Browsing Tag:


Rustic Vegetable Polenta Soup

It’s funny how quickly things can change. Life changes, the plan changes, the song playing on my playlist changes, the amount of toothpaste in my toothpaste tube changes, the ending of this sentence changes. Every minute, something is changing.

No, I’m not going to go all into some revolutionary life change I’m having at this moment (although, I’m sure somewhere, even subconsciously, that’s happening for us all right now). But, I am going to talk about the simple changes taking place outside my window this very second.

From the time I started doing the slicing and dicing for this soup to the time its contents made it onto my spoon, the wind had turned the cherry tree in my front yard from a pink-petaled beauty to a bare naked tree. It was like one of those days where Britney Spears could simply remove her pink wig, and bam, she was bald. Just like that, my spring-embellished tree was gone!

Spring breezes were never something I romanticized. They are a pain in the butt to bike against and they suck the rosy opulence out of my cherry trees. Every single year. Within minutes! But that is life. I am sure I will endure bigger changes in the next few months, weeks, days, and probably minutes.

Something else that’s changing quickly too are the diningscape’s menus. Soon, sangria will be overtaking restaurants’ happy hours and spring veggies dominating the special boards (both changes I am happy to romanticize). However, there’s definitely still time in your own kitchen to squeeze in a hot soup before a cold one becomes more apt. This is the one I’ll be eating while I ride out the cool spring weather.

Click here for recipe…

Curried Chickpea Salad

This is a light and refreshing salad that makes a great addition to any meal, particularly a soup-and-salad kind of lunch or as a side to a sandwich. It’s also a quick and easy recipe that’s perfect for potlucks and picnics.

Savory curry powder always pairs well with something a little sweet. Here, raisins do that job well, while contrasting the slightly sour flavors of the goat cheese and hints of lemon. Chickpeas are a staple item in my cabinet, and when I’m not consuming them in their hummus-like form, I’m looking for other ways I can use the fiber-filled legume. They’re a good source of lean, vegetarian protein, and are frequently found in a variety of Mediterranean, Middle Eastern and Indian because of their ability to take on savory spices. This dish is almost as versatile as the chickpea itself, perfectly functional right off the spoon which with you mix the ingredients, or as a tasty pita/wrap filler.

Click here for recipe…