Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissantsContinue reading “Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments”

Summer Ratatouille: #190 of 1000 Sustainable Food Experiments

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’sContinue reading “Summer Ratatouille: #190 of 1000 Sustainable Food Experiments”

Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments

Megan and I came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing. This is part ofContinue reading “Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments”

Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments

Peas, mint, lemon, garlic, tahini, cumin, salt and pepper. It’s not your typical pasta sauce. If you like pesto, it has the same green creaminess, but without the strong pine nut flavor. This recipe was inspired by the Tres Green cookbook. It’s part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments”

Fast French Dressing: #165 of 1000 Sustainable Food Experiments

My daughter Megan is turning into the family saucier – the sauce chef. Here is a dressing she made that was inspired by Rozanne. All ages enjoyed it on our lunchtime salads. Thanks Megan! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($2 total to makeContinue reading “Fast French Dressing: #165 of 1000 Sustainable Food Experiments”

Chocolate Fondue: #159 of 1000 Sustainable Food Experiments

When holidays like New Year’s Eve or Easter roll around, we brew up a homemade chocolate fondue to dip all kinds of yummy things in. This year we cut up bananas, apples, kiwis, marshmallows, almonds, and bits of leftover cake for the fondue. It only takes a few minutes to melt the chocolate, and everyoneContinue reading “Chocolate Fondue: #159 of 1000 Sustainable Food Experiments”

French Breakfast Crepes: #158 of 1000 Sustainable Food Experiments

Crepes can seem like a daunting thing to make, but my husband makes it look very easy. We like to have these with blueberry sauce, maple syrup, and sometimes other treats like Nutella, strawberries, bananas, and whipped cream. You could also make these savory and filled with a tofu veggie stirfry. Bon appetit! This isContinue reading “French Breakfast Crepes: #158 of 1000 Sustainable Food Experiments”

Luscious Chicken Bourbon Beet Stew: #135 of 1000 Sustainable Food Experiments

It starts out with the luscious savory flavors of coq au vin, but with bourbon instead of wine. Then you layer in red and gold beets and the beet greens. And voila, a dinner fit for a royal family. Or any family! Like any good stew, it takes a bit of time, but it’s wellContinue reading “Luscious Chicken Bourbon Beet Stew: #135 of 1000 Sustainable Food Experiments”

Easy Cream Puffs: #102 of 1000 Sustainable Food Experiments

Also known as choux buns, French profiteroles, or Italian bignè, cream puffs are mouthfuls of fluffy goodness. My grandmother used to fill them with custard as a special treat. We filled these with freshly whipped cream and chocolate chips, then dusted with powdered sugar.  This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Easy Cream Puffs: #102 of 1000 Sustainable Food Experiments”

Sunday Brunch Quiche: #99 of 1000 Sustainable Food Experiments

A savory breakfast is a nice change around here. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though. Inspired by an Esalen recipe, it’s a flexible pastry and egg dish that can work nicely with a variety of your favorite meats, cheese, or veggies. Feel free to adapt toContinue reading “Sunday Brunch Quiche: #99 of 1000 Sustainable Food Experiments”