breakfast this morning
3 cups apples, cut small
3 cups plain yogurt
1/4 cup raisins
1/2 cup toasted slivered almonds
1/2 cup maple syrup
dash of nutmeg and dash of cinnamon
and i have breakfast for the next three days! brilliant. this recipe from the original Moosewood Cookbook in the dessert section. they recommend shredding the apples, but i left the skins on and cut them up small because i like the texture better.
and dinner last week sometime when my friend carrie gave us basil, parsley, and green beans from her garden:
this one is from Moosewood Restaurant Cooks at Home
Green Bean Pesto Salad
4 large eggs
Pesto
2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley leaves
3 garlic cloves, minced
1/2 cup olive oil
1/2 cup grated parmesan
1/3 cup pine nuts
2 cups stemmed fresh green beans (3/4 lbs)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion
sliced Fontina, fresh mozzarella or Jarlsberg cheese
here’s my short hand
Hard boil the eggs, covering with cold water when they’re done and let them sit
Make the pesto by placing all ingredients in a food processor and puree – set aside
Add the green beans to 2 quarts of boiling water in a saucepan and cook until tender (3-5 min.)
Remove the green beans with a slotted spoon and ‘ease’ the potatoes into the water
“Cook until they are easily pierced with a knife”
“Peel and halve the eggs. Drain the potatoes and arrange them on a platter surrounded by green beans, tomatoes, onions, cheese, and hard-boiled eggs. Mound the pesto in the center.”
Enjoy! and happy autumn. what are you excited about cooking this autumn season?
