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Summer Reading Challenge 2023- Tartine Bread, by Chad Robertson

on June 05, 2023

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Tartine Bread, by Chad Robertson

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The first recipe! Turmeric Shrimp with Citrus & Avocado from I Dream of Dinner (so you don't have to)

Jen dove right in to I Dream of Dinner (so you don't have to). Check out her first recipe below. I was so excited to pick up I Dream of Dinner (so you don't have to) by Ali Slagle. The cover picture brought me right in with its bright green background paired with vibrant pink and red grapefruit and shrimp. I decided I needed to try this cover recipe first. Turmeric Shrimp with Citrus & Avocado was the first listed recipe in the "Sea Creatures," section in the Table of Contents. Slagle organizes recipes in interesting ways with catchy descriptions. This recipe was under the heading, "COOK FAST & HOT." To her credit, the recipe did not take much work and it was a quick cook. I followed the recipe to a T. For our family, we needed to add a carb to make it a heartier meal so I served it over white rice and added cilantro on top as the author suggested. Really not much to report in terms of getting ingredients or any difficulty with executio

Dreaming of Coconut Ginger Rice & Lentils and Roasted Roots with Green Salsa

Coconut Ginger Rice & Lentils, from I Dream of Dinner (so you don't have to) Making this Coconut Ginger Rice & Lentils soup from I Dream of Dinner (so you don't have to) was definitely a low effort with a high reward recipe! As you can see, it doesn't require many ingredients and I happened to have all of them on hand. This soup is perfect for our fall weather and it warms you from the inside out. I added grated fresh ginger, grated lime, cilantro, and a squeeze of lime on top for a finishing touch. I could see tossing some pepitas or roasted cashews on top as well. I love that I can bring this to a gathering for my gluten free, vegetarian, and/or dairy free friends. This was simple and delicious! Roasted Roots with Green Salsa This Roasted Recipe with Green Salsa from I Dream of Dinner (so you don't have to!) sounded intriguing as you roast root vegetables and top them with tomatillo salsa and cotija. You can't go wrong with roasting sweet potatoes and c

One more Pot, Pan, Planet!

Piquant Smoked Paprika Pasta, from One Pot, Pan, Planet Finally, a winner! This was delicious: I had all the ingredients on hand--well, *somebody* ate most of our Manchego cheese, so I used shaved Parm for the topping, and it was fine. The recipe calls for 2 tsp. of smoked paprika, and I'm not a huge fan, so I used one, and one of regular paprika. But seriously, who writes a recipe calling for FOURTEEN ounces of pasta? Why not 12 or 16? If Anna Jones can write a cookbook, she should do the math. Anyway, I had a 12-ounce bag of bowtie pasta, and that's what I used. And I used the entire amount of vegetable stock, figuring that it was needed at 5300 feet. Guess what? I needed another 1/4 cup when I removed the foil, because the pasta seemed too dry on top. It was really good, definitely a keeper. We both enjoyed this dish, and the best part is that the prep, from start to putting it into the oven, was less than 30 minutes. There was very little cleanup--this would be

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Summer Reading Challenge 2023- Tartine Bread, by Chad Robertson

Tartine Bread, by Chad Robertson

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