While I’m away…

I’m currently in Cambodia traveling and spending some time volunteering with the Ponheary Ly Foundation. To read more about what I’m doing, check out my post, Breakfast in Cambodia or take a look at my other blog, wired2theworld where I’m posting about the trip. In the meantime, please enjoy a recap of some of my favorite recipes until I return.

Moroccan Garbanzo Bean Stew

This dish has quickly become a staple in our house, served with cous cous. The combination of flavors and spices is addicting and I always make sure we have enough for leftovers. Even though this is a filling vegan dish, I often serve it with our home made sausages too.

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Butternut Squash Soup with Pancetta and Pomegranate

Fall is coming and with it, the hard squashes come back into season. This is one of my favorite, hearty soups and it’s easy to make too!

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Hand Cut Pasta with Maitake Mushrooms and Squash Blossoms

I love this dish because it’s beautiful and it tastes good. Plus, if you want to make your own pasta, this is an easy way to cut it.

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Chocolate Goat’s Milk Ice Cream

Because ice cream is right in any season. This recipe is a tangy twist on the typical chocolate.