Red Pear, Goat Cheese, and Candied Pecan Salad {with Raspberry Vinaigrette}

easy button pear salad 2ed 600We could also call this “The Best Ever ‘Easy Button’ Salad” too.

Because it is.

My friend Lara said to me once, “I totally pressed the Easy Button today and bought a rotisserie chicken for dinner”, and that got me thinking. . . . Yes. Easy button foods are good. Especially for this time of year.

So, we’re pressing the Easy Button here, because when we press it, it’s like a big breath of stressed air gushes out and relief replaces it.

I’m serious about this salad. Add it to your holiday dinner menu.

Continue reading

Easy Homemade* Tomato Herb Soup

Easy Homemade* Tomato Herb Soup

I just got lost in Facebook for a whole episode of Doc McStuffins while our Littlest snuggled into a pile of blankets on the floor (I managed to jinx ourselves into sickness. I JUST thought to myself two days ago, “Wow. It’s already Halloween, and we haven’t had a bug yet this year. . . . Touché, mother nature, touché.)

This is why I stink at Facebook: basically, I fear it will suck my life away, so I avoid it like the plague – or, erm, a stomach bug.

But I love to hate Facebook so much that I joined Instagram too.

Just now.

Like minutes ago.

This makes no sense, you say?

Well, I’m not the spouse who went to med school folks.

I’m the spouse who went to art school; logic doesn’t always play a significant role in my actions.

So I’m there. On Instagram now.

I have no idea how to use it, which totally makes me feel like a wicked-old fart.

I see hashtags, but I thiiiiink the hashtags have more to do with being linked to Twitter.

Which, btw Twitter, watch out, bc #yourenext.

So – Instagrammy.

If you wish to join me there, you can find me here. (I believe so anyway, there’s no way I can confirm nor deny this currently. . . . If you try and fail, let me know. If you try and succeed, I’ll see you there.)

I’ve got one super awesome picture of a paper pumpkin up there. Mostly because I had no idea what else to post at the moment. It was sort of a tester.

“Testing, one, two, pumpkin. Testing, testing. . . . ”

So anyway.

Tomato soup.

It’s super easy – and I only * the ‘homemade’ part, because, well, we’re starting with tomatoes from a carton (and chicken broth from a can if you don’t have homemade stock on hand) instead of from the garden (or your own chicken), which means three things:

1. They’re tomatoes like these**, which means we’re dealing with nothing but tomatoes ⇒ *healthy!*Easy Homemade Tomato Herb Soup

2. Because they’re from a carton, there’s no need for all the steps that go into getting smooth tomato soup, it’s just smooth anyway. So, snip open a carton, and we’re good to go.

3. We can have this soup any time of year, summer or not, in a matter of minutes; so when it’s blustering snow outside and nothing sounds better than a steaming bowl of out-of-season-tomato soup and a grilled cheese? Looky here, folks. This recipe is your ticket.

***I harp on these tomatoes all the time. No, they’re not paying me (but they should), I just love them.

Easy Homemade* Tomato Herb Soup

Total Time: 30 minutes

This recipe originally came from my friend Meredith a few years ago. We've been eating it ever since, with just a few changes to lighten it up a little bit and adapt it to our family's preferences.

Ingredients

  • 2 (26 ounce) cartons Pomi Strained Tomatoes (Or something similar- just tomatoes, no sugar, salt, or preservatives)
  • 3 1/2 cups homemade chicken stock (or 2 14.5 ounce cans low sodium chicken broth)
  • 20 fresh basil leaves, finely chopped
  • 1 teaspoon sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup half and half
  • 5 tablespoons butter
  • fresh chives, chopped, for garnish

Directions

Add tomatoes and broth to a large saucepan, stir, and bring to a boil. Recuce heat, cover and let simmer for 10 minutes. Add chopped basil and sugar. Stir. Reduce heat to low and stir in cream and butter. Cook until butter is melted. Top each serving with fresh chives.

Source

Sara|Home is Where The Cookies Are, via Meredith K.

https://www.wherethecookiesare.com/2014/10/30/easy-homemade-tomato-herb-soup/

Farro and Herb Roasted Mushroom Salad Bowl

Farro and Herb Roasted Mushroom Salad Bowl

The September edition of BH&G came in the mail the other day.

It’s the Stylemaker issue.

I’m pretty sure this is supposed to excite and giddify me. I’m probably supposed to be eagerly anticipating the next great inspiration for the mantle I don’t have.

I think “they” expect that I’ll be all amped up and ready to do something great and colorful to my “space” with paint, because it’s the easiest and cheapest way to do any and all things wonderful to said space.

But I was born with a decorating defect, because all it did was make me feel like hyperventilating and scavenging for chocolate covered espresso beans.

Oh. And screaming too. It made me do lots of internal screaming as my blood pressure blew past the stratosphere.

I kept flipping pages faster and faster, frantically hoping to find other things. Food things. “Dear God, where is the flipping food?! Where are the recipes?!”

Lawd help me.

I am not a de-coh-rah-toor.

This is so much more my speed (If you ♥ Anthropologie and a good snort-laugh, this is a must-read. Be forewarned though – there’s an eensie bit of swearing that takes place.) because I am a Boho gal at heart. It must be because I’m totes ok with throwing a bunch of nonsense together and calling it good.

We’ve lived in our house for 12+ years. . . .

I’ve re-arranged the furniture . . . once.

Basically, I’ve thrown it together and called it good for one big, fat, swollen decade.

I’ve been thinking about making changes. Things I’d like to do. It’s just that actually doing them. Well, now. That takes thought. And know-how. And work.

Oh. And money. It takes money.

And what’s that other thing it requires? Ooooooh. Yeah. Time.

It takes time. Which I obviously have, because I’m wisely stewarding my spare minutes reading magazines that make me hyperventilate (sarcasm intended).

And then, I started reading this. Because I quickly skim Nesting Place on a fairly regular basis.

Mostly I look at the pictures, and read if something captures my attention.

I’ve noticed she has a book out now though, and I’ve been curious about it, just not $18-ship-it-to-my-door curious. (Reminder: the prospect of interior-design, by me, for my own home, plagues me with nervous sprints to the bathroom.)

BUT, and mine’s a big one, Amazon was running a crazy-good special on the Kindle version, and all of a sudden, it sounded fun (like bungee jumping or sky-diving fun, which, c’mon – can’t really be fun, but it’s a challenge and when you’re done, if you’re not dead, you can be like, HEEEEY!!! I JUST SKY DIVED AND DIDN’T DIE! I’M AWESOME!! . . . AND ALSO, I’M NOT DEAD!!)

So I jumped.

Or dove.

Whatever.

And I now  ♥ her book and her style.

Let me show you why:

“Imperfection is a sign of maturity.” (Hallelujah! I’m a Golden Girl in that case!!)

“Housekeeping done incorrectly still blesses the family.” (quote via The Fly Lady, Marla Cilley in her book, Sink Reflections) Oh, yes! I am a blessing fiend!!

“At times, good enough and done is a smarter choice than perfect. . . ” (Amen, Sister.)

“. . . if a neighbor walked in and saw a trail of mud, I wouldn’t need to be embarrassed. It’s just proof of lives being lived, and houses are for living. My home is a reflection of our life, and life’s messes can be gloriously beautiful.” (Ahhhh. I’m breathing without a bag.)

 

The amazing thing, Friends, is that it’s awakened my dormant and gun-shy decorating bug – with a tickle of excitement instead of a looming cloud of doom.

I’m debating.

I’m debating about showing you my “space”.

Maybe a before and after.

And the budget.

But this is a food blog – (well, sometimes other stuff too, but mostly food) –  and is that cool, or annoying?

Hmmm. Tell me, do. (Then hand me a brown paper bag!!)

Baby steps, Folks. Baby steps.Farro and Herb Roasted Mushroom Salad Bowl 2 550 b

And food.

Back to food, because, like I said *ahem*, this blog is mostly about food.

So, we have a salad bowl today.

A salad to bring us back to our senses and balance out the decorating-panic-induced chocolate covered espresso bean binge.

We have farro, which might be my new whole grain bestie.

Why did it take me so long to try you, Farro? You’re so good, it’s like you could be Egyptian royalty or something. Wait a minute. . . .

We have crisp-edged, oven roasted, thyme and oregano mushrooms snuggied up with red onions (which turn so crispy and delicious they might give bacon a run for their money. #forreals.)

We have feta cheese.

And we have avocado. What I really wanted to call this dish was, “Farro and Herb Roasted Mushroom Salad Bowl Plus Avocado Because Always and Everywhere All Things Are Better with Avocado”.

But I thought that title was too wordy.

Opinions?

I made this with a creamy avocado dressing too, which – don’t get me wrong – kind of made my eyes roll as far back as they could reach with yum!!, but it’s totally not a deal breaker if you don’t have time. I’d say a splash of good olive oil and a squeeze of fresh lime juice, plus a crack of pepper and pinch of salt would be just as good to top this bowl off.

And bonus – these components, stored separately, keep really well for multiple lunches later in the week. Like 3 days in a row. Because you won’t get tired of this and you’ll be counting down the minutes till lunch time.

My friend said to me one time, “What do vegetarians even eat?!”

This. They eat stuff like this. And then they high-five each other for mushrooms well roasted.

Who needs meat when you have exciting little salad bowls parked and waiting in your fridge for you at 11:59 AM?

Farro and Herb Roasted Mushroom Salad Bowl

Total Time: 40 minutes

Yield: 4 salads

Farro and Herb Roasted Mushroom Salad Bowl

This salad is full of pleasing flavors and textures. I've written the recipe to serve 4 - so share it with your family and friends, or save it for lunches throughout the week. With a glass of wine, it'd make for a nice light dinner to come home to after a busy day as well. Keep leftovers as separate components in sealed containers, and refrigerate for up to three days.

Ingredients

  • 3/4 cup dry Farro
  • For the Mushrooms:
  • 1 8oz package sliced button or baby portabello mushrooms
  • 1/3 medium red onion, sliced thin (vertically)
  • 3-4 tablespoons extra virgin olive oil
  • 2 teaspoons fresh chopped oregano
  • 1 teaspoon fresh chopped thyme
  • 1/2 teaspoon coarse kosher salt
  • Splash of dry white wine (optional)
  • For the Dressing:
  • 1/4 of a fresh, soft Hass avocado
  • 1 tablespoon fresh lime juice (about 1/2 a lime)
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon fresh chopped basil
  • 1/2 teaspoon fresh chopped oregano
  • pinch of fresh thyme
  • 1/8 teaspoon of red pepper flakes
  • 1/4 teaspoon coarse Kosher salt (to taste)
  • Fresh cracked pepper (to taste)
  • 2-4 teaspoons water (as much as you want to thin dressing to desired consistency)
  • Additional ingredients for the Salad
  • about 8 cups Arugula or other salad greens
  • 3/4 avocado, sliced thinly, lengthwise
  • 1/2 cup Feta cheese crumbles

Directions

Preheat the oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or a silpat mat (silpat will give you crispier edges on your mushrooms).

Prepare the Farro according to package directions.

Meanwhile, For the Mushrooms:

In a large bowl, toss the sliced mushrooms and onions with the olive oil. Use enough oil so the mushrooms are evenly coated. Add in fresh herbs, salt, and wine. Toss again. Spread mushrooms and onions out evenly over parchment-lined (or silpat-lined) baking sheet. (Make sure there is room between your veggies - space is what allows them to crisp as they roast, instead of steam to soft oblivion.) Bake mushrooms for 20-30 minutes. If necessary, remove onions first, so they don't burn. Set aside until ready to assemble salad.

For the Dressing:

To a small food processor, (I used a Magic Bullet), add all ingredients except the water. Blend for about 30 seconds. Check for consistency, add desired amount of water. Blend again. Check for taste and adjust accordingly. (If you don't have a small food processor or Magic Bullet, I'm guessing you could use a sumbersion blender here, or just mash the avocado as finely as possible, then whisk the ingredients together with lots of elbow grease!)

To Assemble the Salad:

Place 2 cups of arugula on each of 4 plates.

Divide farro, mushrooms, and avocado evenly among the 4 plates.

Add 2 tablespoons of crumbled Feta cheese to each plate.

Drizzle with avocado dressing and serve.

Source

Sara| Home is Where the Cookies Are

https://www.wherethecookiesare.com/2014/09/08/farro-and-herb-roasted-mushroom-salad-bowl/

Stacked Heirloom Tomato Salad with Pistachio Balsamic Vinaigrette

Stacked Heirloom Tomato Salad With Pistachio Balsamic Vinaigrette

Let me tell you what not to do.

Don’t let yourself erase any photographs you ever use on your blog. Ever.

Because then probably, by some yet-to-be discovered law of the internet, the one set of photos you can’t find from April 2012 will attract the attention of a buyer – a real flesh-and-blood breathing person who wants to pay you cold hard cash for the rights to use them in an online promotion this October.

And then you’ll start to daydream about all the things you could pay for with cold hard photograph cash. Then boom! You’ll shed a tear or two because somehow. SOMEHOW those are the only missing photos from the last 800 or so days of your life.

It just doesn’t seem fair.

And I’m sure there is a lesson in here somewhere, I’m just trying to figure out which one it is. Because so far, I’ve thought of about 16.

Just sayin.

The other thing you shouldn’t do? Binge on pizza and chocolate chip cookies this weekend after you’ve been religiously working out for like, a whole 5 days.

6 Week 6 Pack, yo.

Here I come.

The thing Jeezy MicCheezy doesn’t tell you though, is that your six-pack will be buried under that floppy layer of skin left behind from that time you grew a human in your belly. Times four. *sigh*.

My belly tells my story. Of love and wholeness and 4 fantastic little shorties I’d never trade for rock hard abs. That would only be a 4 pack anyway. Which would be totally weird and incomplete.

Something else one must never do – experiment with super short razor lengths when cutting one’s husband’s hair.

You might get a good chuckle out of it.

He will not.

The fourth thing you must not ever do – we’re going with a double negative here: You must never not make this dressing.

Serious.

If you are a balsamic vinegar lover, consider making it, like – this exact moment.

Unlike most vinaigrettes, it’s thick and dipable (Ranch replacement anyone??).

It’s lighter, healthier, and cram packed with lightning bolts of flavor.

Pistachios.

??

Pistachios are the magic ingredient.

They are the thickener that is not mayonnaise and the super subtle smoky salty flavor that is not bacon.

Why not just go with bacon?

Well, that is an excellent question, since bacon is probably the best food ever known to man.

(On an off-note here, we had breakfast this spring with a man who said he never eats bacon. Ever. It’s like death fried as a stick – that as a child his mother always preached the horrors of bacon. He just cannot fathom putting it in his body. . . . This, he told us as we brunched with bacon infused Bloody Marys in our hands – garnished with gigantic, thick slices of crispy bacon. . . .*Ahem*.)

The most truthful answer is fourfold: 1. Let’s go meatless, and 2. Let’s not dirty more dishes frying bacon, 3. Let’s be healthy, 4. Let’s be speedy.

Done, done, done, and done.

Actually, I guess it’s fivefold: 5. Let’s make it so delicious you want to lick your plate clean.

Done.

Stacked Heirloom Tomato Salad with Pistachio Balsamic Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: about 3/4 cup

about 2 tablespoons (but you'll want more!)

This dressing is lick-your-plate good. Typically, a serving size of dressing is 2 tablespoons. You certainly could abide by that here - it's packed with flavor. However, it's also very light, so if you feel like you want to pile on a little more? Go ahead - without the guilt!

Ingredients

    For the Salad:
  • 2-4 large Heirloom tomatoes (consider 1 whole tomato per person)
  • Parsley and fresh ground black pepper for garnish
  • For the Dressing:
  • 1/4 cup + 2 tablespoons balsamic vinegar
  • 1/8 cup dry roasted, salted, (shelled) pistachios
  • 1 garlic clove, smashed
  • 3 large, fresh basil leaves, washed, dried, and torn
  • 1/4 cup extra virgin olive oil
  • kosher salt to taste (I used about 1/2 teaspoon)
  • Fresh ground black pepper to taste

Directions

For the salad: Wash tomatoes. Slice them into rounds a little thicker than 1/4". Stack them, varying colors, and garnish with parsley. Sprinkle with fresh cracked pepper.

For the dressing: In a small food processor, blender, or Magic Bullet, add the vinegar and pistachios. Blend until pureed and smooth. Add in smashed garlic, and torn basil. Whir again until smooth. Add in olive oil and whir until thickened. Taste, and add in desired salt and pepper.

Serve right away, drizzled over stacked tomatoes, or refrigerate for later.

Source

Sara| Home is Where The Cookies Are

https://www.wherethecookiesare.com/2014/05/27/stacked-heirloom-tomato-salad-with-pistachio-balsamic-vinaigrette/

Butternut Squash and Apple Soup (with crunchy sweet and savory toppings)

Butternut Squash and Apple Soup (with delightfully crunchy sweet and savory garnish)

This soup belongs in the “I know it’s late spring/almost summer but I don’t care” category.

It’s off kilter.

That’s what I’m thinking right now. “Off-kilter” is what this soup says to someone who might pop over here to see what’s new.

What’s new this third week of May? Butternut and Apple soup.

(Odd??)

Poor timing, maybe. Since butternut squash and apples are the poster children for fall food galore.

Maybe. Maybe our food choices belie our outer, organized, calm demeanor (Wait. Who’re we talking about?) and ruthlessly expose the tilling of our inner chaotic goings-on.

I feel tilled and off-kilter.

Everything’s all strewn about and upturned and crumbly and haphazard.

And that’s just my livingroom carpet.

. . . and the area rug under the kitchen table.

. . . and the gigantic mountain of unfolded laundry on the couch. (Picture: chest-high.)

The big, the everything, the bird’s-eye view, is that life feels like it’s a real-time illustration of high entropy.

Everything is everywhere and it’s moving really fast.

Trying to tame it into order feels impossible and like it’s against all nature.

There is a war going on here, folks.

I think it’s called, “My House Prefers Chaos, and That’s the Natural Order of Things So Just Get Used To It”.

Ok, so maybe it’s not a war, but a novel (with a really long, annoying title) based on a thermodynamic law and it’ll never make the best-seller list.

Either way, there are moments of quiet and molecular rest (mostly as toys and socks and snacks have found their roosts on random plots of common floor space) here and there, and in those moments. . .  there is reading.

And at the intersection of this book:

and this book:

7: An Experimental Mutiny Against Excess  -     By: Jen Hatmaker<br /><br /><br /><br /><br />

was this soup.

Weird, right? And Ina Garten is its mother.

I have never once tasted a recipe developed by Ina Garten that I didn’t love in one way or another.

So obviously butternut squash and apple soup jumped from “I’ll make it this fall when it’s seasonal”, to “I’ll make this right now because right now I’m smitten with these two ladies and what they have to say, and one can never really go wrong employing a Barefoot Contessa based recipe.

And anyhoo – I’m a fan of 1) soup, 2) butternut squash, 3) apples, and 4) making a gigantic batch of dinner that can be shared or frozen for later.

Two little unforseen bonuses that make this particular combo a keeper for any season? Butternut squash and apples are available year round and both are long-lasters. By “long-laster”, I mean they enter your kitchen on day one, fresh from the store or market but, (and, BUT and AND) the great thing about them is that they have long shelf-lives. If you don’t get around to the soup until five days later or next week, it’s ok. Your ingredients are still good to go. Not the case with most other veggies and fruits.

Therefore – this is a busy person soup to boot. Get to it when you get to it, and make enough to freeze for later. Two dinners in one. Sign me up, Ina. And Jen. And Jenny. We’re making soup.

Butternut Squash and Apple Soup (with delightfully crunchy, sweet and savory garnish)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 or more

This soup is deceptively easy to make. If you're intimidated by buying a whole squash and preparing it yourself, or just prefer convenience, many stores carry pre-peeled and diced squash. The version I have here is slightly spicy. You may want to tone it down the first time around if you are serving spice-sensitive folks. Then, add in more heat individually. This recipe is also incredibly flexible - thus the trail from here to Jen Hatmaker (who subbed sweet potatoes for the squash) and Jenny Rosenstrach, to Ina Garten (who consequently was inspired by a recipe in The Silver Palate). You can easily make it into your very own personalized version by adding, omitting, and/or subbing various spices, toppings, and other ingredients.

Ingredients

  • 2 -3 tablespoons extra light olive oil
  • 2 (smallish) medium yellow onions, peeled and diced
  • Salt and pepper to taste (I used 1 1/4 teaspoons coarse salt and 1/8 teaspoon fresh ground pepper)
  • 3 sprigs of thyme
  • 2 teaspoons curry powder (optional)
  • 1/8 teasopoon cayenne
  • 7 cups (give or take) butternut squash, peeled and in 1" cubes
  • 2 Honeycrisp apples, peeled, cored, and large-diced
  • 5 1/2 cups (give or take) low sodium chicken broth (I used Swanson)
  • garnish:
  • Scallions, sliced
  • Walnuts, roughly chopped
  • Apple slices,skin on, julienned or diced

Directions

In a dutch oven or large stock pot, heat oil over medium to medium-high heat. Cook the onion until transparent and starting to brown. Add in salt and pepper, the leaves of the thyme sprigs, curry powder (if desired), and cayenne. Stir to combine. Add in squash and apples, stir again. Top with chicken broth. Add enough broth to cover the veggies and apples by about a half inch. Simmer uncovered for about a half hour. Check every now and then to make sure there is enough broth, and add more if needed. Cook till the squash is tender. Turn off heat and use an immersion blender (if you have one) to puree, adding more broth or water to reach desired consistency.

If you don't have an immersion blender, you can puree in batches in a regular blender, making sure to leave the vent open (or the lid slightly adjar), but covered with a towel (so that the soup will not explode because of the high temperature - keep the towel in place to catch hot splatters). Serve hot, topped with garnishes of choice. Allow leftovers to cool completely, then refrigerate or freeze for later.

Source

A blended adaptation by Sara|Home is Where The Cookies are, from Dinner: a Love Story, Ina Garten, and inspiration from Jen Hatmaker's 7:An Experimental Mutiny Against Excess.

https://www.wherethecookiesare.com/2014/05/13/butternut-squash-and-apple-soup-with-crunchy-sweet-and-savory-toppings/

Manchego Chorizo Egg Tart

Manchego Chorizo Egg Tart| Home Is Where The Cookies Are

I need your advice.

What do you do for dates?

I don’t mean Medjool or Deglet Noor, fresh or dried, put them in salad or wrap them with bacon.

I’m talking QT with your main squeeze.

I’ve got a hankering to spice things up. I want to leave The Blacklist and various “Movies On Demand” in our dust and ride off into the sunset to do things new and exciting – or at least new and. . . fun? Weird? Unusual? Silly?

A couple of weeks ago, I got the bee in my bonnet that I wanted to go on a “couples sunset kayak adventure” in the nature preserve.

This, I thought, was a grand romantic idea.

Until I remembered the mosquitos.

And thought about the twelve other people we’d be kayaking with and the more than likely hairy + pungent guide.

And the alligators. Continue reading

Shaved Broccoli and Parmesan Crostini

Shaved Broccoli and Parmesan Crostini

I feel like my food tastes are a little bit messy. A little indefinite. A little. . .  uncommitted.

I am seemingly fully committed though, to traipsing all over the food map, to trying a little of this and a little of that, to one day be a vegetarian then another day be a meatatarian, to then another day eat nothing but banana cake and pepperoni slices straight from the package.

Paleo? Sure, I’ll try it. Vegetarian? Yup, that too. Vegan? Eh, I guess – I’m sure it can be delicious, but really, could I ever give up dairy forever?? I think not. Continue reading

Baba Ghanoush

Babaganoush, eggplant, appetizer, dip, humus, tahini

It’s soft. It’s creamy. It’s fluffy-ish.

It’s healthy, flavorful, vegetarian and vegan food.

And it’s a fantastic substitute for humus when you’re not into legumes for Paleo or Whole30 reasons.

Baba Ghanoush is what happens when garlic and tahini decide to take eggplant under thier wing and make it a superstar.

Kind of like what this football team did for their buddy Keith.

Click the pic and go see.

And get your hankie ready.

These boys?

Love them.  And Justice, the boy at the end? I love him too. I love that he allowed this one event to niggle down into his heart and change his entire outlook on life.

And speaking of hearts, Friends – can we keep the Philippines snuggled deep down in our own today? Still at the moment I write this, communications are cut off. No one knows yet the extent of the damage. 

I’m praying it’s not as bad as forecasters were fearing.

Baba Ghanoush

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: about 1.5 cups

Baba Ghanoush is remarkably similar in flavor to humus, but the texture is "fluffier" and smoother. It's a healthy, delcious, and it can be served cold - I found I enjoyed it more when it was warm. If you do too, feel free to prepare it ahead of time, then reheat when you're ready to serve. If you're feeling a little intimidated by working with eggplant and want to see more step by step instructions, pop on over to Carrot Bowl and take a look at Bonnie's super duper thorough post.

Ingredients

  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • Pinch of red pepper flakes
  • Fresh herbs
  • Extra Virgin Olive Oil

Directions

Preheat oven to 475 degrees.

Peel the leaves off the eggplant and place it on an ungreased baking sheet. Pierce several times with a fork.

Bake for 30 minutes.

Remove from oven, cover loosely with foil, and let cool for 20 minutes.

Using your fingers, peel the skin off and cut off the end.

Slice the eggplant into 1-2 inch slices.

In a food processor, combine the tahini, lemon juice, garlic, cumin, salt, black pepper. Blend together. Add cooked eggplant and puree until smooth. Taste and adjust for seasoning.

Transfer mixture to serving dish. If desired, drizzle with olive oil, sprinkle with red pepper flakes, and garnish with fresh herbs.

Source

Adapted from Carrot Bowl

https://www.wherethecookiesare.com/2013/11/08/baba-ghanoush/

Bacon, Mushroom & Kale Frittata With Oven Dried Tomatoes

Bacon, Mushroom and Kale fritatta, paleo, Whole30 compliant, onions, oven dried tomatoes

I’m not gonna lie.

I’m kind of in a hurry today, so let’s get down to business.

This frittata?

Pretty much awesome. Continue reading