I LOVE quiche. Out of any brunch dish, savory or sweet, if there's a quiche around that's what you'll find on my plate. And so when my spring CSA delivered me a bounty of leeks, I knew it was time to make the most perfect of all quiches, chock-full of leeks, bacon, and cheese in a light eggy custard. Oh yes, I'm so there.
It's Saturday, it's sunny, and the snow has melted away. Dare I say it, I think winter has finally - FINALLY - released us from her cruel, icy grip. While the majority of items in my weekly CSA share are still root vegetables, I thought I'd be slightly less locavore and spring (hah! a seasonal pun!) for some lovely thin asparagus spears at the market.
I have a serious love of breakfast burritos. No matter the ingredients, if there's a breakfast burrito on the menu there's a serious chance that will be what I order. But they're also super easy to make at home, and this version is freezer-friendly to boot. On a weekend, I'll make up a dozen so that we have them on hand at a moment's notice. This basic version, I will admit, is my take on (gasp!) McDonald's breakfast burritos. (It's one of the only things you'll ever see me eat from McD's.)
Guys, sometimes I get cravings. (And I don't understand why the word "craving" for women in my age bracket automatically implies pregnancy. I'm pretty sure non-pregnant women - and men! - also have intense desires for certain foods. But "craving" is so much easier to say, so lets drop it for now.) The other day I decided I wanted, nay craved, beef and barley soup.
Over the past few weeks, my CSA share has left me with an abundance of various winter squashes. And by abundance, I mean they've been occupying half of our kitchen table. I didn't grow up eating winter squash, so I'll admit it's a bit of a culinary blind spot. Plus, it seems like no matter how it's prepared it has a vaguely baby-food-like consistency.
Guys, I can't believe it's already December! My full-time job has seemed to overflow these past few months with project after project... after project... after freakin' project. It's been insane, but I love my job and I'd much rather be crazy busy than crazy bored. But the blog's been backlogging, so I wanted to share this delicious soup.
It's hard to believe October is upon us! The foliage in northern Vermont this time of year is AMAZING, and the crispness in the air beckons heartier recipes and winter greens. Truth be told, I actually made this recipe last year during my blog draught (seriously, 2013 had a ton of amazing recipes that never made it to the internet). But I wanted to wait until autumn to post it, because it's just too perfect for the season.