As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. She was born in Puerto Rico and while chimichurri sauce is not part of the Puerto Rican traditional cuisine, it is from other South American cultures that tend to influence that area. It’s actually an Argentinian sauce that is paired with grilled meat but, when how often do you see an Argentinian restaurant? You tend to find chimichurri at Cuban, Peruvian and Latin fusion restaurants that are more accessible in the states.
Let grilling season begin!!! It’s that special time of year where you can smell smoky food sizzling up in people’s backyards, drink clinking on decks, and usually laughter and conversation. I must say that I have a huge case of food envy every time the scents of grilled food waft into the streets. I personally am not permitted to own a grill in my house complex (HUGE bummer). But, it gives me a great excuse to go visit friends and family. This week I did a little guest cooking experience at my parent’s house to try out their grill and bring you this recipe in partnership with PC Richard and Son.
Get those grills fired up; Labor Day Weekend is just about here! I don’t know about all of you but I was getting tired on the same old boring burgers so I decided to jazz it up. With some inspiration from a Food Network magazine where I spotted Broccoli Rabe sandwiches, I had my newest creation.
This week is going to be a duo of recipes to use up those garden produce! First is a build on to the last two recipes I posted (Buttermilk Avocado Dressing and Sweet Corn and Zucchini Cakes). I experimented eating the corn cakes quite a few ways. Eating them alone for lunch worked just fine. A side for a summer steak dinner was delicious as well. But, my favorite variation was my little bowl creation. I always see recipes for veggie packed “bowls” on Pinterest these days and I thought this was the perfect opportunity to try whipping up one of my own.
The beach outings, backyard barbeques, and park picnic time of year has arrived. I cannot believe this weekend kicks off our summer season, and I cannot be more excited for it! Our weekend schedules are about to get packed up with parties. And these parties will most likely be full of beer, burgers, and hotdogs. They are the staples. While I love them all, having them week after week doesn’t do wonders for my healthy eating routine. This summer I hope to share some recipes for you to incorporate into your weekend meals that bring a healthier option to the table.
Hot sauce, especially sriracha, is all the rage these days. I know that my own boyfriend has a somewhat unhealthy obsession with the sauce pouring it on everything from eggs to pasta ( While I enjoy sriracha I don’t share in his impulses to put it on every meal we eat) . Restaurants and food trucks have been capitalizing on the trend by coming up with new inventive ways to incorporate the Thai specialty into just about everything you can think of.
Bright, fresh, crispy, juicy, vibrant, effervescent…these are all words I tend to associate with summertime. I wanted to create a dish that showcased this seasonal descriptive and highlight what a large role local produce plays in my nightly meals. I am a farmers’ market frequenter and I tend to buy what speaks to me that week. If the kale is looking colorful and crunchy I may grab some to make my favorite kale and brussel sprout salad . It could also be the blueberries that call my name to make a cobbler or an eggplant that shouts at me to become a part of a light pasta dish. My weekly market loot is always full of menu possibilities.
I have a long commute to work every day. During those hour and half (each way) drives is often when my inspiration hits. (You have a lot of alone time with your mind…). My latest recipe is a direct result of one of these “light bulb” moments in the car.
I first want to make a Public Service announcement and then I’ll get on to the recipe. I have gone Gluten Free, or at least I am trying to for 30 days. I know that there are a handful of reasons that people go Gluten Free. It could be that they are hopping on the diet trend bandwagon or that they suffer from Celiac Disease or, like in my case, are trying it out for another health reason.