FHME 3:1:18 Webinar Worksheet
Post sponsored by La Crema Wines. See below for more details.
In the past month, I’ve eaten more mushrooms and tofu than I’ve had in the rest of my life combined. My tastes are shifting and while I still won’t actively seek those ingredients, I’m not opposed to the meals I’m served. So, when La Crema asked me to share a recipe that would pair with their Monterey Pinot Noir, I froze a bit. I have this preset notion that red wine and vegetarian cooking equates to mushrooms. All roads lead back to mushrooms.
Except that’s not true. To balance out the sweetness of the sweet potatoes and richness of the butter, I added two earthy elements: neither are mushrooms. The celeriac brings a bit of balance but it’s really the tarragon butter sauce that pulls this dish together with the pinot noir. It may seem like an odd combination, but the end result hints as the earthiness without being overpowering.
The post Sweet Potato Celeriac Pasta with Tarragon Butter Sauce appeared first on Naturally Ella.
While, in my book, this will forever be the original magic sauce, this chunky walnut olive miso creation is worthy of the name as well. It works its magic by making everything it goes on more delicious in a deep, savory, nutty, umami way. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a chunky condiment of sorts. The tahini lends just the right hint of creaminess.
When I say it boosts everything, I mean from pasta and crackers, salads and soups, tarts and toasts. You think something is good? A dollop (or more!) of this will make it better. It’s also quite flexible, you can make it with hazelnuts, or pine nuts, or even toasted almonds. I even make it with green olives and then stir it into farro for a quick meal. Delish!
Who else hates airplane food? Assuming that’s just about everybody, allow us to offer up a better alternative.
Lately when flying, we’ve been craving big, hearty salads. Bonus: They’re easy to pack to go for travel! This 30-minute salad is customizable and insanely satisfying, and it features my NEW favorite savory tahini dressing! Let’s do this!
This salad starts with roasted vegetables, which we love adding to salads for extra flavor and heartiness.
In this episode, we interview national nutrition expert Rebecca Scritchfiled on the topic of body kindness. Rebecca is a registered dietitian nutritionist, certified exercise physiologist, author of the book Body Kindness, and host of the Body Kindness podcast. Through her weight-inclusive counseling practice, she helps people make peace with food, find the joy in exercise, and create […]
I grew up watching my mom roast acorn squash halves with a bit of butter and brown sugar. I’d watch with fascination that something so simple could be so delicious. Of course, I didn’t get it then (I was in a very big anti-vegetable phase). However, fast forward to present day, and I love simple roasted squash. This harissa acorn squash steps it up a notch but the premise is the same. Squash, butter, and flavoring. You could simply eat the squash as is but I prefer the grains and yogurt sauce- it balances everything to complete the meal.
One quick note- don’t skip the onions. I love roasting alliums, chopping, and adding them to grains. It’s an easy way to add a big flavor to the grains. You could also do garlic or shallots; depending on what you might already have on hand.
Few people love whimsical, clever food packaging more than me, and the design for Good Hair Day Pasta by Nikita Konkin is a real day brightener. Especially the fettuccine box, where voluminous swirls of billowy fettuccini stand in for epic hair. The natural color of the pasta is set off by a sea of white combined with simple lettering. So good.
Nikita has received numerous awards for his design, and it looks like the pasta has gone into production. Available here (if you have access to Amazon.it). It is a 100% durum wheat pasta from Italian grains and produced in the Abruzzo region. The pasta is extruded through brass dies, and dried at low temperature to preserve the fragrance and flavor of the grain.
February is almost coming to an end, and we’re looking at 6 more weeks of winter. That’s why we’re loading up on hearty and comforting soups to make it through the blah. Spice up the rest of your winter & the rest of Black History Month with this Vegan Sancocho recipe! Sancocho is a staple […]
There is an amazing tradition of tea bag art, sculpture, embroidery, and stitching. It’s detailed and fascinating, and I thought I’d share a few examples for a bit of Monday creative inspiration. If you’re a tea drinker who throws away your tea bags, these might have you rethinking your options!
Diane Aguilar uses beads and embroidery, and recycled tea bags in her tiny creations. Note the teabag patchwork details and seed beads on the beautiful sunburst below. And, her peacock? I especially love the palm fronds.
Next up, Ruby Silvious:
It’s incredible how much detail Ruby is able to get into such a small space. I love her tiny scenes of far-flung places. And she has even published a book, 365 Days of Tea, documenting her miniature paintings throughout a single year. To see more of Ruby’s creations (above), follow her on Instagram, or have a look at her website.
Ok, look at the individually painted grains of black and white rice in this dreamcatcher tea bag (below) by Stephanie Hüllmann. You can find Stephanie, and more of her creations on Instagram, and at her site.
Bold colors, tiny staples, layering, and thread make this creation (above) an extension of Tiffany Goff Smith’s electric, color-blast style. You can find her on Instagram.
And I’ll finish up with this circular tea bag by Ruth Davis (below). Love this. She uses Copic Multiliner and watercolor. I could only find Ruth on Flickr, but would love to find an Insta account or website to follow as well!