Broth Bowl

There are these new broth bowls at Panera that are really good.  So a while back, we decided to try and recreate them.  We used that box of Miso broth from Trader Joes and some soba noodles and then just threw in a bunch of veggies and lots of sriracha.

SO GOOD.  I want to eat this every day.

And also, Will made it, so even better.

Love of Salad

Just had to post a picture of this amazing salad with ingredients all from the local farms around my house!  (Except the mushrooms.)

See previous post about my love of eating local produce. 

Roasted Veggies with Carrot Greens Pesto

This is true local eating right here. Everything in this dish is from my weekly CSA box from Garden of Eden Organic Farm, and that's the way I like it.

By the way, we've been eating MOSTLY local organic produce ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver, and I love it.  I have found three great farms under five miles from my house, and that is where I get all my produce now!  It's great, and the food tastes so much better!  I would love to grow my own food too, of which I'm attempting to do this summer, but that's a story for another time...

Anyway, back to this dish:

I roasted the carrots and radishes and made a pesto out of the carrot top greens and basil.  When the veggies came out of the oven, I mixed them with the pesto. So yum!  The only ingredients not from the box are the garlic and olive oil, salt and pepper.

Spring Pasta (Pasta Primavera)

Here is my version of Pasta Primavera.  The great thing about this dish is that you can modify it for whatever vegetables you have in your kitchen at the time.

This time, I had golden beets, red chard, green beans and onions.  I mixed it all together with some olive oil and sauteed garlic and made a salad for the side.

Also, Pasta Primavera is super quick and easy to make!  This just so happens to be the food theme in this household, in case you haven't noticed.

Local Farm to Table Meal

I found this amazing little family farm in my town, with a farm stand open every Thursday and Friday.  I love going there and getting whatever the freshly harvested food is for that day.

For this meal, all items are from Coupleberry Farms -- baby artichokes, bok choy, and zucchini (which I made into zucchini noodles).  I roasted the artichokes and sauteed the bok choy.

I love eating local, fresh food!  It's so good for you and the environment, and it tastes so much better than store-bought produce!

Native Nachos

One of my friends sent me a text about how she made vegan nachos for lunch.  Instantly I was craving nachos.  And the best nachos in the world are at Native Foods, so that is where I went.
Nom, Nom, Nom... I need to learn this vegan cheese recipe.

Vegan Pizza

Obviously I don't have a lot time to update this blog, which means I hardly have time to cook yummy veggiegoodness meals anymore.

Pizza has become a weekly staple in our house because it is super easy, quick, and satisfying on all levels.  Usually we use this pita bread things and it takes about ten minutes to bake in the oven until the Daiya vegan cheese is all nice and melty.

Favorite toppings most definitely include:
Olives
Mushrooms
Peppers
Onions

Sometimes I'll throw in some sundried tomatoes or artichoke hearts too!