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Roasted

Roasted Cauliflower with Olives and Raisins

Roasted Cauliflower with Raisins and Olives

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

Roasted Cauliflower with Raisins and Olives

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Olives and Almonds

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

Roasted Cauliflower with Raisins and Olives

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Cauliflower

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Roasted Cauliflower with Raisins and Olives

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

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Warm Caprese Grain Salad

Warm Caprese Grain Salad

After recently moving to a new neighborhood, my two housemates and I threw a little housewarming BBQ and celebration. Yay!

Tasked with the challenge of making something for a crowd that would be vegetarian, nutritious AND able to rival burgers circulating aromatics from the grill, I settled upon this rendition of caprese.

I taste-tested in advance and gave it two thumbs up. But it was still much to my surprise that the healthy caprese rice ran out before the burgers. Who would’ve guessed?

Warm Caprese Grain Salad

As with a traditional caprese salad, the flavors here are simple but fresh. Good extra virgin olive oil, zesty basil and sweet caramelization from the oven that’s bestowed upon a variety of veggies all make this dish shine. It’s delicate, yet addicting. And makes you feel good even after going in for seconds.

Warm Caprese Grain Salad

I opted to keep this dish vegan, but feel free to add mozzarella or goat cheese. You could also play with the grain combination. Here, I chose to add in some barley with the rice, which lent?a nice and subtle crunchy element.

I also love the texture and flavor contrast created when using both roasted and raw tomatoes. If able, go with two different varieties for each, like sungolds and classic grape tomatoes, for a nice color scheme and added complexity of flavor.

Warm Caprese Grain Salad

I’m looking forward to more veggie and herb-centric meals in the months to come. Also a shout-out to Mastro Co. for the awesome ceramic bowl that held this veggie-filled goodness!
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Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

I craft a lot, a lot of recipes. And I’m always dreaming up more in my mind. Yet, every year, Thanksgiving comes around, and rarely do I have a clue of what I’m going to make.

Usually, the winning idea arrives last minute (fashionably late). Often, it’s after a few Google searches, and several emails from my sister inquiring about what I’ll be bringing to the family feast. Usually she gives up. And often I show up with a surprise. Which means, it needs to be good. Great. Worthy of all turkey-eaters to save some vegetarian room on their plate.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

This year, I was given some time in advance to think. Well, actually, required to set aside some time to choose a Thanksgiving dish to share recipe.

I hosted a Friendsgiving this past weekend, which was perfect for practicing my holiday cooking skills before the real deal rolls around.

This heaping bowl of thyme-infused rice and squash goodness got gobbled up in no time. If I had to give it an alternate name, I’d call it Healthful Holiday Party-in-a-Bowl. It’s a true celebration of fall’s best festive flavors.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Here, nutty rice pairs with creamy squash and a sweet-meets-tart punch of flavor from the cranberries. Buttery, pan-roasted pecans add a crunch, while thyme drives that classic Thanksgiving feel that we all know and love. I sautéed the onion in butter to richen things up, and finished it off with parsley to add a complimentary freshness. The result, as previously mentioned, is a T-day party-in-a-bowl. Are you ready to celebrate?

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

If you’re not sure what you’re bringing to the Thanksgiving table yet, I’m throwing this into the recommendation hat. It serves as a great vegetarian main dish that leaves you satisfied with all of its festive goodness.

If you do have a recipe already picked out, this needn’t be reserved solely for the holidays. Healthy and wholesome, I’ll certainly be bringing this to the table again this season. Cheers.

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Breakfast Bagels with Baba Ganoush

Breakfast Bagels with Baba Ganoush

I really do love bagels. Often, I have my mom’s voice ringing in the back of my head saying, “Oatmeal is a better choice”. But then I just push it away, because bagels are worth it. Especially on Saturday and Sunday mornings.

Breakfast Bagels with Baba Ganoush

Besides, when you use bagels as a canvas for garden veggies, they can be considered an excellent choice, right? Maybe even better than oatmeal.  Don’t worry mom, that’s a whole wheat everything bagel plated below.

And it’s loaded with creamy baba ganoush.

Breakfast Bagels with Baba Ganoush

Recently, I’ve been using bagels as a platform for vine ripened tomatoes, spilling out over a nice smear of cream cheese and layered with sweet onions. It’s what I consider a perfect breakfast. Throw a farm fried egg on the side, and breakfast feels flawless. Cue Beyonce: I woke up to this.

Breakfast Bagels with Baba Ganoush

The days of huge tomato harvests are beginning to slow down though, just as eggplants are quickly populating the nearby plants. Those purple guys were the inspiration for ditching the cream cheese in favor of a new kind of spread.

Buttery baba ganoush on a chewy toasted bagel – it’s a match made in heaven, no cream cheese needed. Feel free to keep it vegan, or throw some salty feta on top. I recommend some chopped tomatoes, too, if you have them.

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Pesto Rice with Slow Roasted Tomatoes and Walnuts

Pesto Rice with Slow Roasted Tomatoes and Walnuts

When you’re having a tomato party on your kitchen counters, turn up the heat and bring the celebration to your oven.

Slow. Roasted. Tomatoes.

Three words that equal magnificence. And a guaranteed party for your plated pasta, toast, or pesto.

Pesto Rice with Slow Roasted Tomatoes and Walnuts

Giving tomatoes a good roast enriches their sweetness and draws out an intensity of flavor that makes them almost feel rich. I love them with a drizzle of olive oil on a piece of crusty bread. I also love them with pesto, again for that sweetness I mentioned, which they’ll bring to the dish.

Roasted Tomatoes

August is a beautiful time, given that you can reap bounties of both tomatoes and basil. Feel free to throw some sauteed zucchini on top of this dish too, or any other harvest you might find from your garden or in your farmer’s market basket. Really though, this dish doesn’t need much else, except maybe a cool glass of white wine and a table al fresco. Enjoy!

Pesto Rice with Slow Roasted Tomatoes and Walnuts

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