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I am so excited to announce our first guest, Lizzy Marshall from the Girl and the Grain. Lizzy started her blog with a focus on macrobiotic cooking and I love the way she whips up her summer farmshare into beautiful dishes. I asked her a few questions too- check them out at our blog.
Lizzy provided us with a lovely Potato-Leek Soup with Miso, a Kale Pesto on Soba with Fried Tofu & Steamed Artichokes, and a Turmeric Mirin Glazed Wild Flounder & Brown Rice Salad.
For breakfast, she recommends the very macrobiotic start to your day with Brown Rice, Eggs & Nori, simply make extra brown rice for dinner and this will make for a quick morning meal. She also provided the more playful Apple Clafoutis, while it is normally a dessert, Lizzy’s version uses just a bit of maple syrup, making this the perfect sweet start to your day.
Meanwhile, back in our test kitchen, we crammed Spring into a creamy Lasagna. Then we hid feta & herbs in simple Meatballs. Try them with ground beef, bison, turkey or lamb. Toss them with a Goat Cheese & Kale Pasta and Balsamic Cauliflower & Onions.
At the start of the week, whip up a Carrot Dressing that can be used in both the Carrot-Strawberry Salad and the Carrot Dressed Arugula.
For a simple salad on the go, roast garbanzos, toss with a curry mango dressing and any chopped, torn or shredded vegetables available. Serve this with hard boiled eggs leftover from Easter or a sprinkle of nuts.
Cook seasonally. Eat consciously. Live well,
