As summer turns to fall, I find myself wanting roasted things—Roasted Adobo Chicken, Roasted Root Vegetables, etc. But, as is usual for the Mid-Atlantic region, we still have warm and humid days occurring regularly. So, cold salads still hold their appeal for me.
This recipe takes deliciously roasted tomatoes and olives and blends them, chilled, with refreshing cucumber and artichoke. It seemed only natural to take a mediterranean turn, and somehow it feels like the perfect late-summer/early-autumn side dish. We hope you enjoy it!
Last week, we shared with you a recipe for Zucchini Fritters, which we developed using a large home-grown zucchini given to us by a friend who recently visited us to meet Otto. Today, I’m excited to share with you the second recipe that we created using that same zucchini. (Seriously, it was a really big zucchini.)
This zucchini bread is a twist on a childhood favorite of mine—a twist that’s specifically good for lactating moms, like myself. Now that I’m back to work and Otto is with his nanny, it would be easy to for stress and lack of contact with my baby allow my body to stop producing breastmilk. But I’m determined to give Otto breastmilk as long as I possibly can, so I’m pumping regularly and consuming galactagogues whenever possible. (A galactagogue is a substance that increases milk supply; common ones are oats, walnuts, and fenugreek.)
Whether you’re a lacking mom or not, I hope you’ll enjoy this unique zucchini bread recipe. Oh, and one last thing: Yes, I realize that oats are not “paleo” in the strictest sense; but we aren’t paleo perfectionists. For me, gluten-free oats are close enough!
We recently hosted a brunch for a group of friends so they could meet Otto and we could spend time catching up with each other. Everyone brought something to share and it was a lot of fun. We served bacon and sausage, someone brought an egg bake, someone brought fruit, and someone even made cinnamon buns!
One of our friends also brought a large zucchini from her garden. I was so excited, I couldn’t wait to cook with it. Brent and I agreed we didn’t want to simply make zoodles. A homegrown zucchini deserves to be made into something special. It was so large, I was able to make two recipes in fact! We will post the second one another time. For now, we hope you enjoy this super simple recipe for fritters—a delicious snack or side dish for any meal.
I initially threw this together on a whim for my parents one night for dinner a couple of weeks ago. I had baked chicken thighs with Brent’s rib rub and made mashed sweet potatoes, and I wanted to add something more to our table. Specifically, I wanted something light and fresh. We had a cucumber, radishes, and all kinds of herbs in the fridge. The combination was perfect. My parents and Brent really enjoyed this, and we hope you will too!
My favorite take-out place is a Thai restaurant. I love the curries, especially the extra spicy green curry. A couple of months ago, I tried the red curry for the first time and was surprised by the experience. It was not nearly as spicy as the green curry. That said it was super flavorful and slightly sweet. The sweetness came from pineapple, grapes, and halved cherry tomatoes.
This weekend, I was craving curry and I thought about that red curry. I realized we had plenty of fresh pineapple on hand for an experiment. However, instead of trying to recreate the red curry, I simply decided to create a curry with pineapple as the star. The result was a golden dish with wonderful sweet heat that’s will satisfy anyone, including your vegan friends!