Barley, Grapes, Apples, walnuts Salad with Agave-Lemon Vinaigrette - Olive Oil and Lemons. Whipped Chocolate Mousse with Ice Wine → Chocolate is always a good idea.
Chocolate mousse is a classic, isn’t it? Everyone knows what it is and everyone probably tried it. Classic chocolate mousse is usually made with […] Zucchini-Potato Fritters → We came back from Kelowna needless to say with a little vegetable market in the back of the Hummer. French Potato Salad → Who doesn’t like potato salad? Red Lentil Hummus → Here is my third and last submission to the Canadian Lentil Recipe Challenge organized by Canadian Lentil.
White bean quinoa burger with basil aioli. After two tasty trials, the third time is Most Definitely A Charm.
I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list. See? Very few ingredients, just as I like it: Those ingredients make for a very tasty burger, and after baking, they held their shape! Smokin' Red Roasted Potatoes. Seriously now, is there anything better than a roasted potato?
Unless of course we are talking about mashed potatoes, then we might have something to debate about. As I have proclaimed here before I AM A POTATO HO and proud of it. It’s hard not to be when they are so darn versatile. This dish is my entry for the first-ever POTATO HO-DOWN ROUND UP happening here July 16th…. To be a true Potato Ho and enter the round up you are required to use your Ho name (Your 1st pet’s name plus your middle name).
So this dish is known as Sparky Marie’s (Noble Pig’s) Smokin’ Red Roasted Potatoes. I love serving potatoes in this style. These potatoes look awesome on individual plates next to a steak and even better when sitting together on a large buffet platter. However, on another note, there is someone I’d like you to meet… Yep, here she is in all her glory, “SPUD“, Ms. This badge can be yours too, just get your entries to me by July 14th or 15th and put her on your site with your Potato Ho post. Enjoy! Say 'Yes' to Pesto. Preserved Lemon with Chickpeas and Parsley Pesto. The Year in Food is one colorful, lush food blog.
If there are times in the week when you need a little jumpstart in cooking inspiration, here is the first place to begin. A talented photographer, Kimberly Hasselbrink writes simple, seasonal recipes using lots of fresh fruits and vegetables. This recipe is a particularly good one—it’s packed with healthy spinach, protein-packed chickpeas and almonds, and topped with a delightful homemade parsley pesto. You’ll never look at pesto the same way again. While you will likely take over the chopping chores on this one, young kitchen helpers can mix the whole thing together and help get it to the table. The Perfect Baked Tofu. My go-to tofu recipe. You cannot go wrong with these easy, sweet, spicy marinade. Ingredients (for two portions): 2/3 block extra firm tofu 2 tablespoons EVOO 2 tablespoons honey 1/2 tablespoon chili powder 1/2 tablespoon black pepper 1 teaspoon paprika 1 tablespoon sesame seeds Preparation: Pre-heat oven to 375 degrees.
Have you ever heard of a tower climb? I have an update on my Commitment post. Bunny Bread. [Photographs: Donna Currie] You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape.
And you don't want something that will have a massive amount of oven spring (I. E. high moisture doughs won't work well). Seasonal and Savory: Red Lentil and Roasted Carrot Spread. This is a favorite dip/spread/soup that you can use in multiple ways.
As a dip it is great served warm, with pretzels or pita chips, and as a spread it makes a wonderful wrap with lettuce, cilantro, and avocado. Thin it with a little yogurt and warm it up, and you have an elegant soup. So many options… Another wonderful variation is to spread this out on a microwave-safe plate, sprinkle feta cheese over the top, and heat for a couple of minutes to warm through. Fantastic with some olives and warm flat bread for dipping.
The roasted carrots and onions give this a sweet edge that balances well with the warm, mineral flavor of the lentils. Toss the carrot and onion chunks with the olive oil and salt, and spread out on a small baking sheet. Scrape the carrot/onion mixture (including any residual oil) into your food processor, and add the remaining ingredients. Thanks for reading, -Angela.