Thoughts and Inspiration: Happy 2017 everyone! I hope you all had a nice holiday season. It’s a new year and a new start! We all try and make resolutions every year to make ourselves stronger and happier. This year, I’d like to try and continue to keep up with my passion of cooking/blogging. In 2016, I started a new job and wasn’t able to balance posting as consistently as I would have liked. So, here it is… the first post of 2017. A healthy and clean salad with muth lentils. Enjoy!
Thoughts and Inspiration: Here is my second eggplant recipe as promised. This salad is full of texture and clean on the palate. Quinoa is folded together with roasted vegetables and bright kale with a simple vinaigrette. Enjoy!
Thoughts and Inspiration: Tahini, honey and lemon… doesn’t that sound delicious?! Here is a great salad recipe that combines wild rice and crunch from the perfect combination of vegetables delicately tossed in a creamy tahini dressing (red cabbage, bell peppers, brussel spouts and carrots). Make sure you make enough dressing (it tastes amazing dipped with bread!).
Thoughts and Inspiration: My sister makes an orzo salad that my husband Amit absolutely loves! I can never seem to recreate it, but I decided to try to make something to mimic it for lunch. This orzo dish is a great basic start recipe that you can build on – add in your favorite vegetables, dressing, beans, cheese etc. It’s simple and perfect to make on a Sunday for lunch during the week! Enjoy.
Thoughts and Inspiration: Oh the start of everything Autumn! This is absolutely my favorite season to cook in! I love the crispness in the air that was missed all summer and adore the seasonally delicious vegetables and aromas that Autumn has to offer. The warm oranges, reds and browns that color our landscapes along with the slightly cool breeze that requires that perfect light jacket… bring it on Autumn! Get ready for some upcoming squash and pumpkin recipes, as well as delicious new soups and stews! This salad is a winner! It is a perfect balance of sweet, crunchy and creamy (and incredibly healthy with a punch of protein!). As always be creative and add in your own TWIST!
Thoughts and Inspiration: We were headed to one of my girlfriend’s parents house over Memorial Day weekend. I wanted to bring something along that would be light and fresh on such a hot and humid day! This salad is lettuce free and simple to make. It will stay well in the refrigerator for a few days too!
Thoughts and Inspiration: This post isn’t a recipe, but hopefully will be inspiring! Sunday is may day to prep for the week. I usually like cleaning and cutting my vegetables, placing them into separate tupperwares and making salads each night for myself and my hubby to take to lunch for the next day. The prep isn’t too time consuming and really makes the week easier!
My prep usually consists of the following basics with variations depending on what I find at the supermarket: chopping cherry tomatoes, sauteing corn, washing a can of beans (kidney, black, cannellini, etc), chopping Romaine and mixing it with baby spinach and red cabbage, and then once in a while, I will boil some edamame or cut up some snap peas. I then place each ingredient into its own clear tupperware (so it’s easy to see) and each night during the week I make our lunch salads: I start with the greens on the bottom and add a spoonful of any of the ingredients that I already have prepared.
Be creative! Throw in your favorite cheese, make some lentils or couscous (see post: Red Wine Braised Lentils with Burrata)
… Absolutely anything you like! I hope this inspires you to get some prep done before you start the week.
Thoughts and Inspiration: One of our favorite places to go in Philly is Tria. They have amazing wine/beer/cheese and delicious bites. It is a place I can go any day and any time. They have a salad there that I am obsessed with… so this is my try at copying their deliciousness!