Urban Inspiration

Clearly this book at Urban Outfitters is aimed at College Students...

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Recipe Re-do: Lemon Poppyseed Loaf

It's been five years since I updated this recipe and my love for poppy seeds is unchanged. This time around, I'm excited to introduce them to my 11 month old so she can develop a love for them too. I used five different citrus flavors - lemon zest, orange zest, lemon juice, lemon extract AND lemon yogurt, so I am excited for all the lemon-y flavor. I've also moved since I last updated this recipe, and there must be something different about my oven, because it took a little bit longer to bake. I will just have to repeat this again soon and verify that it needs closer to 50 minutes. INGREDIENTS 1/2 cup all-purpose flour 1/2 cup whole wheat or oat flour 1/2 cup almond flour 2 teaspoons baking powder 1/2 teaspoon kosher salt Freshly grated zest of 2 large lemons 1/2 orange zest 3/4 cup Greek or other strained yogurt 1 cup granulated sugar 2 large eggs, lightly beaten 1/4 cup poppy seeds 1/3 cup avocado oil 1/2 lemon's juice 1 teaspoon lemon extract 2 1/2 tablespoons milk o...
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Weeknight Enchiladas

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Remember that menu I made for the week? It went out the window tonight in favor of enchiladas. I walked to the grocery store just to get sauce and taco shells, even after buying all my groceries for the week based on my "planned" menu. Oh well.  Sandra Lee has a recipe that uses the leftover components of black bean burgers to make black bean enchiladas. Well, I   didn't want black bean burgers, but I have to give Sandy Lee some credit for the idea. Ingredients: Filling: 1/4 medium yellow onion, roughly chopped 1 tablespoon minced garlic 1/2 (15-ounce) can black beans, rinsed and drained, divided 1/4 cup canned corn 2 tablespoons freshly chopped cilantro leaves 1/4 teaspoon red pepper flakes Enchiladas: 1 (10-ounce) can enchilada sauce 4 soft taco shells 1/4 cup shredded Mexican cheese Preheat oven to 350 degrees. Saute onions in a small pan until browned. Turn stove to low and add garlic, beans and corn. Cook until heated through. Stir in cilan...
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CSA June 2022 Recap

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 It's hard to believe this is our fourth year doing the farm share. I have often felt anxious about the start of the season - there is a lot of pressure to use up all the produce, clean it, prepare it, etc. Somehow this year feels easier. Partially, it is easier, because we have been consistently splitting up the share. But also, I think I better understand the flow of duties each week.  Day 1: cut up green onions, chop off carrot and beet greens, wash and freeze kale, spinach swiss chard, or other cooking greens, wash at least 1 head of lettuce if there are no clean salad greens, maybe wash a 2nd lettuce, like radicchio or arugula Day 2: roast zucchini, yellow squash, or beets, wash steam broccoli for freezing, slice turnips, and/or radishes to put on salads or pickle Day 3: pickle radishes, turnips or beets This way, I always have salad greens, which I can use for salad. I do a classic Caesar with rotisserie chicken, parmesan, and croutons, or throw Costco Tuscan bean salad,...
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