WHAT WE'RE EATING: Winter Breakfast 2012

They say the best way to start a day is breakfast and around here, we agree. But, like any of you busy bees out there, sometimes we just don't have time to slow down for a hearty meal. So this What We're Eating is a roundup of the foods and dishes we'd eat if we had more leisurely mornings where we can savor our time and every bite. My choice works for a simple snack too, but as for Cristina's favorite frittata? Perhaps it's best left for a relaxed Sunday.

What's your favorite morning meal?

Healthy Green Kitchen: Blueberry Lavender Rhubarb Jam

Local Kitchen: Ramp & Asparagus Frittata

Simply Breakfast: Yogurt and Fresh Fruit

Verses from my Kitchen: Homemade Granola Parfait

The Kitchn: Baked Pumpkin Steel Cut Oatmeal

LeelaCyd: Toad in a Hole

WHAT WE'RE EATING New Year's Eve 2011

If you're taking on the task of throwing a New Year's Eve fete this year, we gathered up some inspiration for you in shades of green. We thought, why not start 2012 off a little bit healthy after this past month of eating sweets and stuffing cookies in our (*ahem), your faces? Plus, these recipes work well into spring as they are verdant and fresh. Happy eating and cheers to you!

The Kitchn: Trio of Cheese Balls

Kitchenist: Shaved Asparagus Tartine

Deliciously Organic: Sauteed baby Artichokes with Lemon

101 Cookbooks: Hummus en Fuego

Bon Appetit: Mini Zucchini and Goat Cheese Tarts

Martha Stewart: Lemon Drop Champagne Punch

WHAT WE'RE DRINKING Holidays 2011

In the world of beauty, December is joyful, spirited and inevitably, our busiest time of the year. Come the weekend, we all look forward to a chance to wind down, take a deep breath and forget for a moment the mile-high stacks of products and the late evenings working hard. For some of us it's yoga to relax, for others it's spending a Saturday reading, but for the rest of us. . .especially in this chilled air, it's a holiday sip that we look forward to. Hey, a Hot Toddy with fresh lemon has been known to ward off a cold.

So we share with you our favorite seasonal concoctions.

Cheers!

 

BBC: Mulled Wine

Cocktail Remedy: Wassail

Martha Stewart: Eggnog Cocktail

The Kitchn: Pumpkin Buttered Rum

Deliciously Organic: Cranberry Amaretto Kiss

Sweet Tea & Stilettos: Hot Toddy

WHAT WE'RE EATING Thanksgiving 2011

Being the foodies that we are, we've decided to throw together a little potluck at the office the day before Thanksgiving. Everyone is bringing in their favorite dish and the verdict? It's going to be a "side show" filled with plenty of carbohydrates and a dash of sugar. We recommend a week of dedicated exercise after a party like this. 

What about you? Does your work do anything in honor of giving thanks?

Food + Words: Autumn Salad with Apple Cider Vinegar

Tartlette: Drunken Pumpkin Pie

My Baking Addiction: Sweet Potato Casserole

Gourmet: Olive Oil Mashed Potatoes

Verses from my Kitchen: Baked Macaroni and Cheese

Martha Stewart: Mushroom and Walnut Stuffing

WHAT WE'RE EATING Autumn 2011

Every now and then, we'll offer you a roundup of yummy recipes that use our favorite ingredients of the season. This time, it's a pumpkin here, a squash there, and some apples and cranberries for a bit of sweetness. As we may have mentioned, here at JMC we sit around the big wooden lunch table every day and the topic of conversation that comes up often? Food. I guess what parts of brains aren't dedicated to cosmetics and products are saved for all things edible.

So enjoy! And keep us posted if you happen to whip up these amazing dishes.

101 Cookbooks: Winter Vegetable and Tofu Korma

Bon Appetit: Pumpkin Pear Crisps

Kitchenist: Roast Squash Soup

Smitten Kitchen: Baked Kale Chips

The Kitchen Sink Recipes: Hot Mulled Cider

Martha Stewart: Orange Scented Cranberry Sauce