Farro is a bit like kale in the sense that it sits well for 3 days and makes the perfect make-ahead lunch, dinner or potluck picnic fare. I love the chewy and nutty flavor of the farro paired with the sweetness of the dried cranberries, dates and champagne vinaigrette. The Marcona almonds and Manchego cheese help balance out all that sweetness.
This is the perfect weeknight chicken recipe folks. The marinade comes together in a flash and can be made ahead in the morning, so when you get home from work or just from a long busy day, all you have to do is roast up the chicken. Yippee! The chicken takes under 30 minutes to roast up to perfection, but tastes like a chicken that has been cooking for hours.
What makes this wrap so good? Well, you take our favorite avocado-tahini dip, mix it in with some quinoa, black beans, a bit of melted Monterey jack and feta, throw in some sliced avocado, some spinach leaves, and wrap it all in a whole-grain tortilla, and oh my goodness, you have yourself one amazing wrap that’s not only healthy, but full of flavor.
I’ve been making lots of soup lately. When my life is in disarray, making soup calms, grounds and comforts me. There’s just something so comforting about sipping a warm bowl of soup on a cool winters night, and nothing says comfort like chicken noodle soup right?
Jump to recipe Today I’m giving you all a tasty, healthy, easy, family approved and under 30 minute weeknight pasta (whew, that was a mouthful)!
I recently showed you all a post on how to roast red peppers, so I thought I would show a great way to make use of them, since you probably have a few extra ones lying around. This is seriously one of my favorite vegetarian paninis, and now that red peppers are in season I find myself making this sandwich up all the time, yes all the time, because I’m addicted! This panini is overloaded with flavor from the roasted red pepper, smashed avocado, juicy heirloom tomato and the cilantro-lime mayonnaise. It’s truly as satisfying as any panini made with meat, (just ask my meat loving daughter, Zoe) and it’s a great meatless Monday sandwich to pair with your favorite soup or salad. I mean who knew that a veggie panini could be SO satisfying and taste SO good 🙂
I’m sure there are those of you that have never heard of a banh mi sandwich before, am I right? You’re probably thinking what the heck is a banh mi sandwich. Well, I didn’t know what one was either until this past spring when my friend Carolyn showed some photos on Instagram of her fixings for a banh mi sandwich. Since then, I’ve seen these sandwiches popping up everywhere, it’s like my eyes were opened. Banh mi is the perfect combination of french bread combined with Vietnamese ingredients like cilantro, pickled vegetables, and chilies. Banh mi’s can be made with chicken, pork, beef, tofu, eggs and salmon and the sauces or spreads vary with each sandwich. I chose to make a vegetarian version with roasted tofu from my miso kale salad recipe, and a sriracha mayonnaise sauce that our family loves. This sriracha mayonnaise is also a great dip for fries, onion rings and as a topping for burgers.
These pesto yogurt drumsticks are the bomb! The marinade is super simple to throw together and uses supermarket staples
Isn’t this above picture just beautiful and doesn’t it make you want to try a batch of this pasta tonight? I mean look at all of those fresh ingredients and all that color. I saw a photo similar to this in the most recent edition of Martha Stewart living and it looked so cool and challenging to me. I mean a one-pan pasta, who had ever heard of that (not me)? I seriously wondered how it was all going to work, and I have to say that I was a bit skeptical. I will also admit that the first time I made this pasta up, it didn’t turn out so great, as the pasta was overcooked. I was under the assumption that ALL of the water had to evaporate, so I cooked the pasta way too long and it was a bit over-done. We all really loved the flavors in this pasta though, so I vowed to try it again. Well, the second time around proved to be the charm. The pasta came out perfectly al dente and it created this thick creamy sauce that coated every strand of pasta.
We’re bringing back pizza Friday in the Grandy house, at least for the summer anyway. I just love pizza Fridays. We all hang in the kitchen, I make a big salad while the kid’s roll out the dough and assemble their pizza while talking about their week. I unwind with a glass of wine and watch them (just kidding, I do help). The kids usually create their own pizza, usually just a jar of Trader Joe’s red sauce, some pepperoni and some mozzarella cheese, easy peasy and kid friendly. John and I like a more adult pizza so I like to experiment with different combinations. I created this one night as I had tons of asparagus in the house and thought to myself, why not throw this on a pizza. I added a bit of garlic to some olive oil, threw in some gruyere cheese along with the mozzarella, just to jazz things up, and voila, a delicious pizza was created. I love when that happens. Pizza is pizza, and I love that you can just throw anything on it and have it turn out great, (well, most of the time). My next pizza idea involves some heirloom tomatoes, that is when their prices comes down of course.