Everything listed under: receipe

  • How to Make the Most of #Summer Veggies!

    Grilled Veggies:

    Whatever veggies you like — toss them with olive oil, salt and pepper, and grill. We had leeks, peppers, zucchini and also grilled slices of ciabatta bread. We also roasted some potatoes in the oven (because I thought they would take too long to grill). 450 degrees for 20-25 minutes or until crispy and brown on the edges.

    Romesco Sauce:(Makes about 1.5 cups, keep leftovers in the fridge for a few days)1 red bell pepper, roasted, skin and seeds removed (instructions here)1 large, or 2 small slices of ciabatta, toasted with butter (or vegan butter)1/4 cup hazelnuts, blanched & peeled (instructions here, we did them together with the almonds)1/4 cup almonds, blanched and peeled2 garlic cloves2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, I just didn’t have any)1 tsp sweet paprika2 tablespoons red wine vinegar1/2 cup good olive oilred pepper flakes, to tastesalt & pepper, to tastePlace all ingredients except the olive oil into a food processor. Pulse until they’re well combined. Drizzle in olive oil and process until it becomes a thick paste. Taste and adjust seasonings.

    Adapted from Vegetarian Cooking for Everyone, by Deborah Madison 

    www.wholefoodsmarket.com/blog

  • 3 Ways to Make Rotisserie Chicken Part of Your Weekly Meal Prep!

    Rotisserie chicken is the hero of short-cut dinners. Pick one up and you’re three quarters of the way to a quick-and-delicious meal, whether the chicken is the center of the plate or shredded for a wrap, salad or bowl

    Here are three ways to take this limited-edition Turkish-spiced bird and fly with it:

    1. Make a super-easy shwarma by shredding the meat (you can use your fingers, no knife required!) and layering it on flatbread with tahini sauce and a lemony salad of parsley and tomatoes. Serve the carrots on the side, garnished with fragrant mint for extra flavor.

    2. Go salad-style by dicing or shredding the chicken and roasted carrots and serving them over baby spinach with raisins or chopped dried apricots, a sprinkling of almonds, and a toothsome grain like quinoa or bulgur. Dress it with a yogurt or tahini dressing (store-bought or homemade).

    3. Make a Turkish rice bowl with steamed long-grain rice topped with shredded chicken, chopped roasted carrots, diced cucumber, a scoop of babaganoush, cilantro, mint and chopped pistachios. For a kick, serve it with harissa or Sriracha thinned with lemon juice.

    Got leftover meat? It’ll keep refrigerated for about three days so you can enjoy it for lunch (make sure it’s well sealed so it doesn’t dry out). Use it in a tasty wrap like Jamaican Jerk Chicken Wrap or in Spring Rotisserie Chicken Sandwiches or Tarragon Chicken Salad Sandwiches.

    And save the bones in a bag in your freezer:  Golden Chicken Broth is easy to make and excellent for soups or as a sipping broth.


  • Chocolate Covered Strawberries!

    Chocolate-Maca Covered Strawberries
    makes 8 strawberries

    1/4 cup chopped dark chocolate
    1 tbsp coconut oil
    1 tbsp maca powder
    1/4 tsp vanilla-bean powder
    8 large strawberries, rinsed + towel-dried

    1. Melt the chocolate and coconut oil for 60 seconds in the microwave, or in a small saucepan over medium-low heat. Stir until smooth, then stir in the maca and vanilla-bean.
    2. Dip the strawberries in the chocolate mixture, set on a parchment-lined cookie sheet and leave plain or sprinkle with desired toppings (we used coconut and chopped goji berries). Refrigerate for about 30 minutes.
    3. Enjoy (wink wink)!

    Thanks to Nekter for the recepie! blog.nekterjuicebar.com