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It’s that time of year again; the grills are out, the farmers markets are open, and friends and family are getting together to celebrate the season. It’s the perfect time for easy, fresh food, and I thought the below recipes were worth re-posting. Here are a few of the things I find most delicious in the summer time. Add to these a nice cold beer or glass of bubbly, a steamed and buttered lobster, and some raw oysters, and you have my perfect summer feast. I am very excited about June. I have my annual girls’ weekend at the Cape (Go UMASS!) next weekend, and we are finishing the month off with a family trip to Sanibel Island. Get me to the beach!

Feel free to leave your favorite summer recipes or wines in the comments. Have a fabulous weekend!

Grilled Corn Salad – THE perfect BBQ side dish – vegan, healthy, delicious

grilled corn salad

Corn coated in butter and sriracha, a la Myers + Chang is also an amazing corn option.

corn with sriracha butter


A Summery Rum Cocktail – When you need a fun and fruity cocktail, this Brugal rum based drink is easy and delicious. You also can’t go wrong with one of my favorites, the Dark & Stormy.

boat drink


Caprese skewers – It doesn’t get much easier, and this no-cook treat makes it easy to beat the heat!

Caprese skewers


Watermelon Gazpacho with Feta – Another no-cook delight

pepper and watermelon

Heirloom Tomato Panzanella – heirloom tomato season is pure heaven! I know they won’t be around for awhile, but tuck this one away for those first heirlooms.



Happy sort of Summer!

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Tags: cocktails, corn, heirloom tomatoes, recipes, rum, salad, summer, vegetables, Vegetarian

Summer definitely paid us a visit this past weekend, and I was lucky enough to be home in NJ with my family to enjoy it. Celebrating three moms (my own, my sister, and my sister’s mother-in-law) along with my brother-in-law’s birthday called for a great dinner, margaritas, and cake. Perfect sunny weather was an added bonus that allowed us to enjoy dinner outside.


Over Cinco de Mayo weekend, we made a quick stop at Bin Ends in Braintree and ended up buying their margarita “kit” a bottle of Reposado Tequila, 12 limes, and a bottle of agave. The recipe was included on the bag, and we discovered a new favorite, easy, at home cocktail.

My sister loves margaritas, and the weather was perfect, so I mixed up a batch of these.

2 ounces Tequila

1 ounce lime juice

1/2 ounce agave

1/2 ounce water


Mix up and enjoy! My sister thought the drink was a little too strong, so she added some orange juice to hers.


Dinner was better than any restaurant. I picked up some fresh tomatoes and ended up eating them raw, topped with the sour cream/horseradish cream sauce we made for the filets. Yum.

My nephew, who is just learning to talk, kept grabbing tomatoes and saying “ball”. He’s too cute.


My brother-in-law also grilled up a ton of vegetables including red onions, yellow peppers, zucchini, and eggplant.

grilled vegetables

grilled eggplant

We also had filets and grilled scallops, corn on the cob, and baked potatoes.

summer grilling

It was an outdoor feast!

eating outside

I love nice weather eating because it is so simple. Other than a little steak seasoning and the horseradish cream, all of the food was pretty much plain, allowing the freshness to shine through. As much as I love recipes, I find it kind of refreshing to enjoy bright colors and flavors of nature and high quality ingredients.

How have you celebrated the nicer weather (fleeting as it may be!)?

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Tags: agave, family, grilling, margaritas, scallops, tequila, vegetables

Things are very busy around this household, and to cut back on prep time everyday, I have been trying to make extra large dinners that will last for at least two or three lunches. Plus we’re both trying to get a little more fit, so the focus has been on healthy, generally vegetarian meals with lots of protein.

Sunday night I pulled together a bunch of random ingredients to make a delicious quinoa dish with crumbled tofu and peanut sauce.

lime and ginger

This dish was super simple and ended up being delicious. Here’s the scoop:


3 cups quinoa, cooked according to package instructions

1 package extra firm tofu, thoroughly drained and crumbled into small pieces

1 cup natural peanut butter

1 cup coconut milk

1/2 medium purple cabbage, chopped finely

8 large carrots, chopped finely

1 tsp red curry paste

4 tsp grated ginger

juice of one lime

peanut butter

carrots and cabbage

While the quinoa cooked, I prepared the vegetables, chopping them to tiny bits together in my Cuisinart.


Once the carrots and cabbage were ready, I mixed them and the tofu in with the quinoa. I thinned out the peanut butter by adding some warm water and poured that in as well.  I then added the coconut milk.

Once all of the vegetables, quinoa, tofu, and peanut butter were mixed, I added in the curry paste and ginger, stirred some more, and let it simmer until heated all the way through. Right before serving, I added a squeeze of lime to each bowl.

peanut tofu quinoa

This no-fuss meal was a perfect dinner and an even better lunch with a little extra coconut milk and some leftover sweet potato added to it. The quinoa and tofu gave it a hefty protein kick, and the veggies added some extra nutrients.

It was definitely not a fancy meal, but the flavors and the little prep worked involved made it a new favorite. We’ve been making chilis, curries, and other big batches of food to get us through the week.

What are some of your favorites?

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Tags: dinner, Lunch, quinoa, recipe, tofu, vegan, vegetables, Vegetarian

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