As much as I try, summer is coming to an end. Even though I absolutely LOVE the fall, summer is my second favorite. I love not wearing socks or coats or layering my clothes so I don’t freeze to death. I love the light lasting until almost 8 pm. I even love the heat most days minus the lung crushing humidity.
But more importantly, I love summer produce. Continue reading
I’m gonna get super trendy and Instagram-worthy with you today. And you know what? I’m ok with that because delicious food, no matter how trendy, is always ok in my book.
If you’ve never heard of sweet potato toast, you’re probably wondering what I’m talking about. Is it toast with sweet potato on it? A sweet potato shoved in a toaster? A new rapper that all the young whipper snappers are listening to? Continue reading
This jam is my new jam. I’ve wanted to try a savory jam for awhile now and lately, I’ve been throwing things in my crockpot and seeing if they turn out tasty. Continue reading
I have another recipe for you today that uses up leftover vegetables and still tastes delicious. Broccoli rabe has been one of my favorite things lately. It’s a little bitter and earthy, but if you prepare it right and use all the garlic it turns into this amazing dish that I have been putting in my veggie noodle bowls every weekend.
It’s a vegetable-palooza up in here.
Well, last week I was not digging the greens and ended up with a pile of cooked broccoli that was just about to go bad. I was so tempted to throw it away because what can you do with almost mushy vegetable?
Turn it into pesto! Yes, you can use anything to make pesto and I will use any excuse in the book to make and use pesto because as Phoebe would say, pesto is the besto.
I kind of threw stuff together and hoped that everything would turn out and I got pretty lucky. I thought I was so revolutionary but then a quick internet search proved me wrong BUT my version is dairy-free so I think that counts for something. You can also make this pesto with regular broccoli if you haven’t jumped on the broccoli rabe bandwagon or can’t find it. Just make sure whatever you use is already cooked because raw broccoli rabe pesto would definitely not be the besto.
Broccoli Rabe Pesto
- 1 1/2 cup cooked broccoli rabe or plain broccoli
- 1/3 cup slivered almonds (you could use slices too)
- 3 tbsp nutritional yeast (if you do dairy you could use parmesan)
- 2 cloves garlic
- 1/3 cup olive oil
- salt and pepper to taste
- Preheat oven to 325 and spread the almonds onto a baking sheet and toast for about 5 minutes. Check often to make sure you don’t end up with burnt almonds. Remove from oven and let cool.
- While the almonds are toasting, check your broccoli rabe and remove any pieces that are too brown or mushy (a little mushy is ok as everything will be blended up)
- Put the garlic cloves into a blender or food processor and pulse a few times until it’s fairly minced. Add the almonds and nutritional yeast or cheese and pulse until you have a crumbly mixture.
- Add the broccoli rabe and pulse again and then add the olive oil. Blend until you have a smooth and creamy sauce. Taste and add salt or pepper if needed.
You can use this pesto anywhere that you would use regular pesto. Pasta, bread, vegetables, vegetable noodles, spoons, fingers… You know, the usual. It would be a great spring-like dish to bring to your Easter feast on Sunday and a great way to get in extra vegetables.
I hope you have a great Easter weekend and I’ll see you on Monday!
Cheese and garlic are two words that need to be put together as often as possible. Who doesn’t want something cheesy and garlicky?
People who are lactose intolerant, vegan, or a vampire. While I can’t make a cheesy garlic spread that would be suitable for a vampire, I can make one for those people who don’t or can’t do dairy.
This spread could not be easier to put together, especially if you already have roasted garlic on hand (which you should ALWAYS have roasted garlic on hand), and it goes with everything. On top of soup or stew, in tacos, as a salad dressing, on crackers, as a vegetable dip. The possibilities are endless! Heck, eat it with your finger. I won’t judge.
Make sure you have a batch of this on hand for Friday’s recipe because you aren’t going to want to miss that one. It’s pretty awesome if I do say so myself.
Cheesy Garlic Spread
- 2/3 cup raw cashews, soaked in water overnight or very hot water for 4 hours
- 1/3 cup full fat coconut milk
- 2 tbsp roasted garlic
- 3 to 4 tbsp nutritional yeast, depending on how cheesy you want it
- 1 tsp sea salt
- 1/4 tsp pepper
- Drain and rinse the cashews and place everything into a blender or food processor.
- Blend for 3 to 4 minutes until everything is completely smooth. It will probably take less time if you have a high-speed blender.
- Store in an airtight container in the fridge for up to a week.
That’s it! Now go put this on everything and save a little bit for later in the week!