Did you know that it is avocado season? I feel like here on the west coast we get decent avocados for a large portion of the year, I had never put two and two together that late summer was when they were their tastiest. This Sweet Corn Avocado Bean Salad combines the best veggies of late summer with a simple dressing that will be a delicious side dish to any meal.
Hi friends, it’s been awhile! I took a much longer break from generating new content than I expected, but I’m so happy to be back. To say that a lot has happened over the last 3 years would certainly be an understatement, but I can’t wait to start sharing more recipes with you. There has been no shortage of cooking (or eating) while I’ve been gone, so I’ll be sharing some trusted new favorites with you in the weeks to come. But for now, in the interest of embracing the fleeting summer, let’s dive into this ridiculously easy zucchini tomato tart.
For the longest time, I was not a beet fan. They had a bizarre texture, I thought they tasted a bit too…earthy…and I just preferred other vegetables. But that all changed one day when I had a french roasted beet salad doused in a yummy vinaigrette. Now every so often I get intense cravings for a good old beet salad. And low and behold, when I got some beautiful golden beets in my Imperfect Produce box recently, I knew exactly what I was going to do. Classic by no means, this Beet Salad with Carrot Top Pesto is succulent and hard to stop eating.
I’ve still been on a vegetable side dish kick well into February. It could be that I’m inspired by the beautiful produce I have been getting from Imperfect Produce (definitely true), or that I’ve just been craving heaps and heaps of vegetables (also true). These Moroccan Glazed Carrots are so easy to make and will add a fun zing to whatever meal you are preparing.
We have been so spoiled this year with a warm(ish) and dry(ish) winter here in Portland. While it’s still been a little chilly, it’s been hard for me to not just kick start into spring already! Yet it is only mid-February and there is still plenty of winter dishes and fresh produce to enjoy before we move on to the next season. So I took some beautiful delicata squash and brussels sprouts and made these Gochujang Roasted Winter Vegetables this last weekend. And holy cow, let me tell you, they are some of the most addicting vegetables I have ever made!