vegetarian

Fresh Pea Soup with Mint and Herbs

July 10, 2013 by Erica

Fresh Pea Soup with Mint

On Monday, we had green stuff. Today, we have more green stuff because on Friday, we have ice cream.

I just now realized that it’s green ice cream, but shhhh. It comes with chocolate. But let’s stick to green stuff for now.

Fresh Pea Soup with Mint

So, here’s the deal with this soup: I really like peas. But I don’t eat them very often. Sometimes I eat a handful of frozen peas (the best way to eat them, especially the big chunks!) if I’m looking for something else in the freezer and get distracted. And sometimes I buy sugar snap peas at my Asian market, because they are somehow always so fresh AND so cheap there. And every time those things happen, I remember that I really like peas. But then I forget again.

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Lemony Rainbow Chard Egg White Frittata

July 8, 2013 by Erica

Lemony Rainbow Chard Egg White Frittata

Since embarking on my ice cream journey, I’m become something of an egg white master. You see, every ice cream recipes involves egg yolks, and lots of ’em, but never the whites. So it’s no surprise that I have tupperwares full of egg whites in my fridge, just waiting to be whipped up into something tasty. Breakfast burritos are my go-to egg-white-user-upper-recipe. But they don’t contain nearly enough produce when you’ve also just received your very first heaping CSA box!

Lemony Rainbow Chard Egg White Frittata

This past week was my first CSA delivery of the summer. I’ve never tried out a CSA before, so I was super excited to receive all this gorgeous fresh produce straight from a local farmer. In addition to the above picture, I also signed up for a box of berries every week (blackberries this week, mmmmmm) and a dozen eggs every other week.

As excited as I was for all these goodies, I was also slightly intimidated. What do you do with turnips? What do spring onions taste like? (Answer: really strong green onions!) How long is this chard going to last in the fridge? Should I eat these beet greens or toss them? And how am I going to eat all this stuff on my own while Nate is in Peru for the next week?

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Roasted Cauliflower with Truffle Oil, Mint and Almonds

July 3, 2013 by Erica

Roasted Cauliflower with Truffle Oil, Mint and Almonds

We have a great tradition at work of going out to lunch on Fridays. Our office is a few miles from downtown Salt Lake, and without a lot of options nearby, lunches out aren’t really an option everyday. Plus, with all the food I cook, I could hardly justify that! But on Fridays, we’re in the habit of venturing downtown (or to other neighborhoods) for long lunches. It’s a great way to start off the weekend, and a great way to find new favorite restaurants.

This simple dish is inspired by an appetizer I had recently at Vinto, one of my favorite casual Salt Lake spots. We ordered it as an afterthought during one of our Friday lunches, mostly because I’m unable to pass up any dish with truffle oil. The flavor combination was just as interesting as it sounded, and being so simple, I knew I had to recreate it for you immediately.

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Eggplant Parmesan Quinoa Risotto

June 27, 2013 by Erica

Eggplant Parmesan Quinoa Risotto

For me, risotto is one of those foods: the kind I love, but would rather pay someone else to make for me. Right up there with croissants, fresh bread, and pad Thai. There are some exceptions, but usually… $18 instead of stirring for an hour? Yes please!

Eggplant Parmesan Quinoa Risotto

I actually have no idea how they prepare risotto in restaurants. What poor underpaid soul gets stuck stirring that stuff full-time?!

Luckily, this risotto is different. And that’s because we’re subbing quinoa for the usual risotto rice!

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Caprese Grain Salad with Spelt

June 24, 2013 by Erica

Caprese Grain Salad with Spelt

Caprese salad is one of my summertime favorites. I love how the fresh flavors somehow make red, white and green seem not at all Christmas-y!

I usually make a layered version, with big slices of vine-ripened tomatoes and fresh mozzarella sprinkled with sliced basil leaves, salt and pepper, and drizzled with olive oil. But I also have a soft spot for mini things (I think this is hard-wired into females of all species?), and little baby balls of mozzarella are no exception. So this time I decided to make a mini caprese, focusing on the awesome textures.

Caprese Grain Salad with Spelt

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