Posts Tagged ‘vegetarian’
This recipe was a happy coincidence. Yesterday we attended a bat-mitzvah luncheon where a spinach casserole of some sort was served that my husband happily devoured second (and possibly third) helpings of. Then today, as I was sifting through the weekly coupons we receive from our local grocery store – I noticed one for boxed salad greens and another for ricotta. The conclusion seemed self-evident: make spinach ricotta pie – except without the actual pie aspect since buttery crusts don’t agree with me (it’s sad, I know). My husband seemed thrilled at the prospect of eating more spinach-y cheesy yumminess. It was super easy to make – I’m excited to add it to my repertoire.
I never really jumped on the spaghetti squash bandwagon as it got popular in the last few years, but I admit I was curious what this vegetable camouflaging as everyone’s favorite carbohydrate actually tasted like. So, on this weekend’s trip to our favorite grocery store for produce, Russo’s, I saw a beautiful little squash and mustered up the courage to buy one. I got the inspiration for combining spaghetti squash with pesto from my friend Yulia’s blog. 
The same grocery store always carries the most appealing bundles of fresh herbs, so I knew when I laid eyes on the basil that I would have to make my own pesto – which, with the advent of a food processor is super easy. I will attempt to prove this to you, even though I know you are thinking why bother making it, when you can buy it. Trust me; it tastes so fresh and so delicious! Click here to read full post
At our house, guacamole and hummus, as individual products, are basically the sole staples of our diet (oh and greek yogurt but more on that in the future). In fact, the week before we got married, when I was working 15 hour days on a crazy project at work and had no time to cook, my husband essentially lived on a few tubs of Sabra hummus. These delicious dips and spreads have become the holy grail of trendy, healthy eating. Chock full of healthy fats from avocados or olive oil, full of antioxidants and the germ-fighting goodness of garlic, and breaming with fiber a-plenty – these international foods have made their way into the hearts and stomachs of Americans across the country.
So of course, it is only natural that these foods find their way into a blissful union. There is no exact science to this recipe, just as there is no exact science to my (award-winning) guacamole or hummus. The result was a very mild, extremely delicate and light tasting hummus with a green tint. On the first day, the avocado was barely discernible as a flavor, acting only through its fat content to emulsify and create a whipped texture for the hummus. On day 2 though (I am surprised the bowl lasted that long), the flavor of the avocado became more pronounced and created a delicate balance. Click here to read full post