This was an absolutely delicious salad marred only by my not all the way fresh kale and lack of dried cranberries or raisins. I marinated the kale with a bit of olive oil, lime juice, salt & pepper. Then threw on some shaved fennel, roasted red & yellow bell peppers, green onion, and serrano pepper. Raisins would have made it absolutely perfect (and possibly a bit of garlic).

So I had a taste for some yellow rice. I hadn’t had it in a really long time. I searched for it in the grocery store and most of the ingredients in all of the options were less than desirable.

Lo and behold I read this article in Bon Appétit and felt like my yellow rice prayers had just been answered. I didn’t have fried onions (was going to substitute onion powder but was out of that as well), so just used turmeric, minced garlic, and black pepper. It might not be the traditional yellow rice recipe but it was delicious.

Next time I will include the onion powder or fried onions and I will use vegetable broth instead of water and see if that makes it even better.

After it was done I threw in a little fresh thyme and paired it with some sweet brussel sprouts and spicy fennel. Yum.

These are the cookies my nanny used to make every Christmas. I’ve made a vegan version.

Breakfast/Brunch was so delicious, just a quick, simple dinner. Delicious as well.

This was as delicious as I thought it would be. From top left: gluten free toast with apple butter, chickpea scramble (vegan scrambled “eggs” with onion), baked beans, crispy potatoes, sautéed mushrooms, balsamic roasted tomatoes, and homemade vegan sausages. Definitely a keeper, and definitely the perfect recipe to cook up all the leftover produce and/or clean out the pantry. Yum.