This is a salad for when you want to feed your body and your soul at the same time.
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When I visited a small shop in Pamplona that had virtually every regional produce in a can or jar, I knew exactly what I was going to do with these beautifully-roasted sweet piquillo peppers.
What I'm calling the zinger is an easy-to-make drink that'll satisfy your lingering sweet tooth (guilty) but give you a little kick, too! Think of it as having the foundations of a mojito but a distant cousin of a kombucha drink. Sponsored by Greenboxed!
To some, an entire chicken might be a burden, but for me it presents an opportunity.
Dinner doesn't always have to be meat, veggie grain, sometimes it can be a bunch of good stuff thrown together in a skillet and that's totally OK. It's not lazy to want all of your food cooked in the same pan, and if anything it makes for a harmony of flavors with easier cleanup.
Going dairy free for the month of January meant getting creative, and it's challenged me to come up with recipes that'll make me feel full without shaving 1/2 a pound of cheese over everything. Getting my fat from other sources like avocados, coconut milk, and cooking oils is a nice change from the ordinary cream sauces and wintery-baked dishes.
If you've ever had fried cabbage, this skillet kind of invokes the same feeling of nostalgia. It's got bacon and red chili flakes which my mama usually adds to her fried cabbage, but I've added paprika and candied pecans for sweetness, and garlic and dijon for a savory spiciness.
You can easily throw this skillet together in under 15 minutes and eat it on its own, but it works great as a side dish accompanying some grilled chicken breast, steak or even salmon. I hope you enjoy it like I did.
- 1/2 lb brussels sprouts, halved
- 4 strips pork bacon
- 1/4 c candied pecans (if you can't find them in stores you can make them)
- 1 tbsp dijon mustard
- 1 tbsp minced or fresh garlic cloves
- 1 tsp paprika
- 1 tsp fine sea salt
- 1 tsp red chili flakes
- In the skillet that you'll cook everything else in, fry the bacon strips on medium-high until they're cooked but not completely crispy, then set them aside on a paper towel.
- With the skillet still on medium-high, toss the sprouts in the oil, along with the dijon, garlic, paprika, and salt.
- Cook for another 7-10 minutes, splashing the skillet with apple cider or other vinegar if the pan gets sticky.
- Top with crushed candied pecans and red chili flakes then serve.
This soup is the ultimate anti-inflammatory soup for when you're about to come down with something, or you're already down with something but your taste buds still work just fine.
ou can throw all of this together in less than 15 minutes, roast it and have some protein going on the stove top at the same time, and that's dinner in under an hour.
An easy no-bake recipe for the cookie-deprived. You'll go nuts for these balls.
Chicken thighs are going to be your key ingredient in this recipe because they quickly soak up flavor and won't get dry by the time you've eaten this meal 4 days in a row for lunch.
Sweet and sticky charred Brussels sprouts with salty and crispy chorizo blanketed in spicy and tangy gochujang. Nuff said.
I’m not sure if Crock-Pots were ever deemed “cool”, but right about now I'm yearning for a simpler time when slow cookers were safe from Twitter slander.
You know that spring time smell? If you haven't lost your sense of smell due to allergies you know what I'm talking about; fresh cut grass, smoke off the grill, blooming flowers, it's perfect.
Coffee-rubbed steaks are unbelievably good. With the right coffee grounds, they infuse the meat with rich, juicy, and fruity flavor that might surprise you