Telling food stories, one kitchen at a time
Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
I’m not lying when I say this: I don’t think I’ve ever seen something disappear from my fridge faster than Farmer’s Market Succotash. It’s just a pot of vegetables. But really, really well-prepared, simply made, fresh, seasonal, farm-to-table vegetables.
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I received free samples of Breton Crackers mentioned in this post for Roasted Carrot Spread with Toasted Pistachios and Tarragon.
I’m just gonna jump right on in, shall I?
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I received free samples of Breton Crackers mentioned in this post. By posting this recipe for Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres, I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
I can’t decide if this is an appetizer or a dessert. I also can’t decide which summer party to bring these too. And I super can’t decide whether or not to tell you the truth about how many of them I ate. (Hint: Pretty darn close to all of them.)
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This Red Pepper Shakshuka with Goat Cheese recipe will make you a breakfast-all-day kind of person. Rich in flavor, easy to make, and good for you too! Healthy, sugar free, and gluten free.
The Every Kitchen has a lot going on today, so let’s get right to it! If you’re here for the recipe — Red Pepper Shakshuka with Goat Cheese — scroll to the bottom, but I can promise you won’t want to miss everything in between. Today, my oldest friend, Melissa, is talking all things Israel in what I hope will be the first post in a new The Every Kitchen series.
Here goes nothing!
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This is one of those salads where it’s mostly the good stuff. You know what I mean. This salad is mostly toppings and then there’s some leafy things for good measure. But, ya know, the point of this salad isn’t the leafy stuff or else, instead of Golden Beet Couscous Salad, it would be called Leaf Salad with Beets and Radishes. Or something like that. You get my point.
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I can’t get enough. I’m eating it every day. I’m bringing it to work for lunch and I’m eating it at home for dinner — I even ate it for breakfast one morning this week ’cause…Roasted Pumpkin and Goat Cheese Salad is SO SIMPLE and GOOD.
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Oh hello, blog. It’s me, Danielle. I’m here for now… Just MOVING to Chicago in T minus 2 days.
And I have a lot to do in these next two days, one of them being to DETOX. Yes. How many Christmas parties and goodbye dinners and wine nights and holiday bar crawls and gift exchanges and annual get-togethers can a girl fit into four weeks?
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I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.
And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…
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