Autumn Salad with Roasted Sweet Potato

‘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

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

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

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

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