Who doesn't love fresh, local veggies in the winter? This carrot, potato & leek soup used the majority of our winter CSA share. Local? Check. Organic? Check. Delicious? Check! I'm sharing this easy dish for our Friday Quickie. Find the recipe & method, after the jump!
Ohhhh baby, holiday season is in full swing. I really love this time of year but it can be hectic as heck. When it comes to meals and snacks I find myself doing two things - 1. Craving sweets in a major way 2. Turning to quick & easy recipes that taste deceptively decadent. This is where my gingerbread smoothie recipe comes in. My gingerbread smoothie was actually born out of a failed attempt at gingerbread protein balls. I followed a recipe but they tasted super overpowering and the texture was off. I had just purchased a jar of molasses and have a husband who goes bananas for gingerbread so I was determined to achieve gingerbread flavor bliss. After playing around with a few combinations I found it. This smoothie takes less than 5 minutes to make and it tastes like the holidays. The protein powder provides extra sustenance so you may just be able to say no to that third or fourth holiday cookie.
Need a healthy appetizer or snack? This flatbread uses foods in season that you can find at the Farmers Market, through this cold season. I went to Headhouse Square and picked up Birchhill Farms Blue cheese, red onions and a Romanesco cauliflower due to the sheer size of that monster veggie. I brought this cauliflower flatbread to Thanksgiving dinner as an appetizer and can confirm that it was family approved. The best part? It didn't take me super-long to whip together, and was less time consuming than the butternut squash flatbread I made. Cauliflower, Onion & Blue Cheese Flatbread Recipe, after the jump!