recipes // seasonal + simple
I crave veggies all winter long.
Our bodies need the nutrients from veggies to build up our immunity during cold months. This burnt veggie soup is basically a pro-tip for how to get tons of veggies in every spoonful, in a sneaky delicious way. I almost want to call this February Soup because it's perfect for this time of flu/cold season.
I'm a cookbook junkie. Phew, got that off my chest. I can't get enough of them. Tyler knows to scout ahead inside any boutiques or kitchen shops to divert my course away from any cookbook displays. I'm such a sucker for a full page spread of pretty photography - especially when it makes my mouth water!
January: the time of year where you renew your commitment to eating healthy while simultaneously covering your body in thick coats, wrapped scarfs, and boots. It can be tricky to stay away from indulging during the cold season! I'd love to see the stats on my hot cocoa and latte purchases over the last month.
Thankfully, this is also a time of year where roots, kept warm in the ground are fresh and flavorful. I have a hard time eating single serving of veggies (raw or cooked), but I can't stop loving on a mixture of vegetables with grains, fruits, and tasty dressing on top. Thereby, this little guy was born. This recipe is as versatile as your farmers market. I'll include flavor pair substitutions in case you'd like to mix it up.
A picture may be worth a thousand words, but a taste is worth a thousand pictures! If you could just have one NIBBLE of these guys, you would drop what you are doing right now.