Roasted chickpeas make a great healthy snack that you’ll want to make in large batches. They’re great for parties, pre-dinner drinks, or a mid-afternoon snack, and you can change the flavors for a different kind every time. If you don’t like them quite as crunchy, you can take them out before they start to brown, but I really liked them crunchy and almost dried. Add these to your snack repertoire right now, they’re just that good. Read more
This salad is all about contrasts, and the way they work together to make an interesting dish. Warm carrots combine with cool, creamy avocado. Crunchy toasted seeds add crunch and the citrusy vinaigrette brings a brightness. I’ve changed the spices a bit, as well as adding more greens to create my own version of ABC Kitchen’s Carrot and Avocado Salad. It’s definitely going to become a year-round staple for me, and I love that it can serve as a light lunch all by itself. Read more
Every once in a while, we try to go without too much gluten or flour-based foods. This means cutting out most bread, pasta, and baked goods. I usually don’t go so far as to make baked goods with gluten-free flours, just because it feels like it’s missing the point. Sometimes though, I just want to cheat a little and have something yummy and baked. That’s when I turn to almond flour, which is really just finely ground almonds. I sometimes substitute some of the flour in my favorite recipes with almond flour too. The combination retains some of the original texture, but gives it a more toothsome, chewiness that works really well for things like cookies.
This cake was surprisingly delicious and incredibly easy. The fresh, sweet glaze is not too cloying because the whole citrus gives a slightly bitter undernote. The great thing about this cake is how moist it is, and it only gets better as it sits and the glaze intensifies. And who wouldn’t want a piece, with that lovely golden color and glistening glaze? Read more
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This Spaghetti con le Sarde is one of my favorite pastas, and it was one of the highlights of our Feast of the Seven Fishes at Christmas. The Sardinian flavors are the perfect blend of salty and sweet, and they soak into the golden strands of whole wheat spaghetti to create an easy but spectacular dish. This is similar in flavor to my Sicilian Pantry Pasta, but the fennel adds a nice vegetal note. I’m not usually a big fan of fennel, but it loses its licorice flavor in this dish and adds the perfect undertone in flavor. Read more
I’m always looking for good meatless recipes, since we like to have one or two meatless nights a week around here. When I came across this recipe, I thought it looked fantastic. I love everything about crab cakes, and I thought a similar veggie version sounded great. But the result was a soggy mess. Read more
In keeping with the healthy New Year’s theme, I’ve been inspired to make lettuce wraps. You basically use a leaf of lettuce to wrap a filling. It’s a pretty versatile idea, easily adaptable to mexican or asian foods.
These ground turkey wraps could easily be made into ground turkey tacos using corn tortillas, or substitute beef or lamb for a richer taco. The butter lettuce makes a great no-carb substitute for any kind of wrap, and I love making these with all sorts of fillings. I have previously posted about crab and avocado wraps, which are a lovely version for summer. Read more
While we are once again doing the Bon Appetit Food Lovers Cleanse, I’ve reserved some posts to keep you busy. These could probably even be considered cleanse-worthy, so enjoy some healthy food in the new year! If you can brave the weather, get outside and grill some shrimp. If not, these would be almost as good inside on a grill pan. The herbed rice is a perfect side for anything, just combine brown rice with a bunch of chopped green herbs! Read more