I go through phases where I love every recipe we make and phases where everything is “meh” and most of January felt like the latter, but things turned around at the end of the month and I was back in that “this is all delicious!” mindset. I like it better here 😛
I made this for Joey one night but didn’t eat it myself until the following day and when I dug in, I was wowed! I’m also a sucker for chickpeas, roasted cauliflower, full fat Greek yogurt and fennel, so I guess this recipe was made just for me. It might have a lot going on, but it all works so beautifully together. Swiping a bite of roasted cauliflower through that creamy yogurt was truly a wonderful moment in my life.
We pan-seared this salmon because, in my opinon, it’s the best method but if you make this and you want to oven-roast, you do you. The farro mixture was SO GOOD! Cooking the grains in broth means they are really flavorful and then all the mix-in just make it even better. Our grocery deliverer accidentally brought us two extra pieces of salmon, so I got to eat this meal twice and was NOT mad about it.
Wow, this was good! And made for one of those healthy filling lunches that gives you a burst of energy and happiness. As I write this, this salad is waiting for me in the fridge for lunch and I feel very very excited about that. I love how tempeh is much more permeable than tofu so the chipotle sauce you cook it in, really transforms it. Plus everything topped with avocado is
fine more than fine by me!
It’s probably not recommended to have your groceries delivered if you need perfectly ripe plantains, but even though a couple of them were not quite there, this meal still turned out so so good. This is the second time we’ve made this enchilada bake and we’ve loved it both times! It’s saucy and hearty and doused in a “cheesy” sauce that makes use of Joey’s favorite ingredient: nutritional yeast. It does take some time, but the result is more than worth it. I highly recommend topping it with avocado and maybe eating some tortilla chips on the side.
Ricotta Gnocchi with Zucchini & Pesto
It’s probably cruel to share this meal with you, without linking the recipe but it’s from a cookbook, so I guess you can’t really “make this now”… SORRY! One Thursday night, I whipped myself up a dinner for one and not only was this gnocchi easy and quick (key when you’re cooking solo) but it tasted so dang good. One slipped out of the pan as I crisped them up and I was all too happy to eat it off the stove. Special mention to freezer pesto, making this extra easy to cook and bursting with good basil flavor.
Please tell me what you’ve been cooking and loving lately!