...based on my recent happy accident of purchasing fresh basil
and my recent/current/constant obsession with walnuts.
I have recently been using a lot of fresh basil in my cooking endeavors. There was a slight line-separation discrepancy in the please-pick-this-up-at-Trader-Joe's list I quickly jotted down for the husband a few weeks ago, and instead of having basil Italian sausage in our fridge we ended up with Italian sausage and fresh basil.
Not complaining! Some miscommunications work out for the better, don't you think?
One of these days we will start growing fresh herbs on our patio since it is sunny ALLTHETIME, but until then, this purchase will now be intentional.
I'm also obsessed with walnuts lately. Usually we have pecans around but I have rediscovered that I think walnuts are the king of the stone fruits. (Which is the family nuts as a group apparently belong to...lock that little gem away in case you're ever on Jeopardy.)
Missing protein on your plate? Try walnuts! Getting bored with your hot breakfast cereal? Try walnuts! Tired of chocolate on your sundae? Try walnuts!
I'm kidding, that's crazy talk. Keep the chocolate--add walnuts.
To get the full recipe, click the button below!
...based on the time I ate meat several times in one weekend and just.needed.veggies.
I'm a fan of the "Meatless Mondays" trend around the interwebs. The kitchen in our house, though, tends to be Meatless Mostdays.
And why not, when dinner is this colorful?
I have long been what you might call an accidental vegetarian. I get protein from so many other things (dairy, legumes, nuts, etc.) that occasionally a few weeks will go by before I realize I haven't had meat on the menu in a while.
Since getting married, I do find myself using meat a lot more often. The time it takes to prepare it is a lot more rewarding when there's someone sharing it. (Let's be honest---a busy, single girl living alone has little reason to cook a pot roast every Sunday, amiright?)
This Meatless Mondays/Meatless Mostdays dish is hearty and delicious. Full of fiber and protein, it includes wheatberries, kale, feta cheese, plenty of veggies, and just the right blend of sweet and tart flavors in the light dressing.
For anyone wondering what the heck a wheatberry (also called a red winter wheat berry) is, it's the whole grain form of wheat, unprocessed and loaded with fiber. It has a nutty taste and a chewy texture.
Wheatberries are also super versatile and work well both in savory dishes like this or as a sweet, warm breakfast cereal (or even baked into bread).
They're pretty tough, so they take about an hour to cook. To save time, cook them the night before and keep them in an airtight container in the refrigerator until you're ready to throw your salad together.
To get the recipe, click below!
The idea for this website was born after I had been making a yellow split pea soup and I realized the recipe didn't call for garlic.
That is just absurd.
To be honest, I can never really make a recipe exactly as it's written. I always end up changing something—including garlic in recipes that strangely don't call for it, adding cinnamon because it makes almost everything even better, using applesauce in baked goods because a whole cup of butter seems hardly justifiable anywhere above the Georgia stateline. (But hey, when in Rome!)
Seriously—if people are making soup without garlic, clearly the internet recipes of the world need me.
OK, maybe they don't need me. In any case, here I am. Here you are.
THANKS for stopping by!
I believe community makes food better. It really does. So feel free to get involved in the conversation and comment with any questions or ideas of your own!