Paella always reminds me of Tarragona, the fascinating Spanish city we visited seven years ago. It’s right on the Mediterranean Sea, about an hour south of Barcelona. There, El Pigot quickly became our favorite place to eat! It was right on the town square which […]
All posts tagged: Smoked Paprika
Tasty Tuesday … Vegan Autumn Shepherd’s Pie
The weather has been chilly and very rainy here in the Pacific Northwest this month. Rain is good and we do need it. But when I think that this is just beginning of the wet season, I sure wish I had a fast-forward button to […]
Tasty Tuesday … Spanglish Summer Skillet
The varieties of super fresh produce at the farmers market right now is fantastic! I generally have a difficult time trying to narrow down what I get. This often leaves me with lots of small amounts of individual veggies. If you find yourself in this (tasty) […]
Tasty Tuesday … Spanish Fideuà
A few years ago, we spent a week in a small town called Tarragona, just south of Barcelona. Right on the sparkling blue Mediterranean sea, it is not only is located in a most beautiful area of Spain, but also has a fascinating Roman history. And like […]
Tasty Tuesday … Caldo Verde
Winter has arrived out of nowhere! Suddenly it’s cold! An icy wind has been blowing into our area from the Columbia River Gorge. I braved the freezing temperatures earlier today and raked up the last of our fall leaves. Afterwards, I came inside and decided to […]
Tasty Tuesday … German Mushroom Goulash
Fall is here! Leaves are turning color, nights are getting cooler and wild mushrooms are in season. Growing up near the Black Forest in Germany, this always meant outings into the woods, especially after it rained. My dad was an expert mushroom hunter, and I […]
Same Ingredients – Different Meals
My friend Jon and I have been getting together some afternoons, to expand our creative cooking horizons. It’s fun to explore new ingredients, familiar staples and to challenge ourselves to come up with interesting new flavors and textures. This afternoon, we chose brown lentils, red bell peppers, fresh shiitake […]
in cahoots with muddy boots 