So, I don’t have a recipe for you guys this week, but I do have some good ones coming up – promise! I thought I’d show a round up of some grub I’ve gotten down with lately instead…maybe it’ll spark inspiration for you to create a fun meal?! Cooking and making up recipes is one of myself and Henry’s favorite things to do!
Clockwise, from rom top left -
+ quinoa salad with cucumbers, peppers, mint, feta and tahini dressing
+ curried chicken on the grill
+ teriyaki bbq chicken (with sriracha), coleslaw with broccoli and fresh mangoes
+ kobe beef burgers, caesar salad and a nice glass of sauvignon blanc
* We just got a grill and we have been obsessed. Especially since the weather has been so nice!
We eat a lot of salads in this house. They are SO easy and there are tons of ingredient options. Plus they are fresh and healthy, which is always a bonus! We never buy store-made dressings, because I love whipping them up. It kind of makes me feel like a scientist in a lab doing experiments, and I like that aspect of it. This dressing is a favorite of mine, because it’s super versatile — you can put it on all types of salads, and it will complement the ingredients. In this week’s case, we had some spring mix, avocados, baby heirlooms and red onion on hand, so that’s what went into our salad. My other default salad is usually pickled beets, goat cheese, apples and red onion…yum. So, let’s make the Orange Dijon Dressing!
- 2 green onions, chopped
- 1 – 2 cloves garlic, pressed (add more or less to suit your tastes)
- 1/3 cup olive oil
- 1/2 tbs. dijon mustard
- 1/3 cup orange muscat vinegar (could sub equal parts orange juice & red wine vinegar)
- 1 tsp. chopped parsley
* Toss all your ingredients into a food processor for the smoothest dressing (or a good old fashioned whisk always does the emulsifying trick, too). Then enjoy over your favorite salad. This makes a little over a cup of dressing (I’m not really good with measurements) — enough for a few salads. Refrigerate for up to a week.
Margaritas are probably one of my favorite cocktails. Something about them (not just the tequila, guys) instantly puts me in a relaxed/vacation/beach-y mode. Never a bad thing. The only thing that IS bad about them is that usually they are total calorie bombs…like Big Mac with fries status. And the mixers are full of sugar, weird color additives and who knows what else. I personally like a fresher margarita. Plus, who wants to stop at one? With these, you don’t have to (until you do).
- juice of 4 limes
- a little over a cup of light lemonade (like Minute Maid or TJ’s)
- 3 shots tequila (I like silver, but use whatever is your favorite)
- lime garnish
* Dump it all into your cocktail shaker, and have at it. Dip the rim of a glass in lime juice, and then press into salt (on a plate). Pour over ice, and enjoy free of guilt. This makes TWO ‘ritas, so share with a friend…or not! ;)
I decided that after some rather hearty food posts, it would be nice to shake things up with a healthy AND tasty food post. Did I mention it’s the easiest recipe ever, too? It sure is! I love broccoli, but let’s be honest – steaming it can get really boring really quick, and it’s definitely not the most interesting option there is. Your taste buds need something different and the additions in this particular concoction will offer them just that. Let’s get healthy!
*This recipe is definitely NOT exact – I kind of just throw it together…tailor it to your liking!
- 1 or 2 heads of broccoli, stems chopped off
- juice of 1 lemon, and some zest as well
- parmesan cheese flakes (get the good stuff!)
- olive oil
- sea salt
- 1 clove of garlic, pressed
*Preheat oven to 425. Spread trimmed broccoli over a baking sheet and drizzle with olive oil, the garlic and a dusting of sea salt. Bake for around 12-15 minutes, or until slightly brown/crispy. After it’s done in the oven, transfer it to a large bowl, toss with lemon juice/zest (use a little at first, and add more to suit your tastes) and the parmesan flakes. Enjoy!
I am SUPER picky about the kind of pimento cheese I like. Some recipes are just waaaay too sweet…you’ve gotta know when to quit with the mayo. Or god forbid, Miracle Whip. NEVER use Miracle Whip. My mom makes the BEST pimento cheese (of course I’m partial, but trust me, the lady knows what she’s doing). Her recipe is perfectly sharp, with a nice little bite thanks to a time-tested blend of ingredients. It’s the kind of spread that is great to snack on with crackers, or to sandwich between a grilled kaiser roll with fried green tomatoes and some bacon. Yum, right?!
- 1 block of extra sharp cheddar cheese (I’m partial to Tillamook)
- 1 tsp. apple cider vingear
- 1 jar of pimentos
- 1 tbs. mayonnaise
- a dash of worcestershire sauce
* Cut up the cheese into small cubes and throw ‘em into a food processor with the rest of the lot. Blend it up, and add some more mayo if necessary – just a little at a time though! You can always add more to make it creamier, but you can’t take it away. ;) I personally like my pimento cheese on the chunky side. Store it in the fridge or enjoy it immediately!
I’ve always, always wanted to have a food column on my blog. I LOVE to cook – if I wasn’t a graphic designer, I’d definitely be a restaurateur. ’On the Table’ will be a weekly feature; sometimes with drinks (like today), sometimes with food. I can’t wait to share some (hopefully) good recipes with you, and practice my food styling/photography…which I also happen to really enjoy doing. Here we go!
This week I saw a Santa Claus melon at Trader Joe’s and I had to try it. I thought it would be more like a watermelon – pink inside, sweet. But it turned out to be more of a honeydew melon type of deal. Still yummy. I decided to make it into a cocktail with some green figs I also had on hand, and voila – a drink was born! It turned out to be a very smoothie-like consistency…but it certainly does the trick in the booze arena, if you know what I mean.
- half a Santa Claus melon (could substitute watermelon or a ripe honeydew)
- 4 figs (I used green figs)
- 3 limes, juiced
- 1 tbs. honey
- 2 shots of vodka
- 1 shot Midori
- handful of ice cubes
* Toss it all in a blender and pulse until smooth, pour into glasses and enjoy! Serves 2-4 people depending on how much you’re drinking.