The next time you bake potatoes, you might want to toss a few extra spuds in the oven, because you can do a lot with the leftovers. And you don’t have to slather your taters with canned mushroom soup to make them flavorful, either — you can combine the mashed innards with a quick vegetable [...]
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As much as I adore fresh, raw ingredients in my salads, sometimes I think roasting veggies makes them taste even better. There’s something about that slow-cooked, vaguely-carmelized flavor that makes a roasted salad explode on my tongue in an ever-so-smooth kind of way. And such salads are ridiculously easy to make — the veggies themselves [...]
It may not be the typical “Mexican flag” dish (one primarily consisting of tomatoes, white onions, jalapeños), but this sprout salad has a distinctly Mexican flair. I stumbled upon the idea when I realized that my windowsill sunflower sprouts were the perfect size for lunch…and that I just happened to have some extra black beans [...]
Velvety, creamy, mashable (yet slice-and-diceable)…and a color that would make the Grinch envious. Who can resist avocadoes? Not me! I make guacamole with them, I serve strips of avocado in wraps and atop salads, alongside fish and strewn atop chili. You just can’t beat ripe avocadoes for the warmth and richness they bring to almost [...]
Skip the MSG-laden Chinese buffet and whip this up instead! This dish packs an amazing amount of flavor into a few ingredients. And feel free to add some “extras,” like daikon radish, baby corn, or water chestnuts. Measurements are approximate since it all comes down to your personal tastebuds. 1 zucchini, sliced into rounds at [...]
