12 Sunday Sep 2021
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Achiote Oil begins with annatto seeds which come from the achiote tree. The tree bears spiky pod-like fruit that contains these bright red seeds.
The annatto seeds can be ground into a powder, made into a paste or used to infuse oil.
Because of its gorgeous crimson color, annatto seeds can be used as a food coloring or dye with color ranging from yellow to deep orange.
23 Monday Aug 2021
Posted in dressings & marinades, love to cook, salads
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Roasted Garlic Lemon Vinaigrette might be my new favorite way to dress a salad.
Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.
12 Thursday Aug 2021
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You’ll want this Super Simple White Balsamic Vinaigrette recipe in your salad dressing rotation!
It’s slightly sweet with the perfect tangy love and will make your baby greens dance.
And it takes all of 3 minutes to make.
What are you waiting for?
09 Monday Aug 2021
Posted in dressings & marinades, love to cook, Mediterranean, salads, vegetarian
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feta cheese, fresh basil, fresh oregano, garlic, honey, lemon zest, olive oil, red wine vinegar, shallot
The punchy flavors in the Quick Greek Red Wine & Feta Vinaigrette will transport your tastebuds.
Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!
I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.
07 Monday Jun 2021
Posted in appetizers, gluten free, healthy choices, love to cook, Mediterranean
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I’m now putting Roasted Golden Beet Hummus in my rotation! It is absolutely delicious as a dip, but wait until you try it as a sandwich spread!!
Oh my!
Roasted Beets are such a treat for me. While I love traditional red beets, when I find the golden variety I feel special.
Their sweet earthy flavor makes them the perfect salad topper, veggie burger binder, savory soup enhancer, and super creamy dip ingredient.
19 Wednesday May 2021
Posted in gluten free, healthy choices, love to cook, side dishes, vegetarian
Crispy Parmesan Roasted Broccoli.
Move over cauliflower and Brussels sprouts, broccoli is making a comeback in this house!
Oven roasted, crispy-edged, parmesan-crusted, lemon-zested broccoli is THE best!!
You can serve it as an appetizer (hello…roasted Brussels sprouts are on nearly every appetizer menu).
You should definitely make it your go-to side dish. And Crispy Roasted Broccoli is more than happy stealing the show for any vegetarian meal!
18 Tuesday May 2021
Posted in appetizers, chicken & turkey, gluten free, international, love to cook, low-carb, Mediterranean
Oven baked Crispy Greek Chicken Wings drizzled with lemon garlic oil and a generous sprinkle of feta cheese.
Flavor wow!
23 Friday Apr 2021
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beets, chickpeas, cucumber, feta cheese, garlic, lemon, lettuce, olive oil, olives, oregano, red onion, tomatoes
I love this Mediterranean Chopped Salad because you can make a giant bowl and eat on it for days!
Or in our case you can make it two days in a row because it’s that good!!
We’re definitely on a salad kick right now and I’m loving it.
And my body is pretty stoked too!
13 Tuesday Apr 2021
Posted in gluten free, healthy choices, herbs, oils & spices, love to cook, Mediterranean, salads, side dishes
Tags
cilantro, cucumber, fresh mint, fresh parsley, garlic, lemon juice, olive oil, scallion, tomatoes
I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!
There’s something about Spring that makes me crave bright green flavors!
Which generally means I’m incorporating as many fresh herbs as possible.
Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.
Continue reading »04 Thursday Mar 2021
Posted in appetizers, gluten free, herbs, oils & spices, international, love to cook, sauces, snacks, vegetarian
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aleppo pepper, garlic, lemon, olive oil, red peppers, red wine vinegar, roma tomatoes, smoked paprika
I was torn on whether to call this beautiful bowl of roasted goodness a dip or a spread.
Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.
Had there been a baguette in the house, this most certainly would have been called a spread.
You decide.
