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weeknight

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.

Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.

There are plenty of reasons to add peanut butter to lunch and dinner.

Peanut Sauce

One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.

Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.

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Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.

But I love pairing its sweetness with with savory elements, too.

Cilantro

Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.

Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.

Serve over brown rice or get creative with the grain of your choice.

Cuban Black Beans with Plantain and Coconut

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Italian Roasted Eggplant Tabbouleh

Italian Roasted Eggplant Tabbouleh

Spring has arrived in Philadelphia. Finally.

As I sit writing this post, the window to my left sits open, allowing a cool, but not too cool, breeze to flow in.

I could end my post here.

Spring is here, and that’s really all that needs to be said, right?

Italian Roasted Eggplant Tabbouleh

With these first few 70-degree days, I’m already feeling revived. My impulses to cook are breaking out of their winter hibernation and are quickly kicking back in. And my excitement for my new community garden plot is building by the minute.

Italian Roasted Eggplant Tabbouleh

Hopefully, this garden will yield lots of fresh veggies this summer, which will then propel lots of seasonal, healthy recipes for you on this blog. A garden is my ideal summer project. If such a project could make any money, and didn’t attempt to kill me while doing so, I’d already have quit my day job by now. I could spend every waking second outdoors and not get bored.

In fact, I did that for a few summers. My body wasn’t entirely quite as thrilled with me as my mind. But both still long for those days.

Perhaps one day, my camera will reunite me with farm life. Dream.

Italian Roasted Eggplant TabboulehThis easy tabbouleh (pilaf? casserole? whatever you want to call it?) is also kind of dreamy. Filled with creamy roasted eggplant and topped with not-to-be-taken-for-granted pine nuts, this is my attempt to swap pasta for whole grains and create a dish that’s equally as delicious. It worked.

Add some cheese on top, and you’ll create an even richer lunch and/or dinner for yourself. And once summer tomatoes arrive, definitely throw a few slices of those on top, too.

Italian Roasted Eggplant Tabbouleh

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Simple Veggie Lentil Soup

Simple Veggie Lentil Soup

Snow has been falling here all day. I’ve been looking at it out my window, admiring the slow, steady flakes as they blanket the ground.

Sometimes, I enjoy a day shut inside, cozying up behind my camera and simply letting the cool world around me do its thing from outside the glass. Just sometimes.

Most times, I’m dreaming of sun and palm trees and lakeside dives. But there is that seldom day, where the morning starts with a cup of hot coffee and a bright sky of snow reflecting back at me. The day where a mid-afternoon walk is followed by a lunchtime table of warm soup and bread that’s been toasted till butter can easily melt into all of its nooks. Sometimes snow can feel magical. Just sometimes.

Simple Veggie Lentil Soup

So here we go, yet another soup recipe to hit the blog. If you haven’t guessed by now, that is how me and my kitchen cope with winter. With a hot bowl of soup in our hands. And with the soft winter light casting down onto the finished product, staring back at us through a camera lens. It’s the little things that keep me excited, and that’s why I have yet to jump ship from the East Coast.

Simple Veggie Lentil Soup

There have been lots of little triumphs lately, here in cold Philadelphia. And I’m putting this beautiful soup onto the list. My new friend Jared helped me make it. It was his first attempt at soup-making. Simple and quick, it was a good recipe with which to begin.

Here, the veggies really take the spotlight, surpassing that of even the lentils. This is a lentil soup heavy on the mise en place. (I.e., the carrots, celery and onions. Tomatoes, too). Their flavors meld together with a boost of some dried herbs for light yet warming winter meal. Add some fresh scallions on top, and it almost feels like summer again. Just almost.

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Ratatouille with Herb Corn Topping

Ratatouille with Herb Corn Topping

After last post’s summer-in-a-bowl, I was immediately ready for round two.

When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”

In the August, the garden is good, and my fork is gettin’ it.

Ratatouille with Herb Corn Topping

Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.

To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.

That’s the beauty of ratatouille.

Ratatouille with Herb Corn Topping

For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.

The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.

Ratatouille with Herb Corn Topping

Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.

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