i have a confession… i am a terrible, awful cook. i burn everything. but one thing i can do is pasta, and one of my favorite spring/summer dishes is lemon pasta. i know it sounds really simple – and it is – but i’d never had it until a guy made it for me and to this day i still can’t make it as well as he did, but i’m sure you guys can.
all i really do is make pasta as i would normally (my favorite kind is angel hair pasta), and for sauce i mix together some butter, olive oil and lemon juice in a pan and drizzle on top, add some pepper and that’s it. but i was looking around online, and i think this would be amazing with some snow peas or edamame mixed in, and apparently some chopped parsley makes a great garnish :)
i found a few yummy recipes around the web if you want to try them, here, here and here.
one of our fp girls sent me these photos the other day, saying she was inspired by my vintage loves bag post last week me to make these cupcakes! she made them for the staff and customers at roosevelt field this weekend. don’t they look amazing?! i totally want to try to make some.
here’s how to make them!
buy a box of yellow cake mix and separate the batter into 6 bowls. add food coloring for red, orange, yellow, blue, purple and green. fill the cupcake liners with a little bit of each color – but don’t mix the colors! and there you go… tie dye cupcakes :)
in my mind there are few things better than grilled cheese and tomato soup. especially when it’s cold out – but really, it’s good any time. while i’m perfectly content with my usual campbell’s tomato soup and wheat bread + cheddar, i found some recipes online that look pretty out of this world.
this tomato basil soup looks sooooo good – love the idea of topping with fresh basil and thin slices of parmesan cheese!
now for the grilled cheese part – this one stopped me dead in my tracks. its made with homemade beer bread, sharp cheddar and fontina cheese, dijon mustard and caramelized onions – and though i’d probably do it without the onions, it looks incredible – not to mention combines three of my favorite things ;)
i first came across my breakfast blog when the author, maggie, posted a cute diy project using one of our catalogs. when i checked out her blog, i was immediately drawn to her unique style of writing and quirky, likeable personality. and she happens to post some really yummy recipes that are right up my alley – organic, vegetarian, healthy and still delicious.
here is one of the recipes i came across on her blog recently that i’m dying to try. i’m getting hungry just thinking about it:
toast the bread and spread with raw sun dried tomato garlic sauce. cook one large farm fresh egg sunny side up in an infused garlic olive oil and dress with black pepper. slice avocado and add on as desired. sprinkle with sea salt and more pepper, and voila! breakfast :)
1/2 cup vegan butter
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
egg replacer for 2 eggs
1/2 cup buttermilk* mixed with 1 teaspoon vanilla
1 1/4 cup pumpkin puree
*make vegan buttermilk by placing one tablespoon of white vinegar or lemon juice in a liquid measuring cup. add enough milk (soy or replacement milk of choice) to bring the liquid up to the one-cup line and let stand for 5 minutes.
preheat the oven to 350 degrees.
beat the butter and sugars on medium speed until fluffy (about 5 minutes.) while that is mixing, sift the flour, baking soda, cinnamon, nutmeg, salt, baking powder, ginger, cloves and pepper in a medium sized bowl.
add “eggs” to the butter and sugar and mix thoroughly. alternate adding the flour and milk mixtures, beginning and ending with the flour. mix thoroughly again. now add in the pumpkin puree and mix until smooth.
bake 23-25 minutes. let cool completely and frost with your favorite buttercream frosting! makes approximately 22 cupcakes.
Obvious, yes, but this is definitely the most general and appealing website/magazine out there. They have great tips on integrating a yoga practice into your daily life and are constantly exploring the history, spirituality, and practicality of yoga.
A beautiful poetry book that isn’t necessarily “yoga” but relates to all of the beauty and wisdom of life that yoga helps bring into consciousness. I cannot believe I did not read this book until this year!
Fuel your taste buds with new recipes and knowledgeable cooking tips. Healthy food makes for a good heart and great well being. We want to share our love and exploration of food with you in hopes that you pick up something new.