Entries Tagged 'addictive' ↓

Spinach, Grilled Beets & Feta Salad

Balsamic Dijon Dressing:

  • 1-2 TB Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 3T Olive Oil
  • A bit of lemon zest
  • 2 tsp lemon juice
  • salt and pepper to taste

– I just put it all in a jar and shook it up

  • Big ol’ bunch of fresh spinach, washed & dried (other greens could work too)
  • 1 carrot grated
  • 1/4 red onion, sliced very thin
  • 1-2 oz feta cheese
  • Grilled beets (we had 3 small/med in the CSA box):

Peel & slice beets a little less than 1/2 inch thick, coat with olive oil ,sprinkle with salt and pepper.

Fire up the grill & cook on high about 3 minutes per side (I close the lid cuz our grill is a weakling)

Continue cooking until fairly soft then remove to a covered bowl and let steam on for another 10 minutes to get soft.

Combine all those things into one (if I may say so myself) kick ass salad – which I did share with my husband.

Say it loud, say it proud – Soyrizo!

photo: Jeff Moser

Although we aren’t vegetarian, life has conspired to prevent us from cooking meat at home, or at least mostly.  This has led to some need for creativity with protein sources and I wanted to share one of our best finds. Soyrizo! Vegan, no GMO, healthy, kosher & absolutely delicious. Not usually a fan of soy meat alternatives, I was surprised and happy about how much we love this. Foodie friends make shake their heads, but they really don’t know what they are missing.

A  favorite way to use soyrizo is fried up with onions and some cooked cubed potatoes in tacos or tostadas with fresh tortillas, salsa, cheese, lettuce, avacado – the works. So good.

The other night I made a version of the traditional Portuguese soup, Caldo Verde, by frying some up with paprika, garlic and onions, adding sliced potatoes and a couple cups of broth and cooking for 15 minutes. Then a big bunch of chopped kale went in and was wilted. This was amazing and perfect for the chilly fall weather setting in.

Also try it with scrambled eggs,  burritos, chile and black or white beans. It’s greasy (but healthy), crumbly and a bit messy to get out of the plastic casing, but worth an extra swipe of the sponge. Trader Joe’s makes a version that is equally tasty and may cost less depending on where you live.

So give it a try – it’s really tasty, I promise! Don’t just take my word for it – even folks at Chow Hound love it (well some of them anyways).


Grilled Asparagus Dip

I had a nice warmish evening, some asparagus, a nice BBC tv show on Netflix (Wallender) and pita chips. What to do? Make a grilled asparagus dip of course.

On the grill (aluminum foil and olive oil bed with salt and pepper) or under the broiler roast up the following:

  • 1 largish bunch asparagus, ends snapped, cleaned – guessing about 1.25 lbs
  • 3-4 skinny green onions
  • 3 cloves of garlic, halved

When a bit charred, soft and full of grilled goodness dump these in the food processor with

  • 2 Tb mayonnaise
  • dash Worcestershire sauce
  • dash hot sauce (Trader Joe’s – what else)
  • juice from 1/2 lemon and/or lime
  • more salt and pepper as needed
  • about 1/8th cup Parmesan cheese  (I eyeballed it)
  • a bit of lemon zest (poor thing was nearly naked already or I would have added more)

Whirl until smooth. Chill or if like us you can’t wait just start dipping in some pita chips.