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Kale Pesto

31 Jan


Do you miss summer as much as I do?  Fresh basil, juicy tomatos, outdoor dining…something other than greens and root veggies from your local farmers?

This kale pesto is a great way to mix things up and hold you over until it’s basil season – and it’s super easy (and vegan)!

All you need is a 1/2 cup of nuts, 3 cloves of garlic, 2 cups packed kale leaves (remove tough stems), 3 Tbsp olive oil, good pinch of sea salt and fresh cracked pepper.  Combine everything in a food processor, pulse a few times, scrape down sides, process until it’s pesto (refer to photo).

You can use any kind of nut (I used cashews; pine nuts are traditional-pesto; walnuts are trendy-pesto).  You can use less garlic, or more.  You can add red pepper flakes and parmesan cheese (or nutritional yeast if you’re vegan!).

This can totally be a 10-minute lunch.  Toss it with some steamed veggies and rice.  Put it on some pasta.  Spread it on an english muffin, top with veggies and cheese and stick it under the broiler – mini pesto pizzas!

It’s also good right off the spoon 🙂


Sesame Soba Noodles

12 Aug

ImageRemember me??

It’s been a while since my last post.  No, I haven’t stopped cooking.  I haven’t been on some tropical summer excursion.  It’s simply this: I hate my kitchen!  It’s low on counter space and natural light – especially in the evenings when I do most of my cooking – making it difficult to take the pictures I want to take.

But enough complaining.  Let’s make some sesame soba noodles!

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Homemade Tortillas – Endless Possibilities!

11 Jun

There are certain things that no one thinks to make homemade, like ketchup and cereal.  Bread is in this category for a lot of people.  Yeast can be scary to some, but it’s a fear I conquered!  Homemade bread is something that I got into a while ago (when I had a bigger kitchen to play and knead in) – focaccia, french, pizza, yeasted cinnamon rolls – you name it, I wanted to bake it.

In all my bread making adventures, I never once tried to make it in its simplest form – tortillas.  I just never thought of making tortillas when I could get them in dozens of varieties in the store.  And they keep forever in the fridge – so long that I can find an old forgotten tortilla in the back of a drawer in the fridge and nuke it for 10 seconds, and it’s good as new.  Is that natural?

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Roasted Tomato Soup

27 Feb

It’s still soup season here in NC….but just barely.

Though mild, this winter has given us plenty of chilly, windy and/or rainy nights when soup was all the soul and body craved.  These days the weather seems to be changing its mind on a daily basis, but I won’t let the freak 75 degree-days fool me – it’s only February, and I know we’re due for a least a few more chilly nights.

Do yourself a favor and make this soup SOON – before the fickle winter turns way too quickly into the sweltering summer.

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Sweet Berry Blue Quinoa

16 Jan

Wow it took me a long time to come up with a name for this dish.

It’s roasted sweet potatoes, dried cranberries, toasted pecans and blue cheese folded into fluffy quinoa.  I could have called it “Sweet Potato, Cranberry, Blue Cheese, and Pecan Quinoa Salad,” but that’s way too long and uncreative.  I could have called it “Sweet n’ Cheesy Quinoa,” but would you have kept reading?  Probably not.

Sweet Berry Blue is intriguing and mysterious – is it dessert?  is it actually blue?  Come take a journey with me and find out!

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Spicy Sausage, Bean, and Kale Soup

10 Jan

I was not planning to blog this soup.

In fact, I didn’t have a plan at all.  I suggested soup for dinner….maybe sweet potato, black bean and sausage?  Charles said keep the sausage but lose the sweet potato…and don’t we have mushrooms?  So I just started throwing stuff into the pot, completely unaware that I was making my new ALL-TIME-FAVORITE SOUP!

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