Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering!
Ingredients:
2 red beets
1/2 cup coarsely chopped walnuts
8 garlic cloves, halved
grated lemon rind of two lemons
fresh lemon juice from two lemons
1/4 walnut oil (or good olive oil)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).
Ingredients:
5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).
The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.
My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.
My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!
One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version.
This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well!
Ingredients:
2 teaspoons canola oil
1/2 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
a pinch of salt and pepper
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups cherry tomatoes
4 teaspoons olive oil, divided
2 tablespoons chopped fresh basil
1 small shallot, chopped
8 (1-ounce) slices whole-wheat French bread baguette
I just received my fourth Stitch Fix box! (You can check out my previous posts here and here). I need some help deciding what to keep though. I’m so indecisive!
New to Stitch Fix? Here’s a run down on what exactly it is …
You sign up online and fill out a Style Profile that takes about 10 minutes. It asks you everything from your height and weight, to if you prefer dresses over pants, and if you’re a mother. The profile tries to get a feeling of your style by showing you different outfit combinations and asking you to rate them as well. They also ask for your price point on different items and will try to stick within your budget. There is a section for you to write additional thoughts to further help the stylist (“I hate polka dots;” “Green is my favorite color;” etc.) and you can even link to a Pinterest board so they have a better sense of your style.
Choose when you want your box delivered. (Right now, it looks like you have to choose it at least 6 weeks in advance.) There is an option to sign up for a monthly box if you’d like, but it is not required. A stylist will review your Style Profile as well as any comments you left on the profile and will choose five items for your box. When the box ships, you will be charged $20 for the styling. You can apply this $20 towards anything you keep from your shipment; if you choose nothing, they keep the $20 fee.Note: The boxes typically arrive 1-2 days earlier than the day you choose. For some, this may be a plus. But I personally would prefer if they would deliver on the day I requested. Because they arrive on days I’m not home, I have to find time to go to the post office to retrieve the box.
When the box arrives, Stitch Fix strongly suggests you try on everything, even if at first look you don’t think you like one of the items. The items all come with a styling card to give you an idea of what to wear with them so you can use clothing you already own to see how the item looks as an outfit.
You have three days to decide what you want to keep. Stitch Fix provides a pre-paid mailing bag so it’s easy to ship things back. You fill out a survey on the website with what you plan to keep, the fit/style of the item, and any additional comments you may have. As I mentioned above, if you buy anything, the $20 styling fee is applied towards your purchase. If you keep all five items, you are given a 25% discount on everything.
Last Sunday, my boyfriend ran in the ODDyssey Half Marathon. So the Friday before, I wanted to make a pasta dish for him to “carb load,” but I didn’t want to give him our normal protein-heavy meat sauce.
This recipe from Food Network was a perfect choice! It uses fresh veggies and herbs to deliver the flavor instead of meat and tomatoes.
Ingredients:
Kosher salt
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces (about 1 cup of chopped scallions)
#spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe from Cooking Light is a lighter take while still giving me my carb fix.
The recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!
I was feeling a little fancy this week so I decided to challenge myself with a protein I rarely use: duck! I’ve actually only worked with duck twice (Duck Breasts with Cider Farro Risotto and Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette), but I tend to order it at restaurants quite a bit. I am also on a berry kick at the moment (if you missed it, go check out the Blueberry Coffeecake I posted recently!) so I was really excited to try this Cooking Light recipe for Duck Breasts with Blackberry-Port Sauce. I served mine with some sauteed green beans but Cooking Light also suggests serving the duck over a bed of lettuce. Ingredients:
