These delicious mushroom pinwheels are so easy to make! They’re delicious as a side dish with soup or eaten as a snack or appetizer.
This salad has a surprise ingredient: pasta!
Pasta isn’t a salad ingredient that you typically see here in the northeast. The only other time I’ve seen it was when I was in Minnesota last spring, and from what I can tell it’s a midwest thing. I kind of love it though! It adds a nice chewy component to the salad and bulks it up to make it more filling – in fact, that one little bowl was more than enough for me for dinner.
This quinoa salad might not look like much, but it’s deceptively flavorful! The simple combination of quinoa, blanched green beans, and grape tomatoes gets BIG flavor from a Tibetan herb dressing loaded with ginger, cilantro, garlic, and a hint of spice. Top it all off with a few slivered almonds and you have a lunch […]
Baked taquitos are one of my absolute favorite things to make – and eat! Roll just about anything into a tortilla (chicken and spinach? buffalo chicken?), add a little cheese, and bake it until it’s crisp and it’s pretty much guaranteed to be awesome.
These summer vegetable taquitos are my favorite version yet, and I’m so excited that I can finally share them with you! It’s perfect timing, too: summer product is at its peak right now, and these really take advantage of all those vegetables and highlight it in a new way.
Plus, if you’re up to your ears in zucchini, this will take two of them off your hards. That’s right – no need for zucchini bread this week!
(You can also adjust the filling based on whatever vegetables are in season. In the winter, try substituting mushroom and kale for the zucchini and spinach.)
I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).
Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.