color

color

by | weekly specials

This week we celebrate color!

I would consider myself someone who celebrates color in its most minimal state. I prefer muted washes with little slight variations in tone.

Boring, right?

If you were to visit my closet you would find that it matches the rest of my home- washes of gray, white, black and brown with bright bursts of color found in extreme moderation. However, if you are able to look past the obvious monotone scheme, you will discover that, in fact, there is much excitement and color to be found in even the most muted of palettes.

Tell me, are your whites cream or peach?

Are your browns yellow or green?

Are your greys steel or blue?

I think if we all look hard enough, we will find color exists in even the most colorless worlds!

“In my world, everyone’s a pony and they all eat rainbows and poop butterflies.”

 –Dr. Seuss

carrot and fennel soup

carrot and fennel soup

by | recipes

As a vegan who is now somewhat transitioning back into vegetarianism, I thought I would share with you one of my favorite soups! Enjoy!

Serves 6

Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.
  • 2 Tbs. olive oil
  • 1 medium leek, thinly sliced (1 ½ cups)
  • 4 large shallots, thinly sliced (1 ¼ cups)
  • 4 cloves garlic, minced (1 ½ Tbs.)
  • 1 cup dry white wine
  • 1 ¾ lb. carrots, sliced (4 cups)
  • 3 cups low-sodium vegetable broth
  • ½ tsp. fennel seeds
  • 1 Tbs. chopped fennel fronds or fresh dill
  • 1 Tbs. pine nuts
  • 1 small clove garlic, minced
  • ⅛ tsp. sea salt
  • 2 Tbs. olive oil
  • ½ tsp. grated lemon zest

1. To make Soup: Heat oil in saucepan over medium-high heat. Add leek and shallots, and sauté 4 minutes. Stir in garlic and wine; simmer 5 minutes. Add carrots, broth, and 2 cups water. Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.

2. To make Pesto: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently. Transfer to bowl, and cool. Place in mortar and pestle, and pound until finely ground. Add fennel fronds, pine nuts, garlic, and salt, and pound to paste. Stir in oil and lemon zest.

3. Purée Soup in blender until smooth. Thin with up to 1 cup water, if necessary, to achieve desired consistency. Serve Soup garnished with Pesto.

 

 

 

 

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