Fantastic make ahead salad good for lunches all week. Rice noodles and spicy lime peanut sauce with fresh shredded veggies like carrots and purple cabbage and seasoned with lime wedges, peanuts,cashews, and cilantro. It’s hard to go wrong and real … Continue reading
I picked up a couple of sushi rolls and decided to round out the meal with a home-brewed pot of green tea. Then thought, why stop there? I steamed some fresh spinach and tossed it in the “blast chiller” aka … Continue reading
Inspired by The Well Fed cookbook’s Sunshine Sauce, this sauce is one of my absolute faves. It is so versatile I use it in a stir-fry, on salads, and even as a dip for veggies. It’s great for satisfying my … Continue reading
Two poached eggs over kale, red pepper, onion, green olives and bacon, with a side of avocado and kiwi. De-Lish!
Fresh basa fillet, veggies, and seasonings teamed up in my oven for one fabulous fish taco feast.
Oven roasted that basa with the usual suspects – salt, pepper, and lemon juice – along with some cumin, cayenne, garlic, parsley, tomatoes, and onions.
In the sweet mango salsa there are roma tomatoes, sweet red onion, cilantro, salt and pepper, and lemon juice.
AND THAT’S ALL SHE WROTE!
But not all she ate. She definitely had a second taco.
The classic red sauce is a staple in our rotation, but coming up with a fresh new sauce was a welcomed addition to our tired routine. At least for me; Phil is still on the fence about beets… and pesto. One thing we do agree on is our love for brown rice pasta. We use the gluten-free pasta brand Tinkyada, and honestly once you throw some sauce on it’s hard to tell the difference, I DARE YOU!
I can’t take full credit for this recipe. My food-savvy friend Sarah — the same one who made her own wedding cake — put the idea in my head. Though our recipes differ slightly the end result is a deliciously light sauce. It all comes down to a few simple ingredients: beets, spinach, garlic, and basil. You can elaborate or adapt the recipe to your tastes; for instance, Sarah makes hers by sautéing spinach and kale with onion and garlic before blending it with the beets. Sometimes when I’m feeling decadent, I stir in some cream.
2 roasted red beets
spinach
garlic
fresh basil
lemon zest
shaved parmesan
extra virgin olive oil
salt and pepper
I roasted two beats with EVOO, salt and pepper for about 45 minutes. When all’s cooked and cooled enough to handle, I peel and chop the beats and put them in a food processor with a couple generous handfuls of spinach, some crushed garlic, basil leaves, and more EVOO. I blend to desired consistency, adding more oil if needed. I also mix in a little shaved parmesan if i have it, then garnish with lemon zest come presentation time. The lemon zest is SO important to this dish! It makes all the difference in creating a fresh and exciting meal.
Best enjoyed right right away but can last a couple of days in the fridge if you have extras.
As you can see, I snuck in a little piece of honey garlic sausage for an extra protein kick. It was delicious.
