And that’s all I have to say about that.
In The Kitchen
I’ve been on a lunch kick lately. Great kale salads. That chickpea and avocado smash on mustard-smeared whole grain toast. Baked chipotle-rubbed tofu to sandwich into my favorite crisp-n-crunchy sloppy-gloppy tofu reubens.
Because I made another batch of sauerkraut. A gallon. I love it. What on earth am I going to do with it? More about that soon.
And I can’t get enough roasted winter squash right now. I made a more substantial version of this Miso-Roasted Squash Salad, which may be my new favorite food. And if you didn’t catch this riff on the standard roasted squash wedges, I highly recommend that you try a batch drizzled with maple syrup and ancho chile powder in addition to the olive oil and salt.
On My Plate
Don’t think for a moment that I’ve forgotten about my savory oatmeal fixation. I made this one from The Jittery Cook this week, and I have my eye on this curry coconut savory granola from The Kitchn (right?). More savory oatmeal coming your way soon, along with a breakfast-themed giveaway from Bob’s Red Mill. Stay tuned.
And it’s almost Hanukkah! It’s early this year. There will be lots of latkes, of course, but I like to branch out in the fried foods department as well. I always make this apple-gruyere french toast with red onion, and this year I’m also planning on these black rice fritters with chimichurri from Herbivoracious. And sweet potato latkes. What are your favorite Hanukkah foods?
Thanks For Cooking with Emmy Cooks!
Thank you all so much for reading and chatting in the comments and telling me how things are going in your kitchen and always helping me out with good ideas when I need them! And I love seeing Emmy Cooks recipes in the wild–here are a few I’ve come across lately.
Andrea’s Garden Cooking made my Roasted Cauliflower and Chickpea Salad.
Tiny Kitchen Stories has been making this Kale Caesar Salad three times a week. I learned from Hannah at Blue Kale Road how delicious that salad is for breakfast, topped with poached eggs!
And Always Add More Butter liked my Sweet Potato Pie–hey, thanks!
Thanks again for being part of the Emmy Cooks community! If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Oh, what’s that you say? The soup doesn’t look half bad with those perky green bits on there? Well, those are little kale specks that I sprinkled on for the photo because I had no dill or parsley in my fridge. For you, friends, a splash of color, since I have a feeling that all-brown soups, even if deserving, are not adequately appreciated by the food-blog-reading public. (Oh, I crack myself up. It’s hard to take my perceived obligations as a food blogger seriously sometimes. Most times. I mean, I can’t even get into Pinterest.) And those little green specks just scream, “this soup is deserving!”…don’t they? (Do they?)
These caraway cookies are a fine specimen—not chocolate, I’ll admit, but otherwise quite good. They have a reliable pedigree, hailing from 
