It’s the start of a new year, and I imagine many are going full steam ahead toward the clean, healthy eating trend… well, for at least the next two weeks. It wasn’t my intention to jump on prototypical beginning of year food train, but I felt like a wholesome delicious soup for dinner, so here we are.
Not only is this dish DE-LISH, it is also a visually beautiful contribution to the menu. The burnt orange from the butternut squash and persimmon, combined with pomegranate, celery, and parsley make it an artistic winner at any meal. This Thanksgiving, I had a number of friends with dietary restrictions joining my family gathering, so I knew there would be a new variety of side dishes to try. Thank goodness I’m a foodie Instagram addict and found MindBodySoul’s awesome recipe reposted by Whole Foods. I was inspired and contributed something totally different from the other typical Thanksgiving dishes. Even the carnivores were impressed! Can’t wait to go round two with this recipe.
Whoa. I mean, serious whoa. This stuff is so delicious, you’ll want to put it on everything. I first made it up as a dip, complete with warmed baguette, double creme brie and prosciutto, but it would also be awesome as a chicken marinade. However you dress it up, it’ll be a huge hit (I even converted a staunch anti-olive eater!). Find additional recipe ideas at the bottom of the post.
If you enjoy food porn as much as I do (obviously you do, because you follow this blog), I strongly recommend following Buzzfeed’s Tasty channel. In less than a minute a video, you quickly find inspiration for future meals, and perhaps a bit of a drooling session.
These meatballs are super delicious, and pretty fast to put together. If you happen to have any leftovers, toast up some sourdough bread, add a little Trader Joe’s cilantro salad dressing and have at it.
For something with so few ingredients, it really packs a flavorful punch. I was so pleased to share this dish with a friend recently, and she gave me the best compliment of all: entire shock at how tasty it was! Let this be your meal’s main feature, or partner with roasted chicken or pork. If your experience is anything like mine, you’ll be adding this salad to your cooking rotation tout suite!
I am a huge salmon lover, but I can appreciate others are still warming up to it. For those people, I’m really excited to try this spicy salmon recipe! If you’ve tried it, let me know what you think!
A small miracle occurred in my kitchen last week: I cooked salmon. Salmon that was totally raw – not smoked, or preserved in any way. No one was holding a gun to my head, and I had purchased the fillet of my own free will. Even better, I actually thought the final product was GOOD, and not just in an “I will tolerate this food for the sake of my health” kind of way… but in an “I would willingly eat that again, even without the presence of a threat of bodily harm if I don’t” sort of way. This can mean only one thing: I am growing as a person. Next thing you know, I’ll be ordering raw oysters at restaurants! (No. No, I will not. I am growing as a person, not growing CRAZY.)
In all seriousness, I’m not gonna pretend that I just lightly seasoned the salmon…
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Yeah, you heard me.
Sometimes even when you need comfort food, some vegetables are in order, and that’s what I made for myself one fine evening. The base vodka cream sauce recipe (butter, yellow onions, heavy cream, vodka) can be used in multiple iterations, so try your hand at it and impress all your friends.