Category Archives: Recipes

Recipe // black bean hummus

July 26, 2012

I love any kind of hummus!  I love to dip fresh vegetables, or pitas in it!  Hummus is a healthy alternative to other dips, and black beans offer a lot of protein!  Next time you are in the mood for hummus, give this black bean hummus a try!  It is a nice change from traditional hummus that is usually made with garbanzo beans.
{Black Bean Hummus}
Serves 4
{hummus recipe}
ingredients
1 15 oz can [2 cups] of black beans, drained [preferably organic]
1/4 cup tahini [a ground sesame seed mixture, found locally at whole foods]
1 large garlic clove
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbs fresh lemon or lime juice [depending on your preference]
1/4 tsp cayenne pepper [optional, if you like spicy]
1 tbs plain yogurt
1 tbs olive oil
1/4 tsp paprika
2 tbs water [may need more to reach desired consistency]
garnish
olive oil
paprika
1-2 tbs fresh cilantro , chopped
directions
place all ingredients except for garnish in a food processor and blend until smooth, adding more water if needed to reach a desired consistency.  taste for spices and adjust as needed.  place in a serving bowl and  sprinkle with cilantro.
serve with a warm pita, pita chips, or vegetables.

Recipe // peach, mozzarella, and basil salad with a balsamic honey reduction

July 19, 2012

did you ever eat peaches and cottage cheese as a child?  well, this recipe takes it to a whole new level.

my friend leah served a peach, mozzarella, and basil salad at our recent book club, and it was down right amazing!  i drizzled a little balsamic honey reduction over the top, and it was out of this world!

{Peach, Mozzarella, and Basil Salad with a Honey Balsamic Reduction}
(adapted from real simple)
Serves 4
  • 3  ripe peaches (peeled, if desired)
  • 1  cup  fresh basil leaves, torn
  • 8  ounces  fresh mozzarella, cut into 1-inch chunks
  • 2  teaspoons  extra-virgin olive oil
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  black pepper
  • 3/4 cup balsamic vinegar
  • 1 tbs honey

Directions

  1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
  2. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
  3. In a small sauce pan, combine balsamic vinegar and honey and whisk together while bringing to a boil.  Whisk as it reduces by half, and remove from heat.
  4. When ready to serve, drizzle with a little bit of the balsamic honey reduction.
Enjoy!

{photo by caroline armelle drake}

herbed eggs, bacon, and arugula breakfast sandwich …

July 12, 2012

In the summertime, I have an abundance of fresh herbs at my fingertips.  I love to use them at any chance I get, because I know come winter, my fresh herb garden will be out of commission.
I am not a huge breakfast person, but I do love a good savory option.  This sandwich would be an excellent breakfast choice, and could work for lunch or a quick dinner as well!  Last minute, I threw in some arugula from my garden, and it was the perfect touch!
{Herbed Egg, Bacon, and Arugula Breakfast Sandwich}
{serves 1}
2 Pieces of bread, toasted
3 eggs, and 1 egg white
1 tbs Milk
1 tsp water
2 tbs mixed fresh herbs, (I used chives, dill, basil)
1 tbs shredded cheese (I used manchego)
salt and fresh ground pepper
handful of fresh arugula
2 slices cooked bacon
Toast Bread.  In a small bowl mix, eggs, milk, water, herbs, cheese, and salt and pepper (to taste).   Whisk well, and scramble in a skillet over medium heat.
Add eggs to toast, arugula, and bacon.
Enjoy!