I am really fortunate to live in a small city with a great farmer’s market. It is busy and hopping in the summer time! We have an adorable main street here and it’s enjoyable to walk around and shop. My son and I like to go up there on Saturdays and see the local goodies. This week we got to sample some local honey. I ended up buying some clover honey and a blackberry infused honey. And my son actually tried it and loved it! There was also some in-season peaches and tons of veggies and fresh lettuce.
So my brain started working with what I could make with my farmer’s market finds. I had purchased romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also selling some fresh guacamole so I bought that too! I can never turn down guac. Never.
When I got home I started rummaging around in my pantry and I saw that I had some of my favorite BUSH’S® Organic Black Beans, a can of olives and corn chips. I knew exactly what I needed to make – taco salad!
This salad is so filling (black beans have lots of fiber and protein!) that you won’t even miss the meat!
I meant to post this dessert last Christmas but it clearly didn’t make it to the blog on time, so now you have it ready for Valentine’s and Easter with plenty of time to do a practice run ahead. Let’s do this!
” Mille Feuille ” also known as a “Napoleon” a classic Neopolitan pastry dessert of ancient origin filled with a rich and thick vanilla custard or “ crème pâtissière “ – pretty much a dessert sandwich!
This easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca. Dairy-free and naturally sweetened with maple syrup.
Interestingly, portabellas are actually large cremini mushrooms. They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.
Stuffing them this way, with sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they couldn’t possibly be good for you…but they are!
These mushrooms look so cheesy, but I use very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.
First of all, I just want to say I am in love. I’m in love and I don’t care who knows it. (Elf…anyone? anyone?) But seriously. I have always loved anything Asian inspired or themed, and egg rolls are always rating up high on my list because they are stuffed full of yummy goodness, but also because they are deep fried. Wontons rate high for the same reason even if I hate the consequences of deep fried.
One amazing thing about these particular egg rolls is they are great baked or fried!!! These egg rolls are a bit of a spin off the traditional as I use a broccoli slaw instead of cabbage, and I sauté the broccoli slaw in butter with garlic, ginger, sesame oil, and honey to get a lovely added flavor. They are so good they don’t have to be fried, although you can if you want!
I promised Korean food, and Korean food you shall have! What better introduction to Korean food is there than kimchi?
Kimchi (also spelled “kimchee”) is often referred to as “Korean sauerkraut.” Sauerkraut: a smelly mystery jar always lurking in the door of my childhood refrigerator. Kimchi: something I had never tried until recently.
They are similar in that both are cabbage-based, fermented foods. There is no single “right” way to make kimchi; recipes can vary dramatically. Some types of kimchi are not cabbage-centric, but I will generalize for now.
Many commercial varieties contain fish sauce or shrimp, so they are not vegetarian and can even contain gluten. Making it at home is cheaper and ensures a minimum of controlled ingredients.
The most well-known version of kimchi starts with an item I had in abundance, Napa cabbage.