#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didn’t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the “noosh.”
I made birthday noodles for breakfast.
Add a soft-boiled egg and it’s breakfast.
I used A-Sha Tainan Style noodles with edamame, green onions and @traderjoes salmon gyoza.
#kvpkitchen Pizza night with Trader Joe’s pizza bread.
Added mozzarella slices, prosciutto, mushrooms and basil leaves from new basil plant (also from Trader Joe’s). NOM! My kid peeled off the cheese and munched on that first, before the rest of his pizza.
#kvpinmybelly Sometimes all you need is a Chicago-style deep dish pizza. We ordered a hot pie loaded with mushrooms and olives from Lou Malnatis on Camelback Road. It reminded me of my J-School days at Medill in Evanston. That buttery crust tastes amazing. NOM!
Baked cod and rice with vegetables from Marley Spoon.