Here’s something you can make that will elevate absolutely everything from just good enough to supremely good enough. Spoon it onto your eggs (whether fried, scrambled, poached, or boiled), spread it around on toast, or drizzle some on your salad, pasta, cheese, tofu, chicken or salmon. Or you can eat it straight from the spoon. Basically, anything goes, and it will stay fresh in your refrigerator for a few days at least. If you don’t feel like grating a lemon, don’t worry about it. If you have a different kind of hot pepper, fine. It will still be delicious. I’m trying to keep this easy. Continue reading
Tag Archives: lemon juice
YOUR HEALTHY PLATE: These Chickpeas Bite!
Looking for something special to share with a group of friends this holiday season? Here’s your answer! Chickpeas are amazingly delicious, nutritious, and full of flavor, and you can double down on all those descriptions when you add some creamy, nutty tahini, umami-rich miso, and bright lemon juice, along with some powerful sriracha! Now that’s a recipe guaranteed to satisfy all your tastebuds! Continue reading
The Salad Dressing Situation
The last time I stopped at the local supermarket to investigate salad dressings, I learned some very interesting things. Here’s a warning: After you read today’s post, if you haven’t already done so, you’re going to start making your own salad dressing, even if it’s simply olive oil and salt (my fav), or a squeeze of lemon. Continue reading
YOUR HEALTHY PLATE: Red Cabbage Salad With A Buzz
It’s a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or your office potluck! When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. Continue reading
YOUR HEALTHY PLATE: Roasted Garlic, Parsnip and White Bean Soup
Here’s a soup to, yes, satisfy your sweet tooth! One thing I really love about certain foods, like garlic, parsnips, and onions (tomatoes, too), is that their sweetness develops rather dramatically when you roast them or leave them to cook slowly. And, frankly, there just aren’t enough parsnip recipes around for my taste. Remember though, that if you want to be able to enjoy the subtle sweetness of foods like these, you will want to moderate your intake of sugar and especially corn syrup, both of which tend to overwhelm your tastebuds and raise your threshold for tasting the lesser (though more complex and satisfying) kinds and amounts of sweetness in fruits and vegetables. Continue reading
YOUR HEALTHY PLATE: Bean Dip with Feta and Herbs
Here’s a simple, flavorful recipe from the July 2012 edition of BBC Good Food magazine. You can eat it with slices of cucumbers or crackers, or spread it on toast, or stuff a tomato with it. I think it would also be amazing on a slice of butternut squash, roasted under the broiler for a minute or two. Continue reading