I’ve now completed 34 recipes from Plenty. I’ve started repeating recipes in my dinner adventures. Barley and roasted pepper salad Rating: 3.5Note: this was supposed to be made with farro butI made it with Barley instead. Zucchini and hazelnut salad Rating: 2Note: Didn’t have a ridged griddle panto make cool grill marks on the zucchini […]
Vegan’s have a great restaurant in Santa Barbara. Although Adama has the tag line of vegan comfort food, it should be vegan gourmet food. Previous to its Chapala Street location, it existed as the Chamomile Café in Carpinteria. It now features a glutten-free menu as well as it being vegan. I love the variety of
On Wednesday, I announced to my kids that Thursday would be the first day of CSA for the year. There was positive murmurings and then Daughter asked enthusiastically if that meant we would start getting kale on a weekly basis. She was very happy when I answered in the affirmative. Then they wanted to know
Between the holidays and being without CSA, I’ve been a bit adrift in my cooking life. Here are some of the new recipes I’ve tried Halloween souffles Rating:4Note: no complaints Crusted pumpkin wedges with sour cream Rating: 1Note: Made with white pumpkin, need to try with good pumpkin Mango and coconut rice salad Rating: 2.5-3.5Note:
I rarely make potato salad from scratch. It’s so prevalent at pot lucks and so easy to buy pre-made at the store, why purposely make it? But what do you do with four bunches of dill? It’s a lot of work to make good potato salad and it was very tasty. Hiccup. Hmmm, I got
You must be logged in to post a comment.