Tag Archive: recipe

This is not exactly a normal salad, but it also started out as one thing and then it morphed into something else as I was making it… Ok ok ok. Truth be told, I didn’t have a clear vision of what I was making when I started, I just figured I’d find things in the fridge and make it work. I knew I had enough cheese, nuts and whatnot to make a good salad happen, I just hadn’t yet gotten to the editing phase of the process when I started (which is not necessarily unusual… Read more >

This is going to be short and sweet because I’m waiting for a plumber and trying to get everything squared away for dinner in advance of the mess I’m anticipating will ensue. But first, can I please vent on how annoying it is to be given a five hour window?!? That’s a big a$$ range to plan around. Anyway, I promise to move on now. Let’s get right to the recipe. Chicken red curry stew Ingredients: 1 red onion, minced 1 garlic clove, minced 1/2 tsp salt 2 tbsps olive oil 2 tomatoes, diced 2… Read more >

The name for this came to me because (a) it’s a party in your mouth, (b) it’s tex mex inspired and (c) it’s featuring the ingredient of the season – BUTTERNUT SQUASH! If you think pumpkin is the ingredient of the season, then that’s fine, too. You do you, boo. But I’m allll about the butternut. The dressing was a lime vinaigrette that I made up. Lime vinaigrette Ingredients: 1/4 cup olive oil 1 tbsp lime juice 1 tbsp apple cider vinegar 2 tbsp mayonnaise 2 green onions, chopped 1/8 tsp chili powder salt and… Read more >

Tomato coconut curry anyone? If you have a moderately well stocked pantry/freezer, you probably don’t even need to go shopping to make this. Pantry items:-olive oil-canned coconut milk-canned tomatoes-curry powder-rice-canned chickpeas (optional) Freezer items:-frozen veggies (peas, zucchini, broccoli)-chicken breasts or thighs (optional) Anything else you may add is purely bonus – like onion, garlic, ginger, fresh veg. See? You could make this tonight!! First (if you have it/want it) chop a small onion, garlic, or ginger and saute in olive oil. Next add in one can each of coconut milk and diced tomatoes as well… Read more >

Here’s a new combo that I made last week which we all loved… Roasted chickpeas 1 can chickpeas (~2 cups) 1 tsp olive oil 1/4 tsp salt 1/4 tsp pepper 375 degrees F x 20 minutes Lemon Vinaigrette 1/2 cup olive oil 1/3 cup lemon juice 1 tsp mustard 1/2 tsp salt I massaged both lacinato and curly kale in the dressing, along with 2 cups farro, then topped it with pistachios, chopped dried apricots, and chickpeas to serve. And added a few falafel on top as well. Don’t leave out the dried apricots, they… Read more >