Friday, June 23, 2017

Thursday, June 22, 2017


Sweet potato veg frittata. Baked it. Not sure what else was in it to be honest.

Sunday, June 18, 2017

Salmon Burgers and Veg

Grilled up some salmon burgers.  Asparagus, sweet potato, other veg TBD.

Friday, June 16, 2017

Turkey Tacos

Ground turkey, beans, seasonings with a bit of water.  Chilis, salsa, avocado.  Pretty tasty.

Thursday, June 15, 2017

Potato Kale Tacos

Garlicy potato and kale tacos.  Pretty tasty.

Thursday, June 8, 2017

Moroccan Chickpea Salad

Editor's note: 1 1/2 cups cooked chickpeas is equivalent to 1 15-ounce can. If making the salad ahead of time, reserve the pistachios and add them before serving to preserve their crunch.


4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese


Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

Serve or cover and chill in the refrigerator for up to 3 days.

Tuesday, June 6, 2017


Whose idea was it to make chili in the summer?  Seriously.  But we brought it to pagosa so that worked mostly.