Spicy Raw Beet Salad!
This is a great side to go with just about anything. It has lots of flavor, and doesn’t take too long to whip up.
– Beets – washed, scrubbed and/or peeled
– Green onion
– Lime and/or lemon juice
– Olive oil
– Salt, pepper, garlic, cumin to taste
– Greens (if desired – I put it on a bed of greens when I have them, but it is just as good without)
The beets in the above photo are shredded, which you can do for ease of eating, or you can just slice it and eat the beets that way. I have made this both ways (disclaimer: the salad above was actually made by my local favorite vegetarian restaurant Crave & Co., but I got the recipe and have made this salad myself a bunch of times) and prefer shredded. Be careful if shredding, though. Beet juice is VERY LIKELY to stain EVERYTHING. Seriously, I have a cutting board and a corningware dish lid that are still purple…
Anyway, shred or chop up the beets to your desired size. Slice the green onion and dice the jalapeno, and combine with the olive oil, lemon, lime, and seasonings. Mix well, then serve on the greens or by itself. Yummy, healthy, and it’ll make you poo and pee purple/pink! Yay!
Mmmmmm Spanakopita! This dish is fun to make if you have the time, and super delicious! I’m not often the kind of person who perfectly follows a recipe, but when it comes to Moosewood, I know I can trust it to be good! This spanakopita is from the original Moosewood cook book and it’s great!
The recipe might look a little intimidating because of the filo dough (dough that comes in a stack of many thin sheets), but it’s the best part! Just remember not to be stingy with the butter (paint it onto every layer) and you’ll have the perfect flaky filo dough that makes this dish so special!
Popovers with butter and jam! These make a great breakfast or snack and they’re crazy easy to make! Just whisk together:
- 2 eggs
- 1 cup flour
- 1 cup milk
- ¼ teaspoon salt
Melt a couple tablespoons of butter and brush each spot in the muffin tin. Only fill each spot in the tin half way with batter. Bake in the over for 30 minutes at 375 degrees. Keep the melted butter around cause you can paint it onto the popovers when they come out!
Overnight, No-Cook Refrigerator Oatmeal:
This no-cook, make-ahead oatmeal is packed with nutrition from oats, yogurt, and chia seeds. Made in mason jars for a grab-and-go breakfast.
Breakfast-y foods! Great overnight recipe for people that aren’t awake enough to survive cooking in the morning.
Pesto Risotto With Roasted Zucchini | Post Punk Kitchen | Vegan Baking & Vegan Cooking:
Vegan Baking & Vegan Cooking
Cook day this weekend, this is being made!
Peach Ricotta Crostini – Budget Bytes:
Peach Ricotta Crostini are a simple and indulgent snack or appetizer that looks fancy, but is easy to prepare! Step by step photos.
Nice an light. Maybe not from a caloric stand point but I don’t care.
Thai Shortbread Cookies (Khanom Kleeb Lamduan) | Serious Eats : Recipes:
[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it’s too dry, you can’t roll it into balls and if it’s too wet, the flowers won’t hold their…
A recipe I have made and thus have things to say!
Make sure you don’t use to much oil! I am obsessed with using amounts listed in recipes and as a result I had oily cookies. Also be careful what oil you use. It says use a light oil and I thought I did. I was wrong. The cookies tasted fine but they smelled a little off.
Just things to keep in mind.
Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce:
Recipe for a vegetarian pasta entree with a spicy tomato cream sauce, roasted cauliflower and green olives.
Recipe provided by medicaster. Looking forward to making this. 🙂