last sunday morning i stayed home from church and had a little church of my own ~ in my other sanctuary ~ my kitchen. and just like a good sermon, we lived on that food all week long. yesterday, thursday, we just finished it all. it was such a healthy, easy week! if i could truly discipline myself to do that every week, i would … Continue reading sunday fridge clean-out.
such healthy, hearty, morsels of goodness. this is a bowl of chopped veggies, tossed in the following: stone ground mustard chopped garlic maple syrup balsamic vinegar (optional) olive oil salt and pepper (or other seasonings) i added AIDELL’S chicken sausage, chopped and tossed in with all the veggies. spread on two sheet pans lined with parchment paper, and roast in a 400 degree oven for … Continue reading roasted veggies and sausage.
i’ll just leave this right here… i can’t help it ~ i think veggies and vinaigrette in a martini glass are the most beautiful thing ever. okay, 2nd to my hub’s martinis. works of art. seriously. but i’m off the sauce so a greek salad will do. here’s how to make this fabulous spring brunch/lunch/snack food! GREEK SALAD CEVICHE make your vinaigrette first, in the … Continue reading greek salad ceviche.
here’s what i did: in a blender or food processor (my food processor broke so i’m using a blender), mix the whole head of already-roasted cauliflower (that had been in the fridge the entire week), squeeze the entire head of already-roasted garlic in (it’s super mild since you roasted it), add a little bit of veggie stock if you’re using a blender to get it going, an … Continue reading blackened cauliflower cakes.