The past few months I have worked at the Zoës Kitchen and I am obsessed with their basil pesto hummus and red pepper hummus. I decided that I would make my own hummus so I could enjoy it whenever I wanted. This recipe actually combines the red pepper and basil pesto, but if you prefer one over the other you can just eliminate the less desired ingredient from the recipe. This recipe makes plenty to share, is easy to make, and is a great appetizer for parties! Enjoy!
-1 15 oz. can chickpeas
-2 Tbsp tahini
-2 Tbsp olive oil
-2 Tbsp basil pesto sauce
-juice of 1 lemon
-4 clove garlic (minced)
-2-3 roasted red peppers
-1 large pinch cayenne pepper
-1 pinch salt
-Chopped roasted red pepper & basil pesto sauce: for garnish (optional)
-blue corn tortilla chips: for dipping
Open, drain, and rinse chickpeas then place them in a blender or food processor. Then add tahini, olive oil, juice of 1 lemon, garlic cloves, roasted red peppers, cayenne pepper, and salt. Blend until the mixture reaches a smooth consistency. Pour into a serving bowl and top with chopped roasted red pepper and a teaspoon of basil pesto sauce for garnish. Serve with blue corn tortilla chips and enjoy!
I won’t lie, the only reason I really wanted to make juleps was for the gorgeous julep cups. My boyfriend Dylan bought me these cups for graduation so naturally I made him be my guinea pig to try out this new cocktail- he also doubled as a good blog post model, as did Bonnie (his adorable golden)! After studying a few different recipes and trying out a couple I threw together my version of a mint julep. Needless to say, this isn’t your traditional julep because the flavors aren’t as intense due to the club soda, but that’s my what I prefer in a drink. I love my herbs- being the mint- and fruit forward flavors are always refreshing so that’s what I aimed for. The blackberries add an This recipe makes 1 blackberry mint julep!
-2 oz. bourbon or gin
-1 oz. mint simple syrup
-8 mint leaves
-3 oz. club soda
-1 spring of mint & 1 blackberry: garnish (optional)
Ingredients (mint simple syrup)
-1/4 cup sugar
-6 springs of mint leaves
In a small saucepan combine sugar, water, and 8 mint sprigs and bring to a boil. As the mixture simmers turn the leaves in the sugar water with a rubber spatula to better infuse the flavors. Once all the sugar is dissolved remove from heat and set pan aside. Meanwhile add 5 blackberries and 8 mint leaves to a mint julep cup and muddle them well. Then add 2 ounces of bourbon or gin (whichever you prefer), and top with crushed ice. Lastly, add a splash of club soda and use a cocktail stirring spoon to bring all the flavors together. Relax and enjoy!
I was trying to find the perfect summer salad that was refreshing, sweet, and light. I always like the idea of pairing fruit with veggies and some sort of herb. Mangoes are in season right now so they would be perfectly ripe for this salad. The fennel adds a clean crunch and the lime-mint dressing really brings these flavors forward. The best part about this salad is that it requires only a few ingredients and it is very easy to make. Everyone will love it!
-1 medium fennel bulb
-2 ripe mangoes
-1 Tbsp olive oil
-juice of 1 lime
-1.5 tsp chile flakes
-1/4 cup chopped mint leaves (packed)
-S & P to taste
Take out a cutting board and slice your mangoes into bite-sized pieces and place them in a mixing bowl. Then cut the fennel bulb into then slices, if you are unfamiliar with how to properly cut a fennel bulb follow the directions from this youtube video. places sliced fennel into the mixing bowl as well. Then add the juice of 1 lime, olive oil, pepper flakes, chopped mint, and S & P. Toss until mixture is evenly coated. Serve cold and enjoy!
I love ordering spring rolls at restaurants because they are customarily served with peanut sauce. When I make spring rolls at home I get a little lazy and just use sweet red chili sauce- which is still great- but is never as good as peanut sauce. So, the other day I spent some time on food gawker and found a pretty low maintenance recipe and tweaked it a little bit. The rich and creamy flavor from the peanut sauce balanced out the light spring rolls really well! If you ever plan to make some veggie spring rolls this summer I totally encourage making this sauce!
In a mixing bowl combine peanut butter, hoisin sauce, soy sauce, minced garlic, chile garlic sauce, and warm water. Mix slowly and thoroughly until the peanut sauce reaches a creamy consistency. On a cutting board chop a handful of peanuts well then sprinkle them over the peanut sauce. After making the spring rolls go ahead and
Now that summer is finally here and the weather has warmed up I was craving something light, fresh, and cool. I recently tried a steak tartare that I absolutely loved, so I was inspired to make my own. But instead of using steak, I went with tuna- my favorite! It is very important to get a good cut of quality tuna to avoid a fishy smell/taste or even food poisoning. Central Market has a special freezer near their seafood and meat suction that has packaged sushi grade fish. This is the stuff you want. It can be eaten raw right after thawing and it is sooooo good! This recipe is very easy to make, easy to serve, and it tastes great. It could make a light dinner, an appetizer to share, or a party snack!
In a mixing bowl combine soy sauce, lime juice, rice wine vinegar, agave nectar, sriracha sauce, sesame oil, grated ginger root, chopped green onions, and sesame seeds. Set in the fridge to cool. Meanwhile cut your sushi grade tuna into tiny cubes and place them in a bowl. The smaller the chunks the more flavor each bite will carry!