As those of you who know us are well aware, we love to cook great food and eat the heck out of it! Here is a sampling of some of our recent culinary explorations in our tiny efficiency kitchen:
Multi-colored quinoa-stuffed acorn squash on a bed of kale sauteed with red onion and toasted squash seeds.
leftovers lookin’ pretty good! Multi-colored quinoa-stuffed acorn squash with beet & blue cheese sauce served on a bed of granny smith apple slices
Pinwheel cookies with an m&m twist: peanut-buttery goodness rolled in sugar and topped with chocolate candy.
“Starving” Artists’ Candle-lit Dinner
Blake made potato gnocchi from scratch as well as sauteed beets and a beet & blue cheese sauce. Kale on the side. It was awesome!
Everything tastes better in cast iron
Hello, Winter! This was THE BEST chili I’ve ever tasted. It had a wonderful curry twist, served with fresh cilantro and home-made wheat bread.