Getting ready for salad season a little early with this Italian Chickpea Chopped Salad. Chickpeas marinated in a simple vinaigrette take this salad to a whole other level. Serve alongside your favorite Italian dishes or have it straight up for lunch. Simply bomb.com!
By now I think you all know how I feel about salad. Here is the thing: I despise a boring salad (i.e lettuce and very little else). But I LOVE a GOOD salad (i.e one with greens…carbs and cheese). And if it’s a salad where the dressing is truly the star, then you know I am all about it.
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In the mood for more color? These Roasted Sweet Potatoes with Shawarma Chickpeas are the coziest little meal for those chilly nights. Crispy chickpeas tossed in warming spices are stuffed inside roasted sweet potatoes and drizzled with a lemon tahini sauce. It is the perfect light dinner that makes you feel all the fuzzies inside!
Well… it is that time of year
I’ve hit that stage of the winter season when I begin to crave color, freshness, and exciting flavors. Well, in addition to more cozy recipes, of course.
If I am being honest, are you really surprised with this?
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These baklava hasselback sweet potatoes are the easiest thing to put on your holiday table. Six ingredients and a little knife trick are all it takes to make your potatoes go from drab to fab! No marshmallows are required!
We all love sweet potatoes over here on the Cutting Veg. Dang it I will do my best to bring sweet potatoes to you in all the forms. From sweet to savory, in breads or toasted, I have tried to do it all. But have I ever done the hasselback? I know. It has been a long time coming.
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Za’atar Roasted Green Beans with Green Harissa are the perfect side to any dinner on chilly nights. Green beans are roasted with herbacious za’atar, some sliced shiitake mushrooms, avocado oil, and pink salt. Then, drizzle with spicy green harissa, and top with sliced almonds and pomegranate seeds. This will definitely be the talk of any Thanksgiving menu!
If there is one thing that is absolutely my winter time staple, it is roasting all of vegetables. I swear, roasting a vegetable automatically makes it taste 10 times better, you know? And so, if you have some picky eaters in your family unit, might I suggest roasting all of the veggies.
Yes yes there. I said it.
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Sweet potato fries with tahini BBQ sauce are sure to put a smile on any face. I bake them in the oven until crisp, then served with a tahini BBQ sauce that is all kinds of sweet, spicy and creamy. It is the perfect recipe for your next tailgate, meal prep, or lunch.
The Whole Foods salad bar is such a temptation for your wallet I cannot even tell you. They have all of the salads that my brain space simply could not throw together. How does one make more than one type of tempeh salad? On one of those trips I saw in the hot bar these sweet potato wedges with tahini BBQ.
And they say love at first sight does not exist.
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We love a pickled eggplant situation. Yes I promise I’ll get you hooked too!
If there is one thing you should love about me, I love a pickle situation. I used to go to falafel places in Israel just to get some pickles. I always get the pickle situation at my favorite hummus place in the city. Heck I put pickled onions on everything. But if you don’t like eggplant, don’t let the title scare you… because you can barely tase the eggplant in said dish.
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This side dish has me WEAK.
If my six year old self could see me now, she would be so darn happy to see that I have made my favorite food, sour cream and onion potato chips, into a dinner that our mother would be proud of. Imagine that: eating chips for dinner and having society accept you for it.
Have I said too much?
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If you have any cauliflower haters in the building, you will convert them right here right now!
I have to be honest with you, but there were a few vegetables I did not like as a kid growing up. (shocking right?) I was not a fan of peas or mushrooms. And cauliflower definitely topped that list. If you have ever cooked cauliflower, you know, without seasoning, it just tastes bland.
But, like everything in life, a little spice goes a long way!
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I hope you’re not sick of tomato recipes yet. Because I am certainly not.
I’m not totally ready to let go into summer yet. While it is true that some of my favorite recipes have all the fall foods (butternut squash! brussels sprouts!) I am a darn near loyalist when it comes to not rushing the seasons. Pumpkin belongs in October (even though I am a teensy bit excited for these Mrs. Meyer’s fall scents). But in terms of food, I want my peaches and my corn.
And as long as tomatoes are this good, I will be choosing tomatoes.
Continue reading “Ginger Butter Braised Tomatoes”