As I look forward to Departure’s Third Annual Summers End Vegan Dinner, I realized I neglected to share last years. Looking through the photos and remembering the details has me looking forward to this years event even more – please enjoy:
Here we are, at the end of summer. The crisp cool evenings with the smoky scented air, the savoring of the last summer fruits and veggies, the cutting into pumpkins and squash, the creating comfort foods of fall.
For the second year in a row, Departure Restaurant’s Summers End Vegan Dinner fell on my birthday! I could not think of a more perfect way to celebrate than with the culinary skills of Chef Gregory Gourdet.
This year, he partnered with Chef Aaron Adams of another favorite restaurant, Portobello Vegan Trattoria, to bring a group of lucky Portlanders an amazing seasonal seven-course meal.
We began with [click to continue…]
Just a couple years out of college, I was well versed in the Portland night life. My friends and I went dancing every weekend. Sometimes both Friday and Saturday nights.
Oh, who am I kidding, we went dancing every Wednesday evening too.
The weekends were reserved for Santorini, a Greek restaurant and club downtown. Santorini is where I learned to sing several songs in Arabic, where I had at least one birthday party, where from the deejay to the bartenders to the owner, everyone knew our name.
Wednesdays you could find us upstairs at [click to continue…]
Kabocha. I have become quite versed at cooking this winter squash – I am getting extra arm workouts every day. I may as well give the kabocha its own category here, I already have so many ideas to share with you. and I come up with new ideas nearly every day. Today I bring you a simple hash brown – squash instead of potato. This is a completely new [click to continue…]
I have a couple early food memories around squash.
One is Grandpa Z’s zucchini. He would grow them bigger than our dachshund.
He would slice them into half-inch rounds, batter and fry them. Oooh mama, those were some good eatin’. Summertime at the grandparents house was fun and tasty.
I can still see Grandpa Z holding up one of his big zucchini, huge grin on his face.
The second memory is my mom’s favorite way to prepare squash – split in half, scoop out the innards, bake with a [click to continue…]
Aside from this stuff, buffalo flavor is my number two favorite way to spice up a recipe.
I have shared several ways to make and use a buffalo dip (that post always has an increase in views around football season), people rave about my caramelized onion buffalo tarts, and I top everything from pizza to salads with this tangy hot sauce.
Saturday’s lunch was all about the buffalo sauce – and I finally cooked with [click to continue…]
errey day I’m waffelin’
Okay – not every day, but often. Also? Recycled line, I’ve used it before.
You might know I do love my waffles, though. and that I am anything but traditional with them. Sweet? Yes. Savory? Absolutely. As sandwich bread? Why not. In place of a sandwich altogether, in stuffed waffle form? All the time.
Today, because it is Sunday and we’re having waffles for breakfast, I bring you a few waffle recipes to choose from – some sweet, some savory, some stuffed, all good:
grilled cheese wafflewich sliders
sweet zucchini waffles with mango
raspberry coconut flax waffles
carrot juice waffles
croque monsieur stuffed waffles
tahini kale stuffed waffles
cheesy tomato stuffed waffles
pancakes or waffles? ever enjoy them savory?
Today I am playing with two of my favorite flavors – bright tangy lemon and salty capers. I am also playing with my spiralizer again – zucchini pasta is just so good.
This ‘pasta’ dish works warm or cool – but here’s a hint: when it is warm, these goat cheese croutons begin to soften and melt into the pasta, resulting in another layer of bold flavor.
Please come say hello to me at Attune and see the recipe – lemon caper pasta with goat cheese croutons
this recipe was shared with Healthy Vegan Fridays.
One of the most popular sandwiches at that deli I ran was a toasted croque monsieur. I am positive it still is. Equal to the espresso line in the morning and the lineup for soup on cold Portland days, the line for hot sandwiches snaked around the store.
Just thinking about all of that brings nostalgia – I am ready for crisp cool fall days.
Soup. Lining up for your food cart favorite.
Walking down the street drinking warm coffee, cold morning air that you can [click to continue…]