Pure Wow offers up a great tip for adding immense flavor to your roasted veggie pan. You just drizzle some white vinegar for extra *pop* on them prior to roasting and watch the flavor intensify in the pan. It’s a great tip; I’ve seen balsamic vinegar used occasionally but the beautiful thing about the white vinegar is that its own flavor is rather transparent and you’ll just be left with the flavor of the veggies themselves – brilliant!
Bon Appetit has a great new batch of recipes that highlight “no recipe cooking” wherein they just briefly describe how to throw something together. It’s wonderful for just getting into the confident mindset of cooking without a recipe and using your best instincts to create a wonderful dish. Buddha bowls are a great way to eat and taking that concept further (starch, veggies, sauces, all manner of yummies piled on though tending towards being vegetarian) and do so with meat or fish. This particular salmon & farro & greens bowl is a great introduction to that style. It’s also super healthy and who doesn’t love that?
I love an easy dinner and less dishwashing makes me even happier. The Kitchn published a post on their readers’ 18 favorite one skillet meals and they all look pretty delish. I love this simple Chicken & Bean skillet, above – it looks like a simple perfect dinner. And with the kind of leftovers I love to have the next day.
Smitten Kitchen is one of my favorite go-to websites for inspiration on a lazy weekend. This particular recipe of hummus smothered with a summery cucumber-herb-tomato-onion salad looks particularly delicious and perfect for my upcoming Sunday: a late afternoon lunch with friends and a good bottle of white wine I’ve been saving for some time. Recipes like this are also perfect if you’re doing a Greek style dinner. I’ll roast a leg of lamb for a big group and also have some falafels with Tzatziki sauce for my vegetarian friends. Relaxed and yummy, just the way I like it.
One of our most savory sandwiches is this chicken breast sandwich – it’s sliced thinly by Susan on our slicer so it’s super soft – nice touch! We typically put it D’Angelo’s fresh sourdough along with French feta, arugula and a generous drizzle of our honey grain Dijon. Yesterday we tried it on a soft baguette with organic baby spinach & provolone and were hooked once again. It’s super simple but as we’ve found: simple works. Our new mantra at Lunchbox.
The Kitchn is a wonderful blog and they had a summer post outlining the best food for the beach. The post is full of great suggestions. One of their recipes for a vegetarian Spicy Lentil Wrap caught my eye and it’s perfect. Wraps need a bit of zing and this one has that. I added a bit of turkey since I wanted more protein but what a delicious recipe. If you love tahini as much as I do check out the Vegetarian Falafel Salad I posted in June. Tahini is definitely a fave!
My book club loves an island style Mojito with fresh mint and lime – but using coconut water in this Coconut Mojito Recipe from The Food Network Kitchen is a genius idea and on my list of summertime cocktails to whip up when friends come over.
I also found this recipe which uses Cream of Coconut from a great blog The Kitchen Is My Playground. I think this recipe may have the more intense flavor I’ll be looking for so I’m excited to try it as well. Enjoy!
While we’re on the subject, here’s a great smoothie recipe from Goop on my blog as well that features a touch of coconut.
Food 52 is full of wonderful recipes, but this collection of Their 50 Most PopularSalads is a favorite post. I keep it on my bookmarks bar for inspiration. I first tried the above Thai-inspired dish – Forbidden Rice Salad with Thai Lime Coconut Vinaigrette. The range is impressive and not a single recipe is likely something you’ve seen before. Their Crunchy Cucumber & Avocado Dish, below is truly unique.
And I’m definitely trying Toro Bravo’s Radicchio Salad with Manchego Vinaigrette. How could you not?
A simple easy weeknight dinner but better yet – a perfect technique you can use again & again. As described here by Melissa Clark of the New York Times, just pound out those breasts to an even consistency, add some salt and acid to ensure a quick brine & keep your juices in – and you’re in the home stretch: your simple dinner can now be uniformly cooked in a much easier fashion and with juiciness & flavor to boot. Melissa’s suggested recipe, here for your consideration includes the use of a lime-spice rub and a delicious zingy cucumber salad. From The New York Times food section, it’s one of those basic recipes you can always refer to for prepping your chicken breast – be it for grilling, sauteeing, or baking. Winner, winner chicken dinner. For another great chicken recipe that I love, check out my post on Salt Vinegar Chicken from the Lunchbox blog.