IMG_7615It has been almost one month since my last post, and I have some updating to do. The Lebanese lentils and quinoa dish above is taken from Sarah B.’s  My New Roots. Sarah B. recommends pairing the lentils with roasted cauliflower. But earlier today, I found some Japanese eggplant and fresh shiitake mushrooms (picked just this morning, I was told) at a nearby farmer’s market. I decided I really couldn’t wait until tomorrow to eat them.


This second dish is roasted butternut squash with pan-fried grilling cheese and dukkah on massaged kale. I’ve been fully embracing Sarah B.’s autumn foods — despite the 80/90-degree weather. I’m hoping it will cool down soon. Britton’s dukkah recipe calls for coriander, cumin, black peppercorns, sesame seeds, and hazelnuts:


The third autumn recipe I’ve tried from My New Roots is a red onion lentil soup with Manchego toasts. This was my first time using black beluga lentils. They hold their shape so very well during cooking. I’m thoroughly impressed.


These last two — also from Sarah B. — are from a few weeks ago. First, a blueberry chia pudding:


And second, a roasted red pepper walnut dip that I made the day my new food processor arrived in the mail.


All in all, these dishes make for 35 completed recipes from Sarah B.’s My New Roots. There’s only 75 more to go.

And also: These stuffed cabbage rolls below were the main course for my last dinner in Wisconsin last August. I can’t believe a month has passed already. Time really should learn to slow down a bit.