Another gorgeous summer Saturday and visit to the farmers market inspired me to throw together a light, beautiful shaved salad for lunch. By coincidence, I realized it includes red (radishes), orange (carrots), yellow (golden beets) and green (cucumber), so we’re going to call it a RAINBOW SALAD!
vegetarian
An Ode to Summer Saturdays
wake up. savor my cup of coffee outside on the deck, soaking in the sounds of lincoln park embarking on its first full weekend day.
Battle-Worthy Zucchini Bread
We’ve been doing a series of baking competitions at work, inspired by the Great British Baking Show – and our most recent event was Battle: Bread. Although I am a prior Battle: Cookie winner (best tasting!), this time around I wasn’t going for gold, I just wanted to participate. I knew I wouldn’t have a lot of time to make a more fancy or advanced yeasted bread, so I went for a familiar quick bread that I’ve done many times before – zucchini bread. [Read more…] about Battle-Worthy Zucchini Bread
Creamy Eggless Chocolate Ice Cream
My dad loves ice cream – he eats it almost every night for dessert! – so when I knew he’d be joining me for New Year’s Eve, I wanted to make him this creamy chocolate ice cream as a special treat. Check out some of the other dishes in the meal here, here and here.
This recipe was inspired by and modified from David Lebovitz’s post about Jeni’s Splended Ice Creams at Home
Butternut Squash Ravioli with Sage Brown Butter
These Butternut Squash Ravioli with Sage Brown Butter are satisfying, decadent and full of simple but beautiful flavors. You could make this even easier by using wonton wrappers or pre-made fresh pasta dough sheets, but why not take just a little extra time to put together the fresh pasta yourself? I promise it’s not too hard, and the end result is definitely worth it.
This was one of the starters in my New Year’s Eve dinner party, you can read some of my dinner party tips here and check out another starter and dessert I made for the meal as well.
[Read more…] about Butternut Squash Ravioli with Sage Brown Butter