A refreshing summer salad with rice noodles and roasted eggplant, tossed with an addicting green tahini sauce made from fresh herbs. Gluten-free and vegan!
Another sourdough post, this time about my experience milling flour at home. Where fresh milled flour really shines is in flavor. The complexity and nuances of each grain comes through, deeply rich and nutty. I’ve baked with both fresh milled hard red winter wheat, and spelt, and loved each. The crust, crackly, and shinier! The crumb is so so tender, softer than an everyday kind of loaf.
Although I felt like I “studied” hard before baking my first loaf, there were things I wish I would have known before starting. I’m writing this post today to share the top 5 sourdough starter tips, answer the most common questions I’ve received, and hopefully squash your fears of sourdough baking. Because I firmly believe that anyone can do it! You don’t need to have years of baking experience, nor understand scientific terms. You don’t need an abundance of cooking tools or a special oven. All you need is flour, water, and salt…. they do all the work for you. Isn’t that crazy?
Topped with a garlic yogurt sauce, these vegetarian spring tacos with marinated white beans and red potatoes are a healthy weeknight meal. Crunchy radishes and hemp seeds are players too, bringing vibrant colors and texture. Add avocado and hemp seeds for an added bonus!
I’ve been searching for a good baked falafel recipe for what feels like forever. None of them have ever been good enough to make twice. Whether they required too much planning, were too crumbly and dry, or completely flavorless…. I had given up on making them at home.
But this recipe that comes from the just released Minimalist Kitchen book, by The Faux Martha (which I’m giving away a copy!) erases all of the bad ones. So so good! I made the baked falafel into a salad, that I’m sharing with you today.
I picked this asparagus recipe from a new cookbook on my shelf, The Pretty Dish, to share with you since spring is finally here (even though we’re getting snow today in Minnesota 😐), and Easter is this Sunday. As Jessica says, “Asparagus is one of the few veggies I can take to a gathering and know that it will be eaten with gusto.”
And eaten with gusto it was, in this house. Brian and I ate every single spear straight off the pan. Here’s the winning combination:
smoky salty bacon
the umami of Parmesan
and the golden child of spring — asparagus!