Being Green

I dusted off my juicer this month and have been making a lot of green juice in honor of St. Patty's Day! I like this recipe and have made it using both apples and pears...both are delicious. Prepping all the ingredients and storing in a ziploc bag beforehand has been a huge time saver. Just toss in the juicer and it's ready in seconds. I like to chill the juice in the fridge while I clean up (the most time consuming part of juicing). 

Vegetable of the Month: Fennel

One of my goals for 2013 was to feature a different vegetable each month in my cooking. January's vegetable was fennel. I enjoyed fennel best served raw in salads. My favourite combination was fennel paired with avocados and oranges. Find the recipe for this quick and easy salad here. 

Some other delicious fennel recipes here and here. 

Monday Night Dinner

Monday has quickly become my night to cook and experiment with new recipes. This week I made Butternut Squash Flat Bread with Cheddar and Pine Nuts. The photo doesn't do it justice as I was much more interested in filling my belly than presentation (click on the link for a much tastier looking photo) but it was delicious and super easy to make.

Dinner and a song

I made Ravioli with sauteed asparagus & walnuts last night... 

...while listening to Olafur Arnalds beautiful Living Room Songs.

Weeknight meal

Rarely do I have the energy to cook on weeknights after teaching, but this week I made Bowtie Pasta with Roasted Tomatoes and Zucchini & Goat Cheese Sauce. I used this simple recipe from the Everygirl. Looking forward to trying some of their other weeknight meal recipes.