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1 Breakfast

Fried Egg Biscuit Sandwich with Garlicky Greens

Loving food as much as I do, there are certain foods I will never pass up when offered. Croissants top that list followed by tacos, roasted sweet potatoes, and french fries. And of course, biscuits. My love of biscuits started when I was younger at a shall remain nameless fast food chain where I’d only…

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1 Cauliflower

Baked Farro Risotto with Cauliflower

If you’ve picked up a copy of The Easy Vegetarian Kitchen, you’re probably already familiar with my love of using farro in risottos. The chewy texture of cooked farro lends itself well to the overall dish. Even when using the pearled variety, it feels a bit heartier than if using arborio rice. Of course, time…

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13 Brussels Sprout

Brussels Sprout Pasta with Lemon Cream Sauce

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 Brussels sprout…

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2 Acorn Squash

Curried Acorn Squash with Lemon-Arugula Salad

Without realizing it until the past couple of days, I’ve had another craving that’s popped up on the blog over the past few months: arugula. For whatever reason, this slightly spicy green has slowly replaced lettuce in my salads and become my go-to green. The first time I tried arugula from the CSA, I remember…

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0 Edamame

Whole Roasted Edamame with Sea Salt and Olive Oil

Sometimes trying new foods is awkward.  The dance begins of trying to figure out how to eat it:  “Do I eat it whole?” “Can I eat it raw?” “Why are they so fuzzy?” When I first started the csa, I felt like that a lot, sometimes to the point of passing on picking up something…

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