I’ve been slightly obsessed with radishes lately. I am seeing them everywhere…beautiful pictures in magazines, huge bundles at the farmer’s market, piles at the co-op. They are gorgeous this time of year, spicy, crunchy and so fresh! So when I came across this recipe I knew I had to make it. And I’m so, so glad I did! Similar to the gyro dip you always ask for more of (OK, well I also ask for more of), with the same addictive qualities….
I have a confession: writing these G00d (Food) Reads posts makes me so hungry! I’m aching to get into the kitchen and start whipping up some of these fantastic looking recipes I’ve found around the web. I got a head start with the fabulous Charlie Bird’s Farro Salad pictured above. The recipe is featured in the NY Times cooking section this week and is a great mix of texture and flavor – and bonus! – it features radishes, a perennial spring favorite around here.
Another favorite in my kitchen is anything Deb of Smitten Kitchen does. Right now, she’s got a recipe for Crispy Tortellini with Peas and Proscuitto and I seriously can’t even wait to try it! Genius.
Grilled Chicken, Burst Tomato, and Artichoke Skewers with Goat Cheese Dip via How Sweet It Is will be my weekend grilling experiment. I’ve got a serious thing for artichokes and have never thought to put them on the grill before!
Veggie Brown Rice Sushi from Minimalist Baker. A beautifully photographed vegan take on a sushi staple. Might be a great option for a fancy take to work lunch treat.
Jalapeno Mango Margarita Popsicles. Yup, you read that right. MARGARITA POPSICLES. Mark my words: the next 80 degree day we have here, these little lovelies will be making an appearance.
Minty Watermelon Cucumber Margaritas. Apparently, I’m really on board the margarita train these days. Must be a Cinco de Mayo hangover effect.
Do any of you have an electric pressure cooker? I got an InstantPot last year and have just recently started branching out into the world of electric pressure cooking. I can’t wait to try this Pressure Cooker Coconut Chicken Curry. There are traditional stovetop instructions as well!
Chez Panisse Green Goddess Dressing with Little Gems lettuce . Alice Waters can do no wrong in my book and here, Alexandra’s Kitchen pairs it with Little Gems lettuce, the cutest little greens in all the land.
Well friends, that’s it for this week’s Good (Food) Reads. What recipe inspiration have you found around the web? Comment, tweet us, or send us a message on Facebook and let us know!
These Sweet Corn, Zucchini, and Chicken Tostadas have been a late spring and summer favorite in my house for the past few years. Based on a Cooking Light recipe I’ve adapted over time, they make quick and easy dinner that takes advantage of the best of summer – fresh sweet corn, abundant crisp zucchini, and a light sauce made from salsa verde, onions, and a dash of hot roasted chilis. The tostadas are studded with quick cooking chicken tenders coated in a basic mixture of cumin, salt, and pepper. Piled on crisp tostadas and topped with fresh cilantro and shredded Mexican blend cheese, all it takes is a twist of lime and a few chunks of a perfectly ripe avocado and you have a perfect weeknight meal that your whole family will love. …
Fresh, creamy Street Corn Salad will be an instant hit at your next gathering.
It is true, I’ve had a thing for corn lately. And yes, I know that Cinco de Mayo was yesterday. But is anyone truly against celebrating a little bit longer? Like all summer? Yep, seems like a great idea to me! I have recently discovered elotes–Mexican Street Corn– and all I can say, is if you haven’t discovered them yet, you are missing out. Admittedly, though, elotes are messy-and there are times when messy just won’t work (think first dates and work parties). This is where Street Corn Salad comes in. All of the same flavors as elotes, hold the napkins….
It’s Wednesday and time for another Good (Food) Reads. The internet was particularly full of foodie riches this week so grab a cold beverage, cozy up, and get ready to find your foodie inspiration!
First, excuse the less than quality iPhone photo above but have ya’ll made Smitten Kitchen’s Sesame Spiced Turkey Meatballs with Smashed Chickpea Salad yet? Do yourself a favor, go here and order her cookbook if you don’t have it already and make this dish immediately. SO. Darn. Good. It’s a staple around here and I’m having a major craving for it right now.
Herbed Avocado Egg Salad Tea Sandwiches from Simple Bites. What a great addition to a ladies lunch or just perfect excuse to add avocado to your egg salad sandwich!
There are so many things I love about spring, but the fresh crop of asapargus is definitely near the top of that list. I love to eat it roasted or grilled with a simple dressing of olive oil, salt and pepper. Here, Half Baked Harvest serves it up in a gorgeous Panzanella Style Caprese Asparagus Salad. Can you say yum?!?!
In another drool worthy entry from Half Baked Harvest, there is Crockpot Mexican Chili Lime Chicken. I think this sounds perfect for a week night dinner. And since tomorrow is Cinco de Mayo, it would be a fabulous festive but easy themed dinner!
DIY Chicken Burrito Bowls a la Chipotle from Ambitious Kitchen. I have a serious Chipotle habit so might have to try these as a home made alternative. Maybe it will keep me from those darn chips!!
Just in time for Cinco de Mayo, these Grapefruit Jalapeno Margaritas. You’re welcome.
Tiramisu Brownies from Broma Bakery. Two of my favorite things in one gorgeous dessert. I’ll definitely be making these this weekend.
Creamy Baked Sausage Risotto. I know risotto seems more of a wintery recipe, but I still occasionally want some comfort food after a long day at work. I love risotto but don’t love all that standing over the stove and stirring. This recipe from The Clever Carrot seems like a great alternative!
Pimento Cheese Chicken Salad on Honey Butter Biscuits. Say what? Yup, a whole bunch of southern yumminess in one adorable little biscuit sandwich. I can’t wait to try these for a fun take on a classic.
Pickled Radishes. I know, I know Radishes are a controversial vegetable. I happen to love them (fresh from the garden, sliced with butter and coarse sea salt) and I think these quick pickled gems would be great on the burrito bowls from Ambitious Kitchen or as a topping for your Cinco de Mayo tacos!
Well, that’s it for this week’s Good (Food) Reads. I’d love to hear what new recipes or foodie articles you’re reading and making right now. Email, tweet, or send us a message on FB or Instagram!
Parker House Rolls. What is better than fresh bread? Yet for years I was really intimidated by anything that needed to “rise”. I thought that it was easier to buy bread and that there was not much difference in the taste. Well, I was probably right on the first count, but I was oh so wrong on the second count. There is nothing like fresh bread!…
I think we all have those recipes, tucked into the back of a recipe box or a binder, that gets pulled out once a year for a specific occasion. This Chocolate Espresso Layer Cake, from the genius Ina Garten, is exactly that recipe for me. Each April, I lovingly make this cake for my husband’s birthday and then – for no good reason – it tends to be tucked back into my trusty recipe binder until the next spring. I can’t quite figure out why I don’t make it more often. It is really the best cake ever: layers of rich, dark chocolate with a hint of coffee to cut the sweetness and buttermilk to keep it moist. When the recipe was published in Food and Wine years ago, Ina declared it “the most fabulous chocolate cake I’ve ever made.” I agree wholeheartedly….
Well friends, it was another good food week here on the old internet. Maybe I’m just really hungry, but I’m finding foodie inspiration and Good (Food) Reads all over and can’t wait to share some of my favorites. So, let’s get on with it:
Sometimes I really love a table full of healthy foods. And sometimes, all I want is a cupcake. Today, I want these Twix Cupcakes from The Foodwright. I’m not a huge candy bar person but the mini Twix bars around Halloween get me every time.
Another guilty pleasure in my life: Oatmeal Chocolate Chip Cookies from Potbelly. I don’t know what they do to those things to make them so addicting, but man are they good. One of these days I’m going to attempt to recreate them, but until then, I’ll be trying these Soft & Chewy Oatmeal Raisin Cookies from Sally’s Baking Addiction.
I’m not Jewish, but I have a special place in my heart for matzo ball soup. Growing up in Minnesota, my dad used to take me to The Lincoln Del almost anytime we were in the Twin Cities, and I fell in love with their Matzo Ball soup. The restaurant closed more than 15 years ago and I still randomly crave it at times. As we are in the midst of Passover, there are a lot of kosher recipes floating around right now and I was particularly intrigued by a recipe Molly Yeh posted for Chickpea Flour Matzo Ball Soup. I have no idea if it’s a kosher recipe or not, but it sure sounds yummy!
As we are rolling into garden season, I’m always on the lookout for zucchini recipes to use when the inevitable bumper crop arrives. These Roasted Curry Quinoa Stuffed Zucchini have been bookmarked as a must make!
Speaking of garden bounty, I’m hoping for a huge number of basil plants this year and can’t wait to try this 20 Minute Basil Cashew Chicken. Yum, yum, yum!
Finally, an article from Bon Appetit about the rising industry of foodie “influencers” on Instagram. It’s a Good (Food) Read and definite food for thought.
Vegetables. A rainbow of vegetables of every color. To me these beautiful vegetables herald summer, and we’re all ready for that here in Minnesota! I’ve been trying to add more vegetables to the foods that my family has been eating as, I must admit, we have slipped into a rut over the winter. I’d also like to be a better steward of the planet by eating less meat (this is sadly not so easy for my family). One of the things I am trying to incorporate into our weekly meal plan is Meatless Monday. These Peanut Vegetable Noodles fit the bill!…
Party time in my house tonight. Tonight is book club and I am hosting! What is the book you ask? Silly you*, now let’s get on to important details! Every time I host, I am excited to put together a menu that I think that my friends would enjoy. But, I also work a full time job, have 2 kids and don’t have a ton of time to make a lot of complicated dishes. Enter these rosemary chipotle spiced nuts. Simple, yet elegant. Quick, yet so, so tasty….