Our dear friends Travis and Erin got us hooked on Mother Earth Produce. It's a delivery service in the Upstate of South Carolina and Western North Carolina (Asheville area), similar to a CSA, except, in our opinion, much more flexible. There are three different bin sizes, you can customize your weekly bin, you can skip bins if you're going to be out of town, and you can get bins year-round.
I'm low-key obsessed with the cookbook SugarDetoxMe, by Summer Rayne Oakes. All the recipes are nutritionist-approved, and they're divided into "meal maps." Oakes gives you a list of produce to buy at the beginning of the week, and each map has between 14-21 servings using all the ingredients. No waste. No fuss.
Like I said, I'm obsessed.
Now that we're slowly inching into summer produce/farmer's market season, we decided it would be a good time to make this classic French dish.
This time two years ago, we had just arrived in France for our six-month stint. It felt like we had all the time in the world to soak up French living.
Fast-forward two years, and I can tell you that's not the case. Our trip was over in the blink of an eye, and my heart still hurts when I think of our Loire Valley paradise. Thankfully, there are a handful of ways we can cope.
As we continually seek to eat as sustainably and locally as we can (and to trim our grocery budget where we can), one easy way to do that is to reduce meat consumption. Foods like lentils and quinoa are a great way to do that.
Anyone who knows me knows that I'm not a wildly terrific morning person. Making breakfast...or, ahem, even just waking up in time to eat a breakfast B makes for me...is a stretch sometimes.
After eating the leftovers from our quiche with sweet potato crust for breakfast the following week, I started thinking: couldn't we just make mini-quiches, ahead of time, to heat in the morning and have for breakfast?
Like any good basic white girl, I'm a big fan of brunch. The thing is, it's a lot of work to make brunch food for just B and me. So when his parents came to visit us one weekend, it was a great excuse to make a delicious quiche - with a sweet potato crust.
One of the many wondrous things about eating the way we do is that bacon and guacamole aren't just tolerated and saved for special occasions. They're encouraged.
One night while B in Toronto for work, he texted me that he had a really great meal for dinner - salmon with a citrus beurre blanc sauce. The next message that flashed across my iPhone screen? "I think we can make this at home."
That's how we classify food we get at restaurants: either "We will happily leave this to the professionals" or "We could totally make this at home!" Clearly, citrus beurre blanc fell into the latter category.
To say I love Tuscany (really, Italy in general) is one of those ridiculous, no-duh statements, like "The sky is blue," or "Coffee is life." So when I found this Tuscany-in-a-bowl recipe, I was all over it. Bonus points because it met all our nutritional requirements.