Welcome to the fourth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week.
Each Friday you’ll find at least five recipes here, sometimes six or seven, depending on how the foodie stars aligned that week. Most are vegetarian, some vegan. Occasionally, the Recipe of the Day includes meat or meat stock. YayYay’s is a flexitarian whole-foods kitchen.
Fresh ingredients make cooking fun
Recipes of the Day from February 12-18, 2016
Whether it’s making a fabulously good dessert that takes barely thirty minutes and reaps eye-rolling, “oh-so-good” reviews; or grokking on the colors and scents of fresh, gorgeous herbs and vegetables in a one-dish meal; or giggling with the kids and grandkids while you roll out homemade crackers or assemble pizza bites together, good food makes cooking fun. Or is it the other way around?
Broccoli potato skillet with kale and rapini
Friday: Chocolate almond torte via Yours Truly here on YayYay’s Kitchen
Saturday: Sourdough crackers via Andrea of Andrea’s Garden Cooking
Sunday: Happy Valentine’s Day! Go out and play with your sweetheart.
Monday: Broccoli potato skillet–a one dish meal via Yours Truly right here on YayYay’s Kitchen
Tuesday: Sometimes the recipe of the day is heating up delicious leftovers from yesterday, yes?
Wednesday: Zucchini pizza bites via Alice on Hip Foodie Mom
Thursday: Raw hemp thin mints via Katherine Estrada of Blessed BoyMom
Your turn! What’s simmering on your back burner? I invite you to post a link in the comments to a favorite whole grain/whole food recipe you discovered or published this week. Spam will, of course, be smashed and burned.
I shared your link on my facebook page. Love your voice, images and food (glorious food).
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Thank you. So kind!
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http://food52.com/blog/15872-fat-isn-t-bad-stupid-is-bad
I wanted to share something I just listened to. I thought you and your other readers might like it. I hope you don’t mind my posting this here.
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Not at all, Leah. I love that you shared this conversation between Kenzi Wilbur and Michael Ruhlman on Burnt Toast, and thank you for introducing me to Burnt Toast.
Especially appreciated Ruhlman’s take on “refined” flours and “fortified” cereals and foods. What this really means, he says is that the manufacturers stripped the grains of the good-for-us parts. So true!
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His comment about focussing on the way food makes us feel after eating it resonated with me.
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Yes, with me as well. We can learn a lot from listening to our bodies, don’t you think?
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I think I need to listen more. Trying.
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: )
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Thanks, again. Through this hreat feature, I found another food blog to follow! Going to be checking out BlessedBoyMom.
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Hooray! Glad to share a good site.
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Love veggie type skillets, and the Broccoli Potato Skillet pic is mouthwatering! What are the little yellow flowers?
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I confirmed the other day that they are rapini. Will update soon.
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Congratulations — I love you blog and have saved every single recipe to try. I am particularly interested in the broccoli Potato skillet. Keep them coming!
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Ah, thank you Robert! I hope you enjoy it as much as we do. Yesterday, I made Katherine Estrada’s (Blessed BoyMom) Raw Hemp Thin Mints (the last recipe in this group). They were a hit here too.
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Oh so coming to your house for supper one night 😉 I love your recipes they are always so very well presented.
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Come on over! Most of these aren’t mine, although I was surprised to see I had picked two of my own this week. Mostly I share recipes from other people’s sites. So many recipes to try! In fact, I just now made the thin mints. Yum!
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Nice Friday to you 😉
carnetderecettesduweb.wordpress.com
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