We [Heart] Food

Category: Course

  • Barley and Roasted Vegetable Salad

    We brought this salad to a party, it sounded pretty hearty and would be appreciated by vegetarians and meat-eaters alike: who doesn’t like roasted veggies? The original recipe, from Cooking Light, features eggplant and yellow squash, which we nixed and substituted asparagus and winter squash. The combination was fantastic, the only slight mis-step perhaps was […]

  • Risotto with Corn and Chantrelles

    Mushrooms are showing up everywhere lately, and this recipe from The Mushroom Lover’s Cookbook looked like a good delivery device for chantrelles… not to mention, our first attempt at making risotto! (Stir, stir, stir… ) The corn and mushroom flavors really complemented each other, and the risotto went really well with our Cinque Terre wine, […]

  • Fennel and Celery Salad – Dama Bianca

    One thing that can be a challenge if you subscribe to a CSA is, well, not wasting vegetables! Sometimes you get way more of a certain ingredient than you’d normally buy at the store, or you end up with vegetables that you’re not used to cooking with. That actually ends up being a bonus for […]

  • Chinese Egg Noodle and Shiitake-Ginger Soup

    This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious! Lisa says: I heart mushrooms. Chris says: And […]

  • Chocolate and Cacao Nib Cookies

    Lisa got some finishing salts from Cathy for her birthday, and we’ve been waiting to find the best use for some cacao nibs from Theo Chocolate — this recipe from Chocolate and Zucchini fit the bill perfectly, and was a delicious finish to our soup from earlier in the evening. Lisa made the cookies slightly […]