{Dining in: Summer vegetables 2 ways: Bucatini carbonara and asian wheatberry salad}
I first started with some organic golden beets from my SPUD box.. ..chopped up along with some zucchini, portobello mushrooms, matchstick carrot and fresh shelled english peas.. In goes a handful of bucatini into a pot of boiling salted water and drain when cooked to al dente.. Saute half the veggies in some olive oil, … Read more
{Baking for coworkers: Raspberry almond white chocolate zucchini muffins}
On my way home from the gym, I picked up this huge beauty that was calling my name..papaya ALWAYS reminds me of my trips to Hawaii. This was sweet, juicy and fragrant. Dinner was nothing exciting, the boy is still away for work, so after inhaling this huge monster, I did the ol’ grazing and … Read more
{Dining in: Summer Succotash and plum, apricot & blueberry upside-down cake}
Tonight I was craving a hearty dish that would make use of these beautiful fresh organic veggies I received in my grocery delivery box.. Solution: Summer Succotash. I drew inspiration from this recipe. In a small pan, shell 2 cups of english peas and boil in a bit of water for a couple minutes, set … Read more
{Dining in: Ramsay inspired risotto and race training begins}
Tonight for dinner, I pulled some inspiration from one of my cookbooks… I loosely based my recipe on his baked zucchini and mushroom risotto. My take on it: Baked zucchini risotto w/ garlic scape pesto, sautéed mushrooms and Alberta beef bacon. First, thinly slice 2 zucchini lengthwise and place them on a baking sheet. Lightly … Read more
