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I haven't made this recipe before, but we got parsnips in the CSA box, and I've never cooked with them. So here we are -- a new recipe with new ingredients. I love it when that works out. (I'm planning another entry about the ups and downs of the community-supported agriculture deliveries. I'm mostly in favor of them!)
We also had a spinach salad with grated celeriac (another ingredient I'm new to using) and some homemade pomegranate vinaigrette with rice vinegar and olive oil. We got four pomegranates in the box a couple weeks ago, so I searched for some recipes online. Working with the pomegranates was challenging at first, but I think I've got a better feel for it now. Fun fact: the seeds don't break up in the food processor, so I was able to throw all the ingredients in together and just strain the seeds out. Easy!
I have lots of leftovers to get me through lunch for the week as well. I'm spending a lot more time in the kitchen than I used to, which can feel overwhelming at times, but nothing is quite as satisfying as making real food from scratch.
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