The addition of briny green olives at the very end gives a little twang to the dish, and the whole thing is served up on soft, pillowy rice. Even if your version of doing yoga is simply sitting on a sticky mat and shoveling a bowlful of stew into your face, then so be it.
I have embraced the earthy flavor of beets, and I just know that something so vibrantly colored has got to be doing amazing things to my insides, besides making them look like I’m dyeing Easter eggs in my mouth.
This is the perfect dish to have on a cool September night, when the temperature outside is teasing you with the idea that fall is just around the corner. It’s warming, it’s hearty and it’s perfect for leftovers the next night.
Instead of piles of cheese and mystery meat, I filled our calzone with sautéed veggies, summer pesto and a few liberal handfuls of Swiss cheese. My calzone was close to food-porn status, if I may toot my own horn.
In my usual style, I tweaked a buckwheat pancake recipe, confident that I was only making the final product better and tastier – and definitely not royally screwing things up. What could possibly go wrong… right?
My smoothie trend recently morphed into making my own at home, with frozen fruit, yogurt and honey. That way, I know exactly what’s going into my glass, and I can experiment with ingredients and flavor combinations.
Guacamole is a classic summertime staple, and you don’t need to go all out in order to make it special. Trust me, simple is best. And by best, I mean the freaking BOMB. …Cool people still say that, right?
While succotash is traditionally a mix of corn and lima beans, I couldn’t just let it be. I scrounged through my crisper and my cupboard, and came up with zucchini, asparagus, edamame and black eyed peas.
I have to stress here that while the base of posole is nothing to shake a stick at, the real magic of the dish lies within the garnishes. Get creative, make it your own, and imagine the snowy San Juan Mountains while you’re enjoying your bowl.