Brussel Sprout Salad
I should really call this column the salad diaries because that seems to be all I can write about lately. But why change a good thing? This week I was inspired by this recipe for a crispy brussel sprout salad. Despite how delicious the fried leaves sounded I decided to go for a more traditional raw version.
Make Me This: Savory
[ chickpea fritters ]
[ Julia Child's garlic soup ]
[ beet pesto pasta ]
Make Me That: Sweet
[ gluten free brownies with roasted berries ]
[ salted caramel budino ]
[ chocolate peanut butter mousse tart ]
Bon appetit!
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Chia Pudding
Is it just me or has everyone become obsessed with chia pudding as of late? I felt a little late jumping on this healthy bandwagon but I was after something easy and sweet this week. (Come to think of it, when aren’t I?) I riffed off of this recipe with only a few minor adjustments. I only had chocolate mint soy milk but it was perfect. And delicious. And easy. It’s almost hard to believe it’s good for you. Chia pudding, I finally understand you.
Make Me This: Savory
[ linguine with roasted broccoli, pine nuts and goat cheese ]
[ marinated olives and feta ]
[ beer battered fried olives ]
Make Me That: Sweet
[ chocolate peanut butter molten cake ]
[ funfetti cookies ]
[ oatmeal coconut raspberry bars ]
Bon appetit!
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Roasted Cabbage Wedges
It’s so hard to get excited about vegetables at this time of year but roasting is my favorite trick for making them go down a little easier. I am a huge fan of roasting things simply because it’s so easy. However, cabbage is one veggie that always escaped this treatment…until now.
I spotted a photo of roasted cabbage somewhere (Pinterest?) which lead me to track down this Martha Stewart recipe. But really it doesn’t take a rocket scientist to figure this one out. Thin slices of cabbage, olive oil and lemon plus some seasoning and voila! Cabbage can be strong tasting on its own but roasting mellow it right out and adds a soft sweetness. I absolutely loved this and it is becoming a new addition to my regular roasted vegetable repertoire.
Make Me This: Savory
[ West African peanut soup ]
[ roasted buddha bowl ]
[ Nancy's Chopped Salad ]
Make Me That: Sweet
[ baked nutella stuffed brown butter sea salt cookies. wow. ]
[ superfood nut butter cups ]
[ bellisimo balls ]
Bon appetit!
If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.
Carrot and Sunchoke Salad
I posted this recipe from Matt Bites here a few weeks ago and I couldn’t get it out of my mind. I had never tried a sunchoke before and coincidentally I had spotted some at the market a few days prior. My curiosity was piqued. So I picked up some sunchokes, carrots and brussel sprouts and took a stab at it.
I admit that I wasn’t quite sold on the idea of raw brussel sprouts. The veggies I picked up also weren’t quite as pretty as Matt’s but there was little to be done about that. No matter though. This salad was amazing! I am definitely a homemade dressing girl but I usually stick to oil/lemon/vinegar sort of varieties. The buttermilk was a wonderful departure for me plus it made a truly excellent counterpoint to all those crisp veggies. This is truly a wonderful salad for these drab winter months.
Savory Things
[ sake roasted pumpkin salad with pickled ginger and umeboshi plum dressing ]
[ crispy cornmeal sweet potato fries ]
[ tomato soup with grilled cheese croutons ]
Sweet Things
[ hi hat cupcakes ]
[ Nutella shortbread sandwiches ]
[ good morning sunshine bars ]
Bon appetit!
If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.
Cookie Dough for Eating
This week I was hit with a craving of the sweet kind. I almost made cookies but I quickly realized that what I was really after was just the cookie dough. So I began to wonder if there were any recipes for the stuff – not for regular old cookie dough but for dough designed to eat as is.
Low and behold, there was. I found this recipe at Our Best Bites. It’s actually for cookie dough truffles but I didn’t take it that far. I whipped it up, rolled it into small balls and stockpiled it in the freezer for those emergency cookie dough cravings. I mean, after I was done eating some of course. It was far to delicious to resist. That sweetened condensed milk just brings it to another level. I may live to regret having such an irresistible temptation close at hand but in the mean time I will just try to enjoy it.
Savory Things
[ creamy spaghetti squash carbonara | Greek quinoa salad | walnut, miso and mushroom pockets ]
Sweet Things
[ homemade marshmallows | amazeballs. no really. | peanut butter sticky buns ]
Bon appetit!
If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.
