Broiled grapefruit, egg and spinach salad, buckwheat tart, shaved fennel and beet salad

IMG_7966Recipe #46 from Sarah Britton’s My New Roots: Ginger-rosemary roasted grapefruit with macadamia nut cream.

IMG_7956Recipe #47: Warm spinach, coconut “bacon,” and egg salad. We tried soft boiling the egg here. It didn’t turn out too bad, but I think I’m going to try making the yolk softer next time.

IMG_7992Recipe #48: Blackberry and buckwheat breakfast tart. This was really cool. It looks like dessert but tastes like really good granola, Greek yogurt, and fresh fruit.

We’ve now made 45.71% of the recipes in Britton’s book — not quite halfway there, but almost!

IMG_7981And this last is our 51st recipe from Amy Chaplin’sĀ At Home in the Whole Food Kitchen: Shaved fennel and beet salad with red cabbage (adapted).

This completes what my mom termed our “Fall Festival” food adventures. I head back to CT this afternoon.

Comments

  1. Loved them all–Love you—:)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: