It’s All Good

Happened upon It’s All Good while on our weekly library visit, and blessedly for everyone involved, turned into weeks of churning out recipes, learning new tricks and locking down sleeper hits.

Losing myself in the pages of this cookbook was a welcome respite from meal planning and lock-down “light” fatigue.

Broccoli rabe with garlic and red chili - This recipe sent me into a google worm hole to decode the different varieties of these stalky beauties. And while I mistakenly purchased broccolini (the tales of foraging the German farmers market with horrific pronunciation are for another day) we have made this recipe no less than four times with no signs of slowing down.

Perfectly cooked quinoa - A good pre-rinse makes a big difference. HUGE.

Quite savory quinoa - garlic, kale and carbs, gangs all here!

Chimichurri - first time maker, forever LOVER. Served over pan seared Salmon, followed by topping it over eggs, and literally every lunch I made that week until it was gone.

Fresh ginger tea - refreshing with a kick of ginger. Has prompted the purchase of many a knob of ginger and bags of lemon. The perfect drink going into winter.

Japanese meatballs - my kids love a good meatball. These guys were flavored beautifully and came together with ease.

Pickled jalapeños - tried on a whim and am CHANGED. The batch yielded a robust flavor profile perfect for literally any meal. Next batch I’m hoping for some spicier jalapenos to really kick it up a notch.

Teriyaki chicken - A childhood favorite that produced yummy elevated (read: less sticky sweet, more hints of flavor).

White bean puree with turnip and roasted garlic - Mark repeatedly asked me to pass the, “bean paste”, high praise, promise.

Still to try: Banana ice cream with sweet/salty roasted almonds - which I am dying to make, but may have to wait until warmer temps.