|Lavender Marionberry Pie|
In honor of National Pie Week I enjoyed this Marionberry Pie which quickly became a big hit. Who doesn’t want an individual pie served up in a mason jar?
I got into these (totally processed) vegan “chicken breasts” when I was pregnant and every once in awhile still get a craving.
|Mushroom and Swiss Chard “Frittata”|
This may have been the best frittata I have ever made. I changed my technique a little and the result: a melt in your mouth, savory, and surprisingly egg-like” frittata. Check out the recipe.
Potatoes, Broccoli, Cauliflower, Onions
|Cauliflower Broccoli Potato Hash|
Carrots, Summer Squash
|Eden’s first meals|
In preparation for Eden turning 6 months (yikes!) I have been boiling, pureeing, and freezing some of the organic vegetables coming to us from the farm.
Kale, Mustard Greens, Arugula
|Sauteed Greens and Tofu over Lentils with Mustard Tahini Sauce|
|Chocolate Strawberry Protein Smoothies|
I drank these smoothies a lot when I was pregnant; a great way to begin the day with some chocolate and protein. Although with fresh Oregon Strawberries they are one million times better.
|Chocolate Espresso Zucchini Cake|
I made this cake again tonight at my parents house for Family Dinner. I added more zucchini, cut the oil in half, and tweaked a few more things. They turned into fudgy, chocolatey, heavenly brownies.
I ended the week with my snap and sugar peas, which I blanched and froze. Here’s a tutorial for freezing sweet peas, a similar process to the snap and sugar peas (without the shelling).
There you have it. What seasonal dishes did you try this week?
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My Darling Vegan Newsletter