Archive - Appetizers

Garlic Edamame – A Healthy and Flavorful Snack

I love garlic. I use it in most of my dishes and highlight it’s bold flavor in recipes like my garlic pasta, where I use a whole head of roasted garlic. One snack dish I make quite often is sautéed garlic edamame. Edamame is usually boiled in water then eaten plain or with a pinch of salt, but I just love the flavor combination cooked with crushed garlic.

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Roasted Brussels Sprouts and Potatoes – A Quick One-Pot Side Dish

Roasted vegetables are a staple appetizer in my kitchen. It’s forgiving and a nice way to use up any left-over vegetables you may have in your pantry or fridge. This time of year I always keep some Brussels sprouts and potatoes on hand which make for a nice combination when roasted together. Top with some crispy prosciutto (or bacon) for flavor and you have a nice side dish or standalone entree.

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Asian-Style Sesame and Garlic Green Beans – A Quick and Flavorful Side Dish

In my opinion, a side dish is just as important as a main dish and it should be flavorful enough to stand on its own. Sesame oil is one of my favorite condiments to add to a vegetable dish. The flavor is bold so you don’t need much and it’s a delicious way to jazz up green beans. Once you add it to the pan, the aroma of the sesame oil lingers in your kitchen. Then you know it’s time to eat!
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Breakfast Muesli with Pecans, Hunza Raisins and Cacao Nibs

My first experience eating muesli was in Germany during a visit meeting my soon-to-be in-laws. In Europe (specifically Switzerland and Germany), muesli is a popular uncooked breakfast cereal based on rolled oats, dried fruits and nuts. It is typically soaked in milk (I use my homemade almond milk) or yogurt and topped with fresh fruits. For extra sweetness top it off with a drizzle of honey or maple syrup.

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Mizuna Greens Salad with Pomegranate Seeds and Sliced Apple

Today I made a healthy and simple salad using mizuna greens. Mizuna is a Japanese green and the flavor is delicious, like a peppery green similar to arugula, but milder. It’s wonderful eaten raw but you can also have it sauteed, steamed, pickled or used in soups. I added sweet pomegranate seeds and apple slices to compliment the slight bitter flavor of the mizuna.

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Oven Roasted Brussels Sprouts with Tempeh

We didn’t eat Brussels sprouts growing up, but after moving back to the East Coast they quickly became one of my favorite seasonal vegetables. I typically roast them in the oven which makes the outside crispy and brown, while the inside stays nice and tender.

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Smoked Paprika Octopus with Crispy Potato Cubes

Everyone loves tapas and they’re also one of my favorites. I love the variety of little things to choose from and the communal sharing aspect that usually is part of eating tapas. A classic ingredient in Spanish tapas is octopus – or pulpo in Spanish. And keeping this dish as simple as possible, I’ve decided to use canned octopus seasoned with smoked paprika, or pimenton, a spice commonly used in tapas dishes.

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