Aunt Sara's Kitchen

Ricotta and Avocado Toast Organic bread Whole or part skim ricotta High quality EVOO Fresh avocado sliced Lemon zest Salt and pepper

Sauté all veg for a few min in butter and olive oil. Sprinkle with salt and thyme. Add bay leaf. Pour broth over to nearly cover and simmer until potatoes are cooked. Use an immersion blender and blend until smooth.

Chop carrots and onions with red pepper flakes. Put vegetables in the dutch oven with 2 or so TB of olive oil and sauté on medium high heat for a few min while you half and quarter the mini potatoes. After the onions start to soften, add in 1 clove minced garlic and the chopped potatoes. Stir for a minute. Add more olive oil if needed. Add herbs and stir for a few seconds before you dump in the box of chicken stock and lentils. Simmer. Meanwhile chop the kale, being sure to take the tough middle stalks out first or else it will be chewy. Finely chop the kale and wash. Dump in the kale and stir. Simmer until lentils are soft. 

Casa Lolea we spotted when we first were in Barcelona. We found it on a very quiet street where there really wasn't much else nearby and made sure to make a reservation for the weekend when we were back in town. This is touted as one of the best hidden gems in the city so I would not count on walking in. The sangria is superb and they are known for it. We loved the charcuterie and the atmosphere. We even loved how they spelled Russ’s name :) Located on the edge of the Gothic Quarter on Sant Pere Mès Alt.  

Photo Credit: The Brewer’s Fork website

Perfect Banana Bread This recipe is from my mother except I use coconut oil instead of butter, and I use maple syrup instead of white sugar. 3 bananas ½ c Coconut oil ½ c maple syrup ½ c Brown sugar 1.5 c Whole wheat flour 1 tsp Baking soda Dash of salt 1 Egg Bake at 325 for 45 min to 1 hour.

Cauliflower Leek Soup 2 leeks One head of cauliflower Olive oil Half a large onion One garlic clove Pepper Salt Vegetable broth Parmesan cheese Sauté vegetables in olive oil and dash of salt for a few minutes then cover with broth and simmer 10 minutes until vegetables are soft. Stir in cheese and drizzle olive oil on top. Cheese is optional if vegan!

Home made English muffins to bring in the cozy Fall. Recipe straight from NY Times. Find it here.

Put all of the above in food processor and pulse until smooth. 

Chop vegetables and sauté all in olive oil and butter (except for the spinach). Add in the herbs and seasonings and stir. Add in the broth and simmer for a few minutes, adding in the spinach at the very end. Blend in blender or immersion blender. Top with Parmesan cheese (optional).

Fruity Smoothie Fresh peach Frozen pineapple Frozen berries T of coconut oil Cup of coconut milk Cacao Magic from Philosophie @ thephilosophie.com

Sauté onions and garlic in olive oil, add chopped zucchini, carrots and sauté for a few minutes. Add in butter. Add salt and stir. Add in vegetable broth until it doesn't quite cover the vegetables. Add in herbs and spices. Simmer until vegetables are soft. Put in blender and purée.

Polenta Yum Shiitake mushroom Sundried tomatoes Can diced tomatoes Onion 2 cloves garlic Italian seasonings Olive oil Balsamic vinegar Italian fake sausage (tofurkey or field) Instant polenta 4T butter Parmesan cheese Pepper Salt Fresh asparagus

Butternut Squash and Apple Soup Peeled and chopped BN squash One large fresh leek, chopped Half a yellow onion chopped One container of chicken or vegetable broth Curry powder Salt Pepper A chunk of butter Half an apple chopped

Orzo with Beans and Pesto Green beans fresh Red bell pepper Onion or onion powder Pesto Cannellini beans Salt and pepper Romano cheese

Fakin and Veggie Bowtie Pasta Pound of sliced bella mushrooms 2 Zuchinni 6 slices fake bacon Half an onion chopped Fresh chopped garlic Sea salt Pepper Oregano Pecorino Romano cheese Mascarpone Cheese Pound of Vegetable bow tie pasta