Basic knife cuts

“Look mom, there’s Dark-eyed Junco at the bird feeder!”

We started the week obsessed with birds for The Great Backyard Bird Count and learned a ton about the feathered friends wintering in our area. Like the fact that our backyard is filled with juncos in the winter (I always thought they were chickadees). And that an amazing variety of beautiful ducks are hanging out in a protected pond only a short drive away.

Counting birds is surprisingly relaxing – it’s like a treasure hunt and a bit of meditation all in one. Plus: nature. Being out in nature is always good.

Back indoors, I continued my culinary training, learning about kitchen sanitation (I may or may not have been washing my hands wrong all these years, doh) and knife cuts (yeah, ditto). I’m loving this Plant-Based Professional program so far. Next, we start learning about basic cooking methods, starting with steaming and poaching.

Learning knife cuts for my @rouxbe Professional Plant-Based Certification program today. And now we make stock!

A post shared by Karen Raye (@kitchentreaty) on

Speaking of cooking … here’s what I’m loving out there in the blogosphere this week!

Lentil Salad with Roasted Cauliflower & Mushrooms from Well Plated. This looks like the perfect substantial side – a side dish for the carnivores and a tasty main dish for the vegetarians/vegans.

Creamy Chickpea Miso Vegetable Stew from The Full Helping. How comforting does this look?

Love the over-the-top loaded-up toppers on this Avocado Hummus from How Sweet It Is.

Turmeric-Spiced Cheese Crackers from Food52. I am totally going to make these and see if my kiddo will eat them.

Ditto for my kiddo: These Double Chocolate Chunk Sunbutter Cookies from My New Roots.

Easy Avocado Tortilla Pizzas from Healthy Happy Life. Love this idea and they would be so easy to customize for a mixed-diet family.

That’s it from me! See you on Monday when I’ll be sharing another Instant Pot lentil soup recipe – because I just can’t stop myself.



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