All posts tagged: Beans

Rainbow Sushi Salad

It’s finally time for cooling salads once again. Not that I ever really stopped making salads, per se…but the veggies are fresh, the farmer’s markets are open, and the temps are sweat-inducing. I like it. I like it a lot. This salad is inspired not only by my massive shipment of Ironbound Island seaweed, but also by a dusty box of nori snack sheets hanging out in my pantry. When you have 2 lbs of seaweed laying around your house, you need to take action (fyi: seaweed weights nil, so 2 lbs covers like half my kitchen table). For this recipe, I used the nori sheets, as they are the classic sushi seaweed, but this post is a reminder for me to get to munchin’ on the rest of those sea veggies. I’m thinking a seaweed salad may be in the works…*cue mischievous smile* Seaweed, or sea vegetables as they are more endearingly called, are filled with antioxidants, calcium, and vitamins (see here for more detailed nutrition information). They are also a fantastic source of …

Thai Green Curry in a Hurry

This past Sunday, I set out to do all of my meal prep for the week. Usually, I’ll make one dish that ¬†might hold me over a few dinners, but it has been few and far between for me to prep all five days’ worth of food. But this weekend, I was feeling ambitious. I just had that kitchen itch. For dinners, I made a batch of Angela’s basil cashew cheeze, to be sloppily slathered on leftover homemade bread, and crowned with juicy slices of tomatoes. Zucchini was sauteed with a bit of olive oil and red pepper flakes as a veggie side, and tempeh was marinated and crisped in the oven for some protein heft. After all of those dishes were cleaned, and counters were wiped from this Phase I of meal prep extraordinaire, I sighed and peered into the fridge. What to make for lunches? A bag of rainbow carrots, a few wilting stalks of celery, and some beets stared back at me. I heaved them out onto the counter, and pulled together …

Tomato-Basil Hummus & Italian Herb Socca

I have been lusting after farmers’ markets. Cooped up and shivering in the house, the grey, snow-filled clouds filling the sky, I have been browsing my old blog posts, reminiscing on the abundant produce that served as the base of my summertime recipes. I miss those days. What is so beautiful about nature, is that those days are not lost. They will come again. Sunshine, growth, new beginnings, warmth, freedom. The welcoming arms of spring and summer; I cannot wait to run into them. Me being me, I subscribe to the newsletter of my local farm. Recently, they announced that their asparagus will be available in early April. Which is only one measly month away- gasp! I cannot wait to run down and buy armfuls of the tender, earthy spears. It seems like we just have to get through these last few freezing, bleak days. I can just imagine those little green spears starting to grow through all of this ice and wind, and remain calm. Spring is coming. This recipe is an in-between of …