I have been really into Asian flavors lately, and I have started to keep white miso paste in my refrigerator to make quick miso soups for those nights that I don’t feel like cooking dinner. This is even better, because you know what else I always have? Carrots! And onions! And sesame oil. You really can’t skip the sesame oil in this recipe, it magnifies the deliciousness of the soup.
I love making lasagna for company. It’s not so easy, but it’s something that can be made ahead of time, making the day-of much easier to handle. This lasagna is a little different and “dressier” than the classic cheese-and-tomato-sauce or meat-and-tomato-sauce kind. Plus, it is a nice filling main dish! We all really enjoyed it, and I’m glad I made the entire box of lasagna noodles and made a little extra of this for the freezer. That’s right, lasagna is a great freezer food! [click for more + a recipe...]
We have a baby foodie in the house! He’s older than 6 months, which means we are thinking about food. And although right now he survives only on breastmilk and single veggies, pretty soon he’ll be sharing family meals with us. Which is why when he was born I had to buy Tyler Florence’s new baby food cookbook Start Fresh. First of all, Tyler Florence is awesome. Second of all, I love people’s takes on what babies should eat. He thinks baby’s first food should be baby carrots (the real kind, not the cut and bleached processed kind). [click for more + a recipe...]
This side dish is so easy, and I love peas. The best part? You can make it all year long, since it’s great with frozen peas. If it’s springtime and you want to bother with shelling fresh peas, feel free, but I find that frozen ones are just fine.
