Slow-Cooker Chickpea Stew

For the past few weeks, I've been so busy with school and work that I've barely had time to think. Luckily for me, I have a slow-cooker (or "crockpot") in my cabinet that I was able to whip out for today's delicious and nutritious meal. I just prepared the ingredients for the slow-cooker, combined them, and turned on the machine. While I was at work, the slow-cooker did its magic and a warm, hearty meal was waiting for me when I returned.

Acorn Squash with Ginger Honey and Cinnamon

Feast your eyes on this: Acorn Squash roasted with olive oil, ginger, nutmeg and cinnamon, and topped off with a drizzle of honey. Are we talking about dinner or dessert? Either way, as far as I'm concerned. 

Hot Lavender Mulled Cider

Like many other Boston locals, I am so excited about the city's recent food truck craze. Now, every time I walk downtown or on campus I pass by trucks with enticing aromas selling anything from Vietnamese sandwiches to coffee. It was actually a food truck that indirectly inspired me with today's recipe.

I happened upon a truck that made fresh lavender lemonade. It was refreshing and just a little bit floral. I loved the idea of using lavender leaves to make a more refined, unique drink out of lemonade. Also, I happen to have a little jar of dried lavender in my cabinet and I am always trying to think of ways to use it. While I very much enjoyed the lemonade, I wanted something that would really represent the fall season and fall produce. Immediately, I thought of apple cider, which my family used to heat up after we went apple picking for a delicious, warm pick-me-up. The lavender adds that extra floral 'je ne sais quoi'. Give it a try and let me know what you think!

Brie Fig and Cherry Whole Wheat Pizza

The sky is bright but the air is crisp. I might have to admit that fall has indeed arrived in New England. Normally I find it difficult to let go of the warm weather, farmer’s markets, and outdoor dinner parties that typically come with the summer months; however, I’ve been approaching the change of seasons with a bit more zeal than usual this year.

One reason for my enthusiasm might be the new schedule that fall brings. After a summer of staying around the city and not doing much more than working, it will be nice to have the change of pace that comes with beginning a new set of classes. Another reason for my enthusiasm might very well be this recipe for Brie Fig and Cherry Whole Wheat Pizza that bridges the flavors of summer and fall fare. The summery arugula salad and fresh cherries combine with the warm and earthy flavors of the caramelized onions, brie cheese, and fresh figs combine to create a dish full of all of the best flavors of both summer and fall. I love to make this pizza when I need to use up the last of my summer produce but when I want something a bit more warm and satisfying than a salad.

Welcome.....

Welcome to The Tasting Table blog! As an avid foodie, I am excited to share my recipes and food experiences with you. I love to try new tastes, new foods, and new cooking methods and I hope that you will enjoy reading about my forays into the culinary world.

While I like to incorporate many new tastes and foods into my cooking, I also try to put a healthier spin on most of my recipes. Whenever possible, I use whole grains, low-fat dairy products, fresh fruit and vegetables, herbs in place of salt, and whole foods in place of processed ones. My background in food and nutrition has taught me that it is indeed possible for a meal to taste great and also be great for your body!

I hope you enjoy reading my blog and please let me know if you have any questions, comments, or suggestions. A bientot,

Jeanine