Roasted Cherry Tomato, Arugula and Sorghum Salad

Light and healthy sorghum salad with roasted cherry tomatoes, arugula and feta (gluten free) -

Have you tried sorghum yet? Bob’s Red Mill asked me to create an original recipe using one of their ancient grains, and I took it as an opportunity to try something new. Sorghum is a gluten-free pseudo grain, like millet and quinoa. It’s actually a grass, but cooks up like a grain. It’s round like pearl couscous and a little chewy, like farro or wheat berries.

I’ve been using sorghum as a substitute in recipes that typically call for couscous (like tabouli), other small pasta shapes and whole grains like farro. It has been nice to offer my gluten-free friends something other than rice and quinoa. Bonus? My bag of sorghum cost only three dollars, which is significantly less than the same sized bags of quinoa and rice.

sorghum and cherry tomatoes

I like to geek out on ingredients, so I thought I’d share some of the more interesting facts I’ve learned about sorghum. It’s one of those surprising “grains” that doesn’t get much attention, even though it’s the fifth most important cereal crop in the world.

Sorghum first appeared near Egypt around 8000 years ago. It spread through Africa and eventually, China, via India. It’s grown primarily for human consumption in Africa and parts of Asia, but in the United States, it’s grown for livestock consumption and ethanol production. I happen to live in the state that produces the most sorghum of all, Kansas. We’ll probably hear more and more about sorghum as a crop, since it’s particularly drought resistant and requires less water than corn.

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The Bootleg Cocktail

A refreshing cocktail made with naturally sweetened lemonade blended with mint, plus vodka or gin and club soda.

Memorial Day weekend snuck up on me again. Do you all have big plans? I hope so. I’m imagining that you will be gallivanting around a lake, perhaps sipping cocktails on a yacht or at minimum, sipping clinking drinks on a patio whilst rocking a pair of white skinny jeans.

Maybe I can accomplish the latter, but I’ll probably spend most of the weekend working, as usual. I have some ambitious blog projects in the works that I can’t wait to share with you all.

lemons, limes and agave nectar

This “bootleg cocktail” will definitely be my summer drink and I hope it becomes yours. I discovered the bootleg at Brit’s Pub in Minneapolis when I went out for an after-dinner drink with Erin and Taylor. It was a chilly spring night, but I couldn’t resist the bar’s signature drink, which was a summery-sounding lemon and mint drink. I ordered mine with bourbon for some warmth and, on first sip, knew that I had to recreate it on the blog.

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Simple Goat Cheese and Egg Toasts with Fresh Peas and Dill

A simple spring meal featuring goat cheese on toast with eggs, fresh peas and herbs -

I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure if my ambiguous symptoms have been caused by allergies or a bug, but! I’m on the mend. No more afternoon naps for me. My mama would tell you that I quit taking naps at the age of two (my poor mom), so sleeping during the day is truly an unusual phenomenon for me.

I’ve also been avoiding the kitchen as much as possible and, when my stomach starts to growl, throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.

Peas, eggs and dill -

This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!

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Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

Gluten-free lentil, chickpea and carrot veggie burgers with a spicy, herbed avocado spread -

In case naming this website after my dog didn’t automatically qualify me as a crazy dog lady, I just did something even crazier. I ordered a dog DNA test. My curiosity about which breeds created my spotted companion got the best of me. I’m supposed to just swab the inside of her cheek and send the swabs back.

My suspense is growing. What kind of dog is she? A blend of two pure breeds or lots of mutts? Shall we make this more interesting and turn it into a betting game? I bet you a pan of my best brownies that Cookie is half Australian shepherd and half obscure small dog breed, like a Danish Swedish farmdog or schipperke.

Feast cookbook

Here are some clues: Cookie has merle coloring, floppy ears and a bushy tail that curves slightly over her back. She’s smaller than she appears in photos, about 18 pounds. She’s fast, smart, energetic and ornery. She herds me out of bed in the morning to feed her breakfast. She is not yippy or overly protective. She is a jaunty, outgoing, friendly little clown. What do you all think?

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Strawberry Kale Salad with Nutty Granola Croutons

Lemony strawberry and kale salad with nutty granola croutons (SO good and good for you, too!) -

I keep thinking that someone will knock on my door and offer to mow my lawn. For a fee, of course—a fee that I will gladly pay. Yet no one has come knocking. My grass is only growing longer. And I am definitely not going to buy a mower and mow it myself. What’s a girl to do?

Google “lawn service,” probably. I will say, though, the overgrown green blanket outside my window is a lovely backdrop for my food photos. At my last apartment, my view consisted of strangers’ windows and a parking garage. Now I have big green trees and a yard that’s being overrun by weeds but if you squint, it just looks like a nice, uniform green.

granola ingredients and kale

We’d better start talking about this salad before I start going on about the neighborhood bunnies and squirrels again. (They are everywhere!) I’m totally obsessed with this salad. I basically took Deb’s kale salad and changed it up for spring. I added strawberries instead of apples, swapped lemon juice for apple cider vinegar in the dressing and kept the chopped radishes for some spicy crunch. Then I topped it all off with nutty, savory granola clusters that act as croutons. Granola in salad?! Trust me.

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Rhubarb Chia Jam

Quick and healthy rhubarb jam made with honey and chia seeds!

Well hello! I received several requests for this rhubarb jam recipe after you all saw it over and over again in my “life of a vegetarian” post. I made another batch as the sun went down yesterday so I could share the recipe with you this morning. I finally captured a bunny and a couple of squirrels outside my window in the process—proof that I really do live in Bunnyville.

Rhubarb and bunny -

Sometimes I judge recipes too quickly, as was the case with this rhubarb jam. It’s lovely, pink, sweet-and-sour goodness. You can spread it on toast or swirl it into yogurt or oatmeal.

I based this jam off of my strawberry chia jam recipe. Chia jams are really easy to make. They’re made of fruit, mostly, and naturally sweetened with honey, so they’re healthy, too. The chia seeds are rich in Omega-3s and help the mixture thicken into a nice, jammy consistency.

I’m going to keep this post short because it’s a beautiful day and I want to get out and enjoy it. I hope you’ll get a chance to try rhubarb chia jam before rhubarb season is over!

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