We’re switching things up today – this one is all about love for limes. (our alter-ego blog). The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes. Cheers to a happy weekend!
Cookouts are not always a vegetarian’s best friend. Over the years, I’ve eaten more dry cardboard-flavored Boca burgers than I care to remember. And for no good reason other than I suppose most of the parties we used to go to were single-dude cookouts. You know the kind: burgers, buns, and beer. Done. Since my younger veggie days, I’ve learned a few things: #1: Veggies are (of course) amazing on the grill. and #2: Make foodie friends and life will be a lot tastier. Vegetarian or not, these would make a delicious addition to any summer bbq.
I guest posted the other day at Turntable Kitchen. Kasey and Matt are in Japan, which is one of the places Jack and I loved the most. We spent a week in Kyoto and one of the first things we set out to find was soba. It’s served in teeny tiny hundred-year-old restaurants. The noodles are handmade, and cold soba is served plain with a dipping sauce. Just dip and slurp. The louder the better. Since the soba I make at home comes from a box I, of course, add stuff. But I try to keep it simple. We’ve been…
I’m sure fried food is exactly what you thought you’d see here today. But, you know, we’re only human and sometimes we fry things. Well, to be clear, Jack fries things. I sit back with a glass of wine and watch. It’s a hard job, but someone’s gotta make sure he doesn’t burn the house down. Pictured is shrimp, but he also made a tofu version using the same method. I mixed up a tangy sauce by pureeing mango with kewpie mayo. (You could use regular mayo or even vegenaise if mayo isn’t your thing). We ate these with sliced mango,…
In case you weren’t getting enough kale in your life… This week, I was thrilled to contribute to Food 52’s Halfway to Dinner series. The challenge was to make a few bunches of kale stretch into 5 nights of relatively simple meals. You don’t have to twist my arm to cook kale so it’s a challenge I gladly accepted. (Although after “week-of-greens” I’m pretty sure my husband Jack is out eating fried chicken somewhere…)
This has been a favorite lately. I’ve made it countless times before I even thought of posting it here. It’s too easy… the ingredient list is short, and you likely already have these these things on hand. It’s super delicious and it takes no time to toss together. If I weren’t always trying to come up with new ideas, I would stop here and we would eat this most nights of the week. (Maybe switch out the veggies every so often to change it up). I whisked a little dijon with olive oil and lemon juice before tossing it with…
Happy Friday! This one makes me so happy that the weekend is just about here… This is part 1 of a fun project I’ve been working on with the Mango Board as part of their “Mangover” campaign. (makeover + mangoes, get it?) It’s about simply adding mango to ordinary food for an unexpected pop of color & tangy sweetness. Once a week they’re asking their facebook fans for meal ideas they would like to see made over with mango. This week (breakfast week), the choice was waffles and eggs. So I made a quick mango salsa with avocado, smoked paprika and a pinch…
Meals like this are the reason I love cooking at home. These are the kinds of dishes that my lactose intolerant self can’t order at restaurants. The amount of butter and cream that go into pastas and risottos… I don’t even want to know. I worked on this a few different ways. I was going to make an almond version of cashew cream (similar to this one), but I decided I didn’t want to ask you to break out the blender. At least not this time. The winner was this version where I simmered leeks & mushrooms in almond milk. Such…
We celebrated Cinco de Mayo a little early this year with a mango fiesta. You should too because mangoes are on sale (like, $1 something) at Whole Foods until the end of April. I brought home muchos mangoes last weekend and mixed up this sweet & spicy salsa. Then (from the same salsa recipe), I made black bean tacos and an avocado-mango salad. And, of course, no fiesta is complete without tequila. I made a lighter version of a margarita – a mango margarita spritzer. Cheers!
A trip to Italy is in the works. Did I just say that? Ok, an idea of a trip to Italy is in the works. You’re the second to know… I just informed Jack the other night. Even though we have a long list of places we have not been to, somehow every few years we (the royal we) feel a calling to go back. Whenever I even hear someone mention a trip to Italy, I become insane with travel envy. So you can imagine the kind of envy I felt when I heard the story of a couple who moved to the Italian…
I realize I posted soba noodles only a few weeks ago, but I’m back with more. This time, they’re stir fried in a sweet, tangy orange-ginger soy sauce with some crunchy snow peas and edamame. While that one was best served cold, this one is best piping hot. And aside from the tedious task of cleaning the snow peas, this comes together rather quickly.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
