I had a Halloween party last year and completely forgot to post about it! I had the most fun planning the food for the party (as usual). The best thing about Halloween food is that you can be super creative to make things fit into the creepy, gross theme. Below is the table spread for the party, with links to the foods and how I did them (click on it for a larger image).
I think this is my new favorite summer salad. It has that marinated, fresh, crunchy taste that I love. I will say, this salad requires a lot of preparation since there is so much chopping involved- especially because I like cutting the veggies very small (I make them ~1/8 inch pieces) and adding a lot of them. The Quinoa Tabouleh salad is a twist on the traditional bulgar wheat tabouleh. The main difference is that quinoa is super healthy and is gluten free to fit in with the detox program led by Linda Petursdottir (http://simplewellbeing.com/)- this recipe is a modification of a recipe she provided.
The next few posts will be slightly different from my usual ones. I’m doing a 10-day vegan detox and thought it would be fun to post the menu and recipes I’m following and how I’m feeling. The detox program is led by Linda Petursdottir (http://simplewellbeing.com/). Please visit her site for more information.
Probably one of the quickest recipes I’ve made with an incredibly yummy result! I’m not usually a fan of feta because I find it salty, but it adds a great flavor to this. Also, I used bottled roasted red peppers, but if you want to use fresh ones, you can follow this recipe that has how to roast red peppers: Roasted Red Pepper Hummus. Although I titled this a dip, I can imagine it tasting great as a spread on sandwiches or wraps.
This is an extremely belated post since it is from the picnic we had for Mother’s Day. So, although Mother’s Day is gone, the dishes we made for the picnic are great summer foods. We decided to have a variety of salads and dips instead of one main dish, and we were definitely stuffed when it was over! Some of the things we picked up from Trader Joe’s, but the rest we made at home.
This is a nice, quick dip that taste good with crackers, veggies, in sandwiches, or even plain. I especially like this recipe because there no oil and no fat (since I use the fat-free Greek yogurt). I don’t think the traditional tzatziki has fennel fronds in it, but I had some left over from a carrot fennel soup I made, so I decided to add it in. Turns out, it adds a nice subtle fennel taste, which I ended up really liking.