This easy to make, time saving stuffingincludes my absolute favorite fall ingredients. Highly customizable, I choose to nestle in sprigs of thyme, garlic, and shallots alongside the seedy bread, squash, and sprouts.
Are you on board with eating dessert for breakfast? I hope so… Because hiding behind its indulgent look, there’s a combination of things you probably eat in the morning anyways, like greek yogurt, bananas, honey, macadamia nuts, and Cheerios. Layering the ingredients into a tart not only makes it feel more fancy, it causes the flavors to dance in a different way.
I’d heard that straining greek yogurt overnight brings it to a cream cheese consistency, but I’d never attempted. Well it worked, brilliantly. And became the cool and creamy, honey sweetened filling to this “healthyish” tart.
Roasted grapes have so much mojo. They turn an average fruit into something spectacular, and bring major flavor oomph to whatever you decide to pair them, like cauliflower steaks, or today’s recipe, marinated goat cheese with walnuts and thyme.
And a few words about what happened at my recent skin cancer screening, and why it’s important to get checked yearly.
I look forward to the weekends for many reasons, but mostly for longer, slower breakfasts, making things a little more decadent and special than what we’re used to on the weekdays.
A few well-chosen ingredients go a long way in this simple but gratifying recipe. Cinnamon, vanilla, and roasted sweet potato are added to the egg and milk. Udi’s Gluten Free Whole Grain Bread goes for a swim in the custard, and the rest is up to the griddle. And that deep-brown, lacy appearance on its exterior? A sign it’s been properly cooked.
I told you I had more to share about our trip to Canada, as I was doing some work for Travel Manitoba. And this post is just that, along with a recipe for these vegetable tartines. 🌿 Composed of homemade sourdough, tomato confit, roasted vegetables, and pepper jack. That I made with a stranger in rural Manitoba, in another stranger’s home. As foreign (and maybe a little scary) as that sounds, it’s a true testament to the fact that food brings all of us together.
The time we spent outside the city, among the country land and folk, was perhaps my favorite part of the visit. It’s where I felt a strong connection to the ground I was standing on, and the people I crossed paths with. Downtown Winnipeg moved us with its history and modern revitalization, but rural Manitoba is very special in its own right.