Browsing Tag

vegetarian

Easy Veggie Recipes with organicgirl

Cooking / Eating In, Events / Giveaways / Partnerships

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Happy Monday, Noshers!  How many of you are off work today? I’m one of the minority who are at work this morning (wahh).  Hope you have some lovely plans if you have the day off!

Today, I’m happy to share some recipes that I’ve recently tried. A few weeks ago, the folks at organicgirl offered to send me a few of their products to sample – organicgirl offers several varieties of salad blends that make it easy to eat healthy.  All of their products are organic, triple washed, and ready to eat.  I readily admit that I don’t eat vegetables nearly as often as I should (remember my Veggie Resolution?).  While I have come a long way with vegetables versus a few years ago, as in – I actually like them now! – I often feel a little lazy about prepping them.  So I was interested to check out the organicgirl products and see if they would encourage me to spend the time to prep and eat them 🙂

I received three varieties – Continue Reading

Ramp Fest 2013!

Events / Giveaways / Partnerships

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Greetings, Noshers!  You may remember that I mentioned Ramp Fest 2013 a few weeks ago – well, today I’m excited to recap this scrumptious event!  I made the day trip up to Hudson, NY, on an absolutely gorgeous day to celebrate this garlicky, pungent spring vegetable.

Ramp Fest took place at the Basilica Hudson, a 19th century industrial factory transformed into an event and festival space – it was such a bright and soaring event space to celebrate the ramp: Continue Reading

Recipe: Brussels Sprouts Salad with Parmigiano Reggiano and Prosciutto

Cooking / Eating In

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Happy Monday, Noshers!  How was your weekend? Mine sure was delicious – you may have caught a glimpse of it on my Instagram feed!  Today I’m excited to share with you a recipe I put together for a fresh and tangy salad featuring my favorite vegetable – the Brussels sprout!  You may have seen my other Brussels sprouts posts (here and here), but this is the first time I’ve used Parmigiano Reggiano with this cruciferous cutie.

In my continuing partnership with Whole Foods, I was approached to put together a recipe featuring the “undisputed king of cheese” – Parmigiano Reggiano. As part of their annual celebration of this crunchy, flavorful cheese, Whole Foods will attempt to re-claim the Guinness World Record for “Most Wheel of Parmigiano Cheese Wheels Cracked Simultaneously” this Saturday at 3pm NYC time.  If you find yourself near a local Whole Foods on Saturday, pop in and check it out!

My relationship with Parmigiano Reggiano began at an early age – I was a cheese fan as a wee tot!  This tangy topping was first introduced to my palate in the shredded variety over spaghetti and soup.  I graduated to luscious crumbles served in-wheel at an event in college, and the crunchy tyrosine crystals never fail to disappoint.  So I knew straightaway for my recipe that I wanted to combine Parmigiano with sprouts to create a salad plate of epic deliciousness!  A little prosciutto never hurt anyone either.  Armed with a Whole Foods giftcard in my hot little hands, I set out on a grab-happy food shopping spree.  Want to try this salad out for yourself?

You will need: Continue Reading

Recipe: Crispy Fried Brussels Sprouts with Honey and Sriracha

Cooking / Eating In

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If you follow me on Instagram, you’ll know that I prepare Brussels sprouts on a fairly regular basis.  I can’t believe that just a mere 2 years ago I was supremely skeptical of these mini cabbage-like veggies, but now they are one of my faves!  They are a fall/winter staple at my local farmer’s market, and I always enjoy digging through the crates to find the most pristine ones.

I usually roast them in the oven with some olive oil, salt and pepper.  Sometimes I add a honey and soy sauce glaze.  But recently, I found this recipe from Food52 for fried sprouts with honey and sriracha – yum!  The sweetness of the honey and the spicy kick of the sriracha is simply amazing.  I modify the recipe a bit – for example, I don’t deep fry the sprouts so as to make this dish a little healthier.  And let’s face it, deep frying is messy.  The recipe calls for a pound of sprouts, and I really have no idea how many I use.  I don’t exactly measure out the honey and sriracha.  I also leave out the lime juice because I didn’t have any. Oops. ANYHOO, these were deeeelicious!  Try them for yourself and let me know what you think!

You will need:

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Purple Cauliflower

Cooking / Eating In

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Do you ever get really excited about a particular ingredient or recipe only to find the end result a little….off?  I can’t be the only one here.  I recently had that very experience with this lovely purple cauliflower I picked up from the farmer’s market.   Isn’t it gorgeous?

I decided to make a creamy cauliflower soup, and was really looking forward a gorgeous, lavender-hued soup to savor!  I followed a pretty standard “non-recipe” recipe that can be used for any cream soup:

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