I saw a recipe for fish, rice, and this herby sauce and I was intrigued. I love fresh herbs. They had a bright vibrancy and flavor to any dish. Also, just look at that color! I tend to gravitate toward basil and cilantro, sometimes mint, but usually not parsley, so I wanted to give this a try. Like a pesto, this Parsley Tahini Sauce is perfect for dipping or thin to make a sauce. The tahini is nutty and bitter balanced with the acidity of lime juice and the greenness from the parsley. We grilled shrimp and zucchini and the charred flavor from the grill perfectly balances with this vibrant, nutty, and sour sauce.
Have you ever tried a Chicken Chili Verde or green chili? It’s so worth it if you haven’t. A green chili is a fun change with white beans, hominy, quinoa and chicken. The salsa verde, a tomatillo-based salsa, limes and cilantro bring a totally different flavor from your traditional chili. Using rotisserie chicken and already prepped salsa instead of tomatillos, this chili is truly a dump, stir and dish up kind of recipe. Top with a little plain Greek yogurt (or sour cream), lime and extra cilantro. You’re going to want seconds before you’ve even finished.
Love me a one pan meal. I’ve been craving tacos after I saw the idea on BuzzFeed for one pot meals (see the first entry if you’re curious). I haven’t made anything taco related in a looooong time — not since Not Your Average Taco Salad. Whole Foods had a sale on lean ground beef yesterday so I knew the timing was perfect. I made my own taco seasoning courtesy of Gimme Some Oven while the meat browned. The hardest part of this was chopping the onion, peppers, zucchini and jalapeño, which in actuality isn’t that hard. The veggies plus spinach pack in more nutrients than your traditional taco. You mix everything together and assemble without missing any of the taco flavors. Happy Taco Tuesday with these Taco Skillet Bowls.
Happy snowy day in Boston! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made a Vegan Pho with tofu because it’s easy to use and requires no prep, but, like the rest of you carnivores out there, I knew I needed to try a try meat lover’s option… with BEEF. I swapped vegetable for beef broth and did a 1:1 ratio of rice noodles to zoodles. As always, pho is light, refreshing and just what the doctor (or nurse) called for on a cold day. The sriracha and jalapeños add just the right amount of spice, the herbs contribute a freshness and the spices just the right flavor. Dish up a heaping bowl of Beef Pho with Zoodles.
This take on a Moscow mule goes down too easy. Mmmm, it’s that good. While not entirely nutritious, it is quite delicious. No sugary syrups, just local apple cider and fresh lime juice to add to the mix. I also opted for a diet ginger beer. The ginger is a refreshing diversion from a standard cocktail. (Plus, the copper mugs are just so retro and modern all at once, and they keep your drink perfectly chilled. You’ll want an excuse to pull them out next.) Our family friends were graciously taste-testers, when I debuted this drink, and it was an instant hit. So take a sip for Halloween once it hits 5 o’clock on Friday and enjoy that Apple Cider Moscow Mule. Cheers! Continue reading “Not Your Average Apple Cider”