Got snow? No? Well I have some that you can have. Come and get it.
Seriously. Please. I’ve got snow drifts measuring up to 7 feet.
I actually needed a shovel to shovel out my shovel. Does that make sense? I don’t know. The whole thing was pretty epic. Living on a island during a blizzard is certainly a test of ones nerves.
But the power stayed on and I passed the days with neighbors, friends, food and cocktails. So I can’t complain too much.
Before the blizzard hit, I made up these Individual Meyer Lemon, Mushroom and Arugula Pizzas. I knew they would be the perfect food to have on hand during the storm.
Also, I’ve been told that there is some kind of big eating and drinking day coming up soon in which people also watch football on television? Yeah. These pizzas would be perfect for that too.
Recipe for the dough from Ina Garten
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This is the kind of salad that I want to eat everyday for the rest of my life.
With a plate of cookies on the side. #balance.
But seriously, I’ve been eating this Roasted Vegetable Power Bowl almost everyday for lunch for the past couple of weeks. It falls into the category of salads that don’t really feel like salads. It’s substantial. And hearty. And won’t leave you feeling deprived. The only reason you’ll be left wanting more is because it’s so gosh darn delicious.
The recipe below is written for two servings. But what I actually do is roast up a whole mess of vegetables at the beginning of the week while I’m cooking up a big batch of quinoa. Then I can assemble one of these Power Bowls at a moments notice. Because when hunger strikes, you want to be at the ready.
Sometimes I switch out the sweet potato for butternut squash, or the broccoli for cauliflower. It just depends on what kind of mood I’m in and what I have on hand. Chickpeas are also great, as well as some chopped avocado for added creaminess. Whatever combination you choose, I guarantee you’ll feel like a million bucks after eating one of these!
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