Recipe #46 from Sarah Britton’s My New Roots: Ginger-rosemary roasted grapefruit with macadamia nut cream.
Recipe #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.
Recipe #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!
And this last is our 51st recipe from Amy Chaplin’s 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.