Japanese-Spiced Roasted Beets by this week’s host, Sandra of Meadows Cooks.
Thanks to Sandra for choosing this week’s recipe – This recipe sure had a mixed bag of opinions! Some of us loved the spice mixture and added it to beets, parsnips and potatoes. We had a salad using beets and the spice mixture, beets and parsnips with the spice mixture and honey walnuts. A variation was made using chipotle- chili-lime spice mix, two members made it but didn’t like it, I made it and didn’t like it on vegetables so I added it to hollandaise and another member made grilled beets with caramelized shallots and goat cheese spread. It certainly was an interesting week!
You can check out our Pinterest board for some inspiration!
Next Monday, we’ll post Meg’s selection, Chocolate Tofu Ice Cream (page 579)
Stir-Fried Fennel and Pink Grapefruit with Shrimp by this week’s host, Camilla of Culinary Adventures with Camilla
Thanks to Camilla for choosing this week’s recipe – This was a recipe that was easy to play with! We found that grapefruit, fennel and seafood are great together. Camilla added dandelion greens and orchids to hers. Meg used salmon instead of shrimp and added some orange to the dish. Evi used scallops with habaneros and served them over a bed of arugula. Lexi made a salad using grapefruit, fennel, mint and goat cheese. If you didn’t get a chance to cook this week I suggest you give this a try!
You can check out our Pinterest board for some inspiration!
Next Monday, we’ll post Sandra’s selection, Japanese Spiced Roasted Beets (page 427).
Chickpea Salad with Cashew Chutney by this week’s host, Jessica of Cheese Please.
Thanks to Jessica for choosing this week’s recipe – A great combination of flavors! Sweet mango and chickpeas mixed with a spicy cashew chutney. Yum! Some of us used walnuts or almonds, changed the chickpeas to white beans and added grains to the salad with tasty results.
You can check out our Pinterest board for some inspiration!
Next Monday, we’ll post Camilla’s selection, Stir-Fried Fennel and Pink Grapefruit with Shrimp (page 449)
