All in Recipe

Oats of the Week: Spiced Apples and Pumpkin

Bec
Breakfast, Recipe

The Mix: spiced apples, pumpkin puree, and toasted nuts

The Story: This holiday weekend is one of the busiest apple picking weekends of the year in the Hudson Valley. Some of the local orchards attract busloads, but my favorite is a small, off-the-beaten-path orchard that doesn't advertise or have a corn maze or hayrides, just acres of apples and a small roadside stand. They grow older varieties of apples not sold in stores. Yesterday I picked golden russets, which are brown like a pear on the outside and, on the inside, as tart and crisp as a honey crisp.

Veggie Chili with Butternut Squash

Bec
Dinner, Recipe
"Make this Tonight" suggestions seem to pop up in my inbox often enough to make me feel guilty that I never go home and...make that tonight. Some of the ideas look delicious, sure, but, ever focused, I usually let a hankering for one thing or another determine dinner. 

Baby Kale and Beet Salad with Smoked Salmon

Bec
Dinner, Recipe
After a double workout session last week—Bar Method then River Road run—Bec and I foraged at Trader Joe's in Edgewater, NJ. First we beelined to the sample station for a few bites of mini quesadillas. Then we each bought a snack to eat while we shopped, trail mix for me, a peach for Bec. 

Oats of the Week: Steel-cut Oats with Blueberry Jam and Greek Yogurt

Bec
Recipe

The Mix: Steel-cut oats, blueberry jam, and Greek yogurt

The Story: I wake up about once a week to face an empty larder. No berries. No peaches. No melon. We always seem to have a lonely grapefruit, but on these occasions there’s nothing to sweeten a bowl of oats, yogurt, or cold cereal. Bananas are fine in winter. But in summer, I like something brighter. Enter the small-batch jam.

Tofu Rice Bowl with Lime Dressing

Bec
Dinner, Recipe

As I dug my spoon into our shared pint of Stewart's ice cream, eyes fixated on Gaby Douglas’ uneven bars routine, my husband, John, turned to me and said, "Maybe we should be eating tofu or salads."  I didn’t put my spoon up until the pint was gone. But the next night I cooked a salad appropriate for watching chiseled Olympians sweat over fractions of points and seconds.

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