Blog Post & Recipes: Making Tortillas
It is important to note that you will save yourself a lot, a lot, a lot of heartbreak and broken tortillas by lining the top and bottom of your press or pin with plastic wrap, parchment paper or baggies. Especially when working with the stickier dough for flour tortillas, any time saved by skipping this step is just not worth it.
Blog Popst & Recipe: Meatless Monday: Grilled Vegetables with Balsamic Vinaigrette
I’ve started grilling mass quantities of vegetables every few days and keeping them in the fridge, so they’re always ready to go. Making an omelet? Why not throw in some grilled onions, peppers and mushrooms. Need a quick lunch? How about some grilled vegetables and tzatziki in a pita? Add them to fajitas or pasta. Or, warm up the vegetables, and add some crumbled goat cheese for a big grilled vegetable salad.
Blog Post & Recipe: White Beans, Sweet Potato, and Spinach Tacos - A Guest Post by Joanne Bruno of Eats Well with Others
You see, you cook this pound of beans. And then you have dinner halfway prepared for every night of the week! You can throw the beans in salads or pasta or soup! Or my new favorite, which is to grab whatever greens I got in my CSA this week (and we all know that we're all getting greens aplenty in our CSA's. Don't even try to pretend otherwise.), wilt them down and saute them. Mix in my bean-of-choice for the week along with a roasted root vegetable. Season with smoked paprika and chipotle chile powder. Throw into a tortilla shell. Call it a taco or burrito or tostada or whatever Mexican dish pops into your head at that moment. And voila.
Concept: Grilled vegetables kept in the fridge. Line "the top and bottom of your press or pin with plastic wrap, parchment paper or baggies" when making tortillas.
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