Sprout & Pea

While most of the recipes on this blog are veg­e­tar­ian or vegan, I do con­sider myself a part-​​time car­ni­vore. It has just been some time since I’ve cooked any meat. That all changed last week when I had a han­ker­ing for some lamb. I don’t know what brought on this crav­ing but it was strong and I spent a few days dream­ing about it and then one night, my room­mate asked me if I wanted to cook din­ner with her and at the men­tion of lamb, she was on board. Read more:

Sum­mer has arrived! Almost. There are still a few cool days that keep rear­ing their heads but that is quite alright with me. Those ever so slightly cool evenings make for a per­fect night to have friends over for a meal and some red wine. My friend and I have spent this past week tag-​​teaming inven­tive recipes using our giant box of Lan­caster Farms CSA veg­gies. Fri­day night after work, she and I and a few other friends gath­ered in my kitchen and “impromptued” a per­fect fall-​​into-​​summer dinner.

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After my first expe­ri­ence with roast­ing toma­toes, I was inspired to try stuff­ing them with some­thing. Most recipes I found called for some kind of cheese or meat stuff­ing, but I wanted to go a slightly health­ier rout. Since I love white beans, I decided I would puree some to make my fill­ing.
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I love any excuse to have all of my friends over for a big meal and Thanks­giv­ing is just about the per­fect excuse!  Sun­day night, we hosted a pre-​​Thanksgiving potluck at our place and boy did our tal­ented friends deliver!  We had every­thing from quinoa to red beet salad with cit­rus and nuts to veg­gie potato pan­cakes to bacon wrapped dates to pineap­ple apple pud­ding to fried choco­late chip cookie dough.  That’s right, I said fried choco­late chip cookie dough.
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Search­ing through the camp gar­den, we dis­cov­ered just a few baby pota­toes.  Among them were some gor­geous pur­ple pota­toes.  In the herb depart­ment, I wound up bring­ing back a plethora of rose­mary and laven­der.  Since it was cool out the other night, I decided that roasted pota­toes would be a per­fect almost-​​fall meal and the herbs that I picked seemed like a per­fect way to make these pota­toes stand out.
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