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Posts Tagged ‘mint’

by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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by Caitlin Saniga

Asparagus-mint deviled eggs

Deviled eggs go green! How dainty and springy are these?

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by Sarah Steimer

Curry broiled salmon over Greek yogurt slaw

A little mint goes a long way. The herb really makes this yogurt slaw pop and, along with the golden raisins, helps balance the earthy curry flavor in the salmon. A perfect Saturday meal!

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by Sarah Steimer

Chocolate-mint puppy chow

A little early St. Patrick’s Day offering, right? These chocolate-mint muddy buddies are perfect for any time of year, but they’re certainly seasonal in a sort of St. Paddy’s or Girl Scout sort of way.

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by Sarah Steimer

Chicken salad with green tahini sauce and chickpeas

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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by Caitlin Saniga

Minted rose soda

I find inspiration for recipes in the weirdest places. Minted rose soda is inspired by a lip balm I use all the time.

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by Sarah Steimer

Red pepper relish over sweet potato and kale

I was so happy to have leftover relish from this meal. I can see it being used over chicken, fish or — if you’re like me — added to a simple cheddar grilled cheese sandwich. I’d like a jar of this relish in my fridge at all times this winter!

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by Caitlin Saniga / photos by Kristina Deckert

Samosa hand pies

There’s something so cozy and sweet about hand pies. Another perk: Hand pies travel well. I made these when my dear friend Kristina came to visit, and we ended up taking them along on a picnic in nearby Floyd, Va.

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by Caitlin Saniga

Balsamic pork kebabs with smoky peach sauce

Marinating the pork in vinegar makes it extra tender. But the star of this dish is the smoky peach sauce. Don’t be afraid of black char when you’re grilling the peaches. It adds flavor!


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by Caitlin Saniga

Chilled cherry soup

This sweet, cool cherry soup is great for breakfast, dessert or as a starter at dinner.

  • 2 pounds cherries, pitted
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • salt
  • 1/4 teaspoon ground cinnamon
  • 1/8  cup sugar
  • 1 teaspoon grated lemon zest
  • 4 dollops Greek yogurt
  • 4 sprigs mint for garnish

Combine the cherries in a medium saucepan with water barely to cover, 2 cups or less. Add the cornstarch, a pinch of salt and cinnamon. Turn the heat to medium and cook, stirring occasionally, until the cherries are very soft, 10 to 15 minutes.

Add the sugar and lemon zest. Puree the mixture in a blender. Chill, then serve cold, with a dollop of yogurt and a mint sprig for each bowl.

Makes 4 servings.

Recipe adapted from: How to Cook Everything

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