I grow okra in my garden every year just because it grows well where I live. It’s not my favorite vegetable, but I have found a handful of ways that I love eating it, and this charred okra and corn salad is one of them.
What makes this salad so great? First of all, the char on the okra helps to give them a little crunchy texture, and a big boost of smoky flavor. Continue reading
This caramelized onion tart with goat cheese is no ordinary appetizer. It has everything going for it. Let me explain why the strawberry vanilla rhubarb jelly is the special ingredient that takes it over the top.
Strawberry and rhubarb are a classic combination of sweet and tart that just work. This jelly adds vanilla, which amplifies the sweetness of the strawberry and add a “strawberries and cream” kind-of vibe to the jelly. Continue reading
About a month ago, I posted a recipe for tomato panzanella salad that I have been so in love with so I wanted to share a pescatarian version as well. This shrimp panzanella salad recipe is not very different, but a little more filling thanks to the addition of some protein.
What makes panzanella salad so great? For me, it’s the bread! A high quality bread is a must and I use a homemade sourdough. In addition, the bread is lightly toasted so that it is crunchy on the outside and soft on the inside. Continue reading
Posted in Fish and Seafood, Quick and Easy, Salad
During football season, we consume a lot of dips! I made a different type every week for during the game. Dips like this creamy black bean and corn dip are always a life-saver because they take no time at all to whip up!
Canned black beans and frozen corn make the bulk of this dip while jarred salsa and taco seasonings yield most of the flavor. My secret ingredient to make it creamy might just surprise you! Continue reading
Posted in Appetizer, Gluten Free Dishes, Quick and Easy, Snacks, Southwestern
Tagged Black Beans, Salsa, Sweet Corn, Yogurt
When quality heirloom tomatoes are in season, I never miss an opportunity to make a curried tomato sandwich. I adapted this recipe from an old Bon Appetite magazine and I like my version better because they are less messy with less waist.
This method of adding the curry powder and olive oil directly to the bread in the skillet is simple and avoids making a mess. If you transferred oiled bread to the skillet, there would certainly be drips. If you placed the oil and curry powder directly in the skillet, you need a lot more of it because the surface area of the bread is less than the skillet, and a lot of oil and curry powder would get waisted. Continue reading
This spring, I was eating kale salads on repeat and still had more kale than I could use coming out of my garden. I decided to try blanching and freezing it with the intent to make a kale smoothie recipe, which is finally here!
There are a lot of kale smoothie recipes on the internet, and not all of them are good, in my opinion. I love kale, its flavor does not bother me. In addition, I’m using blanched kale which naturally should be less bitter, so perhaps my taste buds are biased on what makes a kale smoothie good. Continue reading
Posted in Breakfast, Drinks, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
Panzanella is a rustic Italian style salad that uses stale bread and tomato. From there, many variations to this classic recipe can be found.
When researching this recipe, I found that no two recipes look alike. They all vary based on the bread to tomato ratio, if cheese is used, what other vegetables are used, and even the type of dressing. Continue reading
Posted in Quick and Easy, Salad, Vegetarian Main Dish
This summer squash anchovy pasta recipe has a surprising combination of flavors and textures that frankly work really well together. The summer squash is cooked down along with onion and garlic to make a silky-smooth, creamy sauce for the pasta.
Besides the aromatics, the sauce is flavored largely by anchovies. They add just the right amount of funk to the dish to make it interesting. Continue reading
This week I have another peach recipe for you, but this is no ordinary peach recipe. This Thai-style sour salad is made with peaches, tofu, and green beans. The dressing is amazing; it is sour yet complex in a lick-up-every-drop kind of way.
Most Thai-style salads are made with papaya and are made very (very) spicy. The only spice I included was some red pepper flake to season the tofu, so this salad is pretty mild and fits my midwestern palate well. Continue reading
Posted in Asian, Quick and Easy, Salad
Tagged Cilantro, Fish Sauce, Green beans, Lime, pe, Peaches, Tofu, Tomatoes
The other day I was looking for a fast easy lunch so I whipped up this peach yogurt smoothie. It was so easy and so filling, this one is going into my regular rotation!
Lunches for me generally include leftovers, or something simple to make. When I don’t plan in advance, its great to have back pocket recipes like this one to save the day. Continue reading
Posted in Breakfast, Gluten Free Dishes, Quick and Easy, Vegetarian Main Dish
