one pot tomato & peas spaghetti

a turkey vulture

sitting on a nearby branch

showing its bigness

source, 6 servings

olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas

brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest

4 berries upside down cake

a bag of frozen

mixed berries from the freezer

into the caramel

source

berries: 1 lb frozen mixed berries, 1/2 stick butter, 1/3 c brown sugar, juice of 1 lemon, pinch salt; cake: 1 stick melted butter, 1 c sugar, 1 T vanilla, zest of 1 lemon, 2 eggs, 1/2 c yogurt, 1.5 t powder, 1/4 t soda, 3/4 t salt, 1.5 c flour

berries: caramelize all but fruit, add fruit, pour into parchment-lined baking dish; cake: mix, pour over berries; 350 F, 45 minutes (for molten middle, 60 for cakey middle), cool, turn out

zucchini & greens gratin

slice the zucchini

thin & layer some over

the casserole top

source, 6 servings

1 lb spinach, 1 sliced zucchini, olive oil, s&p, 1 t rosemary, 1 t thyme, 2 smashed cloves garlic, 3 eggs, 1/2 c milk, 3/4 c shredded gruyere, 1/4 c shredded parm

brown garlic, 1/2 zucchini, herbs & spices in oil; add spinach, wilt; add eggs, milk, gruyere; pour into oiled baking dish, top with parm & rest of zucchini; 375 F, 20 minutes; broil

sourdough with aquafaba

the great blue heron

only makes the pretense of

flying far when seen

1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar

stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x

rosemary, chocolate chunk & sea salt biscotti

under flowering

basil & corriander

seeds hides rosemary

24 servings, 200 calories

3 c white whole wheat flour, 1 c brown sugar, 1/2 c olive oil, 1/4 c ground flax+1/3 c warm water, 1 t cut up rosemary, pinch sea salt, 3 t powder, 1 T vanilla, 1 bag chocolate chunks

mix, form log on silpat-covered stone; 350 F, 30 minutes; slice, sprinkle with more sea salt; 350 F, 10 minutes

chocolate hazelnut milk

black raspberries are

gone for another year but

blackberries are here

source, 8 1/2 c servings, 140 calories

1 c raw hazelnuts+3 medjool dates soaked in 4 c hot water for 30 minutes, pinch sea salt, 2 T maple syrup, 1 t vanilla, 3 T cocoa

blend hazelnuts+dates+water 2 minutes, strain if desired, blend in rest, chill