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After making it twice, I can confidently say the roasted pepper panzanella from Six Seasons was a big hit and I'll be posting it soon. The cauliflower ragu still needs a little tweaking before it is ready for posting, but it's almost there. And the risotto with kale and shell beans is on trial tomorrow night. In my opinion, Six Seasons has passed the cookbook "keeper" test, albeit more as a source of inspiration rather than as a no-fail recipe source.
I missed last weekend's regularly scheduled Ideas Post feature, because I'd fallen a little behind schedule with posting. There are a few recipes I've been meaning to post but I want to re-test them and I can only eat so much. Plus, I don't currently have a kitchen...
In the meantime, I'm batch cooking for the week ahead, so today's offering of post ideas includes:
A) Savory Asian-Flavored Granola from Bold Flavored Vegan Cooking
B) Baked Oats with Pistachios, Dried Figs, and Honey from Nourished Kitchen
C) Marrakesh Carrots (a grated carrot salad) from Sprouted Kitchen Bowl and Spoon
D) The Last Meal Salad from Sprouted Kitchen Bowl and Spoon
E) Spanish Chopped Salad from Sprouted Kitchen Bowl and Spoon
F) Kimchi Fried Quinoa adapted from Bold Flavored Vegan Cooking
I came close to voting for the granola but decided on the Spanish Chopped Salad instead.
I'm very curious to see what's in that Last Meal salad. Just the title of it gets my vote!
I am also most curious what the Last Meal Salad will look like!