BeeZee

Just rinsed and drained well. It gets mixed in raw and as the granola cooks, the bitter taste dissipates.

Granola with quinoa for more protein. Pumpkin seeds, mixed nuts, added diced dried apple when finished.

Butternut squash/apple soup, swirl of cream.

Banana muffins, whole wheat+almond flour, aquafaba instead of egg. Really nice texture. Not as dark as the photo.

I was surprised to see that as well, the "best by" date was 2/1 (purchased 1/22) and the container said "use within 4 days of opening". At day number 4 there was a little whey separated out, but otherwise no discernable change to flavor. With the poor shelf life of a lot of perishables from TJ's I was reluctant to risk it. Whenever I get back to Whole Foods I'll see what they have.

Rice cake (Lundberg's, the only kind that actually have some flavor other than styrofoam) spread with thin layer of raspberry preserves and topped with labneh - very enjoyable (to me) mix of sweet and tangy. Probably would be good on a graham cracker for a cheesecake vibe. I really enjoyed the container of labneh I purchased at TJ's, but with it having a short shelf life (4 days after opening) and the fact that I'm the only one eating it...not sure if I will buy it often. I don't like feeling obligated to eat something 4 days in a row.

Small butternut squash, apple on its last legs, a giant shallot, red lentils, curry powder, chicken stock. Sauteed the shallot to soften, simmered everything until soft and pureed. The lentils add nice body. No photo, its orange🙂

I made some "dip" with labneh and furikake, a drop of toasted sesame oil would have been good. Ate with rice cracker and carrots/celery.

Went to our local Trader Joe's just before 10:30 a.m. today, did not need to wait in line outside to get in, first time in a while. Store was well-stocked, no big holes in the shelves like I had seen in the past. I spent too much, as usual.

I've used Etsy to purchase small amounts of wild rice, there are some different types available.

I had recently gotten some organic California bay leaves (dried) from a seller on Etsy and they were much more fragrant than what I had gotten previously from the supermarket. I definitely noticed the difference in flavor when I made lentil soup.

I made the citrus and herb baked chicken that has been posted by many others before, forgot how easy and tasty it is, will put it in the regular rotation. I have a couple of pounds of mandarins in the fridge, used some of those. Used sliced shallot instead of onion. Love the citrus slices after they have been baked in the mingled juices, a savory/sweet blend.

Seafood and potato stew. Or “stew-p”.

I've used cous cous to make something similar to sweet rice pudding (I'm sure you could use pastina, orzo, etc.), white flour pasta has such a neutral flavor, why not? Of course, I do enjoy sweet noodle kugel, so it isn't much of a stretch.

@Kim Shook, it's a stupid simple recipe and I actually made it with a can of cooked lentils that had been languishing for a long time. I will definitely repeat it and I agree that it would freeze well. I think some fennel would be nice to add to the vegetables (I probably doubled the amt of carrot and celery, I like them).

I replaced 3 plastic cutting boards this weekend, they have non-skid trim on the edges, which is good. However the surface is far more slick than the old ones (less textured?) so I have to stay more vigilant when cutting.

Lunch holed up in my office...vegetarian lentil soup (leftover from weekend) and cheeze crackers. I used a bit of tomato paste when sauteeing the vegetables, it adds a nice depth to the broth.

Dinner from 2 sheet pans, roasted sweet potatoes, broccoli, and shrimp. Served with miso/tangerine/ginger sauce.

Green soup (from the soup thread)...peas, celery tops, romaine leaves pureed with aromatics and potato to thicken.

Pizza on a separate plate, crispy/salty bites to break the monotony of the soup!

We wound up eating it with leftover/reheated white clam pizza, which brought salty, cheesy, crunchy to the table.

I saved a couple of recipes for lettuce soup in the interest of using up past their prime salad greens. Made one today which included romaine, peas (to use up some frozen peas) and potatoes to thicken. Put some celery tops in for good measure. Not at all photogenic, when DH asked what kind of soup I was making, I said “green”, but I think the color would more charitably be called “khaki”. It’s tasty enough, if a bit plain...would benefit from some salty/crunchy garnish (bacon comes to mind, but we don’t eat it).

Belated plate of cookies from coworker. His wife includes some non-traditional like Mexican Hot Chocolate cookies (little chile burn) in the mix.

Mushroom barley soup.

I’ve noticed how poor the results have become when using Google for recipe searches, as the article notes, you will often find a link to Allrecipes at the top of the search results, which is not where I want to source from. I have found myself going multiple pages into a search to find something suitable from a reliable source. Have I found bloggers that I didn’t see before? Yes, but I don’t have confidence in their proofing of a recipe, so its a roll of the dice.