Oct 21, 2011 / 10 notes

Dear Melanie,

Here’s a little food for thought - like for realz, this food is good for your brain…

Cauliflower Soup w/Truffle Oil

I found a recipe for this amazing soup online at FatFree Vegan Kitchen. It’s pretty simple all you need is a head of cauliflower, a container of veggie broth, a couple cloves of garlic, one white or yellow onion, one potato (I used two to make more soup) and truffle oil for a lovely finish. I also added some Parmesan cheese to the top - couldn’t resist. The soup looks a little orange- that’s b/c of the veggie broth. This recipe was super good. I am definitely making it again.

Dill Salmon w/Roasted Lemon Parmesan Brussel Sprouts

I cut up some sprouts in halves, the bigger ones in quarters, tossed it in some olive oil, grated on some fresh lemon, squeezed half of the lemon on top, added a little S & P and roasted it in the oven until the leaves browned. Then I added some Parmesan Cheese and put it back in the oven a little it while I cooked the salmon.

I bought a little less than a half a lb of salmon from the fancy grocier and loaded it up with dill and some S & P. I put it in a hot pan with olive oil and seared that sucker like a finely dressed southern man at an easter egg hunt. I cooked it for just about one minute on each side and I also turned it on it’s side so the center was slightly raw and buttery.


I’m going to get a coffee now.

Love you and really do miss you,


  1. dinnersisters posted this