Harira from Heidi S’s Near and Far

heidi's moroccan soupWe stuck to the Moroccan section for our second dish from Heidi Swanson’s Near and Far. This classic harira mixes sweet spices with some heat for a wonderful fragrance.

Tagine from Heidi Swanson’s Near and Far

heidi's bean and potatoWe have been incredibly impressed with Heidi Swanson’s new book Near and Far. After admittedly being somewhat unenthusiastic about Super Natural Cooking (Might we have been expecting too much?), we’ve decided that Heidi S. has more than redeemed herself with this beautifully-photographed book of food inspired from her home in San Francisco and her travels in Morocco, Japan, Italy, France, and India. This first dish, taken from the Morocco section, is a tagine of yellow potatoes, green beans, and poached eggs. heidi's bean and potato 2
Heidi S. calls for saffron, but my mom and I unashamedly added turmeric in its place. We’ve been adding turmeric to absolutely everything. Recipe #1 down. 115 Recipes to go.

From Green Kitchen Travels and Sprouted Kitchen, June 2016

Stir-fried rice. Recipe #1 from David Frenkiel and Luise Vindahl’s Green Kitchen Travels:

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Double-pesto zucchini noodles. Recipe #22 from Sara Forte’s The Sprouted Kitchen: Bowl & Spoon

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Whole egg flower curry. Recipe #2 from Green Kitchen Travels

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No noodle Pad Thai. Recipe #3 from Green Kitchen TravelsThis was especially good, made with daikon and just a bit of zucchini and carrot noodles.

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Baked mushroom with quinoa tabbouleh. Recipe #4 from Green Kitchen Travels. This was my mistake. I decided to make tabbouleh when I had only a small amount of parsley.

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Chermoula-baked cauliflower. Recipe #5 from Green Kitchen Travels. Cauliflower smothered with a Moroccan marinade of garlic, cumin, coriander, chilli, paprika, ginger, salt, lemon, and coconut oil makes for a pretty good food.

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. . . but I still decided to smother some fish with the chermoula as well:

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Keeping up the log – Spring semester, 2016

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Sarah Britton’s Blood Orange Cake – Jan 2016

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Sara Forte’s Za’atar Roasted Carrots – Jan 2016

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Sara Forte’s Mushroom and Leek Soft Egg Bake – Feb 2016

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Sara Forte’s Emerald Greens – Feb 2016

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Conference trip to Savannah, Georgia – Feb 2016

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More of Savannah

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Sara Forte calls this her “hippie bowl” – Mar 2016

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Sara Forte’s Last Meal Salad – Mar 2016

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Sara Forte’s Marrakesh Carrots – Mar 2016

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Sara Forte’s Grilled Zucchini Salad with Cilantro Pepita Pesto – Apr 2016

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Conference trip to Miami, Florida – Apr 2016

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Sunny Miami

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Sara Forte’s Caribbean Bowl with Jerk-Seasoned White Fish, Tropical Fruit Salsa, Black Beans, and Plantains – May 2016. It seems appropriate that this was my first meal after getting back to Connecticut from Miami.

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Sara Forte’s Barbecue Tempeh, Greens, and Cauliflower “Couscous” – May 2016

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Sara Forte’s Lentil and Rice Bowl with Summer Vegetable Kebabs – May 2016

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Sara Forte’s Popeye Protein Bowl – May 2016

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Amy Chaplin’s Shaved Zucchini Salad

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Sarah Britton’s Coconut Strawberry Shake – May 2016

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Sarah Britton’s Apricot Rhubarb Clafoutis – May 2016

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Amy Chaplin’s Bento Bowl – May 2016

Stats:

Amy Chaplin’s At Home in the Whole Food Kitchen: 53 completed recipes (out of 144)

Sarah Britton’s My New Roots: 56 completed recipes (out of 105)

Sara Forte’s Bowl and Spoon: 21 completed recipes (out of 83)

 

 

The penultimate dishes from Jan 2016 in WI

IMG_8232Recipe No. 10 from Sara Forte: Greens with Beet and Walnut Puree

IMG_8248Recipe No. 2 from Gena Hamshaw: Eggplant Tagine

IMG_8258Recipe No. 3 from Gena Hamshaw, adapted: Miso Soup

IMG_8239Recipe No. 4 from Gena Hamshaw: Sweet Potato and Peanut Stew with Kale

IMG_8251Recipe No. 5 from Sanjeev Kapoor: Garlic Spinach Massiyal

IMG_8262Recipe No. 6 from Sanjeev Kapoor: Kori Gassi (Chicken curry from Karnataka)

IMG_8275Recipe No. 7 from Sanjeev Kapoor: Chettinadu Kozhi Sambhar (Spicy chicken with lentils)