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Posts Tagged ‘sesame seeds’

by Sarah Steimer

Beef banh mi tacos

I really love that this dish is a combination of two stellar street foods: banh mi and tacos. As far as I can tell, you can’t go wrong with some really powerful flavors all wrapped up to go. I’ll have to brainstorm some other street food hybrids. Pad thai sliders?

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by Sarah Steimer

Kale salad with savory granola and avocado

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

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by Sarah Steimer

Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

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by Caitlin Saniga

Sesame red rice

I made this right before I left Roanoke on the day I went outside and measured 18 inches of snow on the front porch. I’d gone to the grocery store the day before and bought a scant few snacks. But when the storm hit, I realized I didn’t have much in the way of real food. So I dug into the pantry and pulled some of my favorite Asian sauce ingredients from the fridge. Sesame quickly became the flavor that tied this dish together, and it was perfect with the already-nutty red rice.

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by Sarah Stiemer

Carrot, kale and tofu salad with spicy peanut dressing

This salad is a great side dish, but I wanted to make it my main course. To do so, I knew I needed to add a protein. I opted for tofu, but some chickpeas would also be great in this salad.

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by Sarah Steimer

Orange-scented granola

This granola offers just a hint of orange flavor and scent, but it’s just enough. I also add a few orange slices to my bowl for breakfast. It’s winter — go ahead and throw in some extra vitamin C anywhere you possibly can.

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by Sarah Steimer

Sweet and spicy gingered nuts

I love ginger. Really, really love it. So finding this recipe was sort of like striking gold — which, coincidentally, is sort of what I think this nut mix looks like.

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