Archive for the ‘healthy’ Category
Another winner from Vegetarian Times magazine (November 2013). I’ve put together dishes similar to this one on a whim, but the roasted red peppers really make the difference. Also, shoot for fresh spinach, not frozen in this dish. || Read more
If you tell me you have nothing to cook for dinner, I won’t believe you. A few basic staples in your kitchen and some seasonings will take you far, I promise.
Here’s a quick fix that easily serves two people and uses very few ingredients. This recipe is definitely one to experiment with depending on what vegetables you have in your freezer and can easily be turned vegetarian (think garbanzo beans for protein, for example). || Read more
I made this dish one night after work and surprisingly, it came together quickly. Just make sure to have your ingredients ready! This quick dish serves one but can easily be doubled, just adjust the ingredients to fit the serving size. || Read more
Last week I got a chance to check out Alemany Farmers Market in Bernal Heights, a neighborhood in San Francisco. All I can say is prepare yourself for craziness and more produce than you’ve ever seen in one place.
I was like a kid in a candy store except this kid goes crazy over potatoes, kale and early girl tomatoes! Open every Saturday, this farmers market was founded in 1943 and boasts a ton of awesome spots to eat and more than enough vendors to make sure you find what you’re looking for. Check them out on Facebook!
These mixed potatoes were perfect for the grill. Chop up a mix of yukon gold, red and purple and throw ’em in a bowl with some olive oil, sea salt, pepper, garlic, basil, red pepper flakes and throw them in a tin foil pocket for the grill (I also top the potatoes with a couple pads of butter on top before I seal the tin foil up).
This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more
Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.
Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.
What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese
Ok! Get your veggies prepped + chopped first!
- Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
- Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
- Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
- Garnish with more basil and add a bit more olive oil if needed
- Top with freshly grated parm + serve!
I hunted this down from my friend Lily on Instagram and she was kind enough to share with us. Check out her guest post + recipe for these no bake goodies. I know I can’t wait to try this recipe! || Read more