Asparagus and Swiss Phyllo Quiche - Taste Love and Nourish. I haven’t made a quiche in years.
Recipe: Belgian Endive and Blue Cheese Gratin. Green Goddess Hummus Recipe. Lentils Folded into Yogurt, Spinach, and Basil recipe on Food52.com. Author Notes: Make this with a light touch so you can taste the different ingredients involved.
And serve it in smaller portions than you might imagine -- let people come back for seconds. It is a nod to pesto and a salute to yogurt. You can buy baby spinach year-round. But if it is spring, buy true baby spinach, the smaller leaves of the early variety; they will have a subtler taste and texture. Wash and dry either type well; the leaves will not chop or tear cleanly if still damp. Serves four At home 1/2 cup pine nuts or chopped walnuts 2 cups baby spinach 1 cup fresh basil leaves 1 cup cooked lentils 2 tablespoons fresh flat-leaf parsley leaves, chopped 1 garlic clove, finely chopped 1 lemon 1 cup Greek yogurt 1/4 cup olive oil Salt Freshly ground black pepper At the office 1/2 lemon 1/2 cup Parmesan cheese, sliced Salt Freshly ground black pepper At home: Heat a small sauté pan over medium heat.
Blog - Megan Huylo. I use coconut oil for a host of different things: a replacement for butter in pie crust, homemade deodorant, melted over piping hot baked sweet potatoes, natural mouthwash, and now, chocolate.
Pineapple and Cilantro Moscow Mule - Beard + Bonnet. Hello summer, I would like you to stay just a tad longer please.
I would like a few more weeks where gigantic bowls of fruit qualify as meals, time to play in the sun and just a few more mornings of sleeping in without an alarm. Is that too much to ask? Whether I like it or not, the end of summer is near. We are shopping for school uniforms, my daughter has already decorated her binder ( One Direction of course!) And I find myself trying to cram a million and one things into every single moment of daylight we have. Lucky for me on really hectic days I can come home at night, kick my shoes off and whip up one of these Pineapple and Cilantro Moscow Mules – these tropical beauties are literally the essence of summer in a sip. Apparently I am not alone in my quest to hold on to summer – Sherrie of With Food + Love and Renee of Will Frolic for Food have brought an amazing group of talented bloggers together to #drinkthesummer !
Gluten Free Vegetable Buns + Amsterdam. As you can see from the photo above, we have been quite busy baking bread this weekend.
These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. They don’t even need any kneading or leavening time.
We are not dedicated gluten free in our family, but this recipe is great as a lighter bread to mix up with rye bread, crisp bread and whatever else that makes it into our kitchen. Artichoke gratin. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. ROASTED BUTTERY PARMESAN PARSNIPS. Giant Lemon Fennel Beans Recipe. Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.
If any of you are in a side-dish rut, I'm going to lobby for trying this. It's fast, it's good, and as a base idea, it's flexible. Early-Spring Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme Recipes from The Kitchn. While I used pine nuts in this recipe, I actually think next time I'll go for roughly chopped almonds.
Pine nuts are so expensive and while they do have a distinct flavor, almonds will do just as well and are a little more accessible. The thyme really works here but you can substitute another robust fresh herb such as rosemary. Earliest spring panzanella + green stuff. Bold claim: classic panzanella is my favourite salad ever.
Juicy summer tomatoes, pungent vinaigrette, tons of fresh basil, heavy pinches of salt and the bread, oh man the bread. Little toasted cubes slightly softened by all the luscious tomato juice and that sharp dressing. Too good. I could eat an 8-serving bowl all by myself. It’s not just the flavour/texture aspects that really get me either… The dish itself represents the kind of food that I love to make/eat and the philosophy behind it. Half Baked Harvest - Made with Love. Doesn’t this hummus just make you want to smile?
It’s that vibrant color that gets me every time. Smashed Pea Guacamole with Cilantro, Ginger and Lime recipe on Food52.