I’m glad you were all so intrigued by Monday’s carrot butter recipe! Sarah brought up a good point – that carrots in a sweet recipe aren’t that foreign of a concept after all… just think of carrot cake. Duh! Why didn’t I think of that? So none of you are allowed to be skeptical of carrot butter any more. Carrot cake in vegan dip form! :)
Today, though, we’ve still got some orange in our food, but it’s not cake (or even carrots). It’s a chopped salad with roasted butternut squash! Mmmm.
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Well friends, it’s peach season, and that means I, like every other food blogger, am adding peaches to everything.
But this peach guacamole is not just my attempt to be a bandwagon peach lover; I’ve actually been saving this recipe on my “to-cook” (well… to-mash) list for quite some time. And when the first little Utah peaches appeared in my farm box last week, I knew the time had come.
A few months ago at work, we got on the topic of my friend’s ex-girlfriend. Or maybe we were talking about food (we usually are). In any case, he mentioned that he didn’t like this ex-girlfriend much, but that she made this awesome peach guacamole – just regular guacamole with chunks of peach mixed in.
I had one of those culinary moments (they happen so often) where my mind just explodes. Whaaaat, peaches in guacamole?! I didn’t know you could dooooo that.
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We just got back from the most wonderful holiday weekend. Our friends Bill and Aspen got married at the Glasbern Inn in Pennsylvania farm country, and it was truly one of the most beautiful weddings I’ve ever been to. They had an outdoor patio ceremony in front of scenic rolling hills, complete with a herd of cows grazing in the distance! I can’t get over how gorgeous the whole weekend was, and how happy they are together. Take me back!
Well fine, it’s nice to be home, too, as we’ve had quite the travel schedule lately. I don’t have another cross-country flight for the next ten days, so I’m trying to get back on a normal schedule in the meantime. Starting with these delicious avocado and white bean wraps!
If I had a restaurant, these wraps would be on the lunch menu. THAT is how much I love them.
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This was originally supposed to be a soba noodle salad.
The other day at work, I got really fixated on making one. I just knew it would be perfect with the various leftover veggies lurking in my crisper. I wouldn’t even have to go to the store! Major success.
Then I got home and found we had no soba noodles. Major failure.
So I went to the grocery store. AND THEY ALSO HAD NO SOBA NOODLES.
What. The. Hell.
So back home I went, dug wayyyy to the back of my (very deep) cabinet, and pulled out some ramen noodles. Cha-ching! Salads with ramen noodles are totally a thing. I know because my mom and grandma make one, and that makes them official. And also delicious. A few minutes later, I was digging into this!
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I couldn’t let the spring pass by without posting at least one asparagus recipe.
The blog world goes gaga for asparagus, but until recently, I wasn’t the biggest fan. Then I discovered that when you grill or roast asparagus, it turns into an entirely different vegetable.
I should have known. I seriously don’t think I’ve ever met a grilled vegetable I didn’t like.
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