Figs

Dinner tonight:
Grilled flatbread with pomegranate cumin dressing
Salad of rocket, grilled red onions, figs, roasted hazelnuts, pomegranate seeds
Rose (from Washington state)

I wish that I would have taken a picture because the words don't do it justice, but unfortunately we were struggling to eat before a crying baby meltdown. Perhaps I just think it was better than it actually was because I redeemed my cooking creativity (by improvising most of the recipes) and escaped my rut of making "the usual" for dinner.

Chocolate Chip Cookies

Made using this recipe. I have yet to find a recipe that Heidi has posted which I haven't liked. I was a bit skeptical at first because usually cookies call for butter at room temperature, but they turned out perfect!

I'm going to put ice cream in between them and freeze to make ice cream sandwiches!

eat love

I think I may have to own this book. Available through BIS Publishers.

(via Bloesem)

A Simple Lunch

Roasted red and golden beets, balsamic vinegar, freshly ground pepper, truffle salt, olive oil, and roasted walnuts.

Followed by ...

... the last piece of meyer lemon torte. yum.

Blueberry Scones

With organic blueberries put up from summer and meyer lemon zest. And did I mention that they're vegan?

recipe adapted from Breakfast, Lunch, Tea
Makes 12-15 scones
3 1/3 C all-purpose flour
1 handful whole wheat flour
2 T baking powder
2 T sugar (or agave)
1 t salt
grated zest of 1 lemon
about 1/2 C vegan margarine
about 1/2 pint blueberries
1 banana, mashed
1 1/4 C soy or rice milk

1. Preheat the oven to 400 degrees.
2. Combine both flours, baking powder, sugar and salt in a large bowl and whisk to combine. Then add the margarine and cut in until mixture resembles fresh breadcrumbs. Mix in the lemon zest and then add the blueberries.
3. Combine the mashed banana with the milk. Make a well in the middle of the flour and pour in the milk/banana mixture. Stir to combine and then bring together with your hands to form a soft but firm dough. Add more milk or flour if needed. The dough should not be sticky.
4. On a lightly floured surface pat or roll the dough into a solid shape about 1 1/4 inches thick.
5. Using a 2 inch cutter, cut the dough into rounds and place on a baking tray until they almost touch.
6. Bake in preheated oven for 15-20 minutes until lightly golden. The scones will stick together so take them gently apart when they have cooled a bit.
Best eaten warm!