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Posts Tagged ‘SoHungryBlog’

by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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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 Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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by Sarah Steimer

Sauerkraut deviled eggs with thyme

The best parts of your deviled eggs don’t have to be tucked into the filling — they can be sprinkled on top like the thyme and smoked paprika on these eggs.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Sarah Steimer

Guacamole deviled eggs

Guacamole is taken very, very seriously in my apartment. Which means I was both excited and a little nervous to add it to eggs. The result? Pop-in-our-mouth good.


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by Caitlin Saniga

Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

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