Thoughts and Inspiration: Who doesn’t love them some hummus?! This recipe, along with the next, will feature eggplant. I feel like eggplant is one of those vegetables that people have a love/hate relationship with. I LOVE it. I love it grilled, roasted, sautéed, fried.. basically any way! This recipe is a basic hummus with roasted eggplant pureed together. It is yummy! The eggplant makes the hummus creamier and silkier. Enjoy with vegetables, pita chips, or as a spread on a sandwich.
Thought and Inspiration: Beets… you either love ’em or you hate ’em. I recently saw someone eating beets at a restaurant and I immediately started to crave them! The thing is though, since I was a kid, I don’t actually think I ever liked them. So it was a weird feeling to crave something, I thought I didn’t like. Anyway, I decided to take a stab at making them. We got some farm fresh beets and I cooked them to perfection! There is something so fresh, earthy and absolutely delicious about beets. They are rich in Vitamin C and Iron. They are so clean and juicy and can be prepared in multiple ways.
Thoughts and Inspiration: So where did this recipe come from?!… I am kind of obsessed with buffalo wing sauce! I love it on everything (kind of like how others love Sriracha). I make hummus quite often at home, so one random day I decided to make a hooked up hummus. This recipe took me a few trial and errors to get just right; it’s simple, tasty and a perfect little snack.
Thoughts and Inspiration: Happy Sunday! Here is another quick, simple and delicious toast topper. This, as well as, the cannellini bean toast are a perfect appetizer for Spring/Summer. It will be a winner with your guests. Savory, gooey and mmm mmm mmm garlicky! The picture has to have your mouth salivating!
Thoughts and Inspiration: Quesadillas are kind of awesome aren’t they?! You can literally put in any of your favorite ingredients, add some cheese, heat and voila! You have an irresistibly delicious dish! Mmm mmm mmm! Okay, so this recipe is of course a non-traditional quesadilla. I use a few veggies, along with harissa paste and oh boy do you have an awesome combination of flavors! For your busy weeknights, this is a winner recipe. I actually use the oven to cook the quesadillas, instead of the stove top, which helps save time and no added oil or butter (you mommies out there busy with your kids… pre-make the filling together, assemble and toss in the oven… just make sure to set your timer!).
Thoughts & Inspiration: Happy New Year everyone! This is my first recipe post of the year. I actually look back at a previous recipe I created a couple years ago, but it’s revamped and better than ever! I made this just yesterday, as a special request for a friend’s birthday and it was delish!
Everyone is scared of tofu, but if you cook and flavor it the right way, it’s pretty amazing! Try this Asian flare African inspired stuffed tofu just once and I promise you, you’ll be wow-ed! It screams flavor, creates an amazing texture, and will make you see tofu in a whole different way!
Thoughts and Inspiration: This toast is light and tasty and makes for a perfect appetizer for a party (especially with the holidays coming up!) – Delicious eggplant with roasted tomatoes and a simple tomato sauce with spinach. You can do pretty much anything you want to it. I use eggplant as my base, but if you’re not a fan, sub it out for mushrooms, zucchini or squash. Eggplant is one of those vegetables that everyone is afraid of… but it’s really great when you cook it right and pair it with complimenting ingredients. It sort of absorbs any flavor you mix into it. I like using Chinese or Japanese eggplant for this dish versus your traditional American or Italian eggplant because I find it more delicate in flavor (it also doesn’t have as many seeds!). I made this appetizer when my brother-in-law’s niece came over and I think she enjoyed it!
Thoughts and Inspiration: So my girlfriend Sam suggested I work on some potatoes recipes since I don’t really have any on my site yet. I never realized I didn’t cook much with potatoes! So here is a fun roasted potato recipe. I bought some red potatoes and kept staring at them thinking to myself… what should I make? Sooo… it was a Sunday and my hubby was at work (how sad right?!). He loves potatoes! I decided to make a fun snack for when he got home before we had dinner. These stuffed buffalo ranch potatoes are definitely a winner! Enjoy!
Thoughts and Inspiration: Perfectly sautéed mushrooms with a rich and nutty fontina cheese melted onto a crisp baguette! It’s the perfect appetizer and I bet you’ll have more than just a couple of pieces. For those of you who aren’t mushroom fans, you can substitute the mushrooms with either chopped baby spinach or thinly sliced/minced zucchini.