The first time I had heard about fried chickpeas, I was reading over at Naturally Ella (an amazing vegetarian blog). I knew immediately that I would have to try the technique. A quick pan fry has the ability to add texture and depth of flavor that you wouldn’t normally find in a chickpea. These fried chickpea gyro bowls with tzatziki sauce are exploding with flavor, and come together quickly for an easy weeknight meal! Continue reading →
Every year when summer rolls around, I can’t wait for the fresh produce to start filling my plate. However when fall gets here, I seem to have a hard time giving up summer. I love fall vegetables, like butternut squash, but I’m just not over summer yet… Even though it’s almost the end of September. This Mediterranean Pasta Plate with Sun Dried Tomato Sauce is fresh and fast! It’s a great way to use the tomatoes and cucumber that I’m still getting in my CSA! Continue reading →
Right now I have a large bowl of zucchini, summer squash, eggplant, and cucumber sitting in my kitchen. It’s a true sign of summer. Ample fresh produce requires me to be on my toes with recipe ideas, so that none of it will go to waste. The best recipe will use multiple pieces of produce, two birds one stone kind-of thing. This Zucchini Burgers with Quick Pickles recipe was delicious, simple and the burgers freeze well so you can make extra for later! Continue reading →
Pickles are a favorite snack of mine. They are crunchy, briny and full of flavor, but light and not calorie ridden. Its funny to me that pickled cucumbers are known as pickles, because you can pickle just about any vegetable. I love to pickle peppers, asparagus, and okra! Try these homemade dill pickles with jalapenos!
When I think about turning fish into a burger, I want to see flavor. I eat a fair amount of fish. I love it, but it needs to be different sometimes. These burgers are different in so many ways. Asian style, barbecue sauce, quick pickles, ‘nough said.
Greek is one of my favorite salad types. Greek salads always include bold flavors and lots of color! This salad is perfect for the summertime using fresh and widely available produce, like cucumbers and tomatoes. I like to make a big batch to take to work all week long. Everyone is jealous at lunch time when I open up my mug!
The first time I had sushi was in Sydney Australia when I took my study abroad trip in college. I was uncertain about the idea of eating raw fish… Will it taste weird? Will the texture be off putting? As it turns out, sushi and I must have been long lost friends! I loved the flavor explosion. In a roll, the majority of the texture comes from the rice and veggies. The rice is seasoned and sauces are used to add flare and flavor. If you have never tried sushi I highly recommend it. Most restaurants have varieties that use cooked fish and seafood if the raw aspect sends you screaming.