits and veggies. Today’s lunch was Taco Salad, using some of what we have on hand: lettuce, tomato, cucumber, black beans (spiced up with some chili powder and salt), shredded cheese, corn chips, Greek yogurt, and salsa. To go along with that was some cut up cantaloupe and watermelon, and a whole plum.

Here are some other ideas for lunches that can be packed and enjoyed no matter what you’ve got going on at lunchtime.

Hot Lunches for the Work Week

BeefBeanEnchiladas-11

Monday 

Rice and Bean Burritos or leftover Beef and Bean Enchiladas with Greek yogurt and salsa

Carrot sticks

Fruit – whole or in chunks as a salad (stone fruit, apple, pear, persimmon, pomegranate, melon, figs)

Tuesday 

Spicy Summer Squash and Tomato Soup

BLT

Fruit – whole or in chunks as a salad

or Chicken Noodle Soup

Roasted Veggie Sandwich (leftover roasted veggies, like eggplant, summer squash, onions, peppers – with mustard or mayo – or both, on a baguette, with fresh tomatoes and olives)

Fruit – whole or in chunks as a salad

or Kohlrabi Stew

Ham and Cheese Sandwich

Fruit – whole or in chunks as a salad

Wednesday 

Succotash

Tuna Melt (bring the prepared tuna in a separate container, top bread with tuna and cheese, place on a pan in the toaster oven and cook until hot and melty)

Vegan Fruit Crisp

Thursday 

Fish Wellingtons

Creamy Cucumber and Tomato Salad

Fruit – whole or in chunks as a salad

Friday 

Mediterranean Veggies and Rice

Salted Chocolate and Roasted Fig Pudding

Cold Lunches for the Work Week

MassagedKaleTunaSalad-6

Monday 

Artichoke Heart Dip with raw veggies for dipping (carrots, celery, radishes, artichoke leaves, snap peas, green beans, fava beans, bell peppers, fennel, mushrooms)

Chunks of bread or crackers with cheese

Nuts and seeds

Hard boiled eggs

Fruit – whole or in chunks as a salad

Tuesday 

Eggplant and Summer Squash Tacos

Melon and Feta Salad

Wednesday 

Bean and Veggie Mélange atop rice/quinoa/bulgur wheat, leftover crispy or baked potatoes (cold or reheated), or toasted bread (rub a bit of raw garlic on it, add a sprinkle of salt, and a drizzle of olive oil before you top with the mélange)

Whole Wheat Parsnip Cookies

Thursday

Massaged Kale and Tuna Salad

Apricot and Black Pepper Galette

Friday 

Taco Salad (use leftover Bean and Veggie Mélange to top lettuce, add some cheese, corn chips, chopped tomatoes, Greek yogurt, and salsa)

Vegan Fruit Crisp

These lunches don’t have to be limited to the grownups. Summer is drawing to a close, so school lunches will need to be packed. The kiddos might enjoy a break from PB&J (although let’s be honest, I still love a good PB&J sandwich for any meal). Depending on the level of pickiness, you may want to tweak them a bit. I don’t know if the little ones will enjoy a Massaged Kale and Tuna Salad… although they may surprise you. 😉 You can take the general idea and make it your own. Maybe even come up with a fun saying for each day, so they’ll look forward to their lunch (like Taco Tuesday – come up with a four week rotation for different types of tacos). You could let them help pack their lunches too. They might take pride in being able to help put it together the night before, making them look forward to eating it at noon.

However, wherever, and whenever you enjoy your lunch…

Happy Eating!

Thursday

13

August 2015

0

COMMENTS

How to Go Vegan

Written by , Posted in How To, Thoughts, Vegan

We’ve addressed meat a few times in my Kitchen Basics posts. In Eating Well on a Budget and Eating Vegetarian I talked about how we enjoy meat, but it’s expensive. Our grocery budget is tight, so we don’t eat a lot of it. We’re fine with that. We get plenty of protein from other sources. But, as we’ve been going along on this journey, I’ve realized how often we’re not just eating vegetarian, but vegan. And I’m seeing how organically it happens.

VeganTofuFriedQuinoa-6

If I were to tell Tim that we were going to eat exclusively vegan or vegetarian, there would be a revolt (ok, from both of us). We love cheese and milk and eggs. But, we will happily and regularly eat vegan food and won’t feel like anything is missing. Take this Vegan Tofu Fried Quinoa for example. The tofu is scrambled and mimics the eggs in a typical fried rice dish. The quinoa replaces rice for a bit more protein. There are tons of veggies. Et voîla, a fabulous meal, sans animal products. Easy.

EggplantTacos-6

These days it really is simple. There’s so much more awareness about dietary restrictions, resulting in a wide array of alternatives to animal products. I know that there are soy cheeses, but tofu can also be used, like in the Eggplant and Summer Squash Tacos that I made the other week. Instead of feta, extra firm tofu can be crumbled. Same thing goes for one of my new favorite ways to enjoy cantaloupe in this Melon and Feta Salad. On the other end of the tofu spectrum, silken tofu can be used in place of yogurt in dips, for topping tacos and burritos, and as a side for Stone Fruit Chips.

Here are some other substitutions that we enjoy:

Olive Oil, Canola Oil, or Coconut Oil in Place of Butter or Bacon Grease

Bari6

We’ve always got olive oil on hand, which is usually what I use for sautéeing or drizzling on a salad. But, when it comes to baking it’s a science. So, if the recipe calls for cold butter, room temperature oil will give you a different result. But, for example, coconut oil has a higher melting point than olive oil does, so it can be a good substitution. There are also vegan butter substitutes that can be found at your local market if you want to take some of the guesswork out of substituting.

Maple Syrup Instead of Honey

This one’s easy, since they’re both a liquid at room temperature. For my taste, 1/4 C of honey can be replaced with 1/4 C of maple syrup, like it is in this Vegan Fruit Crisp.

Coconut, Almond, Soy, or Hemp Milk instead of Cow’s Milk

We have friends who are dairy-free, so I’ve experimented a bit with baking with alternative milks. So far I’ve just tried coconut and almond milk and have had good results. I’ve used them in soups and have had them in smoothies too, and all have been fabulous.

Flax Seeds instead of Eggs

I read on the Joy the Baker website that you can use 1 T of ground flaxseed mixed with 3 T water to replace one large egg. Let it sit for 30 minutes, or until it’s thickened. Add a pinch of baking powder to the recipe just before adding the flaxseed and water mixture. I’ve done this once when baking, although I can’t remember what I used it in. I do remember that it turned out great. I’ve also suggested it as an option for making a vegan version of my Whole Wheat Parsnip Cookies.

All Vegan Dinner Meal Plan

Here are some of my favorite vegan meals. Some are vegan as they are, some require a bit of tweaking (see the recipes for details).

Monday

SummerSquashSoup-5

Spicy Summer Squash and Tomato Soup

MintPesto-5

Sautéed Snap Peas and Summer Squash with Mint Pesto and Brown Rice

VeganFruitCrisp-7

Vegan Fruit Crisp

Tuesday

CrispyTofuBlackBeanPureeMicrogreens-6

Crispy Tofu with Black Bean Purée and Microgreens

Succotash-5 

Succotash with Cornbread

SaltedChocolateRoastedFigPudding-11

Salted Chocolate and Roasted Fig Pudding

Wednesday

EggplantTacos-6

Eggplant and Summer Squash Tacos

MelonFetaSalad-4

Melon Salad

ParsnipCookies-5

Whole Wheat Parsnip Cookies

Thursday

SavoryStoneFruit-6

Roasted Stone Fruit with Bulgur and Fennel

FreshHerbDriedTomatoBruschetta-4

Fresh Herb and Dried Tomato Bruschetta

Green Salad with Cherry Tomatoes Almonds and Figs with a Maple-Balsamic Vinaigrette

Friday

SpringRolls-8

Spring Rolls with Spicy Honey Mustard Dipping Sauce

BeanVeggieSaladDip-7

Pan Seared Tofu topped with Bean and Veggie Melange

VeganTofuFriedQuinoa-6

Vegan Tofu Fried Quinoa

VegetarianFlavorBible-2

A great resource for paring vegetarian and vegan foods is The Vegetarian Flavor Bible.

Happy Eating!

Monday

4

May 2015

0

COMMENTS

Love People. Cook Them Tasty Food.

Written by , Posted in Thoughts

DinnerParty-3

There’s a magnet hanging on my fridge that reads, “Love people. Cook them tasty food.” Cooking is one of my favorite ways to show love. Sometimes it’s the only thing I can think of to do to help. Be it in the form of a meal for new parents, a birthday dinner with homemade chili, or a girls night with homemade pizza.

It’s by far my favorite thing to do when gathering with loved ones. Cook together. Eat together. Break bread.

My husband, Tim, and I live far from both of our families. But, the community that we have come to be a part of has become a wonderful stand-in. We gather together to celebrate the moments that life brings us. The good, the bad, the in-between. We gather together around food.

TimHalfBirthday-2

A dinner party on our lawn is a regular occurrence. Our house is tiny and without a proper dining space (we usually just eat on the couch). As it often happens, we might gather first in the kitchen. Then once the food is ready, we make our way outdoors. Tim will have lights strung and music playing. He does hand lettering, so there may be place cards painstakingly drawn. There are drinks on the vintage table that we found online. The dining table, usually borrowed from one of the guests, or stolen from under our computer, might be covered with a tablecloth that once belonged to my Oma. It’s topped with mismatched china that I’ve collected over the years, silverware that belonged to Tim’s grandma, and centerpieces that are really just plants from our yard.

TimHalfBirthday-14

We gather our community together. There’s usually too much talking and laughing going on for me to tell them what’s for dinner. An introvert, I feel uncomfortable trying to get everyone to focus on me. Eventually, they’ll pause long enough for me to tell them what we’re having and who made it, if I wasn’t the only cook. My favorite is when people bring something that’s special to them – Tiramisu made by a friend’s mom who was in town from Italy, Corn Pudding that another grew up eating, a cake from someone’s favorite cookbook… We share our lives through food.

ArtichokeHeartDip-10

We may have already nibbled on this Artichoke Heart Dip‘s creamy, salty, deliciousness as drinks were poured, hugs shared, and something finished up at the last minute. The prefect bite to tide everyone over until the main course. Artichoke leaves are the ideal dunking tools, as are crackers, corn chips, and raw veggies (carrots, celery, radishes, broccoli, cauliflower…).

It’s vegetarian, but could be topped with crispy, crumbled bacon. It could also be made vegan by using silken tofu instead of the ricotta and Greek yogurt. Think of it like a Hummus alternative. There are chickpeas, olive oil, and garlic, but no tahini. Instead there’s that creamy cheese and yogurt. It can be made the day before your dinner party, so the day-of all it will need is a stir.

ChardWraps-1

Once everyone’s seated, out comes the main course. Family style is my favorite – passing food around the table brings back memories of dinners growing up. Chard Wraps with Quinoa and Walnuts are a healthy, nutritious addition to any menu. They’re packed with protein because they’ve got both quinoa and nuts. They’re vegan, but they don’t have to be – you could add a dollop of butter and even add in some of your favorite ground meat (I think beef would be fabulous). They’re not too complicated – the filling is cooked up, then rolled up in the chard leaves. Quick, easy, ready for your loved ones to enjoy.

RoastedCarrotsWithHoneyAndAlmonds-4

To compliment the wraps, I might serve Roasted Carrots with Honey and Almonds. They’re topped with a plomp of ricotta and a squeeze of lemon for an earthy, bright, creamy dish that feels like it could tell a story. It’s simple and rustic. A dish for the ages.

Carrots are sliced and roasted. Partway through their roasting time they’re tossed with honey, garlic, and almonds. Sweet, sticky, and garlicky. Serve them with a wedge of lemon so each guest can add the finishing touch to their own dish.

Alongside the carrots and the wraps one might find a Simple Green Salad and some French Baguettes with salted butter. Either because I just can’t resist a good baguette, or because I like to take the phrase “breaking bread” literally.

ApricotBlackPepperGalette-11

An Apricot and Black Pepper Galette is a beautifully rustic dessert. It’s perfect on its own, but if you’re so inclined, a scoop of vanilla bean ice cream would just be divine.

The galette can be made regardless of the time of year. Apricots can be replaced with berries or other stone fruit, or in the cooler months, persimmons, apples, or pears would be just right. A sweet, flaky, perfect ending to a meal.

TimHalfBirthday-6

At our dinner parties on the lawn, I typically spend a bit of time running back and forth from the kitchen to the table. But, I really don’t mind. The food is my expression of love for our community. And it gives me a chance to pause at the kitchen window and look out at our loved ones as they enjoy being together. It usually brings tears of gratitude to my eyes as I hear the sweet laughter, think of the moments being shared, and the memories being made. Like the songwriter Sara Groves says, “I’ll take every moment, and every minute that you’ll give me.”

Your dinner party will be one of a kind. Because it’s hosted by you, with recipes tweaked to suit your tastes and ideas. Your community is like none other. Your home, your table, your centerpiece unique. As you sit back, savoring that last bite of galette, let your eyes scan the faces around the table. Drink it in. The beauty of the moment, the taste of the food, the sweetness of the company.

Loving these people. Cooking them tasty food. That’s what we celebrate, even when there’s nothing special on the calendar.