The soup is a combination of sweet, creamy, savory, and slightly spicy. I used fresh carrots, celery, zucchini, potatoes, and corn for the vegetables. The base of the soup is a vegetable broth and coconut milk.
Speaking of meals that are quick and easy to make! This ginger miso noodle bowl is so easy and so dang delicious. It's something that I prepare often, and because Sebastian loves avocado, it's one of his favorites.
Are you guys familiar with Marcella Hazan's famous butter and onion tomato sauce from Essentials of Classic Italian Cooking? It is my absolute favorite pasta sauce. I make it often, and always when we have visitors.
This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch.
Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.
Last week Deb from Smitten Kitchen posted a picture of these black and white cookies which reminded me that I've always wanted to make them. Soft lemony pillowy cake-like cookies with vanilla and chocolate frosting on top.
