These zucchini and sweet potato latkes are just the ticket to quell a craving for fried potatoes. We all get those. Don’t try and deny it. Fried potato cravings are completely natural. Nice and crispy on the outside with buttery zucchini and sweet potato in the middle. These little guys were a incredibly delicious spin on the traditional potato pancake, especially when paired with the chipotle and lime dipping sauce. For some reason my brain immediately thought “chipotle and lime” when I saw the potato and zucchini. It was a good call. I loved how the buttery zucchini and sweet potato paired with the mildly spicy, tangy sauce.
Whether you’re low-carbing or not, zucchini pasta is an undeniably fun way to get a big serving of veggies in. It’s mysteriously amusing to twirl zucchini about on a fork. Cooked *just* for a few seconds, these al dente textured “noodles” are a delicious substitution for carb filled spaghetti. They even have the good-for-you benefits of fresh veggies as a wonderful bonus.
This simple, vegetarian weeknight meal is just bursting with flavor! Even better, it will come together for you in about 20 minutes, most of which is waiting for pasta to boil. Hurrah! Bright and fresh lemon pair beautifully with basil, nutty Parmesan and the crunch of almonds. The peas add a touch of sweetness that just completes the flavor party perfectly. Pretty good for 20 minutes. Weeknight hero status. Wear your apron backwards. Bam. Cape.
I’m going to start this post with a few confessions.
- The only thing homemade here is the pizza crust, but I figure it still counts as a recipe because it involves yeast and baking. No shame coming from this corner of the internet. If I have to bloom yeast, I’m claiming cook credit.
- The chicken was leftover from takeout. I’ve been lazy with the cooking recently, and there’s an amazing little rotisserie chicken cafe across the street from our place that serves up fare as good as homemade.
- I’ve been an absentee blogger for the past couple of weeks. I would like to go ahead and lie to you and say it’s because I’ve been doing something awesome like adventuring, or whatever suave and sophisticated ladies do (garden parties? tea drinking? book clubs?), but I won’t. I’ve been distracted by Diablo III. Yep. I went there. My already limited attention span has been once again divided.
- I have way too many pizza recipes on the blog already, but I care not. Pizza is culinary perfection.
This chana masala is a traditional North Indian dish. You’ll always find it with tomatoes and chickpeas, but the spice mix will vary depending on who is preparing it for you. It’s rich, intensely spiced, fragrant and has a note of tang that I find irresistible in nicely layered curries. The cucumber raita adds a lovely, fresh, cooling element that acts as a perfect foil for the bold stew. It can be mild, or it can be as spicy as you can handle. It’s all up to you, and the goodies you have stashed in your pantry. If you have some chickpeas and diced tomatoes in your pantry, you’re 20 minutes from a perfect weeknight meal.
Smoky, crunchy and satisfying – roasted almonds are a great choice for a healthy grab and go snack. The protein helps curb hunger, and they’re a great source of vitamin E. Eat them on their own, top your salad, or garnish your veggies. Easy to make, delicious, and good for you. Hooray for almonds!
I absolutely love Mexican food! Packed full of flavor, and perfect for a party – here are some great recipes for sharing with your Cinco de Mayo party pals or just a fun night in with your family.
Below you’ll find a collection of my favorite Mexican Style recipes from HGT.
Today I’m sharing a quick and healthy lunch idea with you. It’s a great way to use up any leftover protein such as chicken or steak you have hanging out in your fridge, and make it feel like a completely new dish!
There is this great little Argentinean restaurant a couple blocks from our apartment. We often walk there, and enjoy dinner under the stars. A pitcher of Sangria, and a tender grilled steaks are always on the ticket for us, but what keeps me coming back…..they give away for free. It’s the chimichurri. It’s bright, simple, fresh, and pretty much the best thing to ever happen to a steak, in my opinion. I skip the bread, save the chimichurri and douse my steak in it. This stuff is superior to steak sauce in every way. Watch out A1 there’s a new kid in town.
When I made a big batch of caramelized onions and fennel this week, I knew good things would follow. Poached eggs over crispy polenta is a favorite weeknight meal of mine. It’s comforting, healthy, and easy to prepare. When you add in a kale salad, some spring herbs and caramelized fennel, you have something special.