188

sarah in LA LA LAND

total posts: 3030

www.nytimes.com

how much do we love how colorful and bright this is?! sliding a Spinach and Red Pepper Frittata out of the skillet...

how much do we love how colorful and bright this is?! sliding a Spinach and Red Pepper Frittata out of the skillet...

www.nytimes.com

oh no you di-int. you di-int just throw away the water in which you cooked those beans...keep it all IN the pot and make a deeply flavorful Chickpea Vegetable Soup

oh no you di-int. you di-int just throw away the water in which you cooked those beans...keep it all IN the pot and make a deeply flavorful Chickpea Vegetable Soup

www.nytimes.com

how often do we see carrots added to eggs...almost never. LOVE the inclusion heron in a frittata with sweet leeks...

how often do we see carrots added to eggs...almost never. LOVE the inclusion heron in a frittata with sweet leeks...

www.tastespotting.com

<strong>[FEATURE]</strong> "ethoxyquin." (look it up, actually, you probably shouldn

[FEATURE] "ethoxyquin." (look it up, actually, you probably shouldn't.) scares the begeezus out of us, so we made our own taco seasoning....

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<strong>[FEATURE]</strong> this week, we

[FEATURE] this week, we're Eating Green...first with a shaved Brussel Sprouts salad...

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<strong>[FEATURE]</strong> a perfect pasta for Spring with Peas and Asparagus, and the long-awaited WINNER of the Silver Spoon Pasta Cookbook!

[FEATURE] a perfect pasta for Spring with Peas and Asparagus, and the long-awaited WINNER of the Silver Spoon Pasta Cookbook!

www.tastespotting.com

<strong>[FEATURE]</strong> yes it

[FEATURE] yes it's spring, but we've always been the cling-y type... holding onto last season with...

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<Strong>[FEATURE]</strong> we probably should have called this a salad... since eating salsa right out of the serving bowl with a spoon isn

[FEATURE] we probably should have called this a salad... since eating salsa right out of the serving bowl with a spoon isn't exactly proper...

www.tastespotting.com

<strong>[FEATURE]</strong> it

[FEATURE] it's a version of "Beans n Greens," but we're eating it as...orange. Orange Swiss Chard with Beans and Parmesan {recipe}

www.wholefoodsmarket.com

we

we're having an obsessive moment with Beans and Greens... this recipe is from Whole Foods Market for a spicy saute of mixed sturdy greens and white cannellini beans...

www.tastespotting.com

<strong>[FEATURE]</strong> we call this...Orange Chu-lius...

[FEATURE] we call this...Orange Chu-lius...

www.tastespotting.com

<Strong>[FEATURE and GIVEAWAY]</strong> these are the BEST lentils we

[FEATURE and GIVEAWAY] these are the BEST lentils we've ever eaten (and that may or may not be because we cooked them)...from the 660 Curries cookbook, which we are GIVING AWAY!

www.tastespotting.com

<strong>[FEATURE]</strong> we

[FEATURE] we're clinging to the warm, comfy foods winter... Warm Kabocha Squash with Bacon, Manchego and Pecans (as inspired by Sunday Suppers at Lucques)

www.tastespotting.com

<strong>[FEATURE]</strong> the fountain of youth is a "brunch bowl"... roasted sweet potatoes and kale with poached eggs

[FEATURE] the fountain of youth is a "brunch bowl"... roasted sweet potatoes and kale with poached eggs

www.nytimes.com

one of the best ways to enjoy the egg: frittata. this recipe for a basic frittata with onions and thyme

one of the best ways to enjoy the egg: frittata. this recipe for a basic frittata with onions and thyme

www.nytimes.com

LOVE the super bright green of this frittata from shredded zucchini...

LOVE the super bright green of this frittata from shredded zucchini...

www.williams-sonoma.com

on a quest for a recipe for OLIVE OIL GELATO...this is one of them we found that is contributing to our own recipe...

on a quest for a recipe for OLIVE OIL GELATO...this is one of them we found that is contributing to our own recipe...

www.tastespotting.com

<strong>[FEATURE]</strong> oh how a schoolgirl crush can make you *sigh* ... and cook up polenta with truffled mushrooms

[FEATURE] oh how a schoolgirl crush can make you *sigh* ... and cook up polenta with truffled mushrooms

www.nytimes.com

who says basil pesto has to be made with pine nuts? this pesto made with superpower food, walnuts... rice noodles with walnut basil pesto recipe

who says basil pesto has to be made with pine nuts? this pesto made with superpower food, walnuts... rice noodles with walnut basil pesto recipe

www.nytimes.com

for health, try rice noodles instead of regular pasta... stir fried noodles with red peppers and tofu

for health, try rice noodles instead of regular pasta... stir fried noodles with red peppers and tofu

www.nytimes.com

love that this risotto is made with not just barley, but PURPLE barley!

love that this risotto is made with not just barley, but PURPLE barley!

www.nytimes.com

Thai style shrimp fried rice using gorgeous ruby red rice...

Thai style shrimp fried rice using gorgeous ruby red rice...

www.nytimes.com

it

it's a chunky tomato sauce, but without the meat...carrots!

www.tastespotting.com

<strong>[FEATURE]</strong> the final word on how to get super creamy hummus and our favorite, Roasted Red Pepper Hummus {recipe}

[FEATURE] the final word on how to get super creamy hummus and our favorite, Roasted Red Pepper Hummus {recipe}

www.tastespotting.com

<strong>[FEATURE]</strong> our amazingly easy and delicious version of the most versatile sauce in the kitchen... Sunday Sauce that lasts ... until next Sunday when you make it again {recipe}

[FEATURE] our amazingly easy and delicious version of the most versatile sauce in the kitchen... Sunday Sauce that lasts ... until next Sunday when you make it again {recipe}

www.tastespotting.com

<strong>[FEATURE]</strong> Bibimbap (Korean mixed rice and vegetables) made with RED RICE for Eating Rainbow...

[FEATURE] Bibimbap (Korean mixed rice and vegetables) made with RED RICE for Eating Rainbow...

www.tastespotting.com

<strong>[FEATURE]</strong> life is a bowl of... freeze dried anthocyanins!

[FEATURE] life is a bowl of... freeze dried anthocyanins!

www.tastespotting.com

<strong>[FEATURE]</strong> Eating Rainbow heads into...the color orange! with a bright, gorgeous, UNBELIEVABLY delicious CARROT MASCARPONE pasta {recipe}

[FEATURE] Eating Rainbow heads into...the color orange! with a bright, gorgeous, UNBELIEVABLY delicious CARROT MASCARPONE pasta {recipe}

www.tastespotting.com

<strong>[FEATURE]</strong> that

[FEATURE] that's our story and we're sticking to it... Red Cabbage and Onion Slaw {recipe}

find.myrecipes.com

love the use of salmon in a Nicoise Salad...

love the use of salmon in a Nicoise Salad...

www.tastespotting.com

<strong>[FEATURE]</strong> a natural pick for red foods...red strawberries and raspberries! Oatmeal Pancakes with Strawberries and Raspberries {recipe}

[FEATURE] a natural pick for red foods...red strawberries and raspberries! Oatmeal Pancakes with Strawberries and Raspberries {recipe}

www.tastespotting.com

<strong>[FEATURE]</strong> it *does* in fact, amount to a hill of beans... refried kidney beans, that is

[FEATURE] it *does* in fact, amount to a hill of beans... refried kidney beans, that is

www.tastespotting.com

<strong>[FEATURE]</strong> first up for Eating Rainbow

[FEATURE] first up for Eating Rainbow's week of Red... red quinoa salad with apples cranberries and gouda...because Q complete me...

www.tastespotting.com

<strong>[FEATURE]</strong> Eating Rainbow. like reading rainbow, but with a lot less levar burton...

[FEATURE] Eating Rainbow. like reading rainbow, but with a lot less levar burton...

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