Spoonful of Honey

A few things I love….pumpkin {yes, you can eat them in other ways besides pie. :) } and warm corn on the cob!

Don’t know what to do with that loaf of day (or two) old bread? You know what I’m talking about… the loaf that’s been hanging out on your counter just a littttle too long, that’s so hard you might loose a tooth if you tried to make a sandwich out of it. You could save yourself a trip to the dentist and do what I did? Make CROUTONS! 

Happy Sunday, folks. 

A whole wheat tortilla warmed on the cast iron skillet, topped with a little sour cream and tomato salsa. 

On the side, red pepper pinto beans with fresh broccoli sprouts on top (thank you Mrs. Webber!). 

…and parmesan cheese rice with a few added spices. 

Zucchini Basil Risotto 

I started by sautéing zucchini and yellow bell pepper in olive oil. Doing this quick and hot until the vegetables are slightly brown and then tossing in some garlic for about 30 seconds helps them keep their consistency and flavor. I set that aside and then made the risotto. I sautéd a little onion and garlic and then added in the rice until it was transparent. The risotto takes about 20 minutes to cook and with constant stirring it soaked up about 1/2 cup of vegetable broth at a time. After the risotto was done I tossed in the vegetables and added fresh grated parmesan, basil (from my mom’s herb garden) and a little extra garlic. 

I found a small loaf of sesame bread at the market today, so I had that on the side with a glass of red wine. 

Natalie, my oldest sister, kindly gave me this book for Christmas. 

Vegetarian Bible. 

From the earth to the table. 

The recipes are simple and elegant. I’m looking forward to trying them allll. 

Homemade pizza will nevvvver get old. 

I had some tofu in the fridge so I cooked that up on the stove with plenty of basil, oregano, rosemary, garlic and crushed sundried tomatoes. The crust is store bought, unfortunately, but still good! The rest is just pesto, spinach, green, yellow and orange bell peppers and some feta cheese. 

A brunch of stuff in a Grand Rapids-made whole wheat tortilla. From the farmer’s market: sweet onion, brocolli, green peppers cooked real quick on the stove… you know, just long enough to where they turn real bright in color. I also added a couple scrambled Rakowski Farms eggs and turned down the heat. Salt, pepper and a dash of cumin. 

Sprinkled las brazas (the closest thing to a real tortilla you’re gonna find in GR+they’re made just down the street…can’t beat that) with some white cheese, added black beans and then finished it off with the veggie/egg mix from earlier. Final touch was a scoop of diced fresh tomato (picked yesterday morning and also from the Fulton Street Farmer’s Market). 

Dear 8th Continent Soy Milk Ad Team, 

If part of your market scheme was to get suckers like me to buy this over Rice Dream because the container is way cuter, congrats. You suckered at least one this way. 

Sunday snacks. Sunny day snacks. Or in this case… both! 

Home-grown cucumbers from my mom’s friend JoAnn. She sent me away from Alpena with four of them from her garden! What a lady, huh? Plus some whole wheat thins, avocado and colby jack cheese. Just what I needed after a beautiful bike ride through Kent Trails.