Quinoa Harvest Skillet w/ Toasted Pepita Pesto

serves 2-4

I’m listening to Goodbye Horses by Q Lazzarus as I type and it’s making me itch for Halloween. If you don’t understand the reference, watch Silence of the Lambs ASAP and you’ll understand the greatness. I. Can’t. Wait. I still have no clue what I’m going to dress as for the holiday, but I’m hoping some brilliant idea will pop into my head any second now.This harvest skillet is pretty Halloween-y and SO tasty, healthy, and satisfying. I was gifted a Nutribullet the other day and playing with it has been so fun. The thing can mutilate most anything. I think I like it even more than my parents’ Vitamix! Making the pesto in it was a breeze.  I’m pretty stoked to have it because this means I can make smoothies, hummus, juice, etc., etc. in my dorm room. Now, THAT is something to be ecstatic about. No more store bought hummus and many more kale smoothies for this college kid.Another thing I’m excited about: the cooler weather. All the leaves are drifting away while some are still vibrant and there’s finally a chill in the air. Autumn now feels like it’s really here and I’m welcoming it wholeheartedly. You should too, and make this skillet for an easy dinner!Let’s get cooking! Read more Quinoa Harvest Skillet w/ Toasted Pepita Pesto

Bueno Tacos

serves 6-8I’m learning that college is all about being resourceful and knowing how to compromise. Example: buying on-sale feta cheese instead of plain and creamy $5 goat cheese and grilling on a camp grill. And guess what? The recipe I had planned turned out even better than I expected! Whaddaya know?This recipe was created to have a first out of many (hopefully) taco nights in my college days. Basically the deal is that my friends pitch for food and I make it to feed them all. How could I not be down with such a great deal?Let me explain the title of this recipe. A group of my friends live on a street called “Bueno” and how could I not use it in the recipe name? I don’t think it’s correct Spanish grammar (I should know this…err Spanish is my minor) but whatever because it’s RAD.These tacos are healthy, extremely flavorful, seasonal, and inexpensive to make! The filling takes about an hour to make so you’ll have plenty of time to talk with amigos while concocting something they’ll drool over.Seriously, I’ve been eating the leftover filling for the past two days and having finished it today, I’m quite sad. Have a taco night this weekend and invite all your pals because this makes a lot of food!

Let’s grill! Read more Bueno Tacos

Greek Salad Spring Rolls

The 4th has come and gone and I’m feeling like summer is slipping out of my palms. So many fun adventures are to be had before I go back to school…even though I’m super stoked to go to school this fall!  I’m finally coming to the realization that, hey, I’m actually going to have a really difficult time making food and blogging.  I will try my absolute best because I have friends with kitchens, but my blog may turn into more of food experiences and life rather than recipes I make. I guess we will see where the wind takes me.

I was at orientation the last couple of days and although much of the information was monotonous and repetitive, I learned about some amazing programs! For one: I can volunteer at the vegetable gardens and the farmers’ market and get free produce for doing it. I mean, yes please!  The University even offers gardening and outdoor adventure classes for credit.  I am ecstatic to be immersed with things I enjoy and surrounded by people who have passions similar to mine.

And you know what else I’m ecstatic about? These spring rolls. When I eat spring rolls they are usually the traditional kind filled with rice noodles, thinly sliced veggies, and a side of peanut dipping sauce.   The other day I needed something more hearty than a greek salad but not as much as a pita sandwich. These spring rolls were the brain child of the conundrum.

The falafel is crispy and really flavorful and along with the crunch of the veggies all wrapped up in a rice paper wrapper=pretty much the perfect lunch.

Let’s get rolling! Read more Greek Salad Spring Rolls

Microgreen Cauliflower Crust Pizza

serves 4-5

I landed in Amsterdam around 11 this morning and now summer is starting to feel like it’s beginning. The city…well the very little of it I’ve seen, has been awesome thus far and I can’t wait to explore more tomorrow!  There are bikes upon bikes and houseboats upon houseboats. It’s crazy awesome.  I’ll write more about it tomorrow or the next day (when I’ve had the chance to see more)!

But, before I left I concocted this pretty tasty recipe.  I’ve been growing microgreens and they were 100% successful. I do understand why they are so expensive in the store…they are darn hard to harvest and clean without bruising the little guys! However, these home-grown greens tasted 100x better than anything I’ve bought at the grocery or farmers’ market.

My crust turned out a bit chewier than expected because I didn’t drain the cauliflower enough, but you won’t have than problem!

I’m going to keep this post concise because I’m running on maybe 4 hours of sleep and that’s never a good thing for thinking straight.

In other news, I’ve been writing for NomNom Lunches for a while now and the food blog is UP. Check it out, my friends, and share with the world! Read more Microgreen Cauliflower Crust Pizza

Mustard Glazed Salmon w/ Pickles

serves 3-4

I have exciting news, you guys! I am moving up in the world and bought a domain name. Therefore I have been super busy with moving all my blog from here onto a WordPress platform. It’s still a ways from being done, but when it is it’s gonna look great. I’m beyond excited for this upgrade. Being busy with making a new website has sadly taken away time from me being able to concoct new recipes and post. I’m sorry….but I know you’ll love my new work!

I have had this recipe ready for a while now since I made it for Mother’s Day dinner, and I really did mean to post it sooner.  I’ve been wanting to make pickles for quite some time now, and with the success of these, I know I’ll be making them constantly. With the leftover rhubarb from this pie, I concocted some oddly pleasant pickles that are fully tart, but each tart note tastes different from the next.

Pickled rhubarb has tangy notes from the vinegar brine while remaining sourly tart because, well, it’s rhubarb. The fennel adds a nice earthy sweet licorice note. To say the least, these pickles are weird and absolutely awesome. Paired with salmon makes an intensely fresh spring dinner that I hope you all love!

Let’s get…pickly (?)! Read more Mustard Glazed Salmon w/ Pickles

Leek, Fennel, & Pea Farrotto

serves 3-4

I don’t think farrotto is a real word, but it may as well be because it’s so great.  All it is is farro cooked like risotto. Farro is a wheat grain that is somewhere between brown rice and barley. It is used a lot in Italy, and is starting to become more popular. It is high in protein, with 7 grams of the stuff in just 1/4 cup of dry farro (makes about 3/4 cup cooked).  It is a very sturdy grain and usually retains a bit of chewy crunchiness.  It’s amazing and makes a really wholesome meal when paired with most things.

Farrotto is a great way to eat risotto in a healthier way.  The first time I had it my best friend’s mom made it with rehydrated porcini mushrooms from a trip to Italy and it was absolutely fantastic. It’s a bit of a wintery grain due to how hearty it is, but it can be lighted up with tasty, spring produce!

On a different note, I GRADUATE IN A MONTH. Like, what happened there? I’m so so done with high school but it has gone by so fast.  It’s just really hard to believe that I will be finishing something I started when I was five years old. Yay for completion basic education!

I’m so stoked and I just can’t even but that excitement into words. AHHH!

Let’s eat some food.

Read more Leek, Fennel, & Pea Farrotto

Broccoli & Shiitake Wild Rice Crusted Quiche

makes 1, 9” quiche

Do you ever want to make quiche but have neither the and/or the commitment to make a pie pastry?  Look no farther because you have come to the right place.  But first, let me tell you about my cute lil herb garden.

Last Sunday my mom and I grabbed our super old and crusty planting boxes and went to work.We planted lavender, spinach, and leaf lettuce and have yet to plant our basil, thai basil, and dill plants. I am so hoping this works and keeping a close eye on my cute garden because it’s basically the coolest thing to be able to say, “oh hey, I planted this salad we’re eating”. I’d say most people are impressed when that line is shot out.

I am keeping my hopes up, but I do live in a dry, desert climate that can be 80 degrees one days and then full on snowing and freezing the next (lol I’m really not kidding about this). Hoping for the best but planning for the worst is my motto with this garden but I will keep y’all updated with photos!  Here is what it looks like now:

Let’s go back to quiche.

First of all, the word “quiche” brings up all kinds of giddiness inside of me.  Not because of it’s flavor, but purely for the reason Ja’mie King (no, I’m not promoting thigh gaps). If you have not seen Summer Heights High or We Can Be Heroes, you must drop everything (of course after making this quiche) and watch.  Other than Ja’mie’s meaning of quiche, the food is pretty great too.  Eggs and cheese encrusted in a crusty crust that just begs you to take seconds…I’m in.

This quiche is really easy to make and, compared to a traditional quiche, it takes a fraction of the time.  The wild rice crunch adds a perfect contrasting texture to the creamy egg and vegetable filling.  You’ll want to gobble all those umami shiitake flavors in one sitting, but don’t, because leftovers are the bee’s knees.

This quiche is savory, nutty, creamy, and crunchy and will make you swoon. Bonus? You won’t feel like you’ve eaten a tub of butter after finishing your slice.

Let’s get…quiche-y.

Read more Broccoli & Shiitake Wild Rice Crusted Quiche

Spring Green Soup w/ Jalapeño Cornbread

Spring is the time for fresh food, blossoming trees, and wellness. Unfortunately, I’ve had a gnarly cough for the past 12 days, and I just want to eat comforting food.  So, how do I go about making a soup that screams spring while giving the comfort of a mid-winter’s meal?  Peas and cauliflower, my friends.  That is exactly how.

I was debating on roasting the cauliflower to bring out its sweet notes, but that seemed too winter-y for me.  I didn’t want to completely kill all the lovely veggies going into this soup, so I sticked to sautéing and simmering for pretty short amounts of time.

This soup turned out absolutely exactly how I wanted it.  It’s fresh, warm, filling, and super super springy.  The rosemary and fennel bring out a liveliness from the cooked vegetables and this is exactly what you’ll want to eat on a brisk spring night.

As for the cornbread… who can really feel satisfied eating a veggie loaded soup without a cornbread accompaniment?  Not me.

Therefore, this spicy, springy cornbread came about.  I veganized and twisted a yummy recipe I found online and it turned out great.  So here my friends is a full meal that will warm your soul and heat and reawaken you from some wintery months.

Here’s to soup!

Read more Spring Green Soup w/ Jalapeño Cornbread

Roasted Red Pepper Veggie Burgers

makes 8 burgers

As I type this I’m sitting in LAX at the bitter end of an eight hour layover.

I really have no energy to type this.  However, I’m so FREAKING EXCITED because I’m on my way to Guatemala for a service trip with Rotary International. Guatemala is one of the most, if not the most, beautiful places in the world.  The people are absolutely amazing and their culture is so vibrant and terrific.

Something that is also terrific is one of these burgers.  They are the most cleanly thing to eat but they taste so good.  This recipe is a winner, I tell you.

They are so juicy and paired with a crunchy ciabatta bun they are absolute heaven.

Plus, these guys are very, very filling.  They are jam-packed with protein and fiber and you won’t feel like you’re about to explode after eating it.  Enough talking and let’s get eating!

Read more Roasted Red Pepper Veggie Burgers

Cajun Shrimp Pasta with White Wine Lemon Sauce

serves 6-8

Call me middle-aged but classy dinner parties are my favorite.  I’d much rather sit outside on a summer evening gobbling down pasta with friends than sipping out of a red plastic Solo cup at some rager.  But hey, to each her own.

A few nights ago I had a lovely dinner party with three rad people and it was some of the most fun I’ve had this summer.  The smells of spicy shrimp and lemony garlic sauce upped my happiness level.  Friends do make the world go ‘round.

And now I present to you…photos!:

On a different note, look up Chet Faker.  His music is awesome.

Rather than writing more, we’re gonna get to the food.

Let’s do it!

Read more Cajun Shrimp Pasta with White Wine Lemon Sauce