Veggie - - Page 8

by Emily

Healthy Decadence: Kale and Avocado Salad

We’re deep into my salad season right now. You know that time of year – it’s so hot and sticky outside that I barely have an appetite after being out in the sun, and the last thing I feel like doing is standing over the stove. These are the days where a giant bowl of cool, fresh greens is the perfect light dinner. Added bonus: you’re eating super healthfully, meaning you won’t feel bloated and gross after your meal and you won’t dread wearing a tanktop in public. Win-win!

This recipe actually wasn’t created by me (gasp!) – it’s adapted from one courtesy of Saveur. Normally I wouldn’t bother following someone else’s recipe for a salad, for goodness’ sake, but this particular one popped up in one of my weekly Saveur email newsletters and I just couldn’t resist. After all, kale and avocado are two of my favorite foods. This dish is super, super simple, but it really doesn’t need anything extra. The luxurious creaminess of the avocado feels decadent enough to make this whole salad a treat, and the fresh citrus juices and soy are a lovely complement. It’s safe to say that I’ll be eating this a LOT for the rest of the summer… and beyond.

Kale and Avocado Salad

by Miss K

Stuffed Peppers Redeemed

Here at ES, I am not ashamed to admit my kitchen defeats. I am pretty sure that if I did the math, fully half of my all-time posts would be of the, ahem, failure variety. I could claim that when you cook as much as I do, failure is inevitable at some point. Or maybe those incidents are just the most fun to document. But rarely have I failed so fully and spectacularly as when I attempted to make stuffed peppers several years ago. I actually think I won some kind of fake ES award for that particular post. Something about “world’s most disgusting pictures.” Won’t be including that one in the resume.

So, when I picked up some poblano peppers on sale a few weeks back, I knew it was time for some redemption. Lest I enter the shameful “messing up the same recipe twice” club, I decided to keep it simple. No breading, no grapefruit (grapefruit? What the hell was I thinking?), no vain attempts to roast and skin these bad boys. I’m still no Bobby Flay (you know he would have grilled those suckers) but at least the result was edible. Redemption complete.

Easy Stuffed Peppers

by hungry monster

Putting it all on There: Cauliflower Crust Pizza with BBQ Shrimp and Veggies

I don’t think I had my head on straight when I grocery shopped this week. The fridge, freezer and pantry are stocked with the most random ingredients. It’s really working my culinary brain, that’s for sure.

Well, I decided I wanted to use certain things for last night’s dinner and this is what came out of it. Random, but packed with nutrients and deliciousness. I just simply couldn’t NOT share this with you!

This is a light option to satisfy pizza cravings without packing on the pounds, but I also made a Shrimp Poboy Pizza, if you want something a bit more indulgent.

BBQ Shrimp & Veggie Pizza with Cauliflower Crust

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by Emily

The Secret to Awesome Cheater Guacamole

It’s time… I’m about to divulge one of my dirtiest little secrets. It’s lazy, it’s cheap, it’s way too easy, and it’s definitely not authentic.

But it tastes weirdly awesome and only uses two ingredients and zero chopping versus a million ingredients and lots of chopping, so know what, I ain’t too proud. This cheater guac is amazing and I don’t care who knows it.

(Yes, that photo is lazy and quick, just like this “recipe” …. I’m being authentic here!)

My friend Joe introduced this shortcut to me when we were camping a few years ago. Just because you’re roughing it, that doesn’t mean you don’t deserve the luxurious, velvety touch of fresh avocado on your tongue whenever you crave it. Who wants to bring a ton of vegetables, a chopping board, and knife to a campsite, though? Not me!

Enter the unexpected savior of this guacamole dilemma: Huy Fong Garlic Chili Sauce.What?! That’s Asian! And isn’t guacamole… Mexican?! What’s going on here?! How can this BE?

Stop asking questions. Just relax and enjoy the revelation.

Take one large, ripe avocado, cut it open and scoop out the insides into a bowl. Now take your Garlic Chili Sauce and scoop out a generous spoonful. Mash and mix the two together. If you like guac spicy and garlicky, obviously use more… if you just want a subtle kick, use a small amount. This is basically the opposite of rocket science.

If you want to get extremely fancy and you have a lime sitting around, feel free to squeeze some fresh lime juice in there. If you have a pinch of salt, that’ll make things extra delicious. Promise me you’ll try this next time you’re trying to make some fresh guac on the cheap/quick. So, so, so much better than lugging a plastic tub of store-bought guac to your next camping trip or picnic.

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by Twin Tastes

Fiddlehead Frenzy

We are always fascinated by Mother Nature’s unique offerings and often sample and experiment with her seasonal crop. Walking through a farmers market is like walking through an art gallery, passing by an array of shapes, colors and textures. We recently stumbled upon a basket of whimsical, emerald green spirals. Fiddleheads, the name coined for their resemblance to the arm of a fiddle, are plucked when they first emerge from the soil. When prepared, the rustic yet beautiful fronds add a sophisticated visual appeal to any dish.

Intrigued by the shape and curious about the taste, we whipped up a springtime pasta dish featuring the compact spiral. The flavor is similar to asparagus or green beans with a consistency incomparable to any other vegetable. We opt to blanch and sautee the mild, nutty fiddleheads with olive oil, garlic, red pepper flakes and lemon and toss them with creamy, tart goat cheese and big spools of bucatini pasta. While the creamy bucatini intertwine perfectly with the fiddleheads, there is no denying that the foraged finds steal the show.

Creamy Sauteed Fiddleheads over Bucatini

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by Emily

Meaty–Yet Meatless–Spicy Lettuce Wraps

Between Cinco de Mayo two weeks ago and an especially booze-soaked girls’ getaway last weekend, my body is pissed. I’ve been stuffing myself with melted cheese, guacamole, and tequila for two straight weeks now and I’m not feeling my finest, on the inside or outside.

SO! What does this mean? Back to basics. Making a conscious effort to cook at home, using healthy ingredients. I’m trying to cut back on the meat and carbs for the next couple weeks, so it’s up to me to make eating tons of fresh vegetables interesting. The other night I cooked Asian lettuce wraps for boyfriend Rob (an ultra-carnivore) and our roommate Dayna (a vegetarian) and… the impossible was achieved! Everyone loved this dinner. Probably because it’s flavorful and meaty, yet meat-free and light.

The secret is my new fave vegetable protein, made by Gardein. Normally I don’t like packaged frozen foods, but I’ll make an exception for quick, healthy options like Amy’s, Kashi and certain Trader Joe’s entrees… and now I can add Gardein to the list. Luckily, their meatless meats are made from all-natural vegetable proteins (soy, wheat, and pea proteins plus vegetables and complex grains) so I don’t feel guilty about splurging on a little frozen shortcut. Apparently nobody else in my house minds either!

Meatless Spicy Lettuce Wraps

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by Twin Tastes

Feta Frenzy

While most people have put away their painted eggs and finished off their remaining chocolate rabbits and jelly beans, we just celebrated Greek Easter earlier this month. To prepare ourselves for our excessive feta consumption, we whipped up a light feta dip for some friends.

Htipiti is a spread combining the salty cheese with roasted red peppers and spices, kind of like a Greek Romesco Sauce. We love to serve the orangey red blend as a dip with our absolute favorite chips, Food Should Taste Good Multigrain Tortilla Chips or as a spread atop a lamb burger or flatbread. The blend of Mediterranean flavors in every bite triggers our taste buds for the meal ahead.

**Roasted Red Pepper and Feta Dip (Htipiti)**

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