Article & Recipe:
Succulent beef with a cherry twist
The beef is served delicately raw on the inside, with a seared crust.
SEARED CARPACCIO OF BEEF WITH REMOULADE AND PICKLED CHERRIES
Recipes:
Make Your Own Veggie Chips
Veggie chips are very easily made in your very own oven. Peel, slice, and bake. Dip and eat. Done.
Carrot Chips ... Taro Chips ... Sweet Potato Crisps ... Kale Chips ... Basic Ranch Dressing ... White Bean and Edamame Hummus ... Jalapeño-Cilantro Yogurt Spread
Blog Post & Recipe:
Roasted Chickpea Fajitas
Onion, peppers, and mushrooms are sautéed and served with spicy roasted chickpeas to create these healthy and delicious vegetarian fajitas. Garnish with diced tomatoes, avocado slices, and a dollop of Greek yogurt, if desired.
Blog Post & Recipe:
The Best Way To Roast a Pepper
The most common method of roasting a pepper is to place them whole in a hot oven or over coals. Undeniably, this creates perfectly cooked, juicy flesh but the post-cooking removal of the seeds makes me swear furiously. Those sticky little buggers get everywhere!
Blog Post & Recipe:
Easy Baked Tofu
I love it when dishes are good out of the oven and straight from the fridge. The marinade bakes into the tofu so it’s not a saucy dish. Add cubes to stir-fried veggies and serve over rice, toss on a salad, as a sandwich filling, with cooked quinoa, in a rice paper wrapper or just pop them in your mouth
Blog Post & Recipe:
the saturday soup – creamy edamame soup
The texture of this is a little thick because of the edamame – think split pea soup. Feel free to thin it out with some more stock or water if it’s too thick for you. I ate this soup warm but I think it’s also a good base for a summer soup served cold or at least room temperature. My version is a simple whiz of the soybeans with a little coconut milk and S&P. Use it as a base to add some curry flavors, some heat from a chili or wasabi or some zing from a bit of ginger.
