Autumn Salad with Roasted Sweet Potato

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‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven.  This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were.  Sacrifices must be made in the name of flavor. Ingredients 1 sweet potato, chopped1 Tbsp. olive… Continue reading Autumn Salad with Roasted Sweet Potato

Grain Bowl

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I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day.  Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand.  This helps with time saving, versatility in my meals, and overall enjoyment… Continue reading Grain Bowl

Quark and Jam on Toast

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This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine.  I have found that I rarely have a day that does not start with toast.  It’s a breakfast staple for me.  As such, I have experimented with different toast varieties given the ingredients… Continue reading Quark and Jam on Toast

Mushroom Risotto

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So.  I made a mistake while cooking.  I added way too much water to a batch of barley I was boiling in the pressure cooker.  As a result, the barley came out a bit soupy.  Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto.  Let… Continue reading Mushroom Risotto

Potato Buns

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With the turn of Autumn, starchy vegetables are making an entrance into my life again.  It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns