While I’ve stuck to my resolution to try at least four new recipes each month, I’ve done a terrible job of sharing them here. Since I have neither the inclination nor the data to figure out everything new that we’ve cooked since, oh, April, here are some highlights:
The Best Lentil Salad Ever – My New Roots
YOU GUYS, we ate this one to death over a couple of weeks of Sunday night picnics followed by several weekdays of lunches. The ingredient list is long, but that’s because the dressing is complex and wonderful and only improves the next day. If you are open to the possibility of a lentil-based salad, get you to the kitchen (and maybe the spice aisle to stock up) and make this right now.
Secret Ingredient Frozen Hot Chocolate – My New Roots
Let’s get this out of the way: the secret ingredient is frozen cauliflower. But I assure you that you won’t taste it at all. Really. This was delicious, especially with a dollop of coconut cream. If you’re less strict about refined sugars or dairy products, I bet you could doctor this up to be sincerely wonderful while still containing sneaky vegetables/fiber.
Roasted Cauliflower Tacos with Chipotle Romesco – Minimalist Baker
This romesco will blow the socks off your Taco Tuesday. This recipe requires relatively little effort unless you are like me and think that making tortillas from scratch is a reasonable thing to do on a weeknight with a broken finger.
Quinoa Cauliflower Tabbouleh – In Pursuit of More
Oh hello, another grain salad obsession. The combination of herbs, fruit, nuts, and a citrusy dressing is perfect for summer.
Vegan Banana Cake – Imagelicious
$1 bags of bananas from Open Produce sometime mean that we make a spontaneous cake. This was simple and delicious and will likely be revisited for the toddler’s birthday in a few weeks. I omitted the walnuts because: why.
Spring Cabbage Wraps with Couscous, Za’atar, and Spicy Tahini Dressing – My New Roots
The toddler likes saying “couscous”. I like that this took about 20 minutes to put together WITH the toddler from start to finish, including making the couscous, the spice mix, and the dressing. The red cabbage we used was a little too tough, but otherwise, this was a winner.
Red Earth Beet Burger – Harvest & Honey
I’ve been fumbling around trying to find a recipe for homemade veggie burgers that I really like. We had leftover beets and lentils from the Beet Party (see below), so I used this recipe as a guide. Good stuff. This burger recipe from Blue Apron was somewhat less successful.
Fairy Tale Eggplant and Mozzarella Pizza with Blistered Cherry Tomatoes and Summer Squash – Blue Apron
We had two really solid pizzas in our Blue Apron boxes this summer. The flavor of this eggplant was really superb. This pizza was also nice.
Sundown Carrot and Grilled Corn Salad – My New Roots
One of many solid picnic dishes from this summer, especially with in season Midwest corn.
Watermelon Fattoush – Blue Apron
Another great picnic dish, though unfortunately this yielded a ton but didn’t keep all that well.
Beet Party – My New Roots
Another solid picnic dish, though I made all kinds of substitutions with what we had on hand. The recipe is vegan, but crumbed feta is an excellent addition for non vegans.
Poke-Inspired Beet Bowl – My New Roots
We eat fish, so I can tell you that this is not a substitute for actual poke, but it was a nice weeknight dinner. I like composed bowls of things, even if they require a bit more prep up front, in part because everyone can take as much of the things they actually want.
Summer Tian with Chermoula – Harvest & Honey
While I didn’t make exactly this, I made something extremely similar to this, and while it was gorgeous, it was also hard to serve.
Sweet & Savory Korean Rice Cakes – Blue Apron
This was interesting! I didn’t know what to expect from the Korean rice cakes, so it was a nice opportunity to try an ingredient we never would have worked with on our own.
Cod & Tomatillo Salsa with Summer Squash & Sweet Potato Hash – Blue Apron
While we eat fish, we rarely buy it, so this was a nice treat – an easy fish dish complemented by a really nice vegetable hash. N doesn’t tend to like sweet potatoes, but he liked these!
Sesame Soba Noodles with Gai Lan, Mushrooms, & Ginger Lime Peanuts – Blue Apron
A nice stir fry, but nothing to write home about. This dish sort of exemplifies my dissatisfaction with Blue Apron – the meals are generally good, but definitely not worth the $10 per-portion cost.
Blueberry Cardamom Chia Pudding – My New Roots
This was nice, but the volume did not work with our Vitamix. Alas.
Chilled Hiyashi Chuka Ramen – Blue Apron
This Blue Apron meal was a solid dud. The noodles were stuck together. The eggs popped while boiling. My attempt to make sesame mushrooms with $1 bag produce only sort of worked.
One thought on “The last few months in food”
That lentil salad looks great, and so do the cauliflower tacos!