Kathryne Taylor’s Greek nachos

  from the book Love Real Food. ingredients TOASTED PITA WEDGES 4 whole wheat pitas (7-inch) Extra-virgin olive oil, for brushing Kosher salt MEDITERRANEAN SALAD 1 15-ounce can chickpeas, drained and rinsed 1 medium tomato, finely chopped (or 1 cup chopped grape tomatoes) 1 small cucumber, finely chopped 1/4 cup chopped green onion (about 2)... Continue Reading →

naan-zanella

A perfectly refreshing summer salad! adapted from Food Network. ingredients 1 store-bought naan, large diced 2 Tablespoons olive oil Kosher salt, to taste 1 cup heirloom cherry tomatoes, cut in half 1 small cucumber, halved and sliced into half-moons 1/2 cup sliced strawberries or peaches (or favorite seasonal fruit) Balsamic reduction, for drizzling optional, for... Continue Reading →

couscous with creamy feta and chickpeas

very slightly adapted from NYT. ingredients 12-16 ounces cherry tomatoes, halved ¼ cup sliced scallions 2 Tablespoons extra-virgin olive oil, plus more for drizzling 1 Tablespoon balsamic vinegar, plus more for serving 2 fat garlic cloves, finely grated or minced 1 ½ teaspoons kosher salt, plus more as needed ½ teaspoon black pepper, plus more for serving 3 oregano, rosemary... Continue Reading →

potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs! from Bon Appétit. ingredients 2½ pounds new or baby Yukon Gold potatoes, scrubbed 4 large eggs, room temperature 1 teaspoon mustard seeds 3 Tablespoons apple cider vinegar 2 Tablespoons whole grain mustard 1 teaspoon honey ⅓ cup olive oil Kosher salt and freshly ground black pepper... Continue Reading →

herbed chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen. They're extremely versatile and make a great addition to pasta or a topper for grains, yogurt, or toast. I also really like mixing them with cooked greens and topping with a fried or poached egg! from Bon Appétit.... Continue Reading →

bejeweled rice

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor. from Bon Appétit. ingredients ⅓ cup unsalted, shelled pistachios ⅓ cup slivered almonds 4 Tablespoons extra-virgin olive oil, divided 2 large carrots, peeled, thinly sliced into rounds on a mandoline 2 teaspoons... Continue Reading →

chickpea sundal

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London. from Bon Appétit. ingredients 1 Tablespoon virgin coconut oil or vegetable oil or ghee 2 teaspoons black or brown mustard seeds 6 fresh curry... Continue Reading →

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