Pesto is a sauce made from grinding or pureeing greens or herbs. Most commonly it is made from sweet basil, but this arugula pistachio pesto is no less a pesto by the traditional definition.
I have made arugula pesto many, many times. I make large batches every year from my garden crop as the arugula starts to bolt and needs picked in mass quantities. Continue reading
Posted in Condiments and Spreads, Quick and Easy
I have been in love with sheet pan tofu lately. I love the texture of ripped and roasted tofu and you can toss just about any vegetable onto the pan to round out the meal. I made this miso tahini sauce to serve with my sheet pan tofu, but that is just one of many ways to use it.
What are some other ways to use this miso tahini sauce? Use it as a dip for fries, drizzle onto falafel, add it to a grain bowl or buddha bowl, toss it with a salad, try it on sheet pan tofu. The uses go on and on. Continue reading
I used to live about a block away from a Thai restaurant in a loft apartment. We would frequent the restaurant with family, to celebrate, or to grab an easy dinner. Luckily, we still live close by, but these days I cook at home more. This pad Thai sauce recipe allows me to make my restaurant favorite at home.
You only need 4 ingredients, one for each flavor: sweet, sour, salty, and spicy. The tamarind paste is your sour flavor, and it varies greatly from brand to brand in my experience. You might have to do some trial and error with the specific brand you can get to figure out just how you like it, but it will be worth it! Continue reading
This healthy Greek yogurt ranch is better than bottled ranch for a wide variety of reasons. First of all, it tastes better! The yogurt and fresh lemon juice add tang that you would expect from a traditional buttermilk ranch and the fresh herbs have a distinctly bright flavor that you will never get in a bottle.
Beyond the amazing flavor, this recipe is very easy to make. Simply mix together all the ingredients! I almost always have a tub of Greek yogurt in the fridge, so if you are the same then all you need are the herbs. Continue reading
Posted in Condiments and Spreads, Quick and Easy
Have you ever tried to turn kale into a pesto? It is a delicous way to enjoy kale, and I didn’t always like it. The secret? Hemp seeds. They are not only healthy, but delicious in this kale hemp seed pesto.
Why hemp seeds? Yes, they are loaded with omega-3 fatty acids which come along with many health benefits, but the true reason I use them is for their creamy flavor profile. Continue reading
I always have an abundance of tomatoes at the end of gardening season. I stay very busy at the end of gardening season as well with back to school and fall events so I appreciate this no peel slow cooker marinara recipe that allows me to use my tomatoes with minimal effort!
This recipe cooks for a total of 8 hours on high in the slow cooker (with one required stir). Most recipes in the slow cooker don’t cook on high for that long, but it is necessary with the marinara. Continue reading
I love to add feta to my salads. Especially when I use a vinaigrette, the feta adds something creamy. I often find myself dumping tons of feta onto my salad because I want a little feta in every bite. This lemon feta vinaigrette solves that issue.
The feta is blended right into the dressing so end up getting a little bit coating every leaf and vegetable in your salad. It turns into a less is more situation. Continue reading
This homemade red wine vinaigrette is my go-to dressing for salads. It only requires 5 ingredients, so it is really easy to keep everything you need on hand.
I prefer my vinaigrettes to be very strong, and I wrote the recipe how I make it. Traditionally, more olive oil is used which will reduce the vinegar-y-ness of the dressing. Make it how you like it. Continue reading
Posted in Condiments and Spreads, Quick and Easy, Salad
Tagged Quick and Easy, Vegan
When your garden is producing way more zucchini than you can get used, you start searching pinterest for ideas for long term storage. Or, at least I did. This homemade canned zucchini relish is a great way to save your homegrown zucchinis for long term use!
At the beginning of summer I posted this recipe collection for 15 ways to use zucchini, and this recipe would be an excellent addition to that post. Continue reading
Rhubarb is one of my favorite seasonal items to experiment with. Most commonly rhubarb is used in sweet recipes, but without too much poking around you will see that sweet recipes are not my thing. I prefer to use it in more savory applications, like this homemade rhubarb barbecue sauce recipe.
Rhubarb is out of season here, but I was able to get some while it was in season, and luckily it freezes very well. If you can’t find fresh rhubarb any more this season, look for it frozen, it will be just as good. Continue reading
