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spiced curiosity | entrees Archives - Page 4 of 12 - spiced curiosity
Strawberry Quinoa Salad with a Kick - Vegan, Gluten-Free – Spiced Curiosity

Saturday, June 29, 2013

strawberry quinoa salad with a kick – summer strawberry pickin’

    serves 4!
1 cup uncooked quinoa
1/2 cup almonds
1/4 cup minced red onion
16 oz strawberries*
1/2 avocado
1/4 cup cilantro
6 mint leaves
1 jalapeño
1 Tbsp olive oil
2 limes
1 tsp honey
salt to taste

Recently my boyfriend and I wandered up to Hudson, NY for our second anniversary. Besides the sweet finds of boiled peanuts, lonesome fields, and tranquil drives — we happened upon a family-owned, organic strawberry picking field.

strawberry pickin'

strawberry pickin'

We found the ripest jewels nestled on spotty leaves and soft ground. We tried not to sneak too many into our mouths before they hit the basket.

strawberry pickin'


Spicy Roasted Poblano & Corn Soup – Vegan – Spiced Curiosity

Friday, June 21, 2013

spicy roasted poblano & corn soup – vegan recipe for summer

    serves 6!
  • 1 ear of corn
  • 1 sweet potato
  • 1 carrot
  • 1 lime
  • 1 can of coconut milk
  • 1/2 Tbsp cumin seeds
  • 1 bay leaf
  • 1 poblano pepper
  • 3 Tbsp coconut oil
  • 1 small red onion
  • 3 garlic cloves
  • 1 1/2 tsp ground chipotle
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • cilantro for garnish

Wahoo, summer is here! The season took a long time to start, but I guess that makes it all the merrier when verano does come around. Summer embodies my favorite things: heat, outdoor movies, picnics, watermelon, basil, popsicles…the list goes on for a while. But for some reason, despite this glorious blanket of warmth on the city, I have been craving thick, hot soup. Last week it was turnips and spinach, this week…it’s poblano pepper and sweet summer corn.

Spicy Roasted Poblano & Corn Soup – Vegan – Spiced Curiosity

I served this up for an intimate dinner party, and I nearly didn’t make it to the next course. Seconds, please! The rich taste of roasted vegetables is balanced by the sweetness from the corn, sweet potato and carrot. I think the spiced milk (in the directions) adds a nice depth as well, with a sharp kick from the chipotle. But this isn’t just a celebration for the mouth. The bright soup is a rich orange color, with flecks of dark green. Sprinkle a little extra chipotle on top, and the dinner table is a sight to behold.

Spicy Roasted Poblano & Corn Soup – Vegan – Spiced Curiosity


Quickly Pickled Radish Spring Salad –– Spiced Curiosity

Wednesday, June 19, 2013

quick pickled radish salad – vegan spring treat

Hi lovely folks! I’m excited to share a late spring, early summer recipe for spicy radishes at The Balanced Platter. The blog shares a great compilation of recipes and tips from different health-minded bloggers. Take a look here for the recipe!

Quick Pickled Radish Salad – Spiced Curiosity

Quick Pickled Radish Salad – Spiced Curiosity


Meanwhile, I’m enrolled in an online course about the sustainability of food systems. If this sounds right up your alley, you should take it too! It’s free, online, and lasts four weeks. What good nourishment for the noggin. 🙂

Have a great week!

I shared Quick Pickled Radish Salad here, as well as on 5-Ingredient Monday, Tasty Traditions, Gluten Free Friday, Healthy Vegan Friday, and Wellness Weekend.

Ramp Pesto Pasta & Balsamic-Roasted Tomatoes –– Spiced Curiosity

Friday, May 3, 2013

ramp pesto pasta & balsamic-roasted tomatoes

    ramp pesto – makes 1 cup
  • 1 bunch of ramps
  • 1/2 cup almonds
  • 1 small clove of garlic
  • 1 tsp lemon juice
  • 5 small mint leaves
  • 1/4 – 1/2 cup extra virgin olive oil
  • salt to taste

    balsamic-roasted tomatoes
  • 10 large cherry tomatoes
  • 2 sprigs of fresh thyme
  • 3 Tbsp balsamic vinegar
  • salt to taste

    whole dish
  • 1/2 cup ramp pesto
  • 10 balsamic roasted tomatoes
  • 8 oz quinoa or brown rice pasta

Ramps are an intriguing root, balancing the sharp flavors of onion and garlic in a scallion-like body. My favorite savory flavor, with limitless possibilities. So after waffling over how to use it (savory pancakes? bruschetta? just pickled?), I pinned down the idea of pesto pasta. Not only is the recipe simple to make, but I can use it on everything. Pasta. Eggs. A slab of thick sourdough. The pungent spread spices up anything in a beautiful way.

Ramp Pesto Pasta & Balsamic-Roasted Tomatoes –– Spiced Curiosity

Ramp Pesto Pasta & Balsamic-Roasted Tomatoes –– Spiced Curiosity

Although I had my mind set on making pesto, I observed different restaurant menus for inspiration. This past weekend my boyfriend and I wandered into Buvette, where I tried a glorious tartine. Over thick slabs of crusty bread reigned a decadent, walnut mint pesto. I tried not to grab every piece with all ten fingers, and I’m sure my boyfriend appreciated the minor show of self-control. (Right, silverware.) The flavor was so rich I almost drowned, but I bobbed back up with a spike of mint in every bite. I really liked that brightening contrast. Remembering how mint lifted up the dish, I added a few leaves to the ramp pesto experiment. Success! The heavy garlic and onion flavor lightened with just a few leaves. (If you don’t have any at home, the dish still tastes great without.)


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