I am not a huge fan of potato salads. Usually it's because there is too much mayonnaise in them. This recipe ditches the mayo completely and incorporates delicious spring vegetables and herbs. It is also vegan and gluten free!
Ingredients:
Roasted Potatoes:
2 lbs potatoes, washed & chopped into 1” pieces
2 tsp extra virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper
2 garlic cloves, minced
Dressing:
1 tbsp extra virgin olive oil
1/4 cup fresh lemon juice (about 1 lemon)
1 tsp lemon zest
2 garlic cloves, minced
1 tsp kosher salt
1.5 tbsp Dijon mustard
1 tbsp water
1/2 tsp honey
1/2 tsp freshly ground black pepper
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 bunch spring onion, finely chopped
Sautéed Asparagus
1 bunch asparagus, ends broken off and chopped into 1” pieces
extra virgin olive oil + 1/4 tsp salt, for sautéing
We love sliders! Burgers, chicken sandwiches, you name it. So we were very excited to come across these little gems. They make a great appetizer for any get-together or a fun dinner for Meatless Monday!
Ingredients:
2½ lbs. (about 2 medium) eggplants
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce
2 dozen brioche slider rolls
To view the rest of this recipe, please visit: http://www.justataste.com/2011/10/eggplant-parmesan-sliders/
We were completely inspired by the amount of delicious recipes we found using basil! We know that it's hard to use up basil sometimes, so why not go nuts and make a bunch of different things using it?
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Lemon Basil Shortbread
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Ingredients:
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder1 or 2 T. lemon peel (to taste)
1 ½ T. fresh basil leaves chopped
10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces
1 large egg, at room temperature
Click through to view the rest of this recipe: http://www.cherryteacakes.com/2010/08/lemon-basil-flower-shortbread-cookies.html
Basil Pesto
Pesto is a great staple to keep in the fridge at all times. It is so versatile and only requires a few simple ingredients.
Ingredients:
1 cup fresh basil leaves, packed
1/4 cup shredded Parmesan cheese
1/4 cup olive oil (extra virgin is best)
1/4 cup pine nuts or walnuts
1 large or 2 small garlic cloves
1/8 cup lemon juice or juice of 1 lemon
1/4 tsp salt
1/8 tsp pepper
Click through to view the rest of this recipe: http://natashaskitchen.com/2011/08/03/basil-pesto-recipe/
We love a good smoothie and the cantaloupes have been great this season! Their sweet fragrance makes this smoothie irresistible!
Ingredients:
2 cups cubed cantaloupe [freeze for thicker texture]
3/4 to 1 cup milk1/3 cup cottage cheese/yogurt/8g protein powder
1/4 cup rolled oats
1/2 banana
1/4 teaspoon vanilla extract
1 teaspoon honey
I am not a huge fan of potato salads. Usually it's because there is too much mayonnaise in them. This recipe ditches the mayo completely and incorporates delicious spring vegetables and herbs. It is also vegan and gluten free!
