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Posts from the ‘Lunch’ Category

Steamed Artichokes with Cayenne Dipping Sauce

Artichokes are a strange looking vegetable and definitely fall into the category of vegetables I was scared of (at one point in my life). They are big, and spiky, and rough, and definitely don’t look edible. I wonder who was the first person to try to eat one of these things? Read more

Noodle Salad Face Off

Don’t worry, we are still here, and we apologize for our noticeable absence over the last few months. But we are back, and we brought noodle salads!

Normally, this time of year would be perfect for a cold noodle dish, as outdoor eating would be making a comeback (Like I said. Normally.) But since that doesn’t seem to be happening for us anytime soon, let’s talk about something else. Anything else, preferably. How about how a tangy, spicy, nut-based sauce can make cold noodles and veggies taste kind of awesome? Or how easy making these sauces can be? Or how both of us made these dishes in no time at all and had tons left over for easy weekday lunches and dinners? Sound good to you? Cool. I’ll go first.

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Soba Noodle Salad

Cooking and baking relax me, so it makes me so very happy to be back in the kitchen and back at the blogging. It’s been a active 2014 so far between a busy job, a broken finger and the annual Austin trip for SXSW, but I’m back home now and thankfully the finger is on the mend. I’m anxious to start Facing Off some great Vegan recipes for you, starting with this one, my Soba Noodle Salad. Read more

Green Chili Quesadilla

It’s been a very long time since I have had a quesadilla…until about a month ago when my husband picked up dinner from one of the Vegan friendly Mexican restaurants in our neighborhood. Knowing that I will eat anything, as long as it’s Vegan, Todd brought me home a Vegan quesadilla and boy was it good. This thing was so stuffed with Daiya cheese, tomatoes, lettuce, olives, beans, Upton’s Chorizo that I couldn’t even eat the other tacos he got me, I was already full halfway though the loaded quesadilla. Read more

Potato Leek Soup

Because everyone is talking about how cold it is outside, I will not be talking about how cold it is… though, it’s really freaking cold outside. Instead, I will write about my resolve to actually adhere to my resolutions this year. And while most of us find resolutions to be “I will not do [insert bad habit/activity here]” I want to have a positive spin on this year, and get back to the basic things that make me happy.

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Lamb & Feta Stuffed Peppers

When suggesting this for our face off this week, I figured making these would be a task for a Sunday. Since I feel that Sundays should be reserved for making slow cook meals and football, I thought these would be perfect.

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Shrimp and Grits

Hey y’all! We are enjoying a ladies weekend in Charleston, South Carolina this week! So many things to see, so many things to do, and so many great places to eat. And our trip inspired this week’s face off, the quintessential dish of Charleston, Shrimp and Grits. One of my personal favorites, every time I am visiting my parents I get Shrimp and Grits from a different restaurant because I am determined to find the best in the city.

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Mushroom Grits

We realized a few weeks ago that we were going to be on vacation during our Face Off week, so we thought we’d pay homage to the South as well as feed our mothers with a Grits Face Off. I’ve never made grits before, but what’s better than my first time being in the “grits famous state” of South Carolina? Read more

Oil & Herbs Pasta Sauce

It’s the end of the summer and almost time for comfort food season to begin (at least for those in Chicago). Pasta is one of my go-to comfort foods, however it’s still a bit too warm out for a heavy red sauce. For this Face Off I was thrilled to pull together an oil based sauce that is light and can be served year-round. An added benefit of making the sauce this time of year is that I had all the fresh herbs in my back yard ready to go (something that will change as soon as the cold sets in). Read more

Garlic & Lemon Pasta Sauce

Butter. And Cheese. Those to two things in healthy amounts on pasta could pretty much sum up my childhood. I think the pasta the vehicle for the butter and cheese. Seriously. I’ve talked about my Parmesan cheese obsession before, but this is really where it got real. I remember asking for more and more cheese as the meal when on, until my mom just put the whole thing in front of me, and I dished it out as needed. As time went on, I graduated from regular pasta to wheat to gluten free, and now to squash. The cheese was also upgraded from the stuff in the green tube-shaker thing, to pre-shredded, to buying hunks of good local cheese from Wisconsin. So I guess I define my adulthood by the food I eat. Sounds about right.

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Kale Caesar Salad

I have a very big spot in my heart for Caesar Salad. As a youngster, Parmesan cheese was a staple on our dinner table. I put  it on everything. Pasta, green beans, eggs, broccoli, whatever it was, it probably had Parm on it. So when I discovered there was a salad in which the dressing was uber rich and creamy, and then was covered in my favorite cheese, my mind was blown. This was it for me. I loved it. Thinking that since I was eating a salad, it was healthy. Wrong. But, there are ways to make even our favorite not-so-light-in-calories meals into a healthier and satisfying dish.

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Vegan Caesar Salad

At a young age I found myself ordering entree salads for my meals when we were eating out – no, I wasn’t trying to be more adult, nor was I trying to be “healthy,” I just really liked Caesar Salad. What 10 year old wouldn’t? Alright, maybe I was a “unique” child, but it is the truth that once Caesar Salad was introduced to me I ordered it everywhere I went. And over the years I matured from enjoying the Caesar Salad at Chili’s to having it prepared table side (raw egg and all). Read more

Green Herb Egg Scramble

The Art of Simple Food by Alice Waters is one of my favorite cookbooks. Flipping through the pages for inspiration, her creations are not overly complicated and give you dishes where the simple flavors shine through. Using local and seasonal ingredients is the core of this book, and you can’t get more local then pulling basil leaves off the plants sitting on your deck or in your backyard.

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Corn & Bean Salsa

As a child I was always in the kitchen with my mom while she was cooking or baking, trying to learn how to make her recipes so I could one day replicate them myself. I started to keep a recipe file and this very salsa recipe happens to be the first one I put into my card index at the age of 15. Read more

Spicy Tomato & Avocado Gazpacho

Whelp. I was enjoying my summer, but this week, I am not. Sitting directly next to my AC and gulping down insane amounts of lemon water, has gotten a bit old. My fruit consumption has gone up by about 245% and I don’t want to be anywhere near my kitchen, unless it’s to stand in front of my fridge with the doors open until the ‘door open alarm’ starts to go off. Cooking anything seems like an epicly hot chore, so when I can make a meal in under 10 minutes and there is no heat required, I’m all in.

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