These potatoes were a hit! I made a yogurt sauce with the leftover dill to serve alongside the potatoes, and the combination of the two made for a great side with very few ingredients, maybe even ingredients you have on hand. You can use any type of potatoes for this, but I recommend the red potatoes because they have a sweet flavor that pairs will with the dill.
Ajvar (pronounced eye-var) is a Croatian spread made from roasted eggplant and red peppers. It is actually pretty easy to make, and very very tasty. This goes well on bread, with grilled vegetables, on eggs, or as a dip for fresh veggies. After living in Croatia, I was disappointed that I could not find the spread at my local grocery store, so I made it!
My recipe inspiration: Aida Mollenkamp
Here are some tangy, fresh tacos for an easy weekday night dinner, and maybe some leftovers for the next day’s lunch. This recipe can be eaten alone as a salad, or on tacos, which is usually my preference. It is also a nice recipe to take to a potluck or BBQ, as the flavors intensify as the dish marinates in the fridge.
P.S. this dish is vegan and gluten-free! Unless you go with flour tortillas over corn, which would taste great too!
Here is some vegan pesto – presto! For this recipe, I used nutritional yeast instead of the traditional parmesan to maintain the tangy flavor and for added B12. If you have never seen nutritional yeast, you can find it at whole foods, or any other health foods store. It is yellow in color and flaky, and has a distinctively tangy smell that replicates the essence of cheese. For vegans, it contains a necessary nutrient B12 which is one nutrient vegans often miss since it is not found in many plant based foods. B12 gives you energy, so having incorporating it into a sauce is great for vegans and omnivores alike. If you don’t have nutritional yeast on hand, just skip it and add a little extra salt.
I use this pesto on pasta mostly, but my boyfriend loves chicken pesto sandwiches. For an easy pasta, I cooked some brown rice spaghetti fried some cherry tomatoes in olive oil, then added in some pesto for an easy meal. Next time I will incorporate some fresh spinach or broccoli for some added nutrition.
For sandwiches, this pesto tastes really good with avocado and tomato . You could simply do avocado and tomato slices, but I usually mash the avocado a little into the tomato and mix in some lemon juice for a creamy effect. For my meat eating friends, I add some slice deli chicken onto that and you have a lovely fresh and flavorful sandwich.
I made this salad randomly one night with various ingredients I had in the house, and it came out wonderfully. Since posting, it has consistently been one of my most viewed recipes, and since it is an easy mix of a few gorgeous ingredients for full nutrition, I can see why! The quinoa and almonds provide protein, you get vitamin C from the broccoli, and perhaps most importantly, powerful anti-oxidants from the shallots.
This fresh, hearty salad can be served as a side or main dish, and will have you ready for summer with it’s light, tangy dressing.
What do vegetarianism and being Irish have to do with each other? Not much really, but I am Irish, and a vegetarian, so I wanted to create a veggie version of a traditional Irish dish this St. Patrick’s day. This lentil shepherd’s pie is one of my favorite dishes, and it is always well received by all, including meat eaters.
Ireland’s rainy weather, creates gorgeous emerald green hills, which support the grass fed dairy industry of Ireland. Ireland has a long history of farmers, who lived off the land and the animals of the land. Traditional Irish cuisine is heavy on dairy, and root vegetables such as carrots, turnips, and potatoes with rich earthy flavors like cloves, caraway seeds, and classic herbs like rosemary, parsley, sage, and bay leaves.
Thanks to these lovely grass fed ladies I met somewhere in Ireland, I used Kerrygold Irish butter, which is now imported to the U.S. The taste difference between this butter and typical American butter is quite different, and it really makes this recipe taste authentic.
This is an easy, crowd-pleasing cold salad. Olive Oil is very important in cold salads where the oil takes center stage. For this salad I used organic koroneiki cold pressed olive oil. Cold pressed oils are extracted by grinding the seed or fruit and retain their flavor, nutritional value, and health benefits. Cold pressed oils are excellent for using in cold salads, and really do make a huge difference in taste.
This salad is so versatile and palate cleaning. It is super tasty paired with a variety of dishes. So how are you going to eat it? Atop a green salad? With some vegetable parkoras (pictured: from Trader Joe’s), or by the spoonful?
Sweet potato and black bean burgers are my favorite, and they are easy to make with common household ingredients. I served these burgers on top of a bowl of mixed greens with a lemon vinaigrette to keep the meal fresh, light, and nutritious, but you could easily put this burger between a bun and use the chunky avocado and lettuce as condiments. Anyway, here is how to make it: