And so it goes

It’s done. Just like that. Summer’s over. The most glorious 12 weeks of the year. Now I wait. And plan my winter escapes.

I have neglected you, dear readers, and I give you my heartfelt regrets that I simply had too many other things to focus on, namely healing. I am perhaps taunting you with this post which is a summer’s worth of recipes that I didn’t share with you 😢

Blackberry mint shrub

We’re finally an empty nest! Alec (aka Early Bird) has returned to campus for his senior year and Av (aka Second Mouse) heads to Oklahoma to play hockey. We’re planning trips to see both. We’re also doing some projects to repurpose space…I am very excited about a meditation/book nook and Matt can’t wait for his den (aka man cave).

Even the cats chill at the lake

My herb garden and tomatoes went gangbusters this year as we had a hot dry summer. The fake snakes worked too! Kept the critters out.

Fake snake works!

The Thai basil was particularly abundant, beautiful and fragrant in the planter. I used it in a simple cold sesame noodle salad.

Sesame noodles with Thai basil

Still need to do a salad with the nasturtiums. Did you know you can eat both the leaves and the flowers?? They’re quite zippy and peppery. All guests visiting the patio have sampled them. Will definitely plant again. They’re quite a prolific creeping vine once they get going. Beautiful and fun. I like getting people to try new foods 😉

I probably made a dozen pastas with different herbs. Pistachio mint pesto, sage pesto, tomatoes and basil, fresh tomato sauce (still my fav)

Pan roasted gnocchi with tomatoes and basil
Never too many tomatoes
Fresh tomato sauce still #1

I can never resist the baby potatoes and thin green beans at the Farmer’s Market too and they made a great Salad Nicoise. (No fish for me of course!). With a special treat of pink French wine 😉

For the salad, I was trying a new hard boiled egg technique that is supposed to make it “no peel”. Epic fail. Don’t believe everything you read on the Innerwebs! 🤣

Precracking the egg: bad idea.

Speaking of fish…Matt caught a personal record 50” 30+ lb Muskie on their river float trip. It’s scary to think this thing is swimming around! He’s spent a lot of time on the water this summer ❤️

Happy boy

I feel blessed that we have so many local vegetables to create with and love going to the Farmer’s market to get inspired with whatever is fresh. Zucchini, yellow squash and patty pan (such a treat!) make me happy. So do fresh onions and garlic. There’s really no comparison to the dry stuff we get in the store/winter.

All veg gratin. Needs flavor tweaks
Before
After

Am now feeling physically, mentally and emotionally stronger through Lots of self care, Time at the lake, enjoying the last few weeks with the boys, and of course swimming. I am writing a book about these last 2 years of parenting, and that has been fun and therapeutically fulfilling as well ❤️ I hope to get back posting recipes now that it’s fall. 🍁

If something here caught your eye, drop me a note and I will write it up for you 😇

Lemon tahini Napa cabbage

It’s friggin’ hot here right now. We went from 60 to 95 degrees in a matter of weeks. This is the earliest that I ever remember getting fruit on my tomato plants!!

I barely want to eat. Trying to keep things cool and easy….with not-quite-yet summer produce. (This was the first week we had some decent raspberries and cherries in the store, although certainly not locally grown).

I had a small Napa cabbage to use up and threw this one together to go alongside some facon feeb burgers. That’s plant-based bacon burgers for those not familiar with my fake meat language. It was also an excuse to use some fresh dill from the planters. My snake solution appears to be working!!

I am very much looking forward to going North this weekend to cool off at the lake!

Lemon tahini Napa Cabbage slaw

  • Small Napa cabbage, halved lengthwise
  • Juice of 1/2 lemon
  • 2 tbsp tahini paste
  • Several sprigs fresh dill

Drizzle olive oil over cut cabbage and season with salt and pepper.

Grill 6-8 minutes per side until charred and wilted.

Mix lemon juice and tahini until smooth, thin with water (about 2 tbsp) and season with salt and pepper.

Slice cabbage. Drizzle with lemon tahini sauce and top with dill.

Keep cool 😎

Tempeh tacos (vegan)

Happy (belated) Groundhog’s Day! Here in Minnesota we expect 6 more weeks of winter, but this year it’s particularly cold (-35 degrees Fahrenheit). Thankfully I don’t really leave the house so it doesn’t matter! 🤣

I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so I’m starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!

I was late getting our holiday cards out but have decided this is a new tradition worth keeping. It’s a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly what’s needed in February!

Holiday 2020/21

As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!

Tempeh tacos

  • 1 – 6 oz package Tempeh “bacon”
  • 3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
  • 2 tsp Nutritional yeast
  • 2 cloves chopped garlic
  • Olive oil
  • Accessories

Sauté tempeh in olive oil until crispy, about 5 minutes. Add Cholula, yeast and garlic and heat another minute until garlic is cooked.

Serve with accessories, chopped kale, green onion, peppers, tomatoes, cilantro, avocado, pickled red onions, black beans, quinoa.

Is it getting brighter in here? + French onion dip (vegan)

Winter solstice has passed, which is a turning point in the days getting longer. We didn’t have snow on the ground until Dec. 23 so it already feels like winter is shortened. I am choosing to use both of those facts in my mindset….because being inside last March and April was hard. We’re all actively getting outside (even me despite the cold) to try to stave off the winter blahs. The sunshine helps!

Somewhere along the way someone updated the family calendar, which is usually full of activities. By the dates, I am guessing that happened around October. Not sure if the update is funnier or the fact I didn’t notice for 2 months. While each day does feel eerily similar to the previous one, as a family we talk each day about our “roses”—the bright spots.

The daily “rose” is usually the simple things, like literally fresh flowers, or getting a text (or e-card from Esme!) or small self-care like doing my nails or a particularly refreshing video workout. Heck, my rose today is going to be writing this blog post. We all agreed that the things we will appreciate most are “normal” acts of connection during our days. A Twins or Wild game, concerts, plays, coffee or a meal out together, a massage, in person yoga…daily gifts to be treasured. Soon, hopefully.

It was a joy having both boys home for a week at Christmas. Doing the family traditions via Zoom was…..interesting. Not quite the same as watching present opening in person. The highlight was watching my dad open his Kindle with the giddiness of a child. He had borrowed mine in November and discovered the ease of e-reading (and that I am still a voracious reader of good books, which he held all in his hand). My favorite gifts are a t-shirt with one of my favorite sayings on it and some lovely new glassware. 😎

Food was a bit different this year. We ordered prepared items as I am finishing up a big work project. Alec pitched in by making the meatballs (“ew Mom, raw meat is gross.” Yup kiddo. Strategically working on getting him to eat less meat 😇).

5 onion vegan dip

The one thing I did make that was a huge hit was a 5 onion vegan dip. My mother in law always serves French onion dip with Fritos (my absolute favorite junk food) and potato chips for holidays. This fancy vegan version was gone before I could get a pic! Yes they’re still The Hungry Boys.

Vegan butternut squash lasagna
Sweet potato falafel with miso tahini dressing

To save a bit of time, I have been using a new meal planning/recipe service app: Ultimate Vegan Meal Planner. It is working well—making it easier to plan meals for the week and get a shopping list together. Cooking is one of my creative outlets so it’s helping me with a hybrid approach of exploring and time management. Most of the recipes are quick and easy, and some of them will definitely make the rotation (the sweet potato falafel as one keeper).

As the New Year begins, I reflect on the past year with gratitude for the gifts of learning and growth that came from this experience our world has faced. More thankful than ever for the small moments of joy and connection with others each day.

Wishing you peace and hope for a bright(er) 2021.

Vegan French onion dip

  • 3 tbsp olive oil
  • Vidalia onion, quartered and sliced thin
  • Yellow onion, quartered and sliced thin
  • Red onion, quartered and sliced thin
  • 2 shallots, halved and sliced thin
  • 3 green onions, chopped
  • 8 oz vegan cream cheese
  • 1 cup nondairy sour cream
  • 2 tbsp vegan mayo
  • 2 tsp garlic powder
  • Cayenne pepper, salt and pepper to taste (we used a bit of Chipotle Tabasco sauce to kick it up)
  • Sugar or agave if your onions aren’t sweet after caramelizing

Sauté the Vidalia, yellow, red onions and shallots in the olive oil over low heat until brown and caramelized. About 30 minutes. Add a bit of sugar if your onions aren’t sweet enough. Cool until warm and then mix into cream cheese. Add remaining ingredients and season to taste, adding more spice to your preferences.

Serve with corn chips, potato chips or crudités

Serves 8 normal humans, but not enough for 2 Hungry Boys.

Thurs night improv (lemon pasta with chickpeas-vegan)

It’s been awhile. The world has been noisy so I have been allowing myself the compassion to focus inward.

To simplify food lately, We’ve been doing partially prepped meals from 2 local spots—one, Seed Cafe, my favorite vegan place and the other Local Crate, which uses all local ingredients.

Both meal kits come with many ingredients prepped and the recipes are easy enough to make in 30 minutes. It’s been a good compromise to feel like I am still cooking but to not be fully immersed. If we’ve learned anything these last few months it’s the importance of being flexible!

Some highlights from those kits:

“B”lt and quinoa onion rings
Golden curry bowls

But today I felt the spark of creativity. Perhaps it was having the week off or the lovely 70 degree weather that inspired me to cook.

Only, it’s Thursday. There’s not much left in the fridge (we shop Saturday). I relish this kind of challenge—ala Chopped to create something fantastic from whatever is in the basket.

This pasta was just the trick of comfort food and hearty filling with the addition of protein packed garbanzos. It always satisfies me to use what’s on hand resourcefully. Nothing particularly magnificent but Matt praised me anyway: “Restaurant quality”…perhaps I will take on Bobby Flay. 😉

It’s a hearty dish that comes together quickly….just in time for winter. And hey, this is a more or less of type of dish meaning if you don’t have zucchini that’s ok, no green onions or parsley or rosemary that’s ok too. Cannellini beans but no garbanzos? It’s all good. Basically, layer some carbs. It warmed my soul.

From our quiet corner of the world to yours, wishing you health and hope. ❤️

Lemon pasta with chickpeas

Lemon pasta with chickpeas (vegan)

  • 1 lb spaghetti
  • 3 tbsp olive oil
  • 1 tsp crushed red pepper
  • 4 green onions chopped
  • 4 cloves garlic chopped
  • 1 can chickpeas
  • 2 medium zucchini, quartered and chopped
  • 1 lemon, zest and juice
  • Pasta water, about 1 cup
  • 1 tbsp fresh rosemary chopped
  • 1/4 cup fresh parsley chopped

Boil pasta. In the meantime, sauté zucchini in olive oil for 5 minutes on medium until just turning brown. Add chickpeas and heat through. Add crushed red pepper, garlic, rosemary and green onions, sauté 1 minute. Remove to separate bowl. Add 1/2cup pasta water and scrape browned bits from pan until loose sauce forms. Add lemon juice and zest. Add cooked pasta and additional water until pasta is well coated and soft (about another 1/2 cup water and 1 minute). Combine with zucchini-chickpea mix. Top with parmesan if desired.

Blueberry lemon scones (vegan)

It’s the end of summer… and no Minnesota State Fair feels like there’s punctuation missing from the end of the sentence. Added to that is this is the first year in 20 that our house isn’t getting ready to start school. Weird. That pretty much sums up 2020.

It’s hard to see him behind the mask, but to celebrate Avery’s high school graduation, he and Matt took a float fishing trip in Wisconsin right before Av left for Connecticut in late August. He’s playing hockey out there, living with a “billet” host family. It’s the first time he’s had to share a room 😉

With one less ravenous monster to feed, it’s been a little quieter, even if not the true empty nest we were expecting. Alec is taking one class online and working as a swim coach as his College decided to go virtual at least until February. We’re trying to make the best out of it by getting out for takeout at new places—with a local juice bar’s açaí bowls a new favorite.

Alec is 21 now so craft cocktails are fun too. It’s a joy to have extra time with him ….he discusses things as an adult…I think this quiet time has helped him get more clear on his dreams and next steps, putting things in perspective.

With fall clearly in the air here in Minnesota, we’re focusing on shifting back into indoor coping mechanisms with cooking near the top of my list. I am finding creative ways to use up my herbs before the freeze. Pesto, sage pesto, chimichurri, smashed rosemary sage garlic potatoes, dill in the weekly refrigerator pickles and mint in anything and everything. Soon enough it’s back to store bought.

And of course tomatoes and fresh tomato sauce. Even better with tomatoes from Uncle Wayne’s garden and fresh basil. Sigh. If I have learned anything it’s one day at a time. And a bowl of pasta with fresh sauce always makes it better.

Ps This scone recipe is an easy riff on the strawberry shortcake we fell in love with earlier this summer. It comes together fast! Don’t overmix the dough 😁

Blueberry lemon scones (vegan)

  • 3 cups flour
  • 1/2 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups plant milk (prefer Califia coconut milk)
  • 1/2 cup unrefined coconut oil
  • 1 cup fresh blueberries
  • 1 tbsp grated lemon peel
  • Turbinado or raw sugar for sprinkling

Mix dry ingredients. Tip: spoon flour into measuring cup to get the most accurate measure.

Add coconut oil and milk, mix to just combine. It should be crumbly. Gently fold in blueberries and lemon zest. Drop into ~8 free form mounds. Sprinkle tops with sugar.

Bake on parchment at 450 degrees Fahrenheit for 12 minutes.

Dog days

It’s the dog days of summer. The cats and I are in heaven. Heat. Humidity. Sun. It’s fantastic!

I am so thankful for the pool being open! Swimming outside is a true joy for me and each visit restores my soul.

We’re about one month from empty nest now. Alec goes back to college in Chicago in 2 weeks and Avery has decided on a hockey team in Connecticut. It’s surreal after all of this time together—more than my maternity leave—that soon we will be far apart again. I am glad for the boys to be moving forward and hopeful for their health and safety.

In the meantime I am spoiling them rotten with their favorite foods and trying new ones.

We were honored to try a new local chef’s Mediterranean takeout, Dervish Mazza. Fun tapas style dips and snacks. Winner!

It’s berry season and I found an awesome strawberry shortcake recipe (vegan)! It’s soooooo fantastic!! I use coconut oil for the fat and it really makes for a moist flavorful cake. I ❤️ fresh local strawberries! And can even find great nondairy whipped cream or ice cream.

Speaking of favorites… I don’t know what I love more, fresh local cherry tomatoes (the purple ones especially!) or Door County Wisconsin cherries! I don’t care how much they cost, yes please!

Avocado cucumber soup. Green goop? You betcha! Anything avocado. Thank you Martha, as always, for this winning recipe. It’s like gazpacho but more satisfying. Eating it at the lake helps too. Kayaking amongst the loons is restorative.

In our first happy hour out in public (and his first visit to a cocktail room), Alec and I enjoyed local distillery Dampfwerk. This watermelon/lime gin cocktail “take home” kit was just what we needed for Saturday night patio time. I am going to miss him!!

Peace to you all…

Watermelon sashimi (vegan)

Trompe l’oeil? Does this watermelon actually fool the eye and look like sashimi grade tuna? Not quite. 😉

But it’s tasty, easy and healthy.

I love the taste of watermelon but detest cutting it up. Somehow everything ends up sticky, reminding me of ants at a picnic.

Cutting the thin slices of watermelon is the hardest part of this recipe and I was glad to put my knife skills to the test. It gave me something mindful to do. Slices also made it less messy to eat somehow. Huh.

I wanted to make something special for our Father’s Day dinner. It was the first time our family has been together in months. It was soooooo exciting to be around other humans! I literally spent the afternoon prepping the apps and myself (aka actually showering and getting dressed). Such an adventure after so long without it.

In other news, life slowly returns. Hockey has kicked back in, Avery’s HS had a “drive in” commencement and Alec’s college is planning to reopen in August (with new restrictions including some students living in hotels to honor distancing, pretty resourceful).

I am verrrrrry excited for the outdoor pool to open next week. This is the longest any of us have gone without our respective sports. My mental health will be much improved! I have been making do with a substitute of biking with my new cruiser…isn’t the basket cool?! The boys call me Dorothy. I am thinking about getting one of the cats🙀 to ride up front.

This experience has given us perspective and a willingness to try new things, and let go of others. I am grateful for the slower, quieter pace and the irony of our last few months before being empty nesters having the birds home with us for more family time than we have ever had together.

I can get over sticky messes.

Watermelon sashimi (vegan)

  • 1/2 seedless watermelon, thinly sliced into 4” shingles
  • 1 jalapeño, thinly sliced and seeded
  • 1/4 red onion, thinly sliced and soaked in water
  • Tamari (approximately 1/4 cup), adjust to your flavor preferences
  • Black and white sesame seeds

Assemble by layering watermelon, jalapeño, onion and sesame seeds. Sprinkle with Tamari and allow to marinate about 30 minutes. Not too long or it’ll get mushy.

Lentil meatballs (vegan)

So four of us in the house has been close quarters for the last 3 months. We were very thankful to get up to the lake last week for a change of scenery, with the trees just starting to bloom. It was gorgeous!

The weather has done its typical “cold” to “hot” transition with little temperate spring in between. But I am glad it’s hot and sending daily good karma for the outdoor pool to open in a few weeks (we’re just starting our reopening process). Please please please!

As per usual spring, I planted succulents and herbs. The war with the tree rats continues. We’re trying plastic forks to keep them from digging in addition to the fencing. Ironically the plethora of rodents has attracted a flock of crows that keep picking off the chipmunks, baby bunnies and squirrels. Nature is scary, but useful.

I used the basil on my pasta tonight to go along with the lentil meatballs. Honestly I forgot to check if the noodles were vegan. But I am seriously exhausted from all of the cooking. All the boys do is eat. It’s only Tuesday and we’re already out of bread, ice cream, and most of the fruit. We have ordered delivery ice cream twice now. Ridiculous.

Here’s comments from dinner tonight: “Ha ha, I ate my firsts as fast as I could so I could get the most seconds.” Defensive speed eating. Avery is world champion.

So the boys didn’t eat the vegan lentil meatballs but instead we tried Audrey’s porcupine meatballs. What a hit!

“It’s as if spaghetti and meatballs & bolognese had a cousin.”

I was pleased because it was easy to make ahead and reheats fast. They were fun to make and I understood the name once I saw the distinctive way the rice plumps up during cooking. 😁

I followed the recipe with one substitution: creamy tomato boxed soup. Closest flavor profile: vodka sauce. Definitely adding this to our lineup.

Hopefully you only have to make one recipe or the other. Soon enough my food terrorists will leave the nest and it will be just us two. Poor Matt will be eating lentil vegan meatballs all of the time. (I realize how unusual our eating habits are).

All in all I am glad we had this extra time during quarantine together. Even if Avery won’t be having a commencement or grad party. I forgive his spite eating.

Oh, and we’ve now ordered a half gallon of delivery raspberry chocolate chip ice cream three times.

Lentil meatballs (vegan)

  • 1 can precooked brown lentils, drained and rinsed
  • 1 tbsp olive oil plus more for rolling (or avocado oil)
  • 1/2 small onion, diced
  • 1 clove garlic, chopped
  • 2 ounces tomato paste
  • 1/3 cup walnuts
  • 1/4 cup panko breadcrumbs
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp crushed black pepper
  • Fresh herbs if you’ve got em, I used basil, oregano, parsley and thyme, 2 tbsp total

Sauté the onion in 1 tbsp olive oil until translucent. Add garlic and cook another minute. Remove from heat and set aside. Puree lentils, tomato paste, walnuts, and panko in food processor until smooth but ideally with a few pieces of nut chunks remaining. Add onion/garlic mixture and seasoning . Pulse to combine. You may need additional breadcrumbs if your mixture is not clumping together.

Chill mixture for 30 minutes. Roll into 12 2” balls. Freeze for 30 minutes. Re-roll them and coat with oil (Avocado is my preference). They will be sticky. Place on tinfoil lined baking sheet. Bake at 400 degrees Fahrenheit for 20 minutes, flip and bake another 15 minutes.

Eat them before the hungry boys get desperate.

Shiitake quinoa risotto (vegan)

It ain’t pretty, but for quarantine lunch, I’ll take it.

Straight up: I was bored out of my mind and decided some cookery would help. So opened up the fridge to find some shiitakes that needed to be used. Lacking any arborio rice, I substituted quinoa to make “risotto.”

In other acts of boredom…

Yes, I wore my wedding dress and veil one evening. Hey man, we’re coming up on 23 years and I figure I can wear it again at our silver (it’s too big!)

I have enjoyed coloring and making cookies for the boys. I made potato mini waffles. A turkey ended up on our backyard fence (the cats went nuts). And it snowed 5” on Easter. Life is entertaining when you slow down to watch.

I am actually starting to enjoy the pace and playing cards each night. I miss swimming but I look forward to the pool opener this summer (please please please!)

And we binged Sunderland Til I Die. I am now a soccer fan and can’t wait to go to England to experience a game in person!

Wishing the world health and peace.

Shiitake quinoa risotto (vegan)

  • 4 oz shiitake mushrooms (caps only), sliced
  • 1 cup quinoa
  • 2 cloves garlic, minced
  • 1/4 onion, finely diced (or shallot if your cupboard is better stocked than mine)
  • 2 tbsp olive oil
  • 4 c vegetable stock
  • 1/2c white wine
  • 2 tbsp vegan butter
  • Splash vegan creamer

Sauté shiitake until soft, about 5 minutes. Remove and set aside. Sauté garlic and onion in olive oil for 2 minutes on low. Add quinoa and toast about 1 minute. Add wine. Slowly add broth while stirring about 10 minutes. Add butter, cream and shiitakes. Season with salt and pepper.