In my opinion, corn is the quintessential summer vegetable/fruit/grain/whatever you want to call it. You can throw it on the BBQ, eat it straight off the cob, or make the kernels into a dish of their own. It's so versatile!
As you probably know, corn is naturally high in sugar (think corn syrup), so it takes on a really great dimension of flavor when caramelized. That's why one of my favorite ways of cooking corn is to take it off the cob and toss the kernels in a hot cast iron pan. It's also a quick and simple way to prepare it.
(Note: this is not a sponsored post, I just honestly loved this next tool so much that I wanted to share..)...
Everyone loves a good salad dressing, right? Well this one isn't only good, it's REALLY good. This Mustard Balsamic Vinaigrette is tangy, a little salty, and super easy to make. With this recipe, you'll never have to buy dressing from the market again!
What you'll need:
3/4 tsp Kosher Salt
2 Large Cloves of Garlic
1/4 cup Lemon Juice (sour)
1 Tbs Balsamic Vinegar
2 Tbs Olive or Canola Oil
1 tsp Dried Mustard Powder
Chop the garlic and place it in a mortar with the salt. With the pestle, mash the garlic and salt together until it becomes a paste.
Add the lemon juice, oil, vinegar, and garlic mixture, and mustard powder to a m...
Hummus is a lovely, healthy, and versatile dip, but I'm sure you already knew that. What you might not know though, is just how easy it is to make at home! With this Three-Minute Hummus recipe you'll be on your way to dip-ville in no time.
What you'll need:
1 cup Canned Garbanzos (Note: this is less than the contents of a can)
1 Tbs Tahini
2 Tbs Lemon Juice
1 Tbs Syrup (from the garbanzo can)
1/4 tsp Turmeric Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Kosher Salt
2 Garlic Cloves, Crushed
2 Tbs Extra Virgin Olive Oil (plus extra for a drizzle on top)
Place all ingredients into a food processor. I use and h...
In my opinion, wild rice is a highly underrated and underutilized ingredient. If you've never had it, the texture and taste varies greatly from your average white rice, as it's made up of four different grains (the most recognizable are the long black grains). Wild rice is also VERY high in protein and dietary fiber- it has about 6x as much protein as white rice and 9x as much dietary fiber!
Personally, I love wild rice because of its al dente texture and how versatile it is. You can cook it on its own, add veggies to it, add sausage to it, you can serve it hot, or even as a cold salad. Many people also make wild rice stuffing for Thanksgiving (it's deli...
Shopping at the local farmers market is a great way to venture outside and pick up some fresh ingredients you don't always see at your local supermarket.
At this week's farmers market, I lucked out and snagged some broccolini from my favorite vendor. (Why are they my favorite vendor, you ask? Because they always have an awesome and inexpensive selection of unique asian greens like chrysanthemum leaves and mizuna... but I digress...)
Though broccolini is great simply roasted with some salt, pepper, and olive oil, I wanted to try something different. I just recently picked up some Coconut Aminos from Whole Foods and thought that this would...
It's summer, so you know what that means! Stone fruit!
Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.
We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.
First, a little history lesson: I've known Elyse Winter, fashion expert and founder of Winter Rae, since we were kids... some would even say for a while we were practically attached at the hip. Aside from being the hard working friend and huge goofball that I used to play dress-up with, Elyse is also a force to be reckoned with when it comes to fashion and aesthetics. She's got a great eye for what works (and what doesn't), and is an inspiring self-made success in the fashion world. If you haven't already visited her site you should definitely go take a look (and while you're at it, book her to help you find your signature look or whip your closet into shape!...
If there’s one thing I can always count on turning out well, it’s chocolate chip banana bread.
I’ve been making banana bread since I was a kid, and perfecting the recipe for years. I’ve been told many times that this is the best banana bread ever (not kidding, plus I totally agree), and people are always asking me how I make it. So, now that you’re about to have the precious recipe for the “best banana bread ever”, why not whip it up and judge for yourself!
Now, I know you’re excited to see the recipe and some photos like always, but today we are going to do things a little differently. Instead of sharing my usual step-by-step pictur...
Since my Serrano Pico De Gallo seemed to be an instant favorite with all of you other lovely home cooks out there, I thought I’d share another one of my salsa favorites- Charred Tomatillo and Avocado Salsa Verde.
Not to toot my own horn, but this salsa is so damn good. Browning the tomatillos, onion, and lime brings it to a whole new level of deliciousness and gives the salsa some extra oomph. It’s also pretty easy to make. The key, however, is using a blender.
Let’s get started!
What you’ll need: 3 medium/large tomatillos, 1 whole large serrano chili, 1 small yellow onion, 2 limes, 1 ripe avocado, and 1 tsp kosher salt. You’ll also...