vegetables

Kale Caesar with Parmesan Crusted Shrimp, Avocado, and Pickled Shallots

March 7, 2016 by Lindsay Leave a Comment

In other words, the best salad ever.

EVER.

Monday worthy. You know I'm not a big fan of trying to erase the weekend's pitfalls with salads and quinoa on Mondays, but thiiiiis salad we can make work. It also kind of reminds me of something I'd make at the beach, which kind of reminds me of spring break, which makes me wish so. bad. that I worked in a school-based setting and could have spring break. And summers off. And Christmas off.

You get it.

This salad, though! It's a really lemony dressing, over baby kale. Kind of like spinach but heartier, not like reg kale in case you hate that. Then it's the super quickest sweet and sour pickled shallots. Or onions if you don't have a shallot, whatevs. Then smoky and spicy and salty shrimp crusted in parmesan, which means the cheese gets toasty and almost burnt but intentionally so and is there ANYTHING better than almost burnt but intentionally so cheese?

No, no there isn't, is the answer you're looking for.

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Roasted Summer Vegetable Ragout {vegetarian}

August 6, 2015 by Lindsay 2 Comments

I made spaghetti sauce and put vegetables in it.

I'm sorry, it's the truth. Total cop out, but DELICIOUS. Jay still kind of maintains a pescatarian kind of groove, and fish gets old, so we like to be totally meat-free a few nights a week, with me adding cottage cheese or a piece of chicken for some preggo protein.

So, this dish was born. It's SUPER fresh, super easy, and you can make it the morning you'd like to have it or even the night before and it just gets better as it sits. I made this in advance for friends we had over for dinner, and it was great because all I had to do was boil pasta and heat up bread right before the meal.

Vegetables!

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Leek Gratin + Crispy Ham

November 20, 2014 by Lindsay Leave a Comment

It's another Thanksgiving dish!

I actually can't decide what it is, if we're being honest. A gratin is kind of a creamy baked thing, so I'm starting there. But, this also kind of can be treated like queso, so then it would be an appetizer?

You decide.

This is modeled after a French casserole my parents used to make: whole leeks wrapped in thin ham and covered with white sauce and somehow potatoes were involved too? I don't remember it very well, I was six. I mainly remember that I really liked the ham but that cutting the leeks was hard, which is still true today - whole leeks are kind of a card that need to be dealt with. Their flavor is great, but they can get a little stringy if you don't cut them nicely, ya know?

So we slice them into little half moons and cover them in cheese and garlic and ham and call it a gratin.

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Fresh Green Bean Casserole

November 19, 2014 by Lindsay Leave a Comment

IT'S THE HOLIDAYS GUYS.

Seriously. The most wonderful time of the year and all that jazz. Speaking of jazz, thank you for agreeing with me that this Saturday is the perfect day to have all my Christmas decorations up! Your affirmations allowed me to start listening to Christmas music YESTERDAY, which was the perfect day because Jay is gone on business and hates Christmas music because he is scrooge. I'm trying to help him outgrow it. Ornaments and sparkles forever!

Even though my internship at the obesity clinic where I used to do therapy is over, I still teach their cooking classes once a month, and tomorrow it's all about Thanksgiving sides! Since I KNOW they're not the only population that cares about not gaining ten pounds between now and NYE, I thought you might want to know how I lightened AND freshened up the standard green bean casserole that we all know and love.

Spoiler alert: fried onions aren't really a thing when you're trying to be light and healthy.

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Roasted Zataar Cauliflower + Tahini Dip

November 6, 2014 by Lindsay 2 Comments

This is a copycat recipe.

Because we have a new restaurant in town that is delicious but it turns out it's a chain and I'm obsessed even though it's a chain. Ya feel me?

It's not Applebees. We have had two of those for years like most tiny towns that have an interstate running through them.

BUT NOW. We have a big road that gets gridlocked several times a day, and in a fit of genius the city developers have decided to add lots more BIG stores including but not limited to Cabelas, Toys R Us, Nordstrom Rack, and Dave & Busters. Big places, and these are all clumped together in a place that already had MUCHO too much going on. And the road can't be widened because smaller businesses and restaurants are on the same road. This is fascinating to you, isn't it?

The point, my friends, is that in this large area of large shops on a large road that is really crowded, we also now have a Yardhouse. Have you been to one of these? Jay went to one in CA on a business trip and thought it was a local thing THERE, and then turns out they're everywhere. Tons of beers, great atmosphere, and fabulous food with a sportsbar thing going on. The food involves lots of raw tuna options, and anywhere that can safely serve raw fish and have it be delicious and moderately affordable is ok by me.

BUT, since it's on this road with all the crap and we're nearing the holidays I can honestly say I won't be going there until February AND SO that means that I had to figure out how to make my favorite Yardhouse appetizer at home.

I probably could have led with that.

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vegetables

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