Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it.
This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are sweet, savory, crunchy and a little spicy – in other words, my four food groups.
Under all of that, there’s tempeh that I lightly marinated and seared. Feel free to sub in any protein you like – the toppings are really the star here.
Growing up, I didn’t like most vegetables. Broccoli was at the top of my most hated list, but I LOVED fresh corn. My mom would cover the stoop on the back patio with ripped-open paper bags, and my sister and I would husk corn. I know what you might be thinking – it’s spring and it’s not exactly corn season. But today we’re partnering with Sunshine Sweet Corn, which is in season right now. (Hint: it’s the kind that’s fresh at your grocery store right now).
I used to cook corn in a huge pot on the stove (it took forever), but this skillet steamed method is quick and easy. I like to top my corn simply with olive oil and a squeeze of lemon, but keep reading for 2 more ways to jazz up your corn…
Topping #2: basil butter! It’s tasty and easy, plus what’s better on hot steamed corn than melty butter? You can use real butter or vegan butter like I did.
Topping #3: My favorite (although not-vegan) method – spicy Mexican style corn. Take the adobo sauce from a can of chipotles (or blend the chipotles in a small food processor), brush it on steamed corn and sprinkle crumbly cotija cheese on top.
And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!
Remember to snap photos of your family husking or eating corn this spring and post them to Instagram with the hashtag #huskyeah. Can’t wait to see all your photos!
It’s been feeling summery around here, so I say – let’s bring on the colorful food!
Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive.
For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time… which doesn’t describe our evenings lately. But this combo was SO good that I thought I’d make it into a more accessible deconstructed bowl version. If you start your rice ahead of time, it’s quick to put together and it keeps well in the fridge. We ate it for dinner last night, I ate it for lunch today, you know the drill….
I get my forbidden black rice in the bulk bins – if you can’t find it, you could just as easily sub in brown rice or another grain.
I’ll never forget the first time I bit into a radish. I was in Sunday school and I was maybe seven or eight. I’m not sure if they ate radishes in Bible times, but for whatever reason that morning’s lesson involved passing around new raw foods to try. I don’t remember much else about that day except the shockingly bitter taste that I couldn’t get out of my mouth until my family picked up Dunkin’ Donuts on the way home.
I spent years picking radishes out of salads until I slowly came to love the crunch and slightly bitter bite – especially when thinly sliced, pickled or roasted. I’ve never done the buttered radish thing until now – except these are “olive oiled,” finished with a squeeze of lemon, and piled on toast with sautéed dandelion greens.
I made a creamy vegan spread out of herbs and sunflower seeds, although if that sounds like too much trouble, ricotta would be a simple sub.
There’s no need to finish these off with doughnuts this time, although if you’re craving something sweet afterward, I won’t judge. Here’s a recipe.
I have a confession to make – I am not only a terrible gardener, but I’m also a terrible herb gardener. They’re so easy to grow, but they’re oh so hard to remember to water. Lucky for me, my mom recently came to visit and planted tons of new herbs, including my favorites – basil and mint… just in time to include in this salad. What would spring be without an herby grain salad, right?
This one is packed with chewy farro, peppery watercress and dried tart cherries, which add a necessary pop of sweetness to balance it all out.
I’ve talked about the benefit of tart cherries here, here, and here. We love them mostly because they taste good but they have some real superfood qualities as well – they’re a natural anti-inflammatory and also a good source of melatonin.
Feel free to switch up this salad with whatever herbs you might have growing – and if you’re gluten free just switch out the farro for quinoa… meanwhile, I’m going to go water my new herbs while I’m thinking about it…