The first dishes of 2016

Below are the first dishes of 2016! We seem to be moving right along in Forte’s new book . . .


This “greeny bowl” was our 5th dish from Sara Forte’s Sprouted Kitchen: Bowl and Spoon. The roasted brussels sprouts, diced pear, and avocado made this dish one of our favorites thus far from Forte’s book.


A great number of many good things were brought together in this “golden quinoa and butternut breakfast bowl” from Forte: quinoa, butternut squash, poached eggs, and greens. The parsley oil was particularly lovely here.


We thought the layered look of this dish, Forte’s “lentil and mushroom stuffed peppers over goat cheese butternut mash,” made for a great presentation.


There were so many things to like about this dish: the “tahini citrus miso dressing” for the kale slaw, the tamari-roasted mushrooms, the toasted sunflower seeds. With the dressing, this “tahini kale slaw and roasted tamari portabella bowl” marks our 9th completed dish from Forte’s book.


Not to forget about Sarah Britton, here is our 53rd recipe from My New Roots: arugula with butter-poached radishes:


And one more also from Sanjeev Kapoor’s How to Cook Indian — Kapoor calls this dish “aviyal,” and it’s basically a stew of mixed vegetables in a coconut and yogurt gravy.



Goodbye 2015, the start of some new books

IMG_8086I’m saying goodbye to 2015 by celebrating some newly received cookbooks. But first, here’s one more from Sarah Britton’s My New Roots: A cranberry carrot loaf.

IMG_8097We have 53 more recipes to go in Britton’s book, but we’re going to say goodbye to Britton for a time while we explore some new books: Sara Forte’s The Sprouted Kitchen: Bowl + Spoon (2015), Sanjeev Kapoor’s How to Cook Indian (2011), and Gena Hamshaw’s Food52: Vegan (2015).

IMG_8110This curried sweet potato soup with crispy black beluga lentils — made for Christmas Day — marks our first dish from Sara Forte’s book.

IMG_8121Dish No. 2: Harvest-roasted squash with Swiss chard.

IMG_8131Dish No. 3: Kale slaw with soaked dried apricots and toasted pine nuts

IMG_8157Dish No. 4: Creamy mushroom pasta with frizzled leeks

IMG_8128Now onto Sanjeev Kapoor’s book: Masaledar Chholay, a Punjabi preparation of chickpeas in a spicy tomato gravy.

IMG_8144Hara Masala Murgh, chicken cooked in a green curry. I think I’m going to like this book.

IMG_8106This gosht pasanda was actually our first dish from Kapoor. I wasn’t pleased with the way it had turned out, so I was pretty careless with the photograph. I guess that’s what I get for attempting to use beef in place of lamb in a beef-less Indian cookbook.


And moving right from beef to my first recipe in Hamshaw’s Food 52 Vegan: Summer rolls with spicy peanut sauce.

Well, I’m caught up here for the new year. I’m ready for 2016, I think.