Green Kitchen Stories – Part 2

Green Kitchen Stories – Part 2


As many of you know, I’m cooking my way through the Green Kitchen Stories blog. Lots of wonderful recipes there. first up this last week was the Celeriac Lasagna AKA Shaved Roots & Mushroom Casserole. All kinds of goodness here, but it is a large casserole.


As you can see from this close up, all kinds of flavorful goodness is layered in here. Because it is just Brian & I, we clearly could not eat it all. So, instead of simply reheating leftovers as-is, we decided to blend the rest up as a soup. So good. More on that in a future post.


Next up was this beautiful Cauliflower Leek Soup. I made this recipe especially for Brian as he has this long standing love affair with cauliflower. Topped with micro greens and roughly chopped almonds, lemon zest, and also – my add, a drizzling of truffle oil. So, so good. Will definitely be adding this to my list of go-to soups.


My history with cauliflower soup is adding milk or cream. This has none of that. Recipe calls for water, I used vegetable stock to boost flavor. So glad I did.


I found some absolutely beautiful mangos in the market so immediately went to Green Kitchen’s Mango & Walnut Salad recipe. I used a salad mix for the greens, as well as some micro greens for garnish. On the walnut dressing I did add a few drops of Agave syrup. Quite delicious


and since mangos are readily available right now I’m thinking we will revisit this one soon.


My final offering on this post is the Saffron Bulgur with Vegetables. This was beautiful, flavorful, and filling. I substituted feta cheese for the called for goat cheese. I love goat cheese, but it’s not a favorite of Brian’s so…a nod to his palette. Actually I think the goat cheese would have added a mushy factor that I don’t think would have enhanced the dish so glad we went with the feta.

Well, sadly that’s it for this week. I would have liked to cook more but with Brian’s travel last week, we were backed up on leftovers that had to be eaten through. We are doing a good job though of eating through the fridge!

Until next time, thanks so much for stopping by and hope the new year has been treating you well so far. Can you believe we’ve traveled through one month already? Where does the time go?


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About Carol

Thank you in advance for respecting my art. All the images and text posted to this blog are owned my me and protected by copyright law. Copying any of the content here without permission is against the law and you know, not cool. Many thanks again.
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5 Responses to Green Kitchen Stories – Part 2

  1. Barbara says:

    You have been busy, cooking up a storm. My favorite way to cook cherry tomatoes is roasting an I buy the big carton at Costco. Use these flavored little morsel in so many dishes during the week. Now we are talking soup….you know how I love a good soup. I just wish Leeks weren’t so expensive. All photographed beautifully.

  2. seabluelee says:

    These all look beautiful (as always) but I’m definitely going to try the cauliflower leek soup. Soon!

  3. Ann Davis says:

    All the recipes look wonderful. The soup is one I want to try. Your photography just gets better and better and jump off the page. Waiting for your cook book 😉.

    Stillness in the kitchen.

    Thank you

  4. Carolyn says:

    As always, your posts make me drool . . . love reading about your kitchen adventures.

  5. cathy says:

    Thanks so much for the link to this blog. Your recipes are such an inspiration!

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