I just came home from a long weekend in the Sunshine State, where I had the most delicious honey mango and a southwestern-inspired salad; although two separate events, the pair seemed like they could go well together. Thus, I give you Beans & Quinoa with Mango Salsa. A quick, simple spin on traditional Beans & Rice, but packed with flavor: sweet from the mango salsa, fresh from the chopped cilantro and spicy from the red pepper. Top over quinoa, black beans and avocado and you’d never know you only used six ingredients for the tastiest bowl. (You can even scoop it all up with some tortilla chips for a crunch.)
After trying Giada’s version of fresh spring rolls with the spicy chili Greek yogurt sauce this summer, here’s a much, much easier version: Veggie Spring Rolls with Sriracha Soy Sauce. Simple ingredients assembled in a fresh way. No complicated sauce or cooking soba noodles — just vegetables you have on hand paired with sriracha and soy sauce. When I want a veggie fix without a salad, these fresh spring rolls become option number two. Perfect for your next holiday party, get-together or perhaps even football showing (you need to balance out or substitute the chips and wings somehow, right?). The Veggie Spring Rolls somehow manage to be both extravagant and simple, but most importantly, always colorfully delicious.
Guacamole is an instant crowd-pleaser, and it’s so easy to make! This recipe allows the natural creaminess of the avocados to speak for itself without any added sour cream, yogurt or mayo; Homemade Guacamole smooth and rich enough as is. The fresh ingredients add enough flavor without overwhelming the guacamole as a whole. This pairs perfectly with your favorite salsa and some blue corn tortilla chips, multigrain tortilla chips or sweet potato chips. This fresh guacamole is so good, you’ll never spend money on that store-bought stuff again!
I’ve been trying to find a healthier peanut noodle recipe, and then I realized I already had it. With my spiral vegetable slicer and a modified peanut sauce from the South Beach Diet, I was in business. I needed a novel meal apart from my typical salads, quinoa dishes or Italian-inspired spaghetti squash. This Asian Peanut Zucchini Noodles did just the trick. The edamame and peanuts add just the right amount of crunch to the tender zucchini noodles. The peanut sauce is savory, but not overwhelming; it has just the right amount of kick from the red pepper, but subdued by the creamy peanut butter. All in all, the dish is perfectly balanced, as well as tasty, healthy and satisfying.
I really, really like salmon. Not just like, but enjoy eating it. Whenever I go home to Maine, it’s usually one meal my mom can be sure that I will request. Normally, we make a soy-curry based marinade, but thanks to Pinterest, I stumbled upon this new combo two summers ago. We found a new summer recipe and another great idea for salmon. The combination of spices gives just the right amount of kick, while the creamy avocado salsa balances the spice. Even if this isn’t used for salmon, this spice-avocado combination is perfect for any white fish or chicken. Continue reading “Summer Salmon”
I’m obsessed with avocados. I’ll find any excuse to incorporate them into a dish, I love that meal that much more. But here, the avocados were just begging to be added to something great. Something different from my normal dinners, but something fresh and perfect for the heat spell. With some cilantro on hand among other things, a Quinoa Taco Salad emerged.