Vegetables

A few days ago I met a friend for Happy Hour at LITM. LITM does these fantastic mini martinis for $3 that are deadly if you don’t eat something before or during the consumption. Those martinis gives new meaning to the phrase “small but mighty.” Anyway, I was quite hungry when we met, and I tried a delicious spinach and beet salad with crispy onions. I thought, it was the perfect recipe to share with others. Here is my interpretation of their recipe. Quick, vegan, but so full of mouth-watering flavor. Healthy has never tasted better.

Don’t tell my mother, but frozen mixed vegetables were one of the things I hated most as a child. While there were benefits (they were cheap and rather colorful), there was also one major drawback (they tasted like the plastic bag they came in). And really, is there anything quite as terrible tasting as a frozen lima bean? I can’t think of anything. (Feel free to comment or email me if you think there is something worse. If I agree, I’ll do a follow-up post.) So after many, many meals involving mixed vegetables, I devised a solution.

STORY During Sean’s last visit we ate a lot of meat… a whole lot of meat. So much meat that while I was preparing our protein-heavy breakfast of lamb bacon and pheasant eggs, it dawned on me that we needed […]

Last weekend, I went to see Sean, and I promised him a delicious alternative to mashed potatoes. I made him a Parsnip and Leak puree (will post this soon), and when I returned home, I immediately wanted to include it on the blog, but alas I didn’t have leeks. So, I substituted carrots instead, and it was just as brilliant. Viola, here is the carrot and parsnip puree.