Half of our meals this week come from 101 Cookbooks. It is a wonderful site, full beautiful photos, stories, and of course, recipes:
- Moroccan Carrot and Chickpea Salad – I had made this salad before but I do not remember turning out this good last time. Medjool dates were used instead of pluots. Mint was unfortunately nowhere to found at the grocery store but it would definitely bring the salad to the next level.
- Leek Soup with Dill Oil – According to Chris this was one of the best soups he has ever had and I must have to agree with him. The blend of flavours was simply amazing!
- Mushroom Miso Soup – Very simple and delicate soup that was the perfect pairing for the assortment of homemade sushi we had that evening. Recipe below.
- Perogies with Homemade Bacon and Microgreens Salad – There is nothing wrong with breakfast for dinner, right? Store bought perogies were boiled and then fried in bacon fat with some chopped onion. The bacon was made in November from pork belly bought at Oliver’s Farm and the microgreens from Real Food Market.
- Breakfast highlight – Miso Oatmeal! It might seem strange but if you are not into having a breakfast on the sweet side every morning this might be a great alternative. First time we made it we were not sure what to expect but for months it has been a staple at our place. Samuel devours it every time!
Mushroom Miso Soup
Author: Olivia Canela
- 2 cups mushroom sliced
- 1 Tbsp. olive oil
- Splash of soy sauce
- 4 cups warm water
- ¼ cup good quality miso paste
- 2 green onions finely sliced
- In a large pot fry the mushrooms in olive oil. Once they are soft splash the soy sauce. Stir for about 1 minute and add 3 cups of water. Bring it to a boil.
- In the meantime dissolve the miso in 1 cup of warm water.
- Once the water is boiling remove it from the heat, add the miso, and mix well until everything homogenous.
- Ladle the soup into individual bowls and garnish with the sliced green onions.