Maybe you’re one of those people blessed with air conditioning, but I spent all summer sweating it out and not wanting to cook anything. After a while, there were foods I wanted, but the brain-melting temperatures made turning on the oven the last thing I wanted to do. Now, finally, it’s cooled off here and I’m feeling ambitious.
Because I am lactose intolerant and the Lactaid/lactase-enzyme pills do not work for me when it comes to many rich desserts, my life has been devoid of peanut butter cups in any satisfying quantity. Until now. Behold, my friends, this superior moment of deliciousness:
Winter greens, especially kale, appear to be one of the majorly desired ingredients of the moment. Unlike that other ubiquitous recent-recipe staple, quinoa, winter greens are a food I legitimately love, rather than feel like I should. To combine it with one of my other favorite foods, white beans? Now that’s a love meant to last.