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As the cold sets in, get out your big pots and create lovely winter vegetables (particularly root vegetables) cooked in balsamic vinegar, rosemary, and olive oil. Some root vegetables will stand out more than others such as carrots and radishes can take the heat. While the fennel and onions may be background players and disintegrate. This is okay – they add lots of great flavor! Dig around your refrigerator and…
As the season changes up in Arizona, many of our farmers are still harvesting the summer/fall produce. Our seasons stretch into the next, reminding us that we live in place that doesn’t require winter wardrobes. It’s one of the reasons that many come to Arizona in the first place, to get that 300+ days of sunshine and moderate to hot temperatures and our produce also loves that! As we move…
As other parts of the country are celebrating “Sweater Weather”, this time of the year in Arizona continues to celebrate “Sunshine and Shorts Weather”. I am not alone, being new to Arizona loving this time of year after spending my first summer here. We moved here from Utah a year ago, so it’s only appropriate to continue to pay homage to the cooing temps this time of year in Arizona,…
The smell of fall coming from the oven, something is roasting….making the house cozy – butternut squash! No fuss with peeling and dicing the squash. Simply cut the squash in half lengthwise, drizzle with olive oil, sprinkle with salt and black pepper, then bake. This dish reminds me of the Fall season and can take on many flavors. Options to enhance the dish: Before baking the second time, sprinkle 1-2…
Quiche is one of my favorite dishes to make because it’s so versatile. You can add anything to the egg custard, meaning loaded full of veggies! This dish always reminds me of breakfast or brunch at grandma’s house plus all the tea parties we had. I created this lighter version to avoid using half & half or heavy cream – this version uses 2% milk. I used plain frozen deep…
Breakfast/ Dinner/ Lunch/ Main Dish/ SPC Recipes/ Vegetarian
Roasted Purple Potatoes with Kale and Pesto
Layered purple potatoes, then kale with pesto, and topped with an egg. This dish is perfect for a meal anytime of day such as brunch or dinner. Runny eggs work really well and help provide a sauce to the dish. Substitution options are different potatoes (my favorite are sweet potatoes) and our farm pesto Presto Pesto Recipe or your favorite jar. You could even make pesto with half fresh basil…