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Sauteed Radishes and Scallions with Quinoa

Sauteed Radishes and Scallions with Quinoa

I’ll admit, radishes weren’t ever really on my radar until the past year or so.

It was within recent months that two things changed: 1) The discovery of watermelon radishes (so pretty!); and 2) Sauteed radishes (so yummy!).

Sauteed Radishes and Scallions with Quinoa

I’ve always thought radishes were beautiful, but rarely would I go out of my way to pick them up for slicing on salads and such. That is, until, as mentioned before, I came to learn about the radish in its cooked form.

Sauteed Radishes and Scallions with Quinoa

A little saute takes the humble radish to the next level.

Throw those pink beauties in the pan with a spoonful of butter or quality olive oil, add a pinch of salt, and suddenly sliced radishes become addicting. You taste test one with your wooden spoon, and it doesn’t take more than 30 seconds until you’re reaching for another.

Game-changer, I’m telling you.

Radish Still Life

In light of spring, I’ve created a light and bright recipe inspired by radishes and scallions, two of the first veggies to pop up for the season in the garden.

Sauteed together, the ingredients create a delicate balance of flavor that works so beautifully together.

A nuttiness from both the quinoa and crunchy toasted walnuts completes the dish, as does a hint of lemon.

Sauteed Radishes and Scallions with Quinoa

I invite you to tryout sauteed radishes in other forms, too. I love them scattered across a nice, crusty bread. Bonus points if that bread is made into avocado toast. They also work well on top of salads and many forms of grain bowls.

If you decide to give them a shot outside of this recipe, I’d love to hear what you come up with!

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Italian Roasted Eggplant Tabbouleh

Italian Roasted Eggplant Tabbouleh

Spring has arrived in Philadelphia. Finally.

As I sit writing this post, the window to my left sits open, allowing a cool, but not too cool, breeze to flow in.

I could end my post here.

Spring is here, and that’s really all that needs to be said, right?

Italian Roasted Eggplant Tabbouleh

With these first few 70-degree days, I’m already feeling revived. My impulses to cook are breaking out of their winter hibernation and are quickly kicking back in. And my excitement for my new community garden plot is building by the minute.

Italian Roasted Eggplant Tabbouleh

Hopefully, this garden will yield lots of fresh veggies this summer, which will then propel lots of seasonal, healthy recipes for you on this blog. A garden is my ideal summer project. If such a project could make any money, and didn’t attempt to kill me while doing so, I’d already have quit my day job by now. I could spend every waking second outdoors and not get bored.

In fact, I did that for a few summers. My body wasn’t entirely quite as thrilled with me as my mind. But both still long for those days.

Perhaps one day, my camera will reunite me with farm life. Dream.

Italian Roasted Eggplant TabboulehThis easy tabbouleh (pilaf? casserole? whatever you want to call it?) is also kind of dreamy. Filled with creamy roasted eggplant and topped with not-to-be-taken-for-granted pine nuts, this is my attempt to swap pasta for whole grains and create a dish that’s equally as delicious. It worked.

Add some cheese on top, and you’ll create an even richer lunch and/or dinner for yourself. And once summer tomatoes arrive, definitely throw a few slices of those on top, too.

Italian Roasted Eggplant Tabbouleh

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Summer Rice and Quinoa Tabbouleh with Beets

Summer Tabbouleh with Beets

Can we talk about how fast life moves after graduating from college? And I’m not even at a 9-5 job anymore. Nor do I have kids…I can’t image how time will feel when that happens. I’m picturing similar to how this 800 mile per hour high speed train would feel, if it ever gets built.

This summer seems like a blur. Late August and evening sweater weather, how did you creep up so fast? Please leave me be for another few weeks. I need some time to contemplate. (i.e., to lay on my back in a pool, and stare mindlessly up at the sky). Ya feel me?

At least I can say the past few months have been entertaining ones, and packed with a tabbouleh salad full of new experiences. This last week, I had the opportunity to teach yoga to a class of senior citizens, a group of former homeless drug addicts, and Temple University’s volleyball team. Man, was each experience different. And tremendously rewarding. Occasions like this really make me reevaluate life. If only I had more time to ponder over those feelings. In a pool. Or a lake. I won’t be picky, summer, if you just stay a bit longer.

Summer Tabbouleh with Beets

So while life has been busy and all over the place, I’ve been making a lot of no-recipe tabbouleh salads. Ones in a huge bowl that will last for the week, and are packed with farmer’s market veggies to keep me charged and thinking straight.

On these occasions, there are no measuring cups or spoons present, excluding the one I’m using to taste as I go. There is no exact science involved. Or open laptop being splattered with veggie juice, tracking every ingredient’s use. While I love recipe development, more often than not, this is how I enjoy cooking the most. Improvisation based off of the ingredients I have at hand.

I hate to snub you guys of a precise directions here, but I want you to simply use this as inspiration to create your own version of tabbouleh. No stressing if you’re missing ingredients from the recipe, well, because there is no recipe. And no freaking out if it doesn’t look like some photo. Below is simply a loose blueprint to get you started. Also, just an FYI, one beet can go a long way. You don’t need much to add that gorgeous pink vibrancy you’ll see in the bowl above.

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Mediterranean Rice

Cucumbers, tomatoes, olives, and feta is nearly an unbeatable combination. Just so happens, my feta package thinks so too. My favorite South Philly cheesemongers have placed a label of recommendation on the front of their feta package to say that’s how it pairs best. I might have to agree.

The classic Greek fusion is one that I frequently enjoy, especially during the summer months when tomatoes are ripe and cucumbers are at their freshest. I’m also a huge fan of tabbouleh-like salads during this time of year. When those hot and steamy days start screaming for a cool-down, I want something fresh like tabbouleh on my plate, not a hot and heavy dish of pasta or the like.

The ingredients that add volume to the rice in this recipe are a delicious pairing all on their own. With the rice, you get an easy-to-pull-together side dish. Add beans, and you’d have a whole meal.

I actually really love this as a side because all of the veggies and herbs make it a refreshing pairing for something a tad on the heavier side. But it also makes a great light lunch, perfect for a picnic or a lunchbox. However you decide to eat it, this salad won’t let you down. If it does, you can blame it on the feta package. Although, I’m fairly sure that won’t be happening.

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Tropical Tabbouleh

I’d like to call this the tabbouleh form of Funfetti. Although, the red, green and yellow dots are all sourced from natural ingredients—AKA, you don’t need artificial food coloring to create this beautiful dish.

Once the picnic seasons arrive, my family is always churning out tabbouleh from the kitchen. Originally, we were some of the few vegetarians at friendly outdoor gatherings. My mom knew that if she wanted to fill us up on something other than the red-and-white checkered paradise of chips and cookies, she’d have to bring a substantial meat-free dish. Tabbouleh was her go-to. With at least two kids always keeping her busy, tabbouleh was one of the quickest dishes she could make. It also made use of the mint she was always yelling about for seizing all the space in her garden.

The mint is what keeps tabbouleh feeling fresh, even in the balmy, mid-summer heat that seems to have approached us rather quickly. It’s also the perfect compliment to the pineapple that gives this tabbouleh a tropical twist. I love pineapple in savory-styled dishes, and while it doesn’t quite make this one taste like birthday cake, I’d like to think it’s equally as fun to eat.

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