It’s been quite a while since I’ve written about food. But during that long break, this is one of the meals I have made over and over again. I make it for guests, I make it just for me. I made it once with Sarah of Well Dined.
This burger is piled high with delicious flavors, from the brie and onion jam, to a rich truffle aioli, a tight handful of spinach, and the creamy coolness of avocado. I love a good, fancy burger. I love that when I make burgers, I can customize them for each person at my table (and, for me, it usually means double spinach).
A few weeks ago, I told Sarah of Well Dined that all I wanted to do this Fall is bake, bake, bake, and I wondered whether she would mind eating nothing but cookies for lunch when we got together. She thoughtfully responded that we should make empanadas.
And after we made these, we congratulated ourselves over and over again because the filling is so delicious. I mean seriously, we were both sneaking spoonfuls of filling as we assembled the empanadas, and licking our fingers when we were done. It’s amazing.
You should make yourself a batch of empanadas right away, so you will know what I’m talking about!
I’ve become kind of obsessed with cauliflower.
Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.
And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.
I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.
Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.
This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!
This week, Sarah and I were feeling super laid back. We started our lunch planning at noon on the day of. (Just for context, we typically start cooking around 11.)
Our conversation went something like this:
Sarah: I just woke up. (cut to me, crumbling inside with jealousy)
Me: I have a headache. Let’s make something easy.
Me: Same page.
Yet somehow, an hour later, we found ourselves poaching eggs and rubbing sourdough slices with garlic.
Food bloggers be crazy.
This was the most delicious impromptu meal I can think of. We cobbled together ingredients (mostly) from our combined fridges and gardens, and I humbly submit that these open face sandwiches are magic.
It’s no secret that I love foodie burgers.
I’m not the kind of girl who longs after the simplicity of mayo and relish.
The fact that I don’t eat meat has definitely exacerbated this situation. Now, in addition to the fancy sauces and unique toppings, I crave interesting and colorful patties.
Like this one, made from green peas and edamame!
For Memorial Day this year, do something special. Skip the all-soy burger and make a masterpiece.
Remember how I hatched a plot to eat greens at every meal?
Yeah…desserts kind of got in the way of that healthy plan. But you know, Rome wasn’t built in a day, and I am still trying to focus on the greenery as much as possible!
So this month for the Secret Recipe Club challenge, I decided to take a recipe for green chile enchiladas—which sounded heavenly—and green them up!
It may surprise you to learn that I don’t actually eat a lot of vegetables. I can go entire days without a vegetable, if you don’t count the tomato sauce in pizza.
The problem obviously isn’t that I don’t like vegetables…I love them! The real problem is that I am busy and tired, and preparing vegetables (plus, let’s get real: doing the subsequent dishes) takes more time than boiling an egg.
“But,” you protest, “you’re a vegetarian. How can it be that you don’t eat a lot of vegetables!?”
And that, my friends, is a beautiful question. As I have been trying to plot ways to actually model good health for my kiddos, I have made a resolution: I will make it a priority to eat greens at every meal. Seriously, even breakfast. I have been drinking green smoothies and tossing kale into scrambled eggs. I even made oatmeal with spinach in it. More on that later.
Greens are so good for you. Greens, and vegetables more broadly, are the one thing we never have to eat in moderation.
Jump on the greens train!
What is it about Thanksgiving that makes us gravitate toward casseroles and gratins? From the simple classics of green beans and candied yams, to some of my new favorites like kale gratin and scalloped potatoes, if it’s creamy and comes in a 9″x13″ baking dish, it’s sure to find a home on the Thanksgiving buffet.
People always ask me what I eat for Thanksgiving, since I don’t eat the turkey. But with a dish like this cheesy sweet potato and chard casserole on the table, how could anyone go hungry?
I hope it’s not too heretical to proclaim that this casserole would be my choice over candied yams any day! I have never been a fan of emphasizing the sweet character of sweet potatoes: it just seems like too much sweet in one place. I love hitting sweet potatoes with some savory and some spice, and this casserole, with the barely bitter greens and the mountain of Gruyère, does not disappoint!
Don’t you love dinner salads? And lunch salads? And salads in general?
I have been really craving some salmon salad lately. So I made some.
You should, too. That is all.
This is just the kind of quick meal I love to throw together when I’ve been having a busy day and I want to get dinner on the table without a lot of fuss.
A tostada is kind of like a taco salad that you pick up and eat with your hands. It can be gloriously messy, but let’s just call that an eating experience, okay? I love the spiced shrimp with a kick of lime. I love the mountain of veggies and cheese piled on top.
Bring a napkin and a fork, and dig in.