It’s April folks, which means that there’s a new theme for the month. This month the theme is ‘spring cleaning‘ and I don’t mean your casa. Every year, hundreds of thousands of people make resolutions to live healthier. They hit the gym in record numbers. They swear off calorie dense,
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Italian Roasted Peas
Posted by Tiffany Griffin
This is the longest I’ve gone without publishing a post since starting Como Water. What has been going on, pray tell? … 1. March Madness. And I don’t mean basketball. All of a sudden work got crazy busy. I asked one of my co-workers what was going on and she
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Roasted Sunchoke and Sweet Potato Soup
Posted by Tiffany Griffin
I know this post was supposed to come on Saturday, but I have a good excuse. I’m in Maine, waiting for my little niece to officially come in to this world. But she knows what’s up–it’s COLD in Maine in January! And she’s feeling nice and cozy in her mama’s
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“Cream” of Roasted Cauliflower and Mushroom Soup
Posted by Tiffany Griffin
I didn’t wake up singing this am. Instead, I woke up with a phrase in my mind. It was “carpe diem.” I’m not sure what I’m dreaming about these days (I don’t remember my dreams), but I’m beginning to notice a pattern in my subconscious thoughts . Ok, onto the
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Clementine Roasted Brussels Sprouts
Posted by Tiffany Griffin
The holidays are officially over and I am officially cleansing. This is not a ‘lose-weight’ cleanse. I actually don’t know how much I weigh and I don’t care as long as my clothes fit . I’m cleansing because I indulged a weeeeeeee bit too much in December–more holiday parties than
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Pasta with Roasted Peas Cream Sauce
Posted by Tiffany Griffin
The good life. The good life? The good life? The good life? After a series of unmentionable triumphs and disappointments over the past week, the past twelve hours have left me in a particularly contemplative mood. Rather than bombard you with my inner thoughts (this is after all a food,
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Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans
Posted by Tiffany Griffin
This soup has the longest title ever… but don’t judge a soup by it’s title. It’s super easy to make and is an adaptation of my Three Times Roasted Butternut Squash Soup. The curry is the soup adds depth, the cayenne yam chips add spice and crunch, and the sriracha-maple
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Roasted Nectarine Hummus and Blue Cheese Buffalo Hummus
Posted by Tiffany Griffin
Ok, you’ve been forewarned. This is a long post– two recipes and lots to say about them… so just in case you do not read all the way to the end, I wanted to share with you that tomorrow is my first day of my new job. Please wish me
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‘Creamy’ Roasted Fennel Puree
Posted by Tiffany Griffin
A few weeks ago, someone uttered one of the worst things a person could say to me. He didn’t call me out my name. Or crack on my momma. He didn’t insult one of my physical features or retell some politically incorrect joke. He said, and I quote, “for a
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Red Oak Leaf Salad
Posted by Tiffany Griffin
Admittedly, when I first went to the farmers’ market to get lettuce, I was searching for peppery arugula. But when I saw this red oak leaf lettuce, I couldn’t resist. The “greens” (actually the leaves are green and brick red) are satiny and soft, and the taste is delicate and
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Roasted Carrots with Cayenne-Apricot Glaze
Posted by Tiffany Griffin
The first time that I ever heard the term ‘locavore’ was when the Boulder Locavore commented on comowater. I loved the term, and loved the concept behind the term even more–eat what’s in season and when you can, get it locally. Being a locavore was my inspiration for this dish.
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Vegan Roasted Corn (and Pea) Chowder
Posted by Tiffany GriffinI came back from Thanksgiving expecting warm seventy degree air and sunshine. Sunshine, I got. Warm air, not so much. With half bags of peas and corn in my freezer, I decided to try a chowder. Toughest part of making a vegan chowder? Making a creamy base, with no cream.
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Three Times Roasted Butternut Squash Soup
Posted by Tiffany GriffinRoasted squash, roasted apple, and roasted pear give this soup such a sultry and complex flavor that it’s kind of hard to believe that it’s so easy to make. This soup is a testament to how very small details can pay off in the form of big flavor. Don’t skip
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Roasted Peas
Posted by Tiffany GriffinRoasted Peas Frozen peas Olive oil Salt, pepper Fresh-squeezed lemon *Preheat oven to 400 degrees F * Spread peas in baking dish, drizzle with olive oil, sprinkle with salt & pepper * Roast for 20 minutes * Serve with fresh-squeezed lemon. This is the easiest vegetable side dish you’ll EVER
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