Here we are, the last recipe of 2017! It’s kind of hard to believe the year is coming to and end, but, I’m eager to welcome a new one. In the next couple of days I’ll be sharing a collection of my favorite recipes from the year along with some thoughts on how I’d like the blog to evolve and shift in 2018. In the meantime, enjoy this recent collaboration with Loam Agronomics. It’s a simple and delicious appetizer that can work for a fancy dinner or casual party. For this vegetarian take on carpaccio, raw radishes are thinly sliced and paired with tangy coconut milk yogurt, lemon zest, and fresh mint. Finish everything off with a drizzle of your favorite extra virgin olive oil and a pinch each of salt and pepper and you’re good to go! You can find the recipe HERE.
Loam Collaboration: Mixed Greens Soup with Cilantro Pistou
As we near the Christmas holiday, I decided to squeeze in one last post before taking some time off. It’s my most recent collaboration with Loam Agronomics and their lovely farm fresh CSA share I have the pleasure of receiving every week. It’s a super easy and cozy soup customizable to what you’ve got at home. It’s one of those recipes where you toss everything into one pot and end up with a comforting and nourishing bowl of goodness. Use whatever greens you’ve got available (spinach, chard, kale, mustards, beet greens, etc.) and if you don’t have celery, just use the stalks of your greens! For a bit of brightness, the soup is topped with a cilantro pistou but you could sub in another tender herb like basil, parsley, or lemon balm. Head over to the Loam site for the full recipe.
Have a very lovely holiday friends 🙂