greens + quinoa salad // chao cheese crisps

Oh my, it seems like forever since I last posted. Life has become so busy I can barely keep up, let alone keep track of myself. 

Have you ever bought + sold a house at the same time? Let me tell you, it is not fun - we are in the midst of doing just that and my stress level has never been higher. If you know me, I like to be in control and this process has proven to be one of unknowns and working on other peoples timelines - all of which is out of my direct control. Going through this process has also made me realize I am not a person cut out to move - seriously I hope I never have to do this again.

However, in the end it will be all worth the stress, worry and hopefully soon excitement.

pumpkin seed panzanella

I know what you must be thinking "Giiiirl you crazy, Summer's over, get yo'self some pumpkin"- hear me out, it haaaaas pumpkin seeds! Even though Summer is officially over my garden is still producing pints of cherry tomatoes, peppers and basil. So, it's not too late to get on the panzanella wagon, with a little fall flair that is. 

Come on, bread, basil + tomatoes, what's not to love?

lacinato kale & brown rice salad

Okay, did Summer absolutely fly by for everyone else as it did for me? This year has been one of the busiest seasons at work that I can ever remember- full of transition, added responsibilities and lots of weekends worked. I truly feel like summer slipped through my fingers. So, here we are, at the end of the Summer and I feel as if I haven't shared much of my summer goodness with you. I hate to admit, the blog this summer has been terribly neglected. Honestly, the days I had off were simply spent eating tomatoes and fresh basil by the bucket loads, soaking up the sun and reading long novels. I am however, gearing up for an amazing fall season filled with all the delicious food comforts of Fall. 

Along with copious amounts of tomatoes from the garden, I am drowning in bushels of kale. This has been one of my favorite ways to use up the never ending kale harvest- it is the green that keeps on giving Spring, Summer and Fall.

herb pesto pasta salad

Justin and I consider pasta salad the first rite of summer - admittedly we are known to bust out the first pasta salad of the season a little too soon...okay, really early, like at the first sight of a robin or when the temp hovers around 60 degrees and the day light stays with us until 7:00pm. We are like Snow White singing and dancing with little birdies surrounding us in the backyard at the first sight of warm weather. Oh glorious day! We feel free and can't get enough of the warmth from the sun- then it rains for the month of May and we are catapulted back into the reality that we shouldn't have packed away all of our cold weather clothes.

Spring, she is a funny lady- she gives us a taste and then takes it away. It's like taking a bite of an awesome cupcake after a fast and then having someone take it away before you have even finished chewing.

napa sriracha slaw

Spring is finally here! Well sort of- last week, kid you not we had one 70 degree day and the very next day the thermometer read 28 with a dusting of snow. This time last  year my garden was cleared, spring peas were sown and we were enjoying grilling out nearly every night- this April not so much. My garden is still a wreck, nothing has been sown and we have resorted to bringing the BBQ inside. I absolutely love a good slaw alongside vegan brats & beans, tempeh sliders are generously mounded with the stuff and lately I can't get enough of this slaw stuffed inside my tacos.

three grain kale & kumquat salad

 

I love looking back through past posts to see what I was inspired by each season - it gives me a chance to take note patterns and ingredients that I am drawn too.  For example, during the late winter, early spring I focus a lot on breakfast, hearty grain & greens based salads, spring rolls and citrus along with loads of desserts. This year you will find the same pattern in the archives; breakfast, salad, spring rolls, citrus and sweets - I may have mentioned in a recent post I'm pretty predictable. I have always thought of this time of year as very transitional relating to locally sourced food - most of our Winter Markets are closing as they need to focus their energy on the upcoming growing season, so I find myself scouring the supermarkets for seasonal fare. Citrus season is upon us and I plan to take full advantage of this beautiful season- starting with these little orange, full of happiness kumquats.

winter spelt berry salad

I kid you not, I ate this salad every single day the week I made it. This is so not a Justin Salad - way too green for his liking plus he is a strong believer that fruit (including dried cranberries) does not belong in salads, stuffing or anything savory for that matter. Considering this salad features 2 dried fruits I was prepared from the get go that I would be sole consumer of this amazingly simple yet super tasty salad- which lucky for me, tastes even better throughout the week.

winter root veggie fritters // spicy vegan aioli

This time of year in Northern New England can be a challenging time. Long cold & snowy months, less sunlight in the day, but it does come with its pluses; cozy dinners, ice skating & root veggies. I am lucky to live in a area where there is a rather large winter farmers market that offers a variety goods. I love keeping the local connection to our farmers year round. Though they are becoming ever more creative in extending the growing season for summer crops; you can still find greenhouse grown tomatoes, hardy greens and sprouts. Most likely at the market this time of year, you will find yourself surrounded by hearty root vegetables, freshly milled flours, baked goods, homemade soups, beans & canned goods. 

braised greens // golden raisins + smokey tempeh

Every Holiday table should include at least one "green" dish; for us some years it may be maple cider glazed brussel sprouts, a fall harvest salad or green bean casserole. Growing up the standard green on my Gram's Thanksgiving table were your plain old green beans, for Easter; asparagus from a can. As I mentioned in my stuffing post we didn't often stray from our traditional family menu. On our Thanksgiving menu you will always find the standard Thanksgiving must haves; traditional mashed potatoes, farm house rolls and assorted pies, but you will also find at least one "experimental' dish, if good enough a dish that may find its way onto the Holiday menu must have's list.

acorn squash quinoa stuffing

Thanksgiving is my favorite holiday for many reasons - family, loads of food with lots of leftovers, no pressure to find the perfect gift; these are just a few examples of why I love the last Thursday of November. It  is also the one Holiday that Justin and I celebrate at home - our door is always open for those that would like to experience a full on Vegan Thanksgiving Dinner or a Vegan dessert spread with locally made sparkling hard cider and home brewed beer.

Each year it is inevitable that I will prepare way too much food and imbibe too many glasses of champagne - but that's what makes Thanksgiving so great, just throw on a pair of stretchy pants and grab another mini pie!

mini bbq tempeh tacos

These adorable mini tacos have been my go to summer appetizer; I can recall at least 5 gatherings this summer where they have made their appearance. Way cute, simple to make & easy to eat; totally meeting all the requirements for the perfect party food. I really cannot get enough of these mini tacos, not only because they are mini, but I also have a thing for tacos- they are my second love.

roasted rainbow carrot salad

After one bite of this salad I had expletives shooting out of my mouth- so much so I immediately thought to myself, this is what Chris from Keepin' it Kind must feel like after he devours incredible vegan food (if you follow Kristy's Blog you will know that Chris tends to swear while eating super delish vegan food).

My inspiration, once again, came from a bundle of beautiful rainbow carrots from Sanborn Mills Farm. I am sure going to miss them once the farmer's market season comes to an end. They have a way with the vegetables they grow, always so breathtakingly beautiful - a beauty that draws you in. Yes, I am obsessed with beautiful food- call me crazy or call me full 'cause that's what I was after eating this salad.

charred rainbow beet + pistachio salad

Oh boy, it feels like forever since my last post - almost a month, craziness! Between a long 4th of July weekend at my sister in laws family camp on the lake in Maine, a trip to Chicago for a work conference and lazy summer days there hasn't seemed to be much time for posting. Coupled with unbelievable hot summer days I just have not had the motivation. However that did not last long, at the market I came across the most beautiful rainbow beets from Sanborn Mills Farm. I tell you, week after week they lure me in with their beautiful produce- absolute food porn.

chickpea, baby beet greens, radish salad // scape hemp seed pesto

Summer is here - the Farmer Markets are open!

Am I super excited to say the least? YES, why you ask- there are actually a few reasons:

First, I get to see my Farmers on a weekly basis

Second, nothing beats fresh organically grown local produce

Third, I get to ride my new bike with the snazzy market basket attached to the front.

My Mom and I rode our "vintage" bikes down to the market on Saturday, it was so much fun. It had been a while since I rode a bike on an actual road versus a bike path- it took just one trip to be fully comfortable on a bike again. Growing up riding a bike was my mode of transportation before getting my license, my cousin and I would ride our  bikes all over town- I loved it!

herbed cuban black bean salad

This salad has been in our monthly rotation for the better half of a year now - it is super quick, full of flavor and can be made at a moments notice without breaking a sweat.

More often than not this is exactly the type of dish I bring to a family gathering or potluck- it appeals to carnivores & vegans alike, it also has the bonus of being gluten free. Winner, Winner soy chicken dinner.

I am willing to bet that most of you  have these ingredients sitting in your pantry & fridge- that is the beauty of this salad, these are the types of recipes I love having around when Justin has made last minute plans to have friends over for dinner or when I am looking for a quick dinner that takes minimal effort.

bitter & sweet asian salad ~ at vegan richa

Richa  from the Vegan Richa fame is one of the most inspiring ,compassionate & strong Ladies I know. Not only is her personal story and life journey inspiring, when she's in the kitchen that is really where the magic happens - Richa turns out the most creative and inspiring recipes I have ever come across on the blogosphere. I am honored to share with you a dish that so very much reminds me of Richa, bright, happy, definitely not bitter despite the name but definitely sweet.

Thank you Richa for sharing your space with me today and for being such an amazing friend and beautiful person. The world is so very lucky to have you.

Join me over at Vegan Richa to check out this Recipe along with Richa's amazing Blog!

roasted sunchoke + chestnut mushroom penne // arugula

Our local Farmers Market has really been a lifesaver. This time of year, when spring is approaching but Winter just doesn't want to let go I can get into a funk. I crave warm days, fresh produce and weekly trips to my Farm stand and Farmers Markets. The Winter Farmers Market has been a little glimmer of light - providing weekly fresh kitchen inspiration. I look forward each Sunday to see what new Micro greens or Sprouts one of my favorite farmer has or the new varieties of NH organically grown mushrooms the NH Fungi has and discovering new to me veggies. On a whim while purchasing my micro greens & sunflower sprouts a little container of sunchokes caught my eye. A sucker for anything new, they came home with me.

crispy matsutake spring rolls

This is one of the most beautiful dishes I have made to date - when you simply need a hint of color other than white & brown mother nature comes to the rescue.
Spring rolls in their own right are the epitome of fresh - I never feel weighted down after enjoying a few of these in a sitting...well maybe more like five or six at one go.
Spring can't arrive soon enough, especially after another major storm hit the northeast a few days ago, dumping another 8" inches of snow on my garden. But for now, I have these spring rolls, they provide a bit of bright happiness until the real spring rears its beautiful head.

roasted carrot quinoa salad // cranberry chutney

The day before Thanksgiving marked the official end of the garden, the last of the carrots and leeks were harvested for our big Thanksgiving Dinner. Luckily, there were more carrots and leeks than needed for Thursday's dinner leaving me with a nice little stockpile of orange beauties and tender stalks of pale green goodness. After our decadent meal and loads of sweets I was certainly looking forward to a lighter healthier weekend lunch and better yet, put to good use some of the last of my garden's bounty.

fall harvest salad ~ spicy sweet vinaigrette{gf}

who says salads have to be boring?

i love a good salad chock full of seeds, fruits and nuts - Justin on the other hand is a classic salad guy. no fruits, no nuts, no seeds whatsoever, he prefers greens, cucumbers, olives, tomatoes, carrots & peppers drenched in vegan ranch dressing.

a few weekends ago i prepared this salad for dinner with friends - it was quick, easy, tasty and prepared with local seasonal ingredients.

did you know that there is a fall raspberry - is anyone as super excited as i am to learn this? when i popped into picnic farm lauchie had walked in with a freshly picked flat of ruby red raspberries!

you bet they went right into my basket - and then straight into my belly and in this salad, they were amazing.