If you are not a beet lover, this beet pasta is not for you (but check below for a good swap). The beets are roasted whole, peeled, then pureed with a bit of cream, lemon, and dill to make a puree. The dill/lemon combination might seem a bit counter to most beet pairings but together, this pasta feels like a winter dish looking forward to spring. As for lunch, I prefer this pasta for dinner and to make extra roasted beets for this avocado salad. Also, if you were hoping for homemade pasta made with beets, check out this recipe. Read more and see the recipe.
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We don’t make a huge to-do about Thanksgiving in our house. Since moving to California, it’s been a small, casual affair. I make up a few traditional side dishes/pies and M’s nephew comes over. Each year, I also create a new vegetarian main. It started with quiche and has since spanned from this pasta through vegetable pot pies (coming later this week). This recipe is actually doable on a weeknight, no special occasion needed, but the cream sauce makes it feel a bit more indulgent. continue reading
Last weekend, Alex and I took a trip to Bloomington, Indiana: home of our alma mater and our dear friend Shelly, the very talented lady behind both the magazine Driftless and Vegetarian Ventures. Since Alex and I were in town for a wedding that afternoon, the three of us arranged to meet up for a quick picnic in the park beforehand. We each prepared a few recipes in advance and met at the grocery to buy some remaining ingredients: mainly bread, cheese, and chocolate (of course).
Everything was simple and came together wonderfully, as if we’d planned it thoughtfully in days in advance (though we were mainly winging it). Alex had the idea to make a drink with some lavender from our garden; he first created a simple syrup with lemon and lavender, then at the picnic site combined a few tablespoons of the syrup with some sparkling water and sliced strawberries. It was fragrant and refreshing; a fantastic signature drink to accompany our picnic.
I love these bright and sunny photos Alex captured of the day — the drinks in the grass remind me of the whimsical style of Erin of Forest Feast for sure. We plan to share the remainder of the picnic menu and photos this week; in the meantime, check out Shelly’s beautiful photos of the day here!
In a small pot, combine 3 large sprigs lavender, zest of ½ lemon, 1 cup sugar, and 1 cup water. Simmer for 15 minutes, making sure that it does not boil. Cool slightly. (Note: Lasts for 1 to 2 weeks refrigerated.)
To assemble each drink: combine 1 to 2 tablespoons simple syrup with 1 cup sparkling water. Garnish with sliced strawberries and a small sprig of lavender.
It is about this time of year that my freezer is full of zucchini bread. I’m looking for ways to creatively use up the rest of the 20+ zucchini that are waiting to be picked. And it’s still 90˚. That’s where this grilled zucchini dish comes into play. The lemon and labneh along with the za’atar makes for a quick and really flavorful side and you won’t have to turn on your oven.
