Saturday, August 23, 2014

Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

I love polenta, but Matt is not a big fan. I keep trying to get him to eat it anyway, but I finally found a recipe that he likes! You can find it here: http://ohmyveggies.com/recipe-sage-polenta-bowls-with-roasted-brussels-sprouts-wild-mushrooms/ I think that next time I would prefer to sautee the sprouts and mushrooms, but this recipe is definitely a winner!

Wednesday, August 20, 2014

Cucumber & Carrot Noodle Thai Salad

We LOVE our spiralizer! I want to spiral everything! So when we found this recipe, I got so excited! Guess who's having zoodles again tonight? You can find the full recipe here: http://www.tasteslovely.com/cucumber-carrot-noodle-thai-salad/ I had to improvise a bit and use what I had in the house, so it's a bit different and not as pretty, but it was delicious! Definitely will make this again! We started with spiralized zucchini and carrots (nom nom, crunch, snap). The dressing is olive oil, peanut or almond butter (we prefer almond), soy or tamari or liquid aminos, sesame oil, honey or agave, lime juice and zest, salt and pepper, and crushed pepper flakes. I added Thai chili sauce and garlic chili sauce as well. Now here's where we had to improvise on the recipe, since we didn't have the other ingredients. Instead of mint, we used basil. We added peanuts, but since we didn't have sunflower seeds we just used sesame seeds. I love the flavors in this one!

Wednesday, August 6, 2014

Mediterranean Tortellini Salad with Red Wine Vinaigrette

This is a great salad for summer! I love the crunch of the raw veggies with the tang of the vinegar! Credit for this one goes to: http://joanne-eatswellwithothers.com/2014/07/mediterranean-tortellini-salad-red-wine-vinaigrette.html It's a cold tortellini salad with red onion, tomato, bell pepper and cucumber, but we added some artichokes and olives to ours. If fasting (or vegan) you can leave out the feta. The dressing is red wine, lemon, sugar (we left this out), oregano, crushed pepper, salt and pepper, and olive oil.