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spiced curiosity | entrees Archives - Page 7 of 12 - spiced curiosity
Hurricane Salad!

Thursday, November 1, 2012

hurricane salad – spinach, lentils, and pears – stay healthy in the storm

    serves 2 hungry people
  • 1 cup chopped spinach
  • 1 cup cooked, cold lentils
  • 1 pear – 1 cup chopped
  • 1/2 cup thickly sliced snow peas
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp thick, sweet balsamic vinegar – if using a thinner, sourer version, add 1 tsp honey
  • 1 tsp salt

I sincerely hope you all are safe and sound, with Hurricane Sandy behind us. The damage was rough around New York City, not to mention the rest of the northeast. Thankfully the area is recovering, and I’m very glad my friends and co-workers are safe.

I live over in a part of Brooklyn that luckily wasn’t devastated by water — and the worst we could say was Cabin Fever. Cue crazy scene in Muppet Treasure Island. So what better way to grace the time than classic movies and concocted salads.

fresh ingredients

crazy salad

Together, these seemingly different ingredients go very well together. The snowpeas and pear make this a slightly sweet dish, but the nutty lentils round it out. Not to mention the great nutrients – lentils are super high in cholesterol-lowering fiber (thanks, World’s Healthiest Foods).


Fall Squash Apple Soup

Monday, October 22, 2012

seasonal, vegan squash and apple soup – hearty and warming

    Makes two hot bowls of soup
  • 2 tbsp. coconut oil
  • 1 small red onion
  • 1 tsp fresh ginger
  • 2 cloves garlic
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala or curry powder
  • 1 ripe acorn squash
  • 1 tart apple – still using up Mustsu apples
  • 1 large carrot – 1 cup chopped
  • 1/2 tsp salt + extra
  • lemon pepper
  • 2 cups vegetable stock
  • 1/4 cup pepitas – pumpkin seeds
  • 1 tsp fresh lime juice
  • 1/4 tsp ground ginger

Good morning! Hope y’all had a great week and are looking forward to the next.

It just started to get seriously chilly around here, so what better way to bundle up and fight the cold than to…stay inside and eat hot soup. Definitely my stomach talking.

purdy squash

just naturally beautiful

So this past weekend was my boyfriend’s birthday, and we explored Manhattan a little. Being nerds, we ended up “stuck” in a bookshop for several hours. He chose great literary works, I chose cookbooks.

I basically got my nose stuck in Dirt Candy’s new cookbook, and besides the fun mix of graphic novel and sarcasm, she just makes vegetables…sexy. I love it. Roast, bake, sizzle – just make the veggies awesome.


raw avocado sprout wrap

Tuesday, October 2, 2012

raw avocado sprout wrap – filling veggies & foodie penpals

  • 1 whole, ripe avocado
  • 2 large collard green leaves
  • Handful of sprouts
  • 1/2 cup raw almonds
  • 1/2 tsp minced ginger
  • 2 medium garlic cloves
  • 1 Tbsp tamari
  • 1 tsp apple cider vinegar
  • 1 1/2 Tbsp oil
  • Pumpkin seeds – bought in bulk, very cheap

Happy October, y’all. Today I’m especially excited to share my Foodie Penpal package, for the first of the month!

FPP - Lyndi

My sweet penpal Lyndi from The Journey gave me a thoughtful collection of fun foods: Wasabi & Soy Sauce almonds, Larabar Cherry Pie bar, TWO packets of Justin’s nut butter (not pictured: maple almond! ate it right away), Organic Pure & Simple Pomegranate Oatmeal, and a sweet guacamole recipe with mix included. Thanks again Lyndi, the whole package was so much fun to open and try! By the way, Lyndi puts up creative recipes and a Monday Motivation every week, so go check her out. If you want to participate in the monthly exchange, Lindsay at The Lean Green Bean has a super quick, easy sign-up.

This recipe is something my heart glows to share: avocado sprout wrap. Every ingredient is just singing with nutrients. 

fun wraps

By the way, if you want a sweet topper for any wrap or sammich, here’s a simple template, with instructions at the end*:

Easy Eat Me! Template


Fresh Pasta Salad yo

Friday, September 28, 2012

fresh pasta salad – eat yo’ greens & the Summit Wine & Food Festival

  • 2 cups whole wheat elbow pasta – Ezekiel has an awesome new kind
  • 1 cup cooked chickpeas (about 1/2 can)
  • 1 1/2 cups fresh broccoli
  • 1 cup loosely-packed spinach leaves
  • 1/2 medium yellow onion
  • 3 small garlic cloves
  • 1/2 cup Greek yogurt
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • Chia seeds
  • salt and pepper

It’s been a few meals, so let’s catch up. This past weekend I had the mighty fine pleasure to photograph The Summit Wine & Food Festival over in New Jersey! What a blast, and besides the scrumptious food, everyone was a real pleasure to meet.

The Grand Summit - Excited!

Sommelier Showdown Luncheon

The entire Saturday event celebrated wine and food in every detail, and I loved soaking it all up. My first favorite experience was the Sommelier Showdown: three high-profile sommeliers competed in their knowledge about wines, guessing and pairing to everyone’s delight. Not a wine buff here, but I enjoyed playing with flavors from the wine with the food.

My favorite dish was the smoked swordfish with shaved fennel and pea shoots, hands down.

Sommelier Showdown, Chef Peter Turso, Ursino

The smoky slabs were thinly cut like lox, so they melted on the tongue. Then the fresh fennel cut through the fat with its fresh anise flavor, contrasting but complementing. Never thought of it before, but I can’t wait to try this concept out at home: pairing smoked fish with fresh fennel.


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