Thoughts and Inspiration: ‘Tis the season of squash! This, along with the next two recipes, will feature a different type of squash – butternut squash, kuri squash and kabocha squash. With each of the next three posts, you can easily interchange the type of squash you are using for the recipe. Either one of these could be a perfect side to your Thanksgiving meal. Enjoy!
Thoughts and Inspiration: A simple and classic green salsa.
Thoughts and Inspiration: This salsa is a bit spicy and smokey in flavor. It’s yummy and fresh and goes great with some crispy tortilla chips. You can also use it as a base to sauté black or pinto beans or make fajitas.
Thoughts and Inspiration: This salsa is a combination of sweetness, tangy and tart, and just the right amount of crisp! It is perfect with tortilla chips, but you might just find yourself sitting with a small bowl and a spoon and munching away! It is a great relish that could be mixed into just about anything to add that needed pop of fresh flavor. Perhaps top this onto a piece of grilled tofu steak. Enjoy! Let me know what you might incorporate this into.
Welcome to the week of Salsa’s! Each day this week I will be posting a different salsa recipe.
Thoughts and Inspiration: This cumin scented black bean and corn salsa is addictive! It tastes great with just some tortilla chips, but you can do so much more with it! Wrap it up in a tortilla with cheddar cheese and bake to a crisp and you have yourself a taquito; or top it with enchilada sauce and you have a quick and easy enchilada! You can make quick baked egg muffins or toss a couple of tablespoons into your favorite greens with a twist of lime and olive oil for a perfect salad. The possibilities are endless.
Thoughts and Inspiration: Carrots are a great root vegetable. They are crisp in texture and have a beautiful natural sweetness to them! They are fun for dipping and perfect for your typical mirepoix starter. This recipe was a special request from my girlfriend Jenn! She and her hubby were over one night and I wanted to make a roasted vegetable side dish so I looked into my refrigerator and saw a few items that I thought would complement one another well… and poof! We have sweet chili roasted carrots! They will have your taste-buds dancing with just the right amounts of sweet, spicy, tart and salty. Enjoy!
Thoughts and Inspiration: Sunday night is vegetable tofu Pho night for us in the wintery months (my semi-homemade version which will be featured soon). I noticed that I had a potato that was starting to look old (I had originally got it to make a potato/leek soup which never happened!) so I asked my hubby what kind of flavor I should cook the potatoes into… of course since we were having an Asian inspired noodle soup, he suggested Asian. …So I put my thinking cap on for a quick idea which wouldn’t require necessarily making a sauce from scratch. These potatoes are a tasty bite for your tongues! They are spicy and full of robust flavor!*
Thoughts and Inspiration: This is a great vegetable dish that can be had as a side to a main meal. You can also use it to make stuffed mushrooms or zucchini boats (just mix in your favorite cheese and stuff your veggie). Or perhaps just throw it on top of some quinoa, brown rice, farro or bulgur!