Posts Tagged ‘New Year’

It’s the first Meatless Monday of 2014!

Going meatless one day a week is a great resolution to make, and it can lead to many other great changes such as losing weight, helping the environment and reducing your risk for diseases. But change can be tough, so we wanted to help by offering some of our favorite meatless winter meals — each of which we tied to a resolution.

1. Resolve to start off on the right foot: Pumpkin spice oatmeal

Pumpkin spice oatmeal

New beginnings call for good decisions. The easiest route? A healthy breakfast to start out your day.

2. Resolve to live brightly: Curried sweet potato soup with cilantro, lime and peanuts

I've been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

Don’t let the cold weather of the new year bring you down! Brightness, like the flavors and colors of this soup, can get you through the short daylight hours.

3. Resolve to reuse and recycle: Homemade vegetable stock

It totally bums me out that I can't easily compost at my apartment, so this was my little solution to that problem. On the day before our usual farmer's market trip, I went through the refrigerator and grabbed up all the vegetables that looked toward the end of their life. I also made sure to save some scraps from my prep during the week: corn cobs sans corn, broccoli stalks and onion stems.

Don’t throw away what can be made into something new (and delicious)! Just because it’s a little old doesn’t mean it can’t be brought back to life.

4. Resolve to respect the classics: Red beans and walnut-herb sauce over black rice

Do yourself a favor and take a big whiff in the bowl of the food processor after you've ground down the garlic and roasted walnuts.

You can’t argue with the tried and true, so embrace it! And maybe even give it your own, special twist.

5. Resolve to let go of perfection: Kale, sweet potato, farro and pomegranate salad

Kale, sweet potato, farro and pomegranate salad

Mix it up a bit! Life – like a good meal – does not always have to have a flawless presentation. Go ahead, throw it on the plate and enjoy.

6. Resolve to allow positive transformationsWilted spinach salad with sun-dried tomatoes and baby bella mushrooms

Disaster, in the form of a loose pepper shaker lid, struck while I was making this.

If you have to change something, then change it for the better! (Really — aren’t sun-dried tomatoes one of the greatest food transformations ever? Be your own tomato!)

7. Resolve to appreciate the little things: Mini quinoa and black bean patties

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an appetizer or can be refrigerated after they're cooked for adding to salads later in the week.

It’s easy to skip over the smaller things in life, but try taking note of them. It nearly doubles your enjoyment!

8. Resolve to try the unusual: Warm broccoli, orange and olive salad

It may not be your idea of the perfect pairing, but why not allow yourself to be pleasantly surprised? Even if it doesn't become your favorite, you still tried something new.

It may not be your idea of the perfect pairing, but why not allow yourself to be pleasantly surprised? Even if it doesn’t become your favorite, you still tried something new.

9. Resolve to add a little spice to your life: Spicy black bean soup

For such a spicy, deep soup, it sure is a dull color. I whipped out one of my favorite Southwest-style platters and garnished the soups. Not all food looks gorgeous, but sometimes they just make great canvases.

It’s easy to get into a routine and get comfortable, so add a dash of excitement every once in a while!

10. Resolve not to feel guilty: Garlicky roasted chickpeas with feta and mint


At the end of the day, know what you love, don’t apologize (even if you have garlic breath) and let it flow easily.

Good luck on all your resolutions!

—Sarah & Caitlin

*For more Meatless Monday recipes for any time of year, click here.

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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