This post was created in partnership with Barilla. It’s been a crazy few months. We moved into our new place in Chicago, almost immediately left for a whirlwind trip that took us through France and Italy, then ended back in the Midwest in Madison before heading back home. I’m eventually going to share a little bit about each trip, but for today I’m starting with the most logical place to begin – the middle!...
Garlic and Italian herbs make these meatballs delicious, and the perfect blend of ingredients guarantees the best texture. My family loves this spaghetti and meatballs recipe and I cannot wait for you to try it! For this easy recipe, you’ll bake the meatballs in the oven and finish them in our from scratch simple spaghetti sauce. For larger meatballs, see our Italian meatballs recipe, which makes 4 meatballs for 1 pound of meat....
Our pickled red onions are crisp, tangy, and slightly sweet. I add them to tacos, salads, grain bowls, burgers, and more! These pretty pickled onions are a fridge staple in our house. If you’ve never pickled before, onions are a fantastic place to start. You may also enjoy these pickled beets with onions (so pretty). Key Ingredients Red onion: Pickling red onions makes them turn bright pink. I love the beautiful color, but you can use other onion varieties in our pickled onions recipe without any changes....
This creamy quinoa risotto comes from The First Mess Cookbook. If you’re not already a fan of Laura’s blog, The First Mess, you should be! This quinoa risotto recipe exemplifies so much of what I love about her work. It appeals to the eyes as well as the appetite, it’s healthy and accessible, and it combines plant-based ingredients in a really unique way. Traditional risotto is made with arborio rice, and it requires a lengthy amount of time standing over the stove stirring....
I immediately thought, “Radish salad!”, when I opened our CSA box a few weeks ago and found a heap of gorgeous radishes inside. Often, radishes play second fiddle in green salads and noodle bowls, but at this time of year, when they’re extra-crisp, piquant, and even a little sweet, they deserve to be the star of the show. This radish salad recipe puts them front and center. I use the roots two ways – roasted and raw – and dollop a bright, nutty radish green pesto on top....
Just for the cuteness factor, I used the mini idli mould stand that my mom in law gifted me and made a batch of mini rava idlis. Dunked in a bowl of sambar, they make the easiest and cutest breakfast (or dinner) ever. If you don’t own a mini idli mould, I’d urge you to remedy that as soon as possible. My mom used to pack these for my tiffin when in school and making this small batch myself brought back so many memories from years ago....
It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes....
Let’s talk about beets, shall we? A hearty root vegetable, they’re available pretty much all year round, but they’re best June through October. I picked up some gorgeous ones at our farmers market last week and decided they would go perfectly with some ripening pears that were sitting on my countertop in this roasted beet salad recipe. To balance all of the sweetness, I added some tangy feta and toasty walnuts....
These tacos are little smoky, a little spicy and even a teeny tiny touch of sweet – everything we crave in a recipe! How to Make Vegetarian Tacos with Sweet Potatoes and Black Beans These veggie tacos come together quickly. We love these with sweet potatoes, but you could also make them with roasted butternut squash. Start by getting your sweet potato in the oven — roast it with olive oil, cumin, salt, and pepper until golden brown and sweet....
We love burgers around here — big, juicy burgers. We’ve even shared our tips for making them best. This burger recipe pulls out all the stops. We add stout beer, mustard and garlic to the meat before forming the burgers then we add a homemade barbecue sauce on top after they are cooked. The barbecue sauce is made with one of Adam’s favorites — Guinness stout beer. It’s really easy to make — just throw the beer, vinegar, tomato puree, spices and some molasses into a saucepan and simmer until thick....
Break out the pita, it’s tzatziki time! On Monday, I posted my favorite Greek salad, and now I’m following it up with another Greek essential: this cool, refreshing cucumber tzatziki sauce. One of the best parts of summer is that dinner suddenly becomes easy. My favorite ingredients – fresh fruits and veggies – are at their peak. Tomatoes are sweeter and juicier, berries are plumper, peppers are snappier, and our backyard herbs are at their most potent....
Vanilla Pound Cake Recipe Ingredients: Flour – 100gm Butter – 100 gm (at room temperature) Eggs – 100 gm (approx 2 medium sized eggs) Sugar – 100 gm (I ended up using around 1/2 a cup and a bit more, since it seemed like a lot after powdering) Vanilla extract – 1 tsp Salt – one pinch (optional) How to make Pound Cake: Beat the eggs till soft. This might take upto 2 mins on a hand blender....
This burrito recipe happens to be vegan, but you don’t have to be vegan to love it. It’s easy to make, it’s flavorful and fresh, and you can even meal prep it if you want to get ahead on lunch or dinner. The hearty filling consists of Spanish rice, seasoned black beans, guacamole, pickled onions, and veggies. Take it over the top with a side of salsa for dipping! Below, I’ll walk you through how to make this vegan burrito recipe, offer tips for how to store it, and share some tasty variations....
You don’t need raw eggs, anchovies, or even Parmesan cheese to make a great Caesar dressing, and this vegan Caesar dressing recipe is here to prove it! I love this recipe because it delivers all the creamy, tangy, briny qualities you crave in a classic Caesar dressing, but it’s super simple to make at home. Grab the short list of ingredients and toss them in a blender, and this delicious dressing will be ready in under 5 minutes....
I have to admit, I was skeptical when I first tried this carrot lox recipe last spring. At this point, we’re all used to the idea of vegan burgers, meatballs, and taco meat, but vegan smoked salmon still seemed like a stretch. I loved the idea of creating a vibrant veggie version of traditional lox, but would it really work? Well, fast forward a year, and this carrot lox is now my go-to bagel topping!...
This air fryer buffalo cauliflower is the ULTIMATE game day snack. It’s saucy, spicy, and crispy, the kind of finger food that packs a ton of flavor into a single bite. If you still need snack recs for the Super Bowl next weekend, here’s mine: make this! I based this recipe on the baked buffalo cauliflower I shared last fall. After I posted it, I heard from so many of you asking for an air fryer version....
You can never be too old for a little back-to-school snack, right? My sister and I used to love rice crispy treats as kids. Since I rarely eat marshmallows these days, I’ve been loving this slightly healthier alternative that uses almond butter and brown rice syrup as a binder instead. I also packed in omega-rich hemp seeds, almonds, and shredded coconut – making these a filling treat to get you over that 3 o’clock slump....
South by Southwest starts today, so I thought I’d share some of our food truck favorites for any of you that’ll be passing through town. There are a lot of trucks, so I narrowed it down to just the ones we think are the very best… East Side King Paul Qui’s asian street food trucks will make you feel like you’re not in Texas anymore. Each truck has a different menu so we like to do these food-crawl style (3 of them are all on east 6th)....
Making Perfect Baked Potatoes with Avocado and Tomato Salsa Sweet potatoes are a regular sight in our kitchen — we’ve already shared our method for making sweet potato fries, these creamy mashed sweet potatoes, and our coconut oil roasted sweet potatoes. These vegetarian stuffed sweet potatoes are perfect for when you need something healthy and satisfying on the table fast. The potatoes can be baked in advance and the avocado tomato salsa can be made a day or two ahead of time....
If you don’t have Google Picasa, you can download it here. It’s free and quite useful! Okay, so here is the picture we are going to use and a side-by-side comparison in case you guys want to see what I am going to talk about for the rest of the post. It’s the baby corn I bought to make baby corn masala. Once you have Picasa running on your computer, it will automatically sync all your pictures into the program....
