Wednesday, March 25, 2009
Brunchtime: sweet potato hash with red onions, garlic, chives, and green chilies, alongside veggie chorizo from Twin Oaks Community Foods (yay coops!). The chorizo is amazing - chewy and bursting with flavor.
Sunday, March 15, 2009
A vegetarian version of the Persian dish Khoreshe Fessenjan (usually made with chicken). Roasted vegetables and tofu steaks served over a bed of saffron rice, with pomegranate-walnut-onion sauce. Thanks to POM Wonderful for providing a sample of the key ingredient. See recipe.
Friday, March 13, 2009
Brussel sprouts roasted with garlic, olive oil, and salt, then drizzled with saba - grape must reduction (thanks Carolin!). The Saba adds a rich sweetness that compliments the brussel sprouts and garlic perfectly!