tempeh mushroom bowl, chickpea socca, and sundown carrot and corn salad

IMG_6841It seems to be that time of summer when the garden’s first crops are coming to an end and new ones are starting to show. Each of these three dishes from Sarah B.’s My New Roots reflects this shift in one way or another. For the tempeh mushroom bowl pictured above, we picked our way through bolting spinach to get enough leaves to saute with onion and baby bella mushrooms. The saute is served with millet and tempeh, a most delicious fermented soy product that my parents tried for the first time with this dish.

IMG_6829We officially used the last of our asparagus for this next meal: chickpea socca topped with caramelized onion, asparagus, and plenty of fresh dill. On the other hand, we used the first of our garden’s onions. This also was my first time ever cooking with chickpea flour.

IMG_6819This sundown carrot and corn salad gave us an excuse to use our green onions, which, as you can see, are still quite young. (They seem to be taking their time growing this year.) For the corn, we used some from last year we had frozen in the freezer. This and the salad’s spicy Southwestern-style dressing—lime, chili, cumin, honey, and extra-virgin olive oil—spoke of hot, hot summer days that should be here soon in Wisconsin. 

These dishes represent our 12th, 13th, and 14th dishes from Sarah B.’s My New Roots.

Simple cooking from Amy Chaplin’s At Home in the Whole Food Kitchen

Below are a few dishes I’ve made recently out of Amy Chaplin’s At Home in the Whole Food Kitchen. I was making the curry powder shown below while Winter Storm Juno raged outside, so I’ve included a photo of the snowy view outside my kitchen window as well. I’m especially in love with this curry, in part because I finally bought a spice grinder and have so much fun grinding spices now. I can say goodbye to the days spent grinding away with my mortar and pestle!

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Quick pickled cabbage (recipe #12) and simple marinated beans (recipe #13) – served with forbidden black rice and parsley

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lemony marinated lentils (recipe #14) – served over wilted kale and avocado

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curry powder (recipe #15)

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Winter Storm Juno

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curry powder and harissa

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Spicy carrot soup with homemade curry powder and coconut milk (recipe #16)