The Importance of Taste

The importance of taste, savoring a delicous whole foods diet

Just one of our decadent breakfasts this week

We Eat So Well

…and I want to talk about it.

After three or four days of consuming whatever the heck we fancied in Crested Butte—including an assortment of things we don’t usually eat, like ice cream and a bucket of fried chicken—it’s been nice to return to our whole foods-centric lifestyle.

One of my favorite things (there are many) about Nick is his passion for making delicious meals from whole, organic, and nutritious ingredients. He’s really made a believer out of me.

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Eggplant With Buttermilk Pomegranate Sauce

Eggplant with Buttermilk Pomegranate Sauce from Yotam Ottolenghi's Plenty cookbook of vegetarian meals

I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.

You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.

Yeah, so you’re going to want this recipe.

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