These croquettes are tasty. They are made with millet and short grain brown rice, which together, create a chewy binding for the vegetables. If you only use one grain, I suggest trying the millet, especially if you’ve not tasted it before. The addition of red pepper adds beautiful flecks of color throughout the croquette.
Read more: Meatless Monday: Cauliflower Croquettes
Everything is interconnected, and all actions have consequences. Whether they are intended or not, some consequences are better than others. My recent discovery that New York’s Greek yogurt production is getting whey out of hand is exemplary. But I’m getting ahead of myself.
Read more: Whey-ing the Pros and Cons: It’s All Greek to Me!
Now that summer is in full-swing, it’s time to take advantage of the season! That means making use of all the seasonal produce we can get our hands on, but it also means making quick and affordable meals that you can take on-the-go.
Read more: Kate’s in the Kitchen: Quick, Seasonal, and Affordable!
In summer it’s often too hot to eat warm or hot food. But on a cool night, a rainy day, NOW in June, or late August into September, red lentil, roasted tomatoes and dill soup tastes divine with fresh garden tomatoes! You can also just cut them up and plop them in the lentil pot.
Read more: The Pulses of Life!
Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so.
Read more: Kate’s in the Kitchen: Whole Wheat Chocolate Chip Cookies
This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes!
Read more: Red Lentil, Roasted Tomatoes, and Dill Soup
Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
Read more: Lemon Dill Egg Salad
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
Read more: Pumpkin Granola