Chefanie Wambach came over the other night and we both wanted to cook something light, healthy and summery. And of course it had to go with our Secret Recipe dish, Manchego Jalapeño Cornbread.
My inspiration for this salad was to have as many colors as a salad bowl would allow me too. I chose the veggies for their taste obviously but also for the colors and the beauty they would add to the overall dish. I tended to go for heirloom veggies, but you can substitute for whatever you want and whatever suits your fancy.
This salad was awesome and all of us went back for a few more bites. I was originally planning on dressing it with a cilantro vinaigrette but Wambach has the “cilantro tastes like soup” gene and we decided to go with a homemade spicy ranch to tie it all together. It worked and maybe even better than a vinaigrette would have. It is crunchy, creamy and looks beautiful on the table.
A lot of the protein in my diet comes from beans since I don’t eat very much animal protein. Needless to say, I am a huge fan of beans. They are so versatile; you can add them to salads, soups, burgers and grain dishes. This week’s recipe is one of my new favorite weeknight dinners – Chickpea and Tahini Burgers. Ready in about 15 minutes or less, these will satisfy even a hungry man (Nathan, my recipe guinea pig). The Mediterranean spices and spicy yogurt sauce are super delicious and add a ton of flavor to otherwise sort of bland chickpeas. Continue reading →
This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.
You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading →
This recipe comes compliments of my older sister, Mayol. (AKA Scientist Barbie) That’s not really her name, but that’s what I call her and have called her for just about as long as I could remember. Besides being the smartest person I know, yea she is a genius, she is also a really good cook. It must run in the fam.
Marlooz, my dutch twin, and very talented videographer, was in San Francisco for about 6 weeks and before going back home to Amsterdam she requested a special going away meal. Of course I abided. (or is it abode?) I served this quinoa dish along with a grilled mushroom and onion salad and grilled chicken. We were happy campers, although sad that Marlooz was leaving us.
I call it southwestern & Asian fusion because it has ingredients that are very traditional to Southwestern cooking like black beans and bell peppers. But the vinaigrette that brings it all together has a little Sriracha (my new favorite ingredient) and soy sauce, which are both very asian. Asian or Southwestern – whatever you want to call it – it is delicious and healthy and fiber filled.
As winter is finally over – it is time to say goodbye to those hearty winter greens. But if you have some lying around this recipe is for you! The spring air is still cool enough to enjoy a hot bowl of chili so go on and dig in…one last time!
Now you might be thinking it sounds like a weird combination, but the sweet potato really mellows out the fiery chili flavor. Plus this is another under 250 calorie meal! Beat that!