"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
I keep trying to hack Sweetgreen’s dressing because everyone knows Sweetgreen’s dressings are the bomb; it’s what makes the salad. Here’s my take on their Spicy Cashew Dressing. It’s full of healthy fat thanks to the EVOO and raw cashews. It’s sweet, tangy, obviously spicy, and has a layer of umami to it. I can’t wait to add this to lots o’ salads and bowls because when you want to eat it with a spoon, it’s that good, right?
Continue reading “Copycat Sweetgreen’s Spicy Cashew Dressing”
I love me some Sweetgreen. What I love even more is when I find how to hack Sweetgreen’s dressings and create something just as good at home. I give you Creamy Sesame Tahini Quinoa Bowls. They’re sweet and spicy, while also filling and oh-so-hearty thanks to the quinoa and chicken. The Creamy Sesame Dressing is a blend of tahini and sesame oil adding a savory, umami kick to tie things together.
Continue reading “Copycat Sweetgreen Strikes Again with Tahini Chicken Quinoa Bowls”
Happy Memorial Day! This may be my new favorite “pasta salad-esque” recipe: Soba Noodles with Carrots, Asparagus & Shrimp. The colors are vibrant, the veggies are different, and I love the amount of fresh basil in this. Serve hot, warm or cold, any temperature will do to enjoy these soba noodles. Soba noodles are made from buckwheat flour (check packaging to ensure they’re gluten-free) and higher in fiber and protein compared to your standard pasta. Paired with edamame and shrimp, the protein and fiber will fill you up and satisfy your pasta cravings.
Happy meal prep with these popping flavors! The spiciness from the meat, the sesame from the spinach, the acidity of the kimchi . . . Although seemingly complicated, I really enjoyed the simplicity of this Korean Bibimbap Bowl. Bibimbap is a Korean rice dish served with seasonal fresh or sautéed vegetables, a red chili paste and an egg. Here’s a healthy (but definitely not authentic) twist using ground turkey, jasmine brown rice and fresh veggies. This is not your traditional bibimbap, since I swapped ground turkey for ground beef. I added a poached egg because I was lazy about cleaning another pan by frying an egg, and I’m trying to perfect my patching technique in the microwave. I found jarred kimchi at Trader Joe’s for quite cheap. Plus, you have it on hand and you’re not fussing about pickling napa cabbage and making something extra.
Happy Meatless Monday! (Or happy meatless Friday during Lent? That works too.) Here’s a combo I’ve been playing around with since the fall and I think I finely perfected it — Sesame Spaghetti Squash with Tofu. What really make it is the sesame tofu from Whole Foods. Yeah, it’s probably fried and high(ish) in sodium, but it’s so tasty and takes this veggie dish to the next level. Not a tofu fan? Just as good with chicken. Already tasted it for you and you still have the sesame flavors from tossing everything with soy sauce and toasted sesame oil. Also, another fun fact is the smaller the spaghetti squash, the more it’s like angel hair pasta versus spaghetti.
Continue reading “Tastiest Sesame Tofu Asian-Inspired “Pasta””
Peanut noodles are never a bad idea. I really wanted take out on Sunday after a Saturday night of debauchery, but decided it was 1) expensive, 2) too long to wait 60-75 min and 3) unhealthy. Instead, I pulled up my Pinterest, checked what’s in my pantry and settled on making homemade Spicy Peanut & Kale Udon Noodles. This satisfied my gluten and takeout craving, while packed nutrients from the kale and sweet potato. The cucumbers and scallions add a nice, hearty crunch, since I didn’t have any chopped peanuts on hand. Overall, this came together quite well, and I’m so happy I used up my fridge and pantry arsenal versus ordering take out. Plus, it’s just that much more satisfying when you make it yourself. I think this is when the phrase “better than takeout” comes into play. . .
This salad is perfectly refreshing. Light, crisp and just different. How many salads have you had that are just cucumber? Plus, spiralizing any vegetable automatically takes it up a notch. Maybe that’s just me, but it’s different a uniquely fun way to enjoy some veggies. Add the flavors of cilantro, fresh ginger and sesame and this Spiralized Asian Cucumber Salad is sure to cool you down. [Note: this is best consumed within 1-2 days of making, but I doubt that will be a problem because you won’t be able to get enough!]
Guuuuuys, this soup is sooooo goooood. And it’s Dee approved (aka my roommate had a bowl with me for dinner tonight). It’s a one pot recipe so quite easy to make and easy clean up. It’s been rainy, chilly and windy in Boston this week (happy first week of May?) so a warm soup was in the cards, but one that was still light and fresh and indicative of the warmer weather that should be here. I’ve never bought bok choy before, but it was addition and a welcomed break from kale or spinach. I’ve also been slightly obsessed with sweet potato noodles lately, so I swapped rice noodles for some more hearty veggies. Dee and I may or may not have had seconds of this Sesame Chicken Soup with Sweet Potato Noodles. And by “may,” we definitely did!
Continue reading “The Best Chicken “Noodle” Soup You Haven’t Had (Yet)”
This salmon is a family favorite. Whenever I’d come home from college, salmon with a sesame, soy and curry was a pretty predictable request. Usually I’ve only had this salmon grilled, but baked in the oven, it holds in all its moisture and flavor. All you have to do is marinade the salmon, bake it and then cook everything else while the salmon’s in the over. It’s almost too pretty to eat. Need a dinner to impress? Serve Sesame Soy Salmon with Couscous & Snap Peas.
I think I’ve had an Asian cuisine-inspired kick lately. First, the Daikon & Carrot Salad. Then, the Pho Soup. Now, these Sesame Salmon Brown Rice Bowls. This Sesame Curry Marinade for salmon is my go-to all by itself. It’s absolutely delicious, especially on grilled salmon in the summer, accompanying grilled vegetables. It’s my mom’s recipe, and you almost never need to find another marinade because it’s that good. It originally calls for toasted sesame seeds, but she found the seeds mostly burn while cooking so she substituted sesame oil. It may even be good as a salad dressing — who knows! As one of my last meals at home before moving to Boston, my mom combined this Sesame Curry Marinade with salmon, brown rice and fresh veggies. What a keeper. It was somehow light and heartier, flavorful and packed with veggies. I’m sure this will crop up in the future with new vegetable combinations.
Eat Drink Savor Repeat 