tag:blogger.com,1999:blog-38871264358362708192024-03-17T05:26:05.001-04:00AdrienneatsA holistic perspective on eating, cooking & living.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-3887126435836270819.post-21826505882320717392012-08-10T09:32:00.002-04:002012-09-19T17:39:33.217-04:00Moving on<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6NbgeePpJu9GRwcQbdgr9mKspY3rtzASTEWhxs6kjHBWf7SNkcTEwLa4iFLfEW2J1GBgA6V_tR5wtMCUIZ9m-tJz-onnwjX99f3ZwbX7IPQ8LL3kviEq0Rg3W4ZCUGHotri8AgDBRWam/s1600/farewell_winepoachedfigs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6NbgeePpJu9GRwcQbdgr9mKspY3rtzASTEWhxs6kjHBWf7SNkcTEwLa4iFLfEW2J1GBgA6V_tR5wtMCUIZ9m-tJz-onnwjX99f3ZwbX7IPQ8LL3kviEq0Rg3W4ZCUGHotri8AgDBRWam/s1600/farewell_winepoachedfigs.jpg" /></a></div>
Hi friends! This is the last post for Adrienneats, but I'm excited to share the next chapter with you. Please follow me to my new space, <a href="http://minceandtype.blogspot.com/">Mince & Type</a>, where I'll share my passion for food and design. There's also a recipe for white wine poached figs waiting on you! So get over there and learn more now...Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com15tag:blogger.com,1999:blog-3887126435836270819.post-25664489257798274692012-08-03T08:26:00.000-04:002012-08-03T08:26:08.100-04:00The best chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0a6Wq1Lvt7oWIXtUK9_oQK1dw20RsY3qzNlS7OCKX0OkCIsY5cEvAxPeIkbvG1xdWBQ0go4z7evcaTtViPKdLV_sx7fLmENHGz7eLU7K0-dxovew9cjk6C7P3t36sAT3rNuXfD9y2sy9/s1600/bestchocchipcookies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0a6Wq1Lvt7oWIXtUK9_oQK1dw20RsY3qzNlS7OCKX0OkCIsY5cEvAxPeIkbvG1xdWBQ0go4z7evcaTtViPKdLV_sx7fLmENHGz7eLU7K0-dxovew9cjk6C7P3t36sAT3rNuXfD9y2sy9/s1600/bestchocchipcookies1.jpg" /></a></div>
Every night we've been curling up on the couch after dinner and tuning into the Olympics. I'm sure many of you are doing the same. I've really been into women's volleyball and gymnastics. I can't wait for track and field to start next.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgqNhMLokNihc8cskeEZK68mfo0_jNQBhwplHyb0i8qNh3D_TdjgVrM_dlKL3YHISnBMlQzrg5CwoqrXgRjqVFrD2Il_ca6bLvGoF0CjGAgZyMjcyy5r9voHK9_DslfIwtGq3r2_GaOeK/s1600/bestchocchipcookies2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgqNhMLokNihc8cskeEZK68mfo0_jNQBhwplHyb0i8qNh3D_TdjgVrM_dlKL3YHISnBMlQzrg5CwoqrXgRjqVFrD2Il_ca6bLvGoF0CjGAgZyMjcyy5r9voHK9_DslfIwtGq3r2_GaOeK/s1600/bestchocchipcookies2.jpg" /></a></div>
And what goes perfect with the Olympics? The best chocolate chips cookies, of course. After much searching for the best chocolate chip cookie recipe online, I stumbled across <a href="http://orangette.blogspot.com/2010/11/i-am-sold.html">three</a> <a href="http://www.101cookbooks.com/archives/whole-wheat-chocolate-chip-skillet-cookies-recipe.html">different</a> <a href="http://www.amateurgourmet.com/2011/10/whole-wheat-chocolate-chip-cookies.html">posts</a> about <a href="http://www.culinate.com/books/collections/all_books/good_to_the_grain/chocolate_chip_cookies">Kim Boyce's</a> whole wheat chocolate chip cookies. Luckily I had borrowed her cookbook, <i><a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300">Good to the Grain</a>, </i>from a friend so I had the recipe in hand.<br />
<br />
Her cookbook is organized by the types of whole grain flours she uses in her recipes. Amaranth, barley, buckwheat, corn, kamut, multigrain, oat, quinoa, rye, spelt, and teff. All of the recipes sound amazing, like figgy buckwheat scones, quinoa and beet pancakes, olive oil cake, or apricot boysenberry tarts. It's a great cookbook to bake from and it will get you to buy whole grain flours you haven't used before.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nLMy-fo1PkH3U-3kWUU91m_hofDZ2WwzUVB9HZDkeSlrHy3ZoeihCqTW_27w92JAiQlSX4OY4enciSZIB1RNZKuC7bZVWqDxe3QLJk8XaQmALLU7t5_Gw_Z_YzsiRaf-HIPmOhutsjpi/s1600/bestchocchipcookies3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nLMy-fo1PkH3U-3kWUU91m_hofDZ2WwzUVB9HZDkeSlrHy3ZoeihCqTW_27w92JAiQlSX4OY4enciSZIB1RNZKuC7bZVWqDxe3QLJk8XaQmALLU7t5_Gw_Z_YzsiRaf-HIPmOhutsjpi/s1600/bestchocchipcookies3.jpg" /></a>Kim uses whole wheat flour, but I used spelt instead and they still turned out magical. The perfect salty and sweet combination, as my husband says. If you don't own a kitchen aid mixer, don't sweat. You can use a food processor to cream the butter and sugar.<br />
<br />
Changes are coming to the blog and I'll be sharing that with you next week! Until then make <a href="http://www.culinate.com/books/collections/all_books/good_to_the_grain/chocolate_chip_cookies">these</a> cookies, share with those you love, and enjoy the Olympics.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com13tag:blogger.com,1999:blog-3887126435836270819.post-14119309238722428872012-07-30T08:08:00.000-04:002012-07-30T08:08:09.416-04:00Romesco roasted potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YGzcz0RqhsZb4IRm7XWj9ha4isq-FeNfFZARbNLZQbDxidA9W52l9nCK2PUM-YRlCPY8FumBdztk7uMBvxFDSDc8gDtdl4csqo6Y7cL5dBRfqtNDwNYoC8GvLvfawcRBbJPoIciTPwwp/s1600/ROMESCOpotatoes1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YGzcz0RqhsZb4IRm7XWj9ha4isq-FeNfFZARbNLZQbDxidA9W52l9nCK2PUM-YRlCPY8FumBdztk7uMBvxFDSDc8gDtdl4csqo6Y7cL5dBRfqtNDwNYoC8GvLvfawcRBbJPoIciTPwwp/s1600/ROMESCOpotatoes1.jpg" /></a></div>
I'm a big condiment and sauce person. I love a good salsa, chutney, relish, pesto, and <a href="http://adrienneats.blogspot.com/2012/02/food-matters-project.html">this</a> tahini-yogurt yogurt dip. A good sauce adds so much flavor to a dish, and I make sure to savor every last drop.<br />
<br />
When I first encountered romesco sauce I was blown away. Where has this bold, smokey goodness been all my life? Roasted bell peppers. Garlic. Hazelnuts. I wanted to (and have) eaten it on everything from omelets to potatoes to <a href="http://adrienneats.blogspot.com/2012/02/polenta-cakes-braised-chard-with.html">polenta cakes</a> to sandwiches to spoonfuls by itself.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjos-2FYpxzYefiskAxCHmEzzs6UJ5SLUUfvxMc9RuG7kthsv8cdvopcQoDMRUzO0iY-NjiYrugsm5l2dApILWOOdiTyXnhn6Z2dPB5HUPYxlDsKk55Tro4pl_QxJEbEtuszKZFjlQDjMVo/s1600/ROMESCOpotatoes2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjos-2FYpxzYefiskAxCHmEzzs6UJ5SLUUfvxMc9RuG7kthsv8cdvopcQoDMRUzO0iY-NjiYrugsm5l2dApILWOOdiTyXnhn6Z2dPB5HUPYxlDsKk55Tro4pl_QxJEbEtuszKZFjlQDjMVo/s1600/ROMESCOpotatoes2.jpg" /></a>I was excited to see that this week's Food Matters Project was a recipe for romesco. Check out the original recipe by <a href="http://www.myhealthyeatinghabits.com/2012/07/26/2860/">Mireya</a> and see what creative ideas others made <a href="http://thefoodmattersproject.com/2012/07/30/roasted-potatoes-with-chicken-and-romesco-sauce/">here</a>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex5mdgSa4Rg6JwI-NRq7n8vsa4N5QMZaaXnt2s1mJSIkhEUzzjtMT2RS9yi2w85Z93YbL-fljCAw-nOCTAa3vd5jySHjUDebXzFQ-mPeSwSrocXIemrzOw8MhSB40uSW5YtKtiCKg3FkF/s1600/ROMESCOpotatoes3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex5mdgSa4Rg6JwI-NRq7n8vsa4N5QMZaaXnt2s1mJSIkhEUzzjtMT2RS9yi2w85Z93YbL-fljCAw-nOCTAa3vd5jySHjUDebXzFQ-mPeSwSrocXIemrzOw8MhSB40uSW5YtKtiCKg3FkF/s1600/ROMESCOpotatoes3.jpg" /></a>I roasted off some red potatoes with a generous glug of olive oil, salt, and pepper. Then I generously topped them with romesco before digging into a bowl myself. This is the perfect condiment for an omelet with a side of roasted potatoes and cold brew on a lazy weekend morning.<br />
<br />
<b>Romesco sauce</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Adapted from The Food Matters Cookbook</span></i><br />
2 red bell peppers<br />
1 medium tomato (or a handful of cherry tomatoes)<br />
1/4 c hazelnuts<br />
2 garlic cloves, minced<br />
1/2 c parsley<br />
1/4 tsp smoked paprika<br />
1/4 tsp red chili flakes<br />
1/4 tsp salt<br />
fresh cracked pepper<br />
2-3 tbsp red wine vinegar<br />
2 tbsp olive (or walnut) oil<br />
parsley to garnish<br />
<br />
Preheat your oven to 400. Cut the tomato into wedges (or halve the cherry tomatoes) and drizzle with olive oil, salt, pepper. Add tomatoes to a baking sheet along with the two bell peppers. Roast for about 30 minutes. The bell peppers should be browned and starting to blacken in spots. Remove from oven, put into a plastic freezer bag, and seal. Set aside and let cool. Remove tomatoes from the oven and let cool on the baking sheet.<br />
<br />
Keep the oven on and toss the hazelnuts onto a baking sheet. Bake for 8 minutes or until they start to release their sweet, nutty smell. Remove from the oven and put onto a kitchen towel. Gently cover with the other side of the towel and lightly rub the hazelnuts, so some of their skin will fall off. Set aside.<br />
<br />
After the peppers have had time to cool, remove from the plastic bag and peel their skins off. Remove the stem and the seeds inside. Cut into strips.<br />
<br />
Mix all the ingredients, except the oil into a food processor. Process until smooth. Drizzle in the olive (or walnut) oil and taste for salt. Eat on everything.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com22tag:blogger.com,1999:blog-3887126435836270819.post-61511201861352074302012-07-27T10:01:00.000-04:002012-07-27T10:01:36.080-04:00Corn & heirloom tomato salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8kuXTyLWEDKUUyyu30omwJ-bCOCp3UCxlzbOr4esSbbxt-mgNXl73wlllR0UO94ZdtvmxUjzXuviok5cVtYw4fYiDFJ_RLdo7qB83DkRshBJdxNFwgbeLFfiOzr9_rKzstFt1uuX94Vr/s1600/corntomatosalad1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8kuXTyLWEDKUUyyu30omwJ-bCOCp3UCxlzbOr4esSbbxt-mgNXl73wlllR0UO94ZdtvmxUjzXuviok5cVtYw4fYiDFJ_RLdo7qB83DkRshBJdxNFwgbeLFfiOzr9_rKzstFt1uuX94Vr/s1600/corntomatosalad1.jpg" /></a></div>
I thought I'd share another tomato recipe today. I've used heirloom tomatoes but feel free to substitute cherry or sungold tomatoes instead.<br />
<br />
This salad came together because of two leftover ears of corn. The night before I boiled them before rubbing with butter, sprinkling with smoked paprika and a squeeze of lime. I didn't think the corn could taste much better until I whipped up this salad the next day.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIwmYsOkcQt_o6-Wkw_vldVq4LAn_PZPYTHaVJOnIZlsxTbAfzIkpvC8AjlMDbw1In-fj1WDuJ924Ji4jiL8DbyLW_pe0biiuws5oP5o5p36jxmZy5z08jADH8uIa_KcsB4pCgPBU4DZ-/s1600/corntomatosalad5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIwmYsOkcQt_o6-Wkw_vldVq4LAn_PZPYTHaVJOnIZlsxTbAfzIkpvC8AjlMDbw1In-fj1WDuJ924Ji4jiL8DbyLW_pe0biiuws5oP5o5p36jxmZy5z08jADH8uIa_KcsB4pCgPBU4DZ-/s1600/corntomatosalad5.jpg" /></a>I cut the kernels from the cob, mixing them with heirloom tomatoes, avocado, cucumber, basil and a simple lemon vinaigrette. This salad is perfect eaten as is or added to your veggie tacos like salsa.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PokSEHKcbtSra5ewVzAMRThCK24mZnXjn6YPI2RilQU1xsfvS-XsEzSXB8rum4-NPDURe325D3bjBmAvkJz18hC_ubTYrqd_Fo3nr12uopOtq96Hs0KCQq9LRvCz07coWStjF_EV2uXB/s1600/corntomatosalad3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PokSEHKcbtSra5ewVzAMRThCK24mZnXjn6YPI2RilQU1xsfvS-XsEzSXB8rum4-NPDURe325D3bjBmAvkJz18hC_ubTYrqd_Fo3nr12uopOtq96Hs0KCQq9LRvCz07coWStjF_EV2uXB/s1600/corntomatosalad3.jpg" /></a></div>
<b>Corn & heirloom tomato salad</b><br />
2 ears of corn (I used red corn)<br />
2 medium heirloom tomatoes, diced<br />
1 small cucumber, diced<br />
half an avocado, diced<br />
2 tbsp basil, chiffonaded<br />
half of a lemon, juiced<br />
1 lime wedge, juiced<br />
1/4 tsp chili flakes<br />
sea salt and pepper to taste<br />
2 tbsp olive oil<br />
2 tbsp pumpkin seeds, toasted<br />
<br />
Boil the 2 ears of corn in a pot of water until tender. Slice kernels off the cob into a large bowl (omit this step if you're corn is already cooked). Stir in the tomatoes, cucumber, avocado, and basil.<br />
<br />
Mix the lemon and lime juice into a smaller bowl. Add the chili flakes, salt, pepper, and olive oil. Stir well and drizzle over the corn and tomato salad.<br />
<br />
Sprinkle with pumpkin seeds and serve.<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Thanks again for your participation in Tomato Tuesday. Hopefully you signed <a href="https://secure3.convio.net/ijm/site/Advocacy?cmd=display&page=UserAction&id=151">this</a> petition and are spreading the word about buying slave-free tomatoes from the right sources (Whole Foods, Trader Joe's, farmer's markets, CSAs). Happy Friday friends!</div>
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com11tag:blogger.com,1999:blog-3887126435836270819.post-14303574144633409532012-07-24T08:13:00.002-04:002012-07-24T08:13:27.043-04:00Tomato Tuesday<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbkf8BsBCdy6fKuWQw68W9XltsKuiSNOfO4oTSd4B6rYp8hdw9IK1juaLieTk7JB43TTyguZ8zlFBdFsMbF4YocUC-hrSGvNlcpVMeEMu800CDmVkP5J53u-lREkbGOdSc6mgdymo6P9K/s1600/gazpacho1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbkf8BsBCdy6fKuWQw68W9XltsKuiSNOfO4oTSd4B6rYp8hdw9IK1juaLieTk7JB43TTyguZ8zlFBdFsMbF4YocUC-hrSGvNlcpVMeEMu800CDmVkP5J53u-lREkbGOdSc6mgdymo6P9K/s1600/gazpacho1.jpg" /></a></div>
All year I wait year in anticipation of eating that first sun-ripened tomato of the summer. Cherry, sungold, romas, early girls, and a variety of heirloom varieties start to show up at the farmers markets in NC late June. A sun-ripened tomato in the heat of summer is far superior to the ones you find at the supermarket all year long. You can definitely tell a difference in taste and appearance. Tomatoes grown by local farms come in different shapes, sizes, and colors. The store-bought ones lack in flavor as well as vitamins and minerals. I don't purchase tomatoes in the winter unless they're heirloom or organic from Whole Foods or grown in hothouses by local farmers.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklTXR3qsDWbQMsDazQPXXdLKCoZOkiMW1gEOQPsI7mJJO_WLUam0Jcbd3lp18z3qfcrK1yFIncuXprisROhOyVtabxtyLmcyD8vVqwCuA3eBaLdwAYZPC8AusRCrQkOCvCr05AqsUwWKq/s1600/gazpacho2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklTXR3qsDWbQMsDazQPXXdLKCoZOkiMW1gEOQPsI7mJJO_WLUam0Jcbd3lp18z3qfcrK1yFIncuXprisROhOyVtabxtyLmcyD8vVqwCuA3eBaLdwAYZPC8AusRCrQkOCvCr05AqsUwWKq/s1600/gazpacho2.jpg" /></a></div>
I love tomatoes and always have. Eating a tomato sandwich in the heat of the summer sun was one of my favorite sandwiches as a kid. I didn't think much about where that tomato came from, but I knew it was special, since we only ate tomato sandwiches in the summer. As an adult, I pay close attention to where our food comes from. That's why I joined a CSA and support my local farmers markets as much as possible.<br />
<br />
Nicole at <a href="http://www.givingtable.org/blog">The Giving Table</a> has encouraged food bloggers to raise awareness about the modern day slavery that takes place in U.S. tomato fields. That's right, people are treated inhumanely to bring you those tasteless tomatoes year around in the supermarket.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9z3N_hqsDvAflFeyCsSl9pxW9HmTQPxslPgM4pPqNIt6glIOVj_osEpME14PSkqSaLysZMNIPBCyU3hZDCfmxutr6t9vBPZM6ipzowHGPnkP30STV9FZAhlyWh0Ebk0n-fs-88aqT6vsn/s1600/gazpacho3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9z3N_hqsDvAflFeyCsSl9pxW9HmTQPxslPgM4pPqNIt6glIOVj_osEpME14PSkqSaLysZMNIPBCyU3hZDCfmxutr6t9vBPZM6ipzowHGPnkP30STV9FZAhlyWh0Ebk0n-fs-88aqT6vsn/s1600/gazpacho3.jpg" /></a></div>
<b>The Problem </b><br />
Slavery is not just happening overseas. Chief Assistant U.S. Attorney Douglas Molloy once called Florida’s tomato fields “ground zero” for modern-day slavery in the United States. In the past 15 years, over 1,000 people have been freed from slavery in U.S. tomato fields.<br />
<br />
<b>The Solution</b><br />
Recipe for Change–a campaign led by International Justice Mission in partnership with the <a href="http://fairfoodstandards.org/">Fair Food Standards Council</a> and the Coalition of Immokalee Workers–is targeting three major supermarket chains this summer (Ahold, Publix and Kroger’s), and asking its CEOs to support the <a href="http://fairfoodstandards.org/">Fair Food Program</a>. Corporations that join agree to pay a small price increase for fairly harvested tomatoes (1.5 cents more per pound), and promise to shift purchases to the Florida tomato growers who abide by these higher standards–and away from those who won’t.<br />
<br />
Major fast food companies, like McDonalds and Subway, have already endorsed the <a href="http://fairfoodstandards.org/">Fair Food Program</a>, but the largest U.S. supermarket chains have yet to support this collaborative effort to eradicate modern-day slavery.<br />
<br />
<b>Ways to take action</b><br />
Supermarkets can help eliminate slavery and other serious abuses from the tomato supply chain when they join the Fair Food Program. But in order to change its policies, CEOs need pressure from consumers.<br />
<br />
Please take 30 seconds, raise your voice, and <a href="https://secure3.convio.net/ijm/site/Advocacy?cmd=display&page=UserAction&id=151">sign your name</a> to help ensure that supermarket tomatoes are slave-free! If you'd like to read more about this, follow Nicole <a href="http://www.givingtable.org/blog">here</a> or pick up a copy of the book, <a href="http://www.gilttaste.com/stories/572-the-indignity-of-industrial-tomatoes">Tomatoland</a>.<br />
<br />
Purchase slave-free tomatoes at Trader Joe's, Whole Foods, or by buying locally at your farmer's market.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirawZQ2XFrZqO-s8p1n0Cb-V7OoIlhb-eRulPgll-A0-CTkRmPk1i_Fk7_nH2159yfrjWrCHINRjJYmPs5ecT8WzSXgk3Y8MEJ7LpNZwPISIdbjgJoRbd6j2OGpGYKQ9y5yElo95Lo8yST/s1600/gazpacho4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirawZQ2XFrZqO-s8p1n0Cb-V7OoIlhb-eRulPgll-A0-CTkRmPk1i_Fk7_nH2159yfrjWrCHINRjJYmPs5ecT8WzSXgk3Y8MEJ7LpNZwPISIdbjgJoRbd6j2OGpGYKQ9y5yElo95Lo8yST/s1600/gazpacho4.jpg" /></a></div>
<br />
Here's my favorite gazpacho recipe made with tomatoes from our CSA (which I picked myself). I've been making a batch of this almost weekly. I've also made variations by adding a stalk of celery and half a cup of shredded carrots. If you like your gazpacho thinner, add half a cup of tomato juice.<br />
<br />
<b>Gazpacho!</b><br />
2 cups tomatoes, diced<br />
3/4-1 c watermelon chunks<br />
1 jalapeño, diced (optional)<br />
half of a red onion, diced<br />
1 small cucumber with skin, diced small<br />
1 small bell paper, diced<br />
1/4 tsp chili powder<br />
1/4 tsp cayenne<br />
1/4 sea salt<br />
2-3 tbsp red wine vinegar<br />
1 tbsp olive oil<br />
jalapeño slices to garnish<br />
cilantro to garnish<br />
<br />
Put all the ingredients in a food processor, except the olive oil. Blend for 10-15 seconds for a chunkier soup, and longer for a thinner soup. Slowly drizzle in the oil from the top of the processor. Garnish with jalapeño slices and cilantro.<br />Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-9347898175864166522012-07-23T08:35:00.002-04:002012-07-23T16:18:44.553-04:00Raspberry malbec sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOj7G2zEtGn_KMKe6yUwYCNXZ9nVwku8XUT1yCSs3ctdCFA3CM33PjneswB0Cbj-5N1ROlxsaM-ibBXkt0SRvOVlG5z4aglXgb1BKto2zWhSOZ3wL-9xOomXP5L6vkX6Pp1f-PHG6hOCW/s1600/Raspberrysorbet1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOj7G2zEtGn_KMKe6yUwYCNXZ9nVwku8XUT1yCSs3ctdCFA3CM33PjneswB0Cbj-5N1ROlxsaM-ibBXkt0SRvOVlG5z4aglXgb1BKto2zWhSOZ3wL-9xOomXP5L6vkX6Pp1f-PHG6hOCW/s1600/Raspberrysorbet1.jpg" /></a></div>
Today's <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe is a raspberry cabernet sorbet. This sorbet is done in minutes, and the blender does all the work. Recently I had a blackberry cabernet sorbet that I really liked, but honestly I wasn't that crazy about this recipe. I think next time I'll use blackberries and blueberries instead.<br />
<br />
I had a bottle of malbec open, so I used that in place of the cabernet. See the original recipe <a href="http://simpleandamazing.blogspot.com/">here</a> and what others made <a href="http://thefoodmattersproject.com/2012/07/23/raspberry-cabernet-sorbet/">here</a>.<br />
<br />
<b>Raspberry malbec sorbet</b><br />
2 c frozen raspberries<br />
1/2 c frozen blueberries<br />
2 tbsp raw sugar<br />
1/2 c organic plain yogurt<br />
3 tbsp malbec (or cabernet)<br />
<br />
Blend all ingredients until smooth. Enjoy immediately or freeze for later. I think this is best eaten immediately though.<br />
<br />
Check back tomorrow as I'm part of <a href="http://www.givingtable.org/slavefreetomatoes">Tomato Tuesday</a> and will be sharing a recipe with slave-free tomatoes. Make sure to follow along <a href="http://twitter.com/thegivingtable">here</a>.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com14tag:blogger.com,1999:blog-3887126435836270819.post-12651868494006149522012-07-20T12:04:00.001-04:002012-07-20T12:04:29.601-04:00A bowl of goodness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCu-RHWLwmUd6xlurf7ve1f4K6ZHhewK0eoCHGD0NlJNj8-uKIDFsVtjxJYu7WlsTT9PD0hzdd7k-mRM3k_38IlA3ToBqggtEDbQifJnCcMpfld6s05JhnEVdjyX6M74kjHfm5EJ1pTuv/s1600/PINTOBOWL.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCu-RHWLwmUd6xlurf7ve1f4K6ZHhewK0eoCHGD0NlJNj8-uKIDFsVtjxJYu7WlsTT9PD0hzdd7k-mRM3k_38IlA3ToBqggtEDbQifJnCcMpfld6s05JhnEVdjyX6M74kjHfm5EJ1pTuv/s1600/PINTOBOWL.jpg" /></a></div>
This bowl is full of goodness. It starts with a bed of brown rice, then pinto beans and sautéed summer vegetables before it's topped with avocado cream and jalapeño slices. This bowl is packed with fiber, protein, vitamins and minerals. It's easy to prepare and is budget-friendly making it the perfect dinner for a crowd. Plus it's a way to use up all of that summer squash hiding in your crisper.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7nuYBH7dYyHxokOkfG87mX9m1lfm-DNp4_4DvPKr_jERRknRLQOhZYcFjwnyHTuDYBXuZjeAnCcpwKvhzPo03th8qeMOUwNGGKHch3Ac3Hc9HqCbGptQleVoAtXXur1j3d-Mkek-nVNv/s1600/PINTOBOWL2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7nuYBH7dYyHxokOkfG87mX9m1lfm-DNp4_4DvPKr_jERRknRLQOhZYcFjwnyHTuDYBXuZjeAnCcpwKvhzPo03th8qeMOUwNGGKHch3Ac3Hc9HqCbGptQleVoAtXXur1j3d-Mkek-nVNv/s1600/PINTOBOWL2.jpg" /></a></div>
I love bowls like this. It's hearty without being heavy. I cook extra, so I can easily whip up a healthy lunch or dinner in minutes. This bowl is also gluten free and dairy free. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrZGzRAG8o8u-zOH1p1gJ02qe1T7gr-oBP7PcPoP9eEuSIKBeKr-F5rwEb1sRLgt5S_sIlumvgWxr5Lue3ttC_w3Mx__m1i-p1Hdcka3LE5DziexRBmO_vZCREiSIAZGrUqBgVdcifvtn/s1600/PINTOBOWL3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrZGzRAG8o8u-zOH1p1gJ02qe1T7gr-oBP7PcPoP9eEuSIKBeKr-F5rwEb1sRLgt5S_sIlumvgWxr5Lue3ttC_w3Mx__m1i-p1Hdcka3LE5DziexRBmO_vZCREiSIAZGrUqBgVdcifvtn/s1600/PINTOBOWL3.jpg" /></a></div>
Cook brown rice according to the package. Then make all these yummy toppings. Cheese is optional, but would be an excellent addition as would homemade pico or tomatillo salsa.<br />
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<br />
<b>Pintos & peppers</b><br />
1 red bell pepper, roasted (do ahead)<br />
1 tbsp olive oil<br />
2 cups cooked pinto beans (or 1 15-oz can) and their liquid<br />
1 jalapeño, minced<br />
half of a red onion, diced<br />
1/4 tsp sea salt<br />
2 garlic cloves<br />
1/2 tsp chili powder<br />
1/4 tsp ground coriander<br />
1/4 tsp dried oregano<br />
1/2 tsp whole cumin seeds<br />
1/2 c cilantro<br />
1 lime wedge<br />
<br />
Preheat oven to 400. Put the bell pepper onto a baking sheet. Roast the bell pepper whole until it's browned all over and starts to blacken in places. This should take 30-45 minutes depending on the size of your pepper. Remove from heat and put into a sealed plastic bag. Once it's cool to touch, remove from the bag, and peel the skin off the pepper. Dice the pepper into small pieces. Do this step ahead of time. It can also be done the day before.<br />
<br />
Heat olive oil over medium heat. When it's warm, add the onion, jalapeño, and salt. Stir often, cooking until the onions are translucent. Add the garlic, chili powder, cumin, oregano, coriander, roasted red pepper, and half of the cilantro. Cook until the spices are fragrant. Add the beans and their liquid (from the can or saved from cooking them). Cook over low heat for 20-25 minutes. Remove from heat and add the remaining cilantro and a squeeze of lime.<br />
<br />
<b>Sauteed summer squash & zucchini</b><br />
1 tbsp olive oil<br />
1/4 of a red onion<br />
1 summer squash, sliced thinly into rounds<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 zucchini, sliced thinly into rounds</div>
<div>
2 garlic cloves, minced</div>
<div>
<br /></div>
<div>
Heat olive oil over medium heat. Add the onion and a pinch of sea salt. Cook until the onion is translucent, then add the squash and zucchini. Cover, cooking for about 5-8 minutes. Uncover, add the garlic, stir well. Cook for another few minutes, and remove from heat. </div>
<div>
<br /></div>
<div>
<b>Avocado cream</b></div>
<div>
2 avocados</div>
<div>
1/4 c cilantro</div>
<div>
1/4 c ice cold water</div>
<div>
1/4 tsp salt</div>
<div>
1/4 tsp pepper</div>
<div>
<br /></div>
<div>
Blend all ingredients together until smooth. Eat on everything.<br />
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - <br />
Now assemble your bowls and serve with <a href="http://www.acookgrowsinbrooklyn.com/2012/07/brooklyn-salsa-micheladas.html">this</a> michelada. Happy Friday friends!</div>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-13987989683164520222012-07-18T09:53:00.000-04:002012-07-18T09:53:04.536-04:00Watermelon Agua Fresca & Gin Fizz<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5mGo_nZawsGaAbwJsbEMETmcpw6INn3gaVP15nE1y3CA7AuDDcz-eoY-P9LjJOQWUnT45RFDf6ZM2VJ9gcoxdz6MCvlXCH0H2QCg77Zm7mNCCDlENBUwrDSmxKeRsilwq1fu4MYv9bVE/s1600/WATERMELON1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5mGo_nZawsGaAbwJsbEMETmcpw6INn3gaVP15nE1y3CA7AuDDcz-eoY-P9LjJOQWUnT45RFDf6ZM2VJ9gcoxdz6MCvlXCH0H2QCg77Zm7mNCCDlENBUwrDSmxKeRsilwq1fu4MYv9bVE/s1600/WATERMELON1.jpg" /></a></div>
It's very hot and humid in North Carolina these days. There's no escaping it, unless a thunderstorm pops up and cools it down temporarily. It's the type of heat you don't really want to do anything in. I've lived in NC all my life, but the heat still gets to me. These days I cool down with bowls of gazpacho (recipe next week!) and watermelon.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqwA9rUFEK_xN6uQ1qi7ObpWQ-t29ZQyENMYjatRj7pjRBKskvBfg0tIUfyhmztA4UzQu6H2qqKeIUk2U55CJrGAnlrZhsbNBb8UW-i2CiC957CrFTtQenvL_5aCLkQbyvMZotsob5A98/s1600/WATERMELON2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqwA9rUFEK_xN6uQ1qi7ObpWQ-t29ZQyENMYjatRj7pjRBKskvBfg0tIUfyhmztA4UzQu6H2qqKeIUk2U55CJrGAnlrZhsbNBb8UW-i2CiC957CrFTtQenvL_5aCLkQbyvMZotsob5A98/s1600/WATERMELON2.jpg" /></a></div>
This recipe happened because we found ourselves with two watermelons. Not the enormous oblong variety where you need two hands to hold it, but more the size of soccer balls. I decided to puree half of one of the watermelons, straining out the seeds and flesh, to make juice. From there I topped it with ice, soda, and limes. Cold and refreshing. No additional sugar needed. I let the natural sugars of the watermelon play the sweetener in this drink.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9nNhp0xMgL-7UbVfobhLDAujP5l2ijSo821or68pxJDrVus_GGUdUOBMHVaQ89CmcomtKqdxh004z5arScyHB2LfupADweNB3YYmpz7hgKk56ImTfCdH6D1nmt73DnmA8ngQ9FYga7Et/s1600/WATERMELON3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9nNhp0xMgL-7UbVfobhLDAujP5l2ijSo821or68pxJDrVus_GGUdUOBMHVaQ89CmcomtKqdxh004z5arScyHB2LfupADweNB3YYmpz7hgKk56ImTfCdH6D1nmt73DnmA8ngQ9FYga7Et/s1600/WATERMELON3.jpg" /></a></div>
And if you're having friends over or in the mood for a cocktail, this Watermelon Gin Fizz is the perfect drink for these hot summer nights.<br />
<br />
<b>Watermelon Agua Fresca</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Serves one</span></i><br />
4 oz watermelon juice<br />
2 oz club soda<br />
2 lime wedges<br />
<br />
Pour watermelon juice and soda over ice. Squeeze one lime wedge into the glass and use the other for garnish. Mix well.<br />
<br />
<b>Watermelon Gin Fizz</b><br />
<div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><i><span class="Apple-style-span" style="font-size: x-small;">Serves one</span></i></b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 oz watermelon juice</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1-2 oz gin</div>
<b> </b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 oz club soda</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 lime wedges</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Pour watermelon juice and gin over ice. Top with soda. Squeeze one lime wedge into the glass and use the other for garnish. Mix well before enjoying.</div>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com20tag:blogger.com,1999:blog-3887126435836270819.post-91632962503029130262012-07-12T09:00:00.000-04:002012-07-12T09:00:15.323-04:00An easy summer meal<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEz4zprfiq0jLKYS93FBvCgQrzS76-e_0eKMv7jwd5G7_u2_7Wg8vAgxQSkRXcrX8mtF9vpvnWzlUnggDPIbvPYjQEIdhxmMsinSM3xscmVOBAVjrZfZqaJVtHg2TergxXLegsIB2yrMg/s1600/easysummermeal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEz4zprfiq0jLKYS93FBvCgQrzS76-e_0eKMv7jwd5G7_u2_7Wg8vAgxQSkRXcrX8mtF9vpvnWzlUnggDPIbvPYjQEIdhxmMsinSM3xscmVOBAVjrZfZqaJVtHg2TergxXLegsIB2yrMg/s1600/easysummermeal.jpg" /></a></div>
Stuck with too much basil on your hands? Make <a href="http://adrienneats.blogspot.com/2012/04/vegan-leek-miso-pesto-pizza.html">this</a> health promoting pesto (it contains miso!), then eat it on everything in sight. Fill up an ice cube tray or a small ziplock bag to freeze the rest for a later day.<br />
<br />
This is one of my favorite, easy summer meals when I don't have time to think about what's for dinner. If you have pesto this salad can be made in less than half an hour. We're big pesto fans, so I usually have some made.<br />
<br />
Simply cook Israeli couscous according to the package. When it's done, mix a few spoonfuls of pesto into the hot grains (substitute millet for the couscous to make this gluten-free). Sometimes I mix in sautéed onions, garlic, and diced zucchini, but I think it tastes best eaten cold the next day with a large mixed salad. Or try Kelsey's <a href="http://www.happyolks.com/apricot-mint-cous-cous/">version</a> which looks perfect for summer.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com5tag:blogger.com,1999:blog-3887126435836270819.post-70739316773417340022012-07-09T16:37:00.003-04:002012-07-09T16:37:49.075-04:00Cold roasted vegetable salads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpdWjcacMbbPLGoasDR-XlbXwzRH1X_Sf51-9ZXM5dTQgpYJcB0HBBve2M_wLbi4Nakz4ORCA9XX6CJ49pMgznsthikumnrielJAlEGvtsmt8tA9DYtZnYIqesNLQRPU4s7ySSXHP7fjs/s1600/coldroastedveg1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpdWjcacMbbPLGoasDR-XlbXwzRH1X_Sf51-9ZXM5dTQgpYJcB0HBBve2M_wLbi4Nakz4ORCA9XX6CJ49pMgznsthikumnrielJAlEGvtsmt8tA9DYtZnYIqesNLQRPU4s7ySSXHP7fjs/s1600/coldroastedveg1.jpg" /></a></div>
I've been reading Tamar Adler's book <i><a href="http://www.tamareadler.com/book/about/">An Everlasting Meal: Cooking with Economy and Grace</a></i> and can't get enough of it. I had several friends recommend it months ago, but I just got around to buying it. I bought it to read on the beach over the weekend, but quickly realized this isn't a book for mindless summer reading. This is a book that should be on your nightstand, each word relished, pages read and reread, notes scribbled into the sidebars. Tamar waxes <a href="http://www.tamareadler.com/book/excerpt/chapter-1/">poetically</a> about the simplicity and beauty of cooking.<br />
<br />
<i><span class="Apple-style-span" style="color: #666666;">“An Everlasting Meal is beautifully intimate, approaching cooking as a narrative that begins not with a list of ingredients or a tutorial on cutting an onion, but with a way of thinking… Tamar is one of the great writers I know—her prose is exquisitely crafted, beautiful and clear-eyed and open, in the thoughtful spirit of M.F.K. Fisher. This is a book to sink into and read deeply.” — Alice Waters, from the Foreword</span></i><br />
<br />
It's simply a must read. Run to your local bookstore (or drop into your amazon cart) and <a href="http://www.tamareadler.com/book/find/">buy it</a> now.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSdVpDdMum3RtSRLGDbxLsYvQOvmfAdLoufEpAfvGInNd4XIidtK402JkekgHnQMjxyLvchdtTunKMX7SWvwJ9G3_1iuTnGlCvCmvkcskLOmMYr5TmreI5dgejWSqmPHqebCQtb98_Zc5/s1600/coldroastedveg2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSdVpDdMum3RtSRLGDbxLsYvQOvmfAdLoufEpAfvGInNd4XIidtK402JkekgHnQMjxyLvchdtTunKMX7SWvwJ9G3_1iuTnGlCvCmvkcskLOmMYr5TmreI5dgejWSqmPHqebCQtb98_Zc5/s1600/coldroastedveg2.jpg" /></a></div>
<br />
Today's post is inspired by Tamar's chapter on <i>How To Stride Ahead</i>. She talks about roasting sheet pan after sheet pan of the best vegetables to enjoy all week long. I heard her loud and clear when she sang about eating cold vegetable salads.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUeCKvhjNIFTrfVspe4_xLNOCgK75munxO0m_h2jJTaB4MhOr1153U1xjBZ5PCvo7-UvymCiQ80ZJOJ5IaB4y06HNARekVL7zplf8pNBQaEB2t846QFgu2bYauWu0E4DF0gTOwFX629BJ/s1600/coldroastedveg3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUeCKvhjNIFTrfVspe4_xLNOCgK75munxO0m_h2jJTaB4MhOr1153U1xjBZ5PCvo7-UvymCiQ80ZJOJ5IaB4y06HNARekVL7zplf8pNBQaEB2t846QFgu2bYauWu0E4DF0gTOwFX629BJ/s1600/coldroastedveg3.jpg" /></a></div>
Turning up the oven to 400 degrees when it's 100+ degrees outside, might sound stupid. But after I took a bite of those chilled roasted golden beets, tomatoes and zucchini, and cauliflower dipped in yogurt, I knew it was worth it. I also whipped up some garlicky lacinato kale along with onion, garlic, and the stems (diced small) while the other veggies were roasting away.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYkM3V_r5uTCFW96bVMfC2Ccf3PnoHVnR9-qV9gbUSRqm84Ndxrf_pGLVXSZPqdVHwaA-614T44J4MYNb-keSXN8ZhVOSenedpcgGoSR1fhbPTHWKaI815Z2Y4wlkpXbYLrEFPgdCsChx/s1600/coldroastedveg4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYkM3V_r5uTCFW96bVMfC2Ccf3PnoHVnR9-qV9gbUSRqm84Ndxrf_pGLVXSZPqdVHwaA-614T44J4MYNb-keSXN8ZhVOSenedpcgGoSR1fhbPTHWKaI815Z2Y4wlkpXbYLrEFPgdCsChx/s1600/coldroastedveg4.jpg" /></a></div>
I roasted all my vegetables and sautéed the greens last night, so today's lunch was easy. I pulled out all the veggies, and piled them on a plate. I enjoyed this lunch tremendously. I'll definitely be doing this more as cold vegetable salads are perfect for the summer heat or when you want a lighter meal. This is also a great way to use up those CSA veggies you have piled up in the crisper.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9Hb1nw5qWV4ntLcQ-y3pem2fNY2WKwphgjql6n6EkFKEvE09eurkR40gROENEVextJnAcXiapp4TaP1ZsI_IJqahcO6cVKmWjKu1EOQtGX8aXUKdG4HiS8DuOh8MmXQUpZAqumzWizgH/s1600/coldroastedveg6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9Hb1nw5qWV4ntLcQ-y3pem2fNY2WKwphgjql6n6EkFKEvE09eurkR40gROENEVextJnAcXiapp4TaP1ZsI_IJqahcO6cVKmWjKu1EOQtGX8aXUKdG4HiS8DuOh8MmXQUpZAqumzWizgH/s1600/coldroastedveg6.jpg" /></a></div>
<u>Cold roasted vegetable salads:</u><br />
Preheat oven to 400 for all recipes.<br />
<br />
<b>Cherry tomatoes + zucchini </b><br />
1 pint cherry tomatoes, halved<br />
1 zucchini, .5 thick coins<br />
1/2 tsp dried oregano<br />
1 tbsp balsamic vinegar<br />
<br />
Spread tomatoes and zucchini onto a baking sheet. Drizzle with olive oil, and sprinkle generously with oregano, sea salt, and pepper. Roast for 45 minutes or up to one hour. Remove from oven and drizzle with balsamic vinegar. Set aside to cool.<br />
<br />
<b>Crispy cauliflower </b><br />
1 head cauliflower, cored and sliced 1 in. thick<br />
<br />
Spread cauliflower onto a baking sheet. Drizzle with olive oil, and sprinkle generously with sea salt and pepper. Roast for almost an hour. Remove from heat to cool. Serve with <a href="http://adrienneats.blogspot.com/2012/02/food-matters-project.html">this</a> yogurt-tahini dip.<br />
<br />
<b>Golden beets </b><br />
1 bunch of beets<br />
<br />
Prick each beet with a knife a few times, then wrap each beet in foil. Roast for an hour or longer, depending on the size. Beets are done when a knife easily pierces through the skin. Remove, let cool, and peel the skins off. 24 hours later, mix chilled beets with <a href="http://adrienneats.blogspot.com/2011/07/nc-fish-tacos-with-pickled-red-onion.html">this</a> pickled red onion.<br />
<br />
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - <br />
<div style="text-align: left;">
<br />
This week's Food Matter Project recipe is beet sandwiches. See what the host, Meg, made <a href="http://www.mywholefoodromance.com/2012/07/beet-tastic.html">here</a> and the rest of the participants whipped up <a href="http://thefoodmattersproject.com/">here</a>. I wrote about my favorite sandwich filling, <a href="http://adrienneats.blogspot.com/2012/07/smrrebrd.html">the humble beet</a>, last week. If you haven't tried it yet, you should. Simply roast, slice, cool, and pile onto a hearty veggie sandwich. Or eat the remaining beets as a chilled salad like above.</div>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com15tag:blogger.com,1999:blog-3887126435836270819.post-16395959462699689792012-07-06T09:19:00.003-04:002012-07-06T09:19:44.972-04:00Boozy stone fruit crisp<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsf2RmSBhWZN0egWat1SaFBt0LW7KqyWPinTUyHOQrBPptAZRW1JSOTsrfCl_uTSrIhw31xQ_EgSXw7RgSQGOyTJzd1EFSpod36Ni-bgAg70KKJNLCjEB8dcZxstVshD68vk1UoXh-0yWC/s1600/BOOZYstonefruitCRISP1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsf2RmSBhWZN0egWat1SaFBt0LW7KqyWPinTUyHOQrBPptAZRW1JSOTsrfCl_uTSrIhw31xQ_EgSXw7RgSQGOyTJzd1EFSpod36Ni-bgAg70KKJNLCjEB8dcZxstVshD68vk1UoXh-0yWC/s1600/BOOZYstonefruitCRISP1.jpg" /></a></div>
Fruit cobblers and crisps are my go-to dessert in the summer. They're quick and easy with fresh, local fruit taking center stage. My mom would always make peach cobbler from the peaches we'd buy from roadside stands on our way home from the beach as kids.<br />
<br />
Last weekend a good friend had a surprise birthday party for her husband. She put me in charge of desserts, so I made <a href="http://www.foodandwine.com/recipes/blueberry-cobbler">this</a> blueberry-peach cobbler and <a href="http://www.foodandwine.com/recipes/cherry-lambic-crisps">this</a> cherry crisp. They were both a success, but the cherry lambic crisp was my favorite. I soaked the cherries in <a href="http://foundersbrewing.com/our-beer/cerise/">Cerise</a>—a cherry fermented ale—instead of the lambic. The topping was perfect with its notes of cardamom, nutmeg, cinnamon and orange.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzenzPK87gxzaLb3WSHRer65m3aIpxxcXFwT_AyfGDCBGUHTxXw1bZo-ewFe7Ul97ytQUeZp7AdeF0fOszgAdz53n00JBUElJn4vLkHTkOCmU0NcSN88BCRfKhWStYVVgQaGdOyLQ9-Z1E/s1600/BOOZYstonefruitCRISP2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzenzPK87gxzaLb3WSHRer65m3aIpxxcXFwT_AyfGDCBGUHTxXw1bZo-ewFe7Ul97ytQUeZp7AdeF0fOszgAdz53n00JBUElJn4vLkHTkOCmU0NcSN88BCRfKhWStYVVgQaGdOyLQ9-Z1E/s1600/BOOZYstonefruitCRISP2.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Yesterday I realized my cherries, apricots, and peaches were in dire need of being eaten or made into something, so I decided to make a stone fruit crisp for a light dessert for two. I soaked the fruit with two tablespoons of bourbon. If you don't want it boozy (or aren't a bourbon fan), reduce to one tablespoon or omit altogether. I thought the bourbon worked perfectly with the maple syrup and spices.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWVpIB58aKYfXw5PMNC-xNiWV1ep88H3vbC_oj4Jr7OKJoBceJi0NSWBR5i6-Ys744wjQ-yZd8EQ6RlrgOeSRCYE72n5nhZReHBkwA11c2aNxo6NRZ8jdKBbjK2wzTzRR_m9xo7oduJYq/s1600/BOOZYstonefruitCRISP7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWVpIB58aKYfXw5PMNC-xNiWV1ep88H3vbC_oj4Jr7OKJoBceJi0NSWBR5i6-Ys744wjQ-yZd8EQ6RlrgOeSRCYE72n5nhZReHBkwA11c2aNxo6NRZ8jdKBbjK2wzTzRR_m9xo7oduJYq/s1600/BOOZYstonefruitCRISP7.jpg" /></a></div>
I substituted coconut oil for the butter and maple syrup for the sugar to keep it wholesome and vegan-friendly. Feel free to use gluten free oats to make it a completely gluten free dessert. Yes, you must turn your oven on to make this dessert, but I think it's worth it. But if you're looking for a dessert that doesn't require baking, try <a href="http://goodthingsgrow.com/raw-apricot-cherry-jam-tart/">Jacqui's raw tart</a> instead. I won't hold it against you.<br />
<br />
<b>Boozy stone fruit crisp </b><span class="Apple-style-span" style="font-size: x-small;"><i>Serves two</i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Inspired by <a href="http://www.foodandwine.com/recipes/cherry-lambic-crisps">this</a> recipe</i></span><br />
2 cups stone fruit (peaches, cherries, apricots)<br />
1-2 tbsp bourbon (like Bulleit)<br />
1/4 c almonds, chopped<br />
1/3 c oats<br />
1 tbsp maple syrup<br />
1.5 tbsp melted coconut oil<br />
pinch of sea salt<br />
pinch of cinnamon<br />
pinch of cardamom<br />
<br />
Preheat oven to 375. Slice the peaches and apricots, leaving their skin intact. Pit cherries and slice in half. Mix fruit in a bowl with bourbon. Stir and let sit for up to 30 minutes.<br />
<br />
Mix almonds and oats in another bowl. Stir in remaining ingredients.<br />
<br />
Lightly oil two ramekins (our ramekins' have a diameter of about 3 inches, so they're fairly large). Fill with fruit and pour in the bourbon that collected at the bottom of the bowl. Scatter almond-oat mixture over the top.<br />
<br />
Bake up to 30 minutes or until the fruit is bubbling and the topping is starting to brown. Remove from oven and let cool for 5 minutes. Serve with vanilla ice cream and eat immediately. If you have leftovers, eat for breakfast the next morning with your <a href="http://adrienneats.blogspot.com/2011/06/cold-brewed-coffee.html">cold brew</a> coffee.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-86088999331156909432012-07-04T09:35:00.001-04:002012-07-04T09:35:19.199-04:00Happy fourth of July!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsiluqZVMg4rSOOseEg3qVhBe7WAciWMqZRIrr2LgfFz4L12UTDToxDjYKMShdsmHbmK9-6hHLIOkc_VGazPWwyvS93vUyUiW_94D8NIriRhBXKxw4Pi5y2cO1ze7t8_ScpXQNL6b-zoM/s1600/fourth.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsiluqZVMg4rSOOseEg3qVhBe7WAciWMqZRIrr2LgfFz4L12UTDToxDjYKMShdsmHbmK9-6hHLIOkc_VGazPWwyvS93vUyUiW_94D8NIriRhBXKxw4Pi5y2cO1ze7t8_ScpXQNL6b-zoM/s1600/fourth.jpg" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com2tag:blogger.com,1999:blog-3887126435836270819.post-55929739241266772472012-07-02T10:06:00.000-04:002012-07-02T10:06:00.756-04:00Smørrebrød<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl98JkBestBWVBucw0WkkygiWIWW65dDswaOFz4puy9t21wY8MtjFC-M8NRfuG6T7CP5Kndw6bMwWDUQ0ox-nuczWhYCcBcTRzZH_Jo5U_l1DI8CcJkUBeK195v51Opa_xwYrsoTR8L3M/s1600/smorrebrod.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl98JkBestBWVBucw0WkkygiWIWW65dDswaOFz4puy9t21wY8MtjFC-M8NRfuG6T7CP5Kndw6bMwWDUQ0ox-nuczWhYCcBcTRzZH_Jo5U_l1DI8CcJkUBeK195v51Opa_xwYrsoTR8L3M/s1600/smorrebrod.jpg" /></a></div>
Smørrebrød is a Danish-style open face sandwich. When I was researching places to eat on our <a href="http://adrienneats.blogspot.com/2011/10/past-two-weeks.html">honeymoon</a>, I stumbled upon this word many times. My favorite smørrebrød from our trip was topped with tomato chutney, arugula, and farmer's cheese served with a smokey corn soup.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB02sU6BF4nK1QJLpls0Nz13PiU-O-_-LuL88my3gYpzvTbYLbdk8XJjpcvgJDuIKmy2qDaiSGOEpylpWiqymLBNiKRdOsjJIHiXHVST2jQ4RPQ3iHQS_Dm0ekK21ZpTZl5E-38-DTEm_m/s1600/smorrebrod2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB02sU6BF4nK1QJLpls0Nz13PiU-O-_-LuL88my3gYpzvTbYLbdk8XJjpcvgJDuIKmy2qDaiSGOEpylpWiqymLBNiKRdOsjJIHiXHVST2jQ4RPQ3iHQS_Dm0ekK21ZpTZl5E-38-DTEm_m/s1600/smorrebrod2.jpg" /></a></div>
This week's Food Matters Project <a href="http://thefoodmattersproject.com/">recipe</a> is updated tea sandwiches hosted by <a href="http://dinnerwithaura.com/">Aura</a>. I decided to mix it up and make smørrebrød. I made Bittman's <a href="http://thefauxmartha.com/2012/04/23/a-tale-of-two-loaves/">wheat bread</a> and piled it high with delicious toppings: yogurt cheese, cucumber, cooked beets, and balsamic glaze. Cooked beets are my new favorite sandwich filling.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dilYlAiE6lVx9GIi6DuPr5pm6G0e8eeBy7azVKoCDItptEzmvzFUGrqmpwK4UhPU7cOY-qFkahV29hCgYgUCfOsMIzx57QINecfQeaGdl5Ndxw4HYsDZVnhyWA1Kvh_issHXNHcUzI28/s1600/smorrebrod3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dilYlAiE6lVx9GIi6DuPr5pm6G0e8eeBy7azVKoCDItptEzmvzFUGrqmpwK4UhPU7cOY-qFkahV29hCgYgUCfOsMIzx57QINecfQeaGdl5Ndxw4HYsDZVnhyWA1Kvh_issHXNHcUzI28/s1600/smorrebrod3.jpg" /></a></div>
Eat with a side salad or bowl of chilled soup for lunch or serve a platter as appetizers at a dinner party.<br />
<br />
<b>Yogurt cheese</b><br />
1 c organic plain yogurt (use low or full fat)<br />
2 tbsp mixed herbs (parsley, cilantro, dill, basil)<br />
freshly ground pepper<br />
<br />
Line a strainer with a large piece of cheesecloth. Set over a bowl and add the yogurt. Refrigerate. Let the yogurt drain overnight or up to 24 hours. You want the whey to drain completely from the yogurt, so it's nice and thick.<br />
<br />
Remove yogurt from cheesecloth and put into a small bowl. Add the herbs and pepper. Mix well and spread onto the bread.<br />
<br />
<b>Balsamic glaze</b><br />
1/4 c balsamic vinegar<br />
<br />
Add vinegar to a saute pan and bring to a simmer. Stir often, cooking for 8-10 minutes. You want the balsamic to thicken and become almost syrupy. Remove from heat and drizzle over top of your sandwich (or anything really).Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com13tag:blogger.com,1999:blog-3887126435836270819.post-65972650222872897982012-06-29T10:00:00.000-04:002012-06-29T10:00:02.708-04:00Friday Favorites with Food Loves WritingToday I'm talking with Shanna of the blog, <a href="http://foodloveswriting.com/">Food Loves Writing</a>. I hate that it's taken me so long to find this blog. Shanna resides in Nashville with her husband, Tim, who also works behind-the-scenes on the blog. She's an excellent writer, and has a gift for telling stories. Their recipes are healthy, accessible, and sound oh-so-good. <a href="http://foodloveswriting.com/2012/06/19/avocado-fries-yogurt-sauce/">Avocado fries</a>, anyone? I've been looking for a good tomato jam recipe, and <a href="http://foodloveswriting.com/2012/06/22/sweet-tomato-jam-grilled-cheese/">this</a> one sounds perfect. Make sure to <a href="http://twitter.com/foodloves">follow</a> along with Shanna and Tim as they cook their way through their <a href="http://foodloveswriting.com/2012/06/26/roasted-cabbage-wedges-blogger-ideas-for-using-up-your-csa-vegetables/">CSA</a> box this season.<br />
<br />
Shanna, what's your favorite food?<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK12vv9WbtqWmAw9_D_fq4CObIT2Li8ZmXV5CLCUpp_WU9BQ2B7xV6T9wn0GrTrbBJqIqbfEQKmPTNYuawX-DwZrjZAcXxLGrSF3ubfp925YZe7uETYW_OJZgN_poM1lHWFvIXFsY2soa-/s1600/fridayfavorites_FoodLovesWriting.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK12vv9WbtqWmAw9_D_fq4CObIT2Li8ZmXV5CLCUpp_WU9BQ2B7xV6T9wn0GrTrbBJqIqbfEQKmPTNYuawX-DwZrjZAcXxLGrSF3ubfp925YZe7uETYW_OJZgN_poM1lHWFvIXFsY2soa-/s1600/fridayfavorites_FoodLovesWriting.jpg" /></a></div>
<b>Shanna:</b><i> <span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I had this whole conversation in my head once about what I would do if I could only eat one food for the rest of my life. It would have to be something nutrient-dense, versatile and, obviously, that tasted good—in other words, coconut. We eat coconut, in one form or another, literally every day: vegetables roasted in coconut oil, baked goods filled with coconut flakes, rice dishes with coconut and curry, hydrating coconut water. On our honeymoon, we even got to drink straight out of freshly cracked coconuts with giant straws—a surprise that made the trip to Hawaii even sweeter.</span></i><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="border-collapse: separate; color: #222222; font-family: arial; font-size: 13px;">Thanks for sharing Shanna! Have a great weekend everyone!</span></span></span>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com6tag:blogger.com,1999:blog-3887126435836270819.post-18435537353035214472012-06-28T10:55:00.000-04:002012-06-28T10:55:14.353-04:00Breakfast in a jar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGbfleUZKgkKLT3HVtor17O3GdarroMp9VSH2q4IVTrlpTM953V6fao2yvk0D1q0QrQGxFPZU_PnDosTwGOnos_qJ7g-I7xKPFWKYgG8lG8YfRCqJ126-j6SnQKrXctkf4kvQ5QHhnn_Q/s1600/blueberrychiajars1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGbfleUZKgkKLT3HVtor17O3GdarroMp9VSH2q4IVTrlpTM953V6fao2yvk0D1q0QrQGxFPZU_PnDosTwGOnos_qJ7g-I7xKPFWKYgG8lG8YfRCqJ126-j6SnQKrXctkf4kvQ5QHhnn_Q/s1600/blueberrychiajars1.jpg" /></a></div>
Do you like those fruit-on-the-bottom yogurt cups? Well this is the homemade version, which makes it superior to the store-bought alternative. You can mix in your favorite granola, add extra fruit or top with sunflower seeds.<br />
<br />
A great thing about this breakfast—other than it being healthy & delicious—is it packs well. Simply store in a small mason jar, throw in your bag, and dash to work. It's great for those that bike too.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNgXptamNNDwuGjCy9qoIOO87tJkqveJmi9HzseMZXu-ghVD6RkFLpMbY4sf2SswE_cxqS16uV6Y1MT8U0MosoDwFlXfD9JwzvSa_iUC-DThPMBl7J2aokYj2UyJQ6YclI4JcL3VGhAcX/s1600/blueberrychiajars4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNgXptamNNDwuGjCy9qoIOO87tJkqveJmi9HzseMZXu-ghVD6RkFLpMbY4sf2SswE_cxqS16uV6Y1MT8U0MosoDwFlXfD9JwzvSa_iUC-DThPMBl7J2aokYj2UyJQ6YclI4JcL3VGhAcX/s1600/blueberrychiajars4.jpg" /></a></div>
<br />
When I saw <a href="http://ohsheglows.com/2012/06/26/magical-blueberry-vanilla-chia-seed-jam/">this</a> recipe for blueberry chia jam, I knew I had to make it. Angela's right, this stuff is magical. It's sweetened with maple syrup instead of white sugar, which I love.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPUOZ40aDvCnyFs0fnW59gNg4jkChjSxzTLWta78diusIFCIeKeG5kjxQLVy6NQoC9COrXZ_CIOrmhNX4kz7n0LrG9ZxwgOMwPF5uuU9FVddvXI5-UTlEhHiSbUPnRbESFJm0FxWaDgZv/s1600/blueberrychiajars3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPUOZ40aDvCnyFs0fnW59gNg4jkChjSxzTLWta78diusIFCIeKeG5kjxQLVy6NQoC9COrXZ_CIOrmhNX4kz7n0LrG9ZxwgOMwPF5uuU9FVddvXI5-UTlEhHiSbUPnRbESFJm0FxWaDgZv/s1600/blueberrychiajars3.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This is simple. Layer blueberry chia jam, organic plain yogurt, and muesli or granola. Then repeat until full. That's it. Enjoy now or pack for a healthy breakfast or afternoon snack. And if you have any leftover jam, I'm sure it would be magical on toast with cashew butter. Yum.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com6tag:blogger.com,1999:blog-3887126435836270819.post-4433088177862717242012-06-26T16:50:00.000-04:002012-06-26T16:50:42.341-04:00Edamame hummus<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jeXg9_guTW7hONX0ujrheHv0smAjgpTtWAcFur14zlNqJIg7-harKlgh2yeIUFyIpgcNLodGAII_xxZymHyo58wz7SJp3ASDzsa-UDK4_REPzgLjy-SE1evhJGtD6-fVTImAlTiI3grv/s1600/edamamehummus4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jeXg9_guTW7hONX0ujrheHv0smAjgpTtWAcFur14zlNqJIg7-harKlgh2yeIUFyIpgcNLodGAII_xxZymHyo58wz7SJp3ASDzsa-UDK4_REPzgLjy-SE1evhJGtD6-fVTImAlTiI3grv/s1600/edamamehummus4.jpg" /></a></div>
I spent last weekend with my aunts and cousins at my parents' house—swimming in the lake, making smores, grilling pizza, and riding on the boat. It was a nice break and awesome to visit with them, since they all live in Georgia. It made me realize how quickly time is passing. I've watched my cousins grow from infants to toddlers and now to kids and teenagers (I'm the oldest cousin). It reminded me to enjoy the moment, relish the details, and have more fun.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4B5E1Bu0lcS1hCyYbcZ33U3eCT4G8Plcc5UtE_-wdUgMjDgbcw8bNNsintB9RDcY_gNxTN0ZJsabaGDvg86OdodzOwnHRxpJNn3O0yZlYgF9jz3wU6-l6VkQb2aP2d_s6KoA5DiwAKxD/s1600/edamamehummus2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4B5E1Bu0lcS1hCyYbcZ33U3eCT4G8Plcc5UtE_-wdUgMjDgbcw8bNNsintB9RDcY_gNxTN0ZJsabaGDvg86OdodzOwnHRxpJNn3O0yZlYgF9jz3wU6-l6VkQb2aP2d_s6KoA5DiwAKxD/s1600/edamamehummus2.jpg" /></a></div>
So with that in mind, I give you edamame hummus. I've made edamame hummus before, but it's been awhile. I had forgotten how much I liked it. I've tinkered with <a href="http://adrienneats.blogspot.com/2011/07/edamame-ginger-wrap.html">this</a> recipe a bit more and believe I have perfected it. It's that good.<br />
<br />
Tamari departs a great earthy note while the lemon and vinegar lighten it up. The miso adds healing power and umami flavor. I love the crunch of the sesame seeds and the heat of the chili flake garnish.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEkMC_csqjTOdOSuy4klO3-Gw7TurkGyf6l6LJTbSaE8da4FJfwwU80QFgIbCN3qJz71SLtXHjoNiL47P9L109RUDFp6fupdpr1YfC5zTRuPov1PEgU9KOAvswFEvsK-JnMtKmLzPMhih/s1600/edamamehummus3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEkMC_csqjTOdOSuy4klO3-Gw7TurkGyf6l6LJTbSaE8da4FJfwwU80QFgIbCN3qJz71SLtXHjoNiL47P9L109RUDFp6fupdpr1YfC5zTRuPov1PEgU9KOAvswFEvsK-JnMtKmLzPMhih/s1600/edamamehummus3.jpg" /></a></div>
This hummus is perfect with raw summer veggies for a snack or used as a spread for a veggie sandwich. And it's a great way to change up your hummus routine.<br />
<br />
<b>Edamame hummus</b><br />
1.5 c frozen edamame<br />
1/4 red onion<br />
1/4 tsp ground coriander<br />
2 tsp tamari<br />
juice of one lemon<br />
1 tbsp rice vinegar<br />
1 tbsp tahini<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/4 c cilantro</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 tsp miso</div>
1 tbsp warm water<br />
1 tbsp walnut or olive oil<br />
sesame seeds to garnish<br />
<br />
If your edamame is frozen, cook according to the package.<br />
<br />
Add cooked edamame, onion, coriander, tamari, lemon juice, vinegar, tahini, and cilantro in a food processor. Blend until smooth. You might have to scrap the sides down a few times. Put the miso in a small bowl, add the warm water, and mix until the miso has dissolved. Add to the food processor along with the oil, and blend for another minute or so. Remove from the processor and eat or refrigerate until later. Garnish with sesame seeds and chili flakes.<br />
<br />
I didn't make this week's <b>Food Matters Project</b> recipe, so head on over to see what everyone made <a href="http://thefoodmattersproject.com/2012/06/25/mixed-grill-with-chimichurri/">here</a> and Lexi who hosted it <a href="http://www.lexiskitchensb.blogspot.com/2012/06/vegetable-and-beef-kabobs-with.html">here</a>.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com2tag:blogger.com,1999:blog-3887126435836270819.post-77145876942636466602012-06-20T11:41:00.004-04:002012-06-20T11:44:56.409-04:00Thomas' tomato salad<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5I5RZIrZgSoHkk527NpjiwM4Gt9e3ndfmheY0LY-Ka_b9ZV1cssTNOz4nxOKNYhdN43AVZ74cs7vPKpgpekrceLD7sYB__6gP0QCr6BbGIVCz5FHvsaU69ZoybwqBD5UMbc_HNI415Li/s1600/thomastomato2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5I5RZIrZgSoHkk527NpjiwM4Gt9e3ndfmheY0LY-Ka_b9ZV1cssTNOz4nxOKNYhdN43AVZ74cs7vPKpgpekrceLD7sYB__6gP0QCr6BbGIVCz5FHvsaU69ZoybwqBD5UMbc_HNI415Li/s1600/thomastomato2.jpg" /></a></div>
Every summer my mom would pack us three kids into the white Ford Aerostar. We'd drive eight hours south before arriving in a very small town in Georgia to visit her side of the family. My grandparents were divorced and lived 40 minutes apart, so we spent half of the week with each of them.<br />
<br />
His name was Thomas, but to us he was Grandaddy. A jovial man with a heart of gold. He'd whip up amazing farm-to-table meals before I even understood what that meant. There would be a low country boil thrown out onto newspaper-covered picnic tables and freshly-caught catfish shaken in paper bags of cornmeal and flour before throwing into the deep fryer. The man could cook.<br />
<br />
One of my favorite things he would make was probably the simplest. He would cut ripe tomatoes from the garden into wedges, cover with Italian dressing, and set aside to marinate on the lazy susan in the middle of the dining table. Oh, how I loved those tomatoes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0NOSdcy_Tx3f3s34Pv5cwJqiUV5zjxucfLzYFcl7N4JGAItOSwCziSfq_njSG0MMxX0Am5IGhka5KrgcUISQ1xABQ1y67NB9Rhpml2-ZL8nz0ig9b7F4jJY-GT4pRbKMjdWgO_NNU06C/s1600/thomastomato3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0NOSdcy_Tx3f3s34Pv5cwJqiUV5zjxucfLzYFcl7N4JGAItOSwCziSfq_njSG0MMxX0Am5IGhka5KrgcUISQ1xABQ1y67NB9Rhpml2-ZL8nz0ig9b7F4jJY-GT4pRbKMjdWgO_NNU06C/s1600/thomastomato3.jpg" /></a>Slowly tomatoes are starting to appear at the farmers market. I've been anticipating this moment for months. Last weekend I decided to make my Grandaddy's tomatoes for an afternoon snack, but instead of store-bought Italian dressing, I made my own vinaigrette. I think he would approve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5v43FfSTEIomseeCPvvhnsCaQYPp7HBw5Dujk2nXAABiuHKabtQsH3H8StHcEx-BOKmE1zS5nQ0u7c9D33yp2k8qlGzulwxONfeTYQtM2NjwgeGvJaL8Z6x-mrHHh8AtjH-bvtoxOXLv/s1600/thomastomato4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5v43FfSTEIomseeCPvvhnsCaQYPp7HBw5Dujk2nXAABiuHKabtQsH3H8StHcEx-BOKmE1zS5nQ0u7c9D33yp2k8qlGzulwxONfeTYQtM2NjwgeGvJaL8Z6x-mrHHh8AtjH-bvtoxOXLv/s1600/thomastomato4.jpg" /></a></div>
<br />
<b>Thomas' tomato salad </b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Serves one</span></i><br />
1 large local ripe tomato, cut into wedges<br />
2 tbsp olive oil<br />
1 tbsp white wine or champagne vinegar<br />
pinch of sea salt & cracked pepper<br />
1/4 tsp oregano, dried<br />
1 tbsp fresh dill<br />
2 basil leaves, chiffonade<br />
<br />
Put the tomato into a small bowl. Mix the oil, vinegar, salt, pepper, and oregano. Pour over the tomatoes and sprinkle with dill and basil.<br />
<br />
I prefer the tomatoes at room temperature, so I eat them immediately. A few goat cheese crumbles wouldn't hurt either.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com9tag:blogger.com,1999:blog-3887126435836270819.post-16106275378317428792012-06-18T11:09:00.000-04:002012-06-18T11:10:39.295-04:00A simple summer treat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNyNtXP4ndqZJt_yo5TsL86NkNTYB3tqb2KS34xmnrG-ph4QW9DwtEHx7uZOg_1gaVp93kEvdpIxXr2-KE8XdVVkSDuhiPmpLSueG6wrNRkyOBom4QmqJ_fjbLIkcEwPjFywK4BWF5-IK/s1600/simpledessert1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNyNtXP4ndqZJt_yo5TsL86NkNTYB3tqb2KS34xmnrG-ph4QW9DwtEHx7uZOg_1gaVp93kEvdpIxXr2-KE8XdVVkSDuhiPmpLSueG6wrNRkyOBom4QmqJ_fjbLIkcEwPjFywK4BWF5-IK/s1600/simpledessert1.jpg" /></a><br />
This weekend was low-key. We ate a tasty breakfast <a href="http://piefantasy.com/">here</a>, saw <a href="http://www.nasher.duke.edu/exhibitions_calder.php">this</a> exhibit, biked to the market, hit the pool with friends, and spent a lot of time <a href="http://www.amazon.com/dp/0307269752/ref=asc_df_03072697522060296?smid=ATVPDKIKX0DER&tag=hyprod-20&linkCode=asn&creative=395093&creativeASIN=0307269752&hvpos=1o3&hvexid=&hvnetw=g&hvrand=134182929280704707&hvpone=&hvptwo=&hvqmt=">reading</a>. I called my dad on Father's Day, but we won't celebrate until I go to my parents' house later this week.<br />
<br />
When I saw this week's Food Matters Project <a href="http://thefoodmattersproject.com/2012/06/18/chocolate-cherry-panini/">recipe</a>, I was excited. All I could think about was how perfect the flavors of sweet, juicy cherries are with rich, bitter dark chocolate. I first thought I would make scones—and I did end up making blueberry ones—but I decided to share a simple summer treat instead. See the original recipe hosted by <a href="http://letscookandbefriends.blogspot.com/">Margarita</a> and see what others made <a href="http://thefoodmattersproject.com/2012/06/18/chocolate-cherry-panini/">here</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighxzL-h3tuZpxpVqmw3NHKyMrBnsGnACAUEAygXXhMN6N5LW703lZF5hvyKlSc3lKWaMC44Msax9PjrWnBUyEeMBnYNI5TZYlh0L_re7HBTMks4MSqiLI78KNyF8MtvEX74tIkQF-ZG5R/s1600/simpledessert2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighxzL-h3tuZpxpVqmw3NHKyMrBnsGnACAUEAygXXhMN6N5LW703lZF5hvyKlSc3lKWaMC44Msax9PjrWnBUyEeMBnYNI5TZYlh0L_re7HBTMks4MSqiLI78KNyF8MtvEX74tIkQF-ZG5R/s1600/simpledessert2.jpg" /></a></div>
All you need is fresh, ripe cherries and your favorite dark chocolate bar. That's it. Seriously. There's no oven or appliance needed for this dessert. There's no gluten or dairy involved (if you get dark chocolate, it shouldn't contain milk). Just break this out after dinner (or anytime really), and let the cherries and chocolate do their thing. Sometimes the simplest things are the best.<br />
<br />
Oh, and I wanted to share what I've been spending a lot of time on the past month. The second magazine I designed for <a href="http://www.shopsocietysocial.com/">Society Social</a> is now <a href="http://tinyurl.com/blcbfau">online</a>! Part two will be coming soon...Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-53296975846185339572012-06-15T10:25:00.001-04:002012-06-15T10:25:38.782-04:00Friday Favorites with Darling DexterToday I'm talking with the very talented, Whitney Deal, who writes the blog <a href="http://darlingdexter.com/">Darling Dexter</a>. I first met Whitney at college when she was studying graphic design. Since then she's switched careers, and is now a <a href="http://www.ohdarlingphotography.com/">photographer</a> and <a href="http://whitneydeal.com/">fashion designer</a>. Her wedding and bridesmaids <a href="http://shop.whitneydeal.com/products">dresses</a> are <b>gorgeous</b>. If you're on the East Coast and planning a wedding, you should hire <a href="http://ohdarlingphotography.com/">Oh, Darling Photography</a> as your photographers. Whitney and her husband, Dustin, are great storytellers. See more on their <a href="http://ohdarlingphotography.com/blog/">blog</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Whitney, what's your favorite food?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvf4ntjWizvbqfqvZYoXXa-qpjgqXKWUvALrTDP0GfuG47Xe0H8fCD6wOGuLKivcgA2a0yrX0nv1b5z1IwT4gbMkM83m_7J6oli9vGxul6mOQ6lVjfyfVxcMAL42QrBNCxIiXwzV-7qyH/s1600/fridayfavorites_darlingdexter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvf4ntjWizvbqfqvZYoXXa-qpjgqXKWUvALrTDP0GfuG47Xe0H8fCD6wOGuLKivcgA2a0yrX0nv1b5z1IwT4gbMkM83m_7J6oli9vGxul6mOQ6lVjfyfVxcMAL42QrBNCxIiXwzV-7qyH/s1600/fridayfavorites_darlingdexter.jpg" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial; font-size: 13px;"><i>Whitney: I've been pretty obsessed with blueberries since childhood. My mom would buy the plastic pints from the grocery story when I was young and I would eat the entire container immediately. There is just so much goodness packed in such a tiny little berry. Although I'm pretty content with just popping blueberries alone, they are the perfect companion for my morning yogurt and I've recently been dipping them in yogurt and then freezing them for a summer snack. Of course you can't go wrong with a blueberry dessert—adding blueberries to vanilla ice cream or simple white cake is pure perfection. I'm hoping to plant a few bushes of my own very soon!</i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Arial; font-size: 13px;"><i><br />
<span class="Apple-style-span" style="font-style: normal;">I love that blueberry-dipped-in-yogurt idea. Happy Friday!</span></i></span>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com3tag:blogger.com,1999:blog-3887126435836270819.post-2592916720535924582012-06-11T09:02:00.000-04:002012-06-11T09:02:26.251-04:00Baked basil-chard falafel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsDhZuZZLbSzCjsLVMM_qwyrfL4bydFIuHlbKmjWHc5OhApL1er3pAkmAzziv961I_qGiVr-FLN1nq4w-0wOtuBoU3XHHVkleZeA9XdoVm6jkScmBaqLlNrLLSeHG94eYATLFsA0Fz-Rv/s1600/BasilChardFalafel1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsDhZuZZLbSzCjsLVMM_qwyrfL4bydFIuHlbKmjWHc5OhApL1er3pAkmAzziv961I_qGiVr-FLN1nq4w-0wOtuBoU3XHHVkleZeA9XdoVm6jkScmBaqLlNrLLSeHG94eYATLFsA0Fz-Rv/s1600/BasilChardFalafel1.jpg" /></a></div>
This week's Food Matters Project <a href="http://thefoodmattersproject.com/schedule/">recipe</a> is chickpea fritters with vegetables. See the original recipe hosted by <a href="http://mrsgarlichead.blogspot.com/">Lena</a> and check out what others made <a href="http://thefoodmattersproject.com/">here</a>. Instead of frying chickpeas into fritters, I decided to make a baked falafel.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFAazCll4i-U3mk1egmZcx4nHWBvW-DM-fEJ9yiGH57gwz4K8s-e4LVP691TqVj8uWyB-wrPQ1FMxGIY_cRNY4EdTkSokrSVyXukfBC9A8nCwwD4YdC3_E0synPiHZ0mtj7ONRA2S-Nzh/s1600/BasilChardFalafel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFAazCll4i-U3mk1egmZcx4nHWBvW-DM-fEJ9yiGH57gwz4K8s-e4LVP691TqVj8uWyB-wrPQ1FMxGIY_cRNY4EdTkSokrSVyXukfBC9A8nCwwD4YdC3_E0synPiHZ0mtj7ONRA2S-Nzh/s1600/BasilChardFalafel2.jpg" /></a></div>
When I decided on falafel, I immediately remembered <a href="http://www.greenkitchenstories.com/herb-pistachio-falafel/">this</a> recipe that I had bookmarked last summer. These baked green falafel look much better than their popular fried brown cousins. Don't get me wrong I love fried falafel too, but these are much lighter, healthier, and perfect for summer. I added chard, basil, parsley, and pistachio not only for flavor, but also to add that green tint to my falafel (not to mention that's what I had in the fridge).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlOJ1HBw5PgJIx0idlIqVHOY4Pm9Wspu4R0EuBoDp2UqBmm358Ja4bYJU5PXUSR6pbWg94MYnNDJWDNcDTl796bQPGcBywLVM_22NfFodOCo8i2ihZ14LgK0Brnk49urKKt9rR4pN0NUw/s1600/BasilChardFalafel3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlOJ1HBw5PgJIx0idlIqVHOY4Pm9Wspu4R0EuBoDp2UqBmm358Ja4bYJU5PXUSR6pbWg94MYnNDJWDNcDTl796bQPGcBywLVM_22NfFodOCo8i2ihZ14LgK0Brnk49urKKt9rR4pN0NUw/s1600/BasilChardFalafel3.jpg" /></a></div>
Make these for that next potluck and impress your friends. Gluten free and dairy free, you'll make everyone happy.<br />
<br />
<b>Baked basil-chard falafel</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Adapted from The Food Matters Cookbook & Green Kitchen Stories</span></i><br />
2 c chickpeas, soaked overnight (not cooked)<br />
1/2 red onion, chopped<br />
4 garlic cloves, minced<br />
1/2 tsp curry powder<br />
1/4 tsp coriander<br />
1/4 tsp garam masala<br />
1/2 tsp ginger, ground<br />
1/4 tsp cayenne<br />
1/2 tsp sea salt<br />
1/4 tsp black pepper<br />
1 swiss chard leaf<br />
1 small bunch of basil, about a cup loosely packed<br />
1/4 c parsley<br />
2 tbsp pistachios<br />
1 tbsp lime juice<br />
<br />
Preheat oven to 350. Line baking sheet with parchment paper.<br />
<br />
Put the chickpeas into the food processor. Process until they break up and form a chunky paste. Add the remaining ingredients and process for about a minute. The mixture should be dry, not wet. If it's too wet, add more chickpeas, chickpea flour, or pistachios. Scoop up the mixture with a spoon, rolling into a ball about an inch wide (or smaller, if you want more). Repeat with the remaining chickpea mixture. Put on the baking sheet.<br />
<br />
Bake for 25-30 minutes. The bottoms of the falafel should be nice and golden.<br />
<br />
Makes about 14-1inch round falafels or more if you make them smaller. Serve with <a href="http://adrienneats.blogspot.com/2012/02/food-matters-project.html">tahini-yogurt</a> or a <a href="http://adrienneats.blogspot.com/2012/06/colorful-indian-feast.html">raita</a> for a nice dipping in sauce. Toss a few falafel into a pita (or into a lettuce leaf for a gluten free option) with veggies and dip for a quick, healthy lunch on-the-go.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com15tag:blogger.com,1999:blog-3887126435836270819.post-54412272645031643302012-06-08T11:04:00.001-04:002012-06-08T11:04:07.550-04:00Friday Favorites with House to HausToday I'm talking with Talley from <a href="http://housetohaus.blogspot.com/">House to Haus</a>. I stumbled upon her lovely blog not too long ago, and I'm so glad I did. She is an architect that once lived a routine life in Connecticut, but uprooted to Switzerland with her husband. She says she wasn't much of a cook until she arrived in Zurich, but I find that hard to believe. Her photographs and stories are captivating, and her recipes make my stomach rumble. I can't wait to make <a href="http://housetohaus.blogspot.com/2012/06/cherry-and-porto-compote.html">this</a> boozy compote, <a href="http://www.housetohaus.blogspot.com/2012/05/fava-bean-crostini-ostuni-olive-trees.html">this</a> fava bean crostini, and <a href="http://housetohaus.blogspot.com/2011/09/ratatouille-tart-with-ricotta.html">this</a> ratatouille tart. Hungry yet? Make sure to <a href="http://twitter.com/housetohaus">follow along</a> with Talley's adventures in the land of cheese and chocolate.<br />
<br />
Talley, what's your favorite food?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoz59Y8p8QNNR3eU5_rvl_ll-WttReFYe7VOArWwOteJFMjsVtCJKdMpwqlXQURdMagcUmBd8sAAj9ChpE_wN3T_aV531LCknNBzZHY0pd4h3ZNcFOWU9jVp6RuZ3kMLh_xyIYRaUYKaJ/s1600/fridayfavorites_HouseToHaus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoz59Y8p8QNNR3eU5_rvl_ll-WttReFYe7VOArWwOteJFMjsVtCJKdMpwqlXQURdMagcUmBd8sAAj9ChpE_wN3T_aV531LCknNBzZHY0pd4h3ZNcFOWU9jVp6RuZ3kMLh_xyIYRaUYKaJ/s1600/fridayfavorites_HouseToHaus.jpg" /></a></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Dark Chocolate: I arrived in Switzerland, the land of chocolate and cheese, an apathetic chocolate eater, but now a year later I am officially addicted to the slightly bitter taste of dark chocolate. I eat at least a square a day, and when I’m not eating it plain I’m melting it into mousse or chocolate cake and chopping it into chips for cookies. It is really true that using good chocolate when baking makes all the difference in flavor. My favorite chocolate to use in baking is Cailler 64% (except when I’m melting chocolate bunnies), but to eat I prefer it with a little extra pizazz, like Beschle’s Fleur de Sel & Pistachio. I do as the Swiss do and pick up Schoggi (Swiss German for ‘chocolate’) every time I’m at the store so I can be sure that I never run out. </i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i><span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: arial, sans-serif; font-size: 13px; font-style: normal;">Here's the recipe for her <a href="http://www.housetohaus.blogspot.com/2012/04/chocolate-mousse.html">chocolate mousse</a> featured above. Yum! Have a great weekend everyone. </span></i></span></i></span>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-30698893861602648652012-06-07T15:28:00.002-04:002012-06-07T15:28:28.547-04:00Try new things<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbfVI-OQKIA58y65xeT5vPrqDhmooZgHKhqrDl7bsvLuXRUI_jGAxiRPTmTIsPnaOHH1McwPf4yNod0i_Xjth-8AKWg2s7nAOTcoG_z3SG3ZlRUI2Q0abovXC3TamXihwORC5Hm2hKqZs/s1600/radicchio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbfVI-OQKIA58y65xeT5vPrqDhmooZgHKhqrDl7bsvLuXRUI_jGAxiRPTmTIsPnaOHH1McwPf4yNod0i_Xjth-8AKWg2s7nAOTcoG_z3SG3ZlRUI2Q0abovXC3TamXihwORC5Hm2hKqZs/s1600/radicchio.jpg" /></a></div>
I was introduced to this salad by the farmer (and a friend), Ollie, who runs our CSA. I honestly have never had radicchio until she gave me a huge beautiful head of it a few weeks ago. The leaves are deep magenta, similar to cabbage, with thick white veins. Radicchio is a chicory which is part of the daisy family. Its leaves have a bitter flavor, which is mellowed by grilling or roasting. <div>
<br /></div>
<div>
But the salad I'm suggesting is raw, making it perfect for summer barbecues. You don't need to turn on the oven or fire up the grill. It's easy, almost too easy.<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAKA6xsvRb8Ql7TEaFTCEUM1L0IL6_WqV-rRYagqzkmHDXvGDmVIEYbk_-LcZ5GqYtVclRhMgRafHaRYYl-myqKXsWre5bVTB6gNQoSwotCG39ZRyUHHBOCS9hZjbQgHQR5FXAIzJSU56/s1600/Radicchio2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAKA6xsvRb8Ql7TEaFTCEUM1L0IL6_WqV-rRYagqzkmHDXvGDmVIEYbk_-LcZ5GqYtVclRhMgRafHaRYYl-myqKXsWre5bVTB6gNQoSwotCG39ZRyUHHBOCS9hZjbQgHQR5FXAIzJSU56/s1600/Radicchio2.jpg" /></a></div>
<div>
Simply drizzle—rinsed, dried, chopped leaves—with raw honey, balsamic, and olive oil. Don't be stingy with the honey, it helps cut the bitterness. Add a dash of sea salt and pepper, and a handful of pistachios to garnish. Enjoy! </div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-34168234165041492062012-06-04T07:57:00.003-04:002012-06-04T16:23:41.492-04:00Gluten free tomato-zucchini gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmfWexNQ2HYQBTcDYp90PMarH32BQGfq-rz3wdjQBQxfR_oVbiUtlA1EHc2hxt7t43aAcYgEP1J22QeICYkTMP8RoZeiz6yo7KU1AmJRtS3dgCrs5g1asvpOOZGCGJ6tigmlrmeCzaDKq/s1600/tomato-zucchini1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmfWexNQ2HYQBTcDYp90PMarH32BQGfq-rz3wdjQBQxfR_oVbiUtlA1EHc2hxt7t43aAcYgEP1J22QeICYkTMP8RoZeiz6yo7KU1AmJRtS3dgCrs5g1asvpOOZGCGJ6tigmlrmeCzaDKq/s1600/tomato-zucchini1.jpg" /></a></div>
This week's Food Matters Project <a href="http://thefoodmattersproject.com/">recipe</a> is a savory tomato crisp hosted by <a href="http://www.givingtable.org/blog/2012/6/4/the-food-matters-project-savory-tomato-crisp.html">Nicole</a>. When I read over the recipe, a gratin immediately came to mind. Normally you add breadcrumbs and butter, but I decided to lighten it up a bit and use what ingredients I had on hand.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycEtmje-6m7HgmDefwE7EZQxwOz416xxbq3nNVgyfhNcFZ0_xyZnXN7zssmQCLoxSoSgPJmkxuGNKOAb_6pMsy4FJXJe_XT7j8LUrMwyNJDo8wn7xtwvHZ_Rr2QFxS5HmpyRd-KIU3HSX/s1600/tomato-zucchini2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycEtmje-6m7HgmDefwE7EZQxwOz416xxbq3nNVgyfhNcFZ0_xyZnXN7zssmQCLoxSoSgPJmkxuGNKOAb_6pMsy4FJXJe_XT7j8LUrMwyNJDo8wn7xtwvHZ_Rr2QFxS5HmpyRd-KIU3HSX/s1600/tomato-zucchini2.jpg" /></a></div>
I added zucchini and onions along with cherry tomatoes. I didn't have any bread for the topping, but I did have a lot of brown rice leftover from <a href="http://adrienneats.blogspot.com/2012/06/colorful-indian-feast.html">this</a> feast. So I used rice in place of the breadcrumbs and oats, blending it with walnuts, herbs, and farm fresh chèvre.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAd5PW3NEeoDMd8Dz_IEIEQ5qVR62U_ln5OdMrFSTwJLLEmCHQf7m8Avog4klBpfL54zxwMWPu1Gu1mKGB4w__F51dKbGz_771EvC2nGyEb19VjdqMa5GoNyFw4dDagO37shHUVo_uw-t/s1600/tomato-zucchini3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAd5PW3NEeoDMd8Dz_IEIEQ5qVR62U_ln5OdMrFSTwJLLEmCHQf7m8Avog4klBpfL54zxwMWPu1Gu1mKGB4w__F51dKbGz_771EvC2nGyEb19VjdqMa5GoNyFw4dDagO37shHUVo_uw-t/s1600/tomato-zucchini3.jpg" /></a></div>
This might not be the prettiest dish ever and it definitely falls apart, but even the pickiest of tomato eaters enjoyed this take on a lighter gratin. And your gluten free friends dinner guests will be happy!<br />
<br />
<b>Gluten free tomato-zucchini gratin</b><br />
1 pint cherry tomatoes (minus a few, so the cook can have a snack)<br />
1/2 tsp sea salt<br />
1/2 tsp black pepper<br />
2.5 T olive oil<br />
1/4 of a yellow onion, diced small<br />
3 garlic cloves, minced<br />
half of a zucchini, sliced thin<br />
1/2 tsp dried oregano<br />
3/4 c cooked brown rice<br />
1/4 c walnuts<br />
3 T chèvre or goat cheese<br />
4 T parsley, basil, and dill mixture, minced<br />
<br />
Preheat oven to 350. Grease a small ceramic dish (loaf pan or divide into 4 ramekins) with half a tablespoon of olive oil.<br />
<br />
Cut cherry tomatoes in half length-wise. Toss with 1/4 tsp of sea salt and pepper. Set aside in a small bowl.<br />
<br />
Make the topping. Put the rice, walnuts, chèvre, and herbs into a food processor. Process until smooth. Add a dash of olive oil, if needed.<br />
<br />
Layer the zucchini slices, overlapping each other, on the bottom of the ceramic dish until you run out of zucchini. Drizzle with a tablespoon of olive oil, onion, garlic, oregano, salt, and pepper. Add the cherry tomatoes on top. Drizzle with another tablespoon of oil. Add the topping, scattering across the tomatoes.<br />
<br />
Cover and bake for 20 minutes. Remove cover and bake for another 5 minutes, so the top can get a bit crispy. Enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com7tag:blogger.com,1999:blog-3887126435836270819.post-46795218384570201262012-06-01T09:43:00.002-04:002012-06-01T09:43:50.282-04:00A Colorful Indian Feast<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2emJReq9lAielQzgDzuIe3vlJqrjBJNqA2JFylXqY9uMtVoFNwPZ8v6AWrSXIyyaE6L6hHTcUZ2Gipu_hOWoMvpMQNL1J8839oTwhounzbHd7IaUFdD5ZTkt8CL0iHM0eR2C0kspHXrV/s1600/IndianFeast1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2emJReq9lAielQzgDzuIe3vlJqrjBJNqA2JFylXqY9uMtVoFNwPZ8v6AWrSXIyyaE6L6hHTcUZ2Gipu_hOWoMvpMQNL1J8839oTwhounzbHd7IaUFdD5ZTkt8CL0iHM0eR2C0kspHXrV/s1600/IndianFeast1.jpg" /></a><br />
I've hijacked today's Friday Favorites to share one of my favorite foods or cuisines rather, Indian. I received <a href="http://www.amazon.com/India-The-Cookbook-Pushpesh-Pant/dp/0714859028">this</a> cookbook for Christmas and I haven't spent enough time with it yet. Not only is it beautiful—most recipes are printed on colored newsprint!—but it holds over 1000 recipes. As we were eating tasty dosas at an Indian restaurant in Vancouver, I vowed to cook from it more when we got home.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkxpwXVqhOy4vaEiIJ8ejh-xeb02VNmOXJTx8vtZRyLZR5JvTQl6xkjEcyWIt3J3D8nDtapboeZAnb-YvQtW9xCg2kDrPMBwzeryxTeLKCVgDaTR-uLGE7hxReqEoeh7qTs45CnCN9fgi/s1600/IndianFeast3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkxpwXVqhOy4vaEiIJ8ejh-xeb02VNmOXJTx8vtZRyLZR5JvTQl6xkjEcyWIt3J3D8nDtapboeZAnb-YvQtW9xCg2kDrPMBwzeryxTeLKCVgDaTR-uLGE7hxReqEoeh7qTs45CnCN9fgi/s1600/IndianFeast3.jpg" /></a></div>
The fresh spices, herbs, and condiments make the dishes irresistible. I love a spicy curry, tangy mint chutney, and refreshing raita to cool the palette. Shopping at an Indian market in your area can help you find those exotic spices or ingredients your supermarket doesn't carry. We picked up store-bought <a href="http://en.wikipedia.org/wiki/Papadum">papadum</a>, since the husband loves the super thin lentil cracker. Plus it was convenient and I didn't have time to make the <a href="http://en.wikipedia.org/wiki/Paratha">paratha</a> recipe I was eyeing.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmR5aE0iywN78_wGHfL5UtnUWzR2tzs1EEEM26Y3ozXFnS3r0Fn2uFCbEHZy-zqFUdMDTT8cP3gLdkgSnZzJuOg-Pa6rWAgtL2qSO7tJHSaZ0cfKo_P9Lf9nSTqYeYzrPEdGA5dLMa6dl/s1600/IndianFeast2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmR5aE0iywN78_wGHfL5UtnUWzR2tzs1EEEM26Y3ozXFnS3r0Fn2uFCbEHZy-zqFUdMDTT8cP3gLdkgSnZzJuOg-Pa6rWAgtL2qSO7tJHSaZ0cfKo_P9Lf9nSTqYeYzrPEdGA5dLMa6dl/s1600/IndianFeast2.jpg" /></a></div>
The South Indian potatoes and spinach (to the left) had much more flavor than I thought it would. It was savory, yet had a hint of sweetness from the coconut. I'll definitely be making this dish again soon.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVVV6DuX4JlbchiaTr9B0GD0XtfwZU3qqkepcd9uHO8Mv7AU3PHJMzvQMCXLiLUbuJAvb-HZFt3gj3Oq6Cx3M1ajvv-eQ6tYwtE8Qpi9q4hd6monxWhmmb7jv5wb6hDUj3HIIdp6QRcub/s1600/IndianFeast5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVVV6DuX4JlbchiaTr9B0GD0XtfwZU3qqkepcd9uHO8Mv7AU3PHJMzvQMCXLiLUbuJAvb-HZFt3gj3Oq6Cx3M1ajvv-eQ6tYwtE8Qpi9q4hd6monxWhmmb7jv5wb6hDUj3HIIdp6QRcub/s1600/IndianFeast5.jpg" /></a></div>
Just look at that vibrant green chutney! I love all the textures here too. Serve the spicy cauliflower, potatoes and spinach, and condiments with brown rice and papadum or <a href="http://www.loveandlemons.com/2012/03/12/yogurt-flatbread-sweet-potato-hummus/">these</a> yogurt flatbreads. A <a href="http://adrienneats.blogspot.com/2011/10/indian-inspired-meal.html">lentil dal</a> would be a great addition too.<br />
<br />
<b>Cucumber raita</b><br />
1.5 c plain yogurt<br />
1 small cucumber, seeded, diced small<br />
juice of half a lemon<br />
1/2 tsp cumin, toasted and ground<br />
2 T cilantro, minced<br />
1/4 of a red onion, diced small<br />
dash of pepper<br />
<br />
Combine all ingredients, stir well, and refrigerate until ready to eat.<br />
<br />
<b>Coconut cilantro chutney</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Adapted from India Cookbook</span></i><br />
1 large bunch cilantro, rinsed, with stems<br />
1/2 c shredded coconut, unsweetened<br />
1 jalapeño, minced<br />
1/2 tsp cumin, toasted and ground<br />
1/2 tsp sea salt<br />
juice of 2 limes<br />
juice of 1 lemon<br />
1/4-1/2 c of water (or coconut water)<br />
<br />
Toss the cilantro, coconut, jalapeño, cumin, sea salt, lime, and lemon juice into a food processor. Add the water little-by-little until you reach the consistency you like. Refrigerate and eat (on everything!).<br />
<br />
<b>South Indian potatoes and spinach</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Adapted from India Cookbook</span></i><br />
2 T coconut oil<br />
1 small onion, white or red, diced<br />
1 tsp mustard seeds<br />
2 red potatoes, diced small<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 T ginger, grated</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 garlic clove, minced</div>
1/2 tsp sea salt<br />
5-6 c spinach, chopped<br />
1/4 c shredded coconut, unsweetened<br />
lemon wedges for garnish<br />
<br />
Heat the coconut oil over medium heat. Add the onions, cooking until transparent. Then add the mustard seeds, stirring, until they begin to pop. Mix in the potatoes, cooking for five minutes. They should be almost fully cooked. Add the ginger, garlic, and salt. Cook for a minute before tossing in the spinach and coconut. Cover with a lid and cook until the spinach starts to wilt. If you need to add the spinach in batches, go right ahead. I would stir every minute to help the spinach wilt. Remove from heat when all the spinach is wilted and serve with lemon wedges.<br />
<br />
<b>Spicy cauliflower</b><br />
1 T coconut oil<br />
1/2 tsp cumin seeds, whole<br />
1 tsp coriander, ground<br />
1/2 tsp garam masala<br />
1/2 tsp yellow curry powder<br />
1/4 tsp sea salt<br />
1 head of cauliflower<br />
1 T ginger, minced<br />
1 garlic clove, minced<br />
1 jalapeño, minced (to taste)<br />
3 medium tomatoes, diced small<br />
1 T lemon juice<br />
Cilantro to garnish<br />
<br />
Heat the coconut oil. Add the whole cumin seeds, stirring until fragrant. Add the coriander, gram masala, curry powder, and sea salt. Stir well. Add the ginger, garlic, and jalapeño. Cook for a minute. Add the tomatoes, and cover. Cook for 8-10 minutes. The cauliflower should be cooked and the tomatoes should have cooked down to a thick paste. Remove from heat, stir in the lemon juice, and garnish with cilantro.Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com2tag:blogger.com,1999:blog-3887126435836270819.post-89224273101188959452012-05-30T12:19:00.001-04:002012-05-30T12:19:37.312-04:00Tacos Two Ways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dVY3pc-jdo1wtw4FQXsgEZ_t2Cl5HG4HqSeHjzf65R-3efy_JEOVoSlkY_Y-O9tWXUNA5yW7F130G1EjNdc6hvITBFJBPE7RcJRWAGsSVsQC9utc3EXZmfQwgoMIdYFdlY0i3plls_pu/s1600/Tacos2ways.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dVY3pc-jdo1wtw4FQXsgEZ_t2Cl5HG4HqSeHjzf65R-3efy_JEOVoSlkY_Y-O9tWXUNA5yW7F130G1EjNdc6hvITBFJBPE7RcJRWAGsSVsQC9utc3EXZmfQwgoMIdYFdlY0i3plls_pu/s1600/Tacos2ways.jpg" /></a></div>
Sorry for the delayed post. I think I've still been on vacation time. Hope you all had a good weekend.<br />
<br />
<a href="http://goodthingsgrow.com/">Jacqui</a> hosted this week's recipe for The Food Matters Project. Check out her <a href="http://goodthingsgrow.com/greens-n-beans-burritos/">beans 'n greens burrito</a> and what others made <a href="http://thefoodmattersproject.com/2012/05/28/beans-n-greens-burritos/">here</a>. Since we were at the beach I didn't make burritos, but I rounded up two taco recipes for you to try. You might remember these <a href="http://adrienneats.blogspot.com/2012/05/green-apple-tacos.html">green apple tacos</a> from a few weeks ago or these NC <a href="http://adrienneats.blogspot.com/2011/07/nc-fish-tacos-with-pickled-red-onion.html">fish tacos</a> from last July. Make both and you'll have happy pescatarians and vegans on your hands. I also want to try <a href="http://www.sproutedkitchen.com/home/2012/4/24/shitake-mushroom-lentil-asian-tacos.html">Sara's shitake and lentil tacos</a> and <a href="http://www.happyolks.com/feel-it-coming/">Kelsey's squash tacos</a>. I mean really, who doesn't love tacos?Anonymoushttp://www.blogger.com/profile/00555119615834170756noreply@blogger.com2