Category Archives: Meals

Corn and Black Bean Tortilla Tart

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Who can resist cheesy, gooey, spicy, rich, flavorful food with a kick? Not me. It’s no wonder after our love for Korean and Asian food, Mexican food comes in second.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

This fabulous cookbook came to me just days before Cinco de Mayo. The timing was prefect and I immediately made the Ultimate Beef Nachos, (page 30). Oh my goodness. .  soooooo good.

The Ultimate Beef Nachos

And with the nachos, I made their chunky guacamole (page 22) and the fresh tomato salsa (page 19) . . because you gotta have guacamole and salsa with your nachos.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I’ve said this probably a thousand times here on the blog, but I’ll say it again. .  I swear by the cookbooks written by America’s Test Kitchen. They test the heck out of recipes so you know the recipes are solid. They explore different techniques in which to prepare food. .  even the ones you never thought of! They explain the science behind everything, why their recipes work and make the recipes easy and achievable for literally anyone.

Anyone who puts their mind to cooking can cook. Anyone.

I’m happily adding this cookbook to my six other cookbooks from ATK. The New Family Cookbook is my go-to for special events, meals at home and entertaining and because my husband loves Mexican food more than I do, we’ll be cooking our way through this one for sure.

America’s Test Kitchen and I are partnering today to give one lucky reader a chance to win this book. If you’re a Mexican food lover, this one absolutely needs to be added to your cookbook collection. In fact, if you don’t win and you’re a Mexican food lover, you simply need to just buy this book.

This cookbook literally covers everything. From appetizers and drinks to soups, stews and chilis to burritos, chimichangas, and quesadillas to all vegetarian Mexican dishes. This cookbook has something for everyone.

Aguas Frescas

I also love that the cookbook has recipes that may surprise you. . like this delicious Salmon with Roasted Salsa Verde (page 220). If you know me, you know I love salsa verde. Love it!

Salmon with Roasted Salsa Verde

I made and am sharing the Corn and Black Bean Tortilla Tart (from page 248) today because when I was flipping through the book, I immediately thought. .  this is a Mexican pizza!!! I love it! Plus, it’s so easy to make and simply delicious.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I love love love anything with a corn salsa. I could literally just devour this stuff by the spoonfuls. I love fresh mixes like this.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

You guys. .  this tortilla tart. .  is AMAZING.

It’s so incredibly easy to make and so flavorful. The hardest part for me was mashing the black bean mixture fast enough so I could bake this sucker and taste it. I did run out of my black bean mixture because I think I piled it on a little too much in my first couple of layers (was too excited) so I did not add some on the top layer but again, it’s in all the other layers of this tart.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Change up Taco Tuesdays with this!!! Your family will love this! And enter the giveaway below! Mexican food lovers, you want this cookbook!

Corn and Black Bean Tortilla Tart
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6

Ingredients
  • ½ cup extra virgin olive oil
  • 2½ cups fresh or thawed frozen corn
  • 2 large plum tomatoes, cored and cut into ¼-inch pieces
  • 4 scallions, sliced thin
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper
  • 1 onion, chopped fine
  • 1 jalapeño chile, stemmed, seeded and minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • 4 (10-inch) flour tortillas
  • 6 ounces cheddar cheese, shredded (about 1½ cups)
  • 2 ounces queso fresco, crumbled (1/2 cup)

Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes. Transfer to large bowl and let cool slightly. Stir in tomatoes, scallions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper to taste.
  2. Wipe skillet clean with paper towels. Add 1 tablespoon oil and the chopped onions to skillet and cook over medium heat until softened, about 3 to 5 minutes. Stir in jalapeño, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth and cook until liquid has nearly evaporated, for about 5 to 7 minutes. Transfer mixture to a large bowl and mash beans with a potato masher until mostly smooth. Season with salt and pepper to taste.
  3. Line rimless or inverted baking sheet with parchment paper. Lightly brush both sides of tortillas with remaining oil. Place 1 tortilla on prepared sheet. Spread one-quarter of mashed beans over the top, leaving a ½ inch border around the edge. Sprinkle with one-quarter of the corn mixture, one quarter of the cheddar and one-quarter of the queso fresco. Repeat with remaining tortillas, beans, corn, cheddar and queso fresco to make layered tart.
  4. Bake tart until the cheese is melted and slightly brown, about 20 to 25 minutes. Let cool on baking sheet for 5 minutes, then slide onto cutting board using parchment; discard parchment paper. Sprinkle remaining 1 tablespoon cilantro over top. Cut into wedges and serve.

Recipe shared here with permission from America’s Test Kitchen. Recipe on pages 248-249.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious!  #Mexicanfood

The Giveaway!!

Open to residents within the United States only.

a Rafflecopter giveaway
Disclosure: This is not a sponsored post. I was provided a copy of the cookbook from America’s Test Kitchen to review. The giveaway is sponsored by ATK. All opinions expressed here are 100% my own. 

 

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Inspired by this book (which I’m writing about next week) and this head of cauliflower, this Mexican Cauliflower Rice Bowl came to life.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

And a recent visit to Chipotle reminded me how much I love rice bowls. Now I can eat rice until the cows come home. I love rice. But sometimes a girl needs a low-carb option.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Enter my glorious cauliflower rice!! All you need is a head of cauliflower and a food processor. It’s that easy. I even love eating it as a pesto, and leaving it raw, which is what I did here. Never tried cauliflower rice?

What are you waiting for?

Now, you can’t have a good Mexican rice bowl without some good mix-in’s.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

I love the vibrant colors here. The only thing cooked here is the corn, which you can also grill which would be just lovely. I just cooked corn on the cob and cut the corn kernels from there.

I prepared the cauliflower rice pretty much the same way I make cilantro lime rice. A little salt, some cilantro and some freshly squeezed lime juice go a long way.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Top your Mexican Cauliflower Rice Bowl with avocados, some lettuce and some radishes . .  you can even mix in some pico de gallo or some salsa if desired.

Mix and enjoy!

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Mexican Cauliflower Rice Bowl
 
Prep time

Cook time

Total time

 

If you have any leftover corn mixture, mix in some mashed avocado and enjoy with tortilla chips!
Author:
Recipe type: Main
Serves: 4

Ingredients
For the cauliflower cilantro lime rice:
  • half a medium sized head of cauliflower, chopped into chunks
  • handful of fresh cilantro, diced + more when serving
  • juice from ½ lime
  • kosher salt to taste
For the black beans:
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 jalapeño chile, stemmed, seeded and minced (optional)
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • salt and pepper to taste
For the corn mixture:
  • 2 to 3 ears of corn, cooked and cut from the cob
  • 1 tomato, finely diced
  • ½ yellow tomato, finely diced
  • ½ red bell pepper, finely diced
  • ½ yellow bell pepper, finely diced
  • 2 scallions, finely diced
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper to taste
Fresh toppings:
  • fresh green leaf or romaine lettuce, chopped
  • radishes, sliced thin
  • 2 to 3 ripe avocados
  • salsa, if desired
  • 1 lime sliced for wedges

Instructions
For the cauliflower cilantro lime rice:
  1. Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and place into a large mixing bowl.
  2. Mix in the fresh cilantro, freshly squeezed lime juice and season with salt. Mix and taste and adjust any ingredients as needed. Set aside.
For the black beans:
  1. Using a large skillet over medium high heat, add the olive oil and onions and cook until softened, for about 3 to 5 minutes. Stir in the jalapeño (if using), garlic and cumin and cook until fragrant, for about 30 seconds. Stir in the black beans and vegetable broth and cook until the liquid has nearly evaporated, for about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
For the corn mixture:
  1. Using a large mixing bowl, mix together the corn, diced tomatoes, diced bell peppers, scallions, cilantro and lime juice and season with salt and pepper to taste. Set aside.
To assemble your Mexican Cauliflower Rice Bowl:
  1. Serve in large bowls and divide evenly into 4 bowls: the cauliflower cilantro lime rice, black bean mixture and fresh corn mixture. Top with chopped lettuce, radishes, sliced avocados, salsa if desired and lime wedges. Mix and enjoy!

Black bean mixture from America’s Test Kitchen’s The Best Mexican Recipes cookbook, shared here with permission from ATK.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

 

Shaved Asparagus and Pesto Pizza

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

You guys. I grilled pizza. On the grill. And it was fabulous.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

And then I shared this photo on Instagram and Cooking Light saw it and shared it too. .  and they got over 1.3k likes on the photo and I got about 150 new followers on IG, like within a few hours.

It was insane.

Like, I just picked up my phone that afternoon, checked Instagram and had like 150 new followers. I was like . . what the hell just happened?!

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

This pizza happened.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

So, I’m sharing this baby. And well, asparagus is still in season and I need to share just one more pesto recipe this month. :)

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

Yes, I’m a pesto fanatic. I’ve come to terms with it. You should too. I loved this one comment from someone on Cooking Light’s IG page: “Totally ruins the whole concept of pizza . . but definitely worth trying!!”

WHAT?!!! I’m glad you’re open to trying this even though it ruins the whole concept of pizza.  For me, pizza, these days has become so inventive and creative, I love it. Recently, I had a Mexican quesadilla pizza and mac n’ cheese pizza is one of my faves. My local pizza joint also makes a Chipotle Sweet Potato pizza that is amazing. I don’t know if this person was thrown by the pesto or the shaved asparagus. .  but both are magical.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

I’d love to hear what you think of this pizza down in the comments below! And you guys have to try this!! I will be sharing my homemade pizza dough recipe in a couple of weeks for something special. .  so until then, I’m sure you guys have a go-to pizza dough recipe you can use. If not, try Bobby’s recipe. B. Flay has never steered me wrong.

Shaved Asparagus and Pesto Pizza
 
Prep time

Cook time

Total time

 

Recipe yields about 2 cups of pesto.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the spinach pesto:
  • 3 to 4 cups packed fresh baby spinach
  • ¼ cup parsley
  • 2 to 3 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ½ cup Parmesan cheese
  • Kosher salt, to taste
For the pizza:
  • Pizza dough (homemade or store-bought)
  • 2 teaspoons extra virgin olive oil
  • 2 cups of spinach pesto
  • 4 to 5 ounces shredded mozzarella cheese
  • 5 to 6 asparagus spears, shaved with a vegetable peeler
  • extra virgin olive oil
  • kosher salt and pepper, to taste
  • zest from 1 lemon
  • finely diced scallions

Instructions
For the spinach pesto:
  1. Combine the spinach, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
For the pizza:
  1. Heat your outdoor gas grill to about 400 to 425 degrees. Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat so it doesn’t stick.
  2. Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
  3. After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Spread on the pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat.
  4. While on the grill, sprinkle on the mozzarella cheese and close the grill. Check the pizza after a minute or so to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 4 to 5 minutes, or when the cheese has started to melt, place the shaved asparagus on top and close the lid again. The pizza is finished when the asparagus is warmed through. I prefer a little “bite” to my asparagus so this method worked for me. Alternatively, you can place the shaved asparagus on top and finish the pizza in a 400 degree oven so you can control the temperature better if it’s too hard to manage with your grill.
  5. Drizzle on some extra virgin olive oil, season with salt and pepper and sprinkle with lemon zest and finely diced scallions before serving.

 

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

The Hello Sessions!!!

I have something fabulous to share. .  have you guys heard of The Hello Sessions?

The Hello Sessions from Joy Uyeno on Vimeo.

The Hello Sessions is a one-day, workshop-based event in Portland for bloggers and creatives. You’ll leave each hands-on session with something you’ve created–tools that will help you long into the future, taught to you by some of the country’s best bloggers. . . uh, Molly Yeh will be there to teach food styling and photography!! Tickets will be on sale soon! So, sign up for the newsletter to learn more!

The Hello Sessions blossomed out of a desire to create an intimate conference that would allow attendees to get their hands dirty by trying out new techniques, creating tools, and coming up with new ideas, all with the help of some of the country’s best creatives. And what better place for that than Portland?

The Hello Sessions will feature nine workshop sessions covering the areas of creative, editorial, and business, all geared toward bloggers, makers, sellers, and artists. They will also have an exciting keynote speaker and plenty of time for snapping photos with all the friendly faces that will be in attendance. We hope you’ll come to the City of Roses to have fun, make new friends, and learn from the best.

I’m going to try my best to get out to Portland in October for this and wanted to help Joy and Melissa spread the word!! Sign up for the newsletter so you can stay up to date on everything!

 

Fried Eggs with Kale and Mushrooms #BrunchWeek

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

Hey guys! How was everyone’s weekend?! I just got back from San Francisco late last night . . I had the best time with my girlfriends and sister. I have so much to share with you guys and will be writing a post later. .  so let’s focus on something awesome right now . .

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

This is going to be the best week ever!! It’s Brunch Week!! I don’t know about you but I love brunch. Brunch food is the best! Sweet waffles, bacon, eggs, muffins, pancakes, omelets, breakfast burritos, cinnamon rolls, scones .. and the list goes on and on.

So, what’s Brunch Week all about? This is the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. Each year, Terri has been getting a fabulous group of bloggers together and some awesome sponsors and we share a ton of great recipes AND host some pretty amazing giveaways! We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We’ll be sharing recipes everyday this week!!! And our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway so you HAVE to enter!!! Seriously, check out the prize packs! Massive prizes are being given out. .  I hope you guys ENTER!! Click here to enter!

Inspired by the beautiful kale I was given by Cal-Organic and Grimmway Farms . . .

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

And this delicious cheddar cheese from Cabot Cheese, I decided to kick off Brunch Week with something savory!

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

Eating eggs with leafy greens is one of my favorite things to eat for brunch. .  heck, I’d eat this for any meal of the day, it’s so delicious .. and so easy to make!

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

And I don’t know about you. .  but I love a good, runny egg. Oh man, eggs are my weakness . .

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

And when they are cooked just right, eggs are like creamy butter. So freaking delicious!

Fried eggs with sautéed kale and mushrooms. So flavorful and delicious! This is savory brunch at its best! And SO easy to make! #brunchweek

You have to try this recipe!

Fried Eggs with Kale and Mushrooms
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Brunch
Serves: 4

Ingredients
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 bunch organic kale, chopped
  • ½ small onion, diced
  • 8 oz. package mushrooms, sliced
  • 1 to 2 cloves garlic, minced (optional)
  • Salt and pepper to taste
  • 4 large eggs
  • ¼ cup cheddar cheese, freshly grated
  • Serve with salsa and roasted breakfast potatoes

Instructions
  1. Using a large non-stick skillet over medium high heat, heat the olive oil. After a minute or so, add the kale, onions, mushrooms and garlic and sauté until tender, for about 5 to 6 minutes. Season with salt and pepper to taste.
  2. Turn the heat to medium-low, and crack the eggs into the pan, on top of the sautéed kale and spinach. Alternatively, you can push the greens to make 4 wells and crack the eggs into each well. Cover with the lid and let cook for about 4 minutes, or until the yolk is cooked to the desired level of doneness, but I would not cook the egg for longer than 5 to 6 minutes.
  3. Remove from the heat, and sprinkle on the freshly grated cheddar cheese. Serve with salsa and roasted potatoes. Enjoy.

 

Monday’s Brunch Week Menu + A HUGE Giveaway!!

Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:

Blueberry Sangria from Love and Confections.

Spring-Infused Lemon Drop from Culinary Adventures with Camilla.

Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:

Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.

Crab Cake Eggs Benedict from The Redhead Baker.

Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.

Chimichurri Breakfast Sandwich from Healthy Delicious.

Asparagus, Brie and Smoked Salmon Omelet from girlichef.

Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

 

BrunchWeek Breads, Grains and Pastries:

Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.

Avocado Toast Bar from Sarcastic Cooking.

Mocha Nut Granola from greens & chocolate.

Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.

Berry Cacao Nib Scone Cakes from The Spiffy Cookie

Spiced Pear Oatmeal from Making Miracles.

Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.

Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.

Vanilla Orange Scones from Sew You Think You Can Cook.

Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.

Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.

Mini Chocolate Chip Muffins from My Catholic Kitchen.

Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.

 

BrunchWeek Main Dishes:

Breakfast Wraps from Big Bear’s Wife.

Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

 

BrunchWeek Fruits, Vegetables and Sides:

Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.

Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

 

BrunchWeek Desserts:

Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.

Lemon Bars from Chelsea’s Messy Apron.

Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

 

a Rafflecopter giveaway

 

I hope you guys stay with me this week .. I’m sharing three more fabulous recipes this week so you’re sure to find something inspiring to add to your brunch menu or for Mother’s Day! And don’t forget to check out the fabulous giveaway!!!! Enter the giveaway HERE! Good luck! There will be 12 winners!

 

Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

 

Italian Zucchini Pasta Salad + A Complete Inspiralized Giveaway!

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

If you follow me on social media, you know how obsessed I am with my spiralizer. I seriously think this contraption/kitchen tool is like the best thing ever.

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

And someone was smart enough to create an entire blog and write a cookbook about spiralizing. And had the genius idea to come out with a spiralizer all on her own. Ali Maffucci did just that. You probably already know who she is. . but if not, Ali is the brilliant creator behind the blog, Inspiralized. She also recently came out with her first cookbook, Inspiralized and came out with her very own branded spiralizer, called The Inspiralizer.

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

(And yes, I am giving away BOTH down below)

Well, I’ve cooked through the cookbook myself and wrote a full review for The Kitchn. Click here to read my full review, see pages from the book and to see what recipes I made and what I thought of the cookbook!

In my review, I talk more about broccoli stems and more on this recipe. .

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

If there’s a recipe you need to try, it’s this one. Check it out. Broccoli stems. Crazy. .

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

My other favorite recipe from the cookbook was this Italian Zucchini Pasta Salad. It’s so easy to make and delicious. .  and now that summer is right around the corner, this pasta salad is just what you’ll be craving. .  all summer long.

You need to make this. Like now.

Italian Zucchini Pasta Salad + A Complete Inspiralized Giveaway!
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Salad
Serves: 4

Ingredients
For the salad:
  • 1½ large zucchinis (or two medium)
  • 1 cup quartered artichoke hearts, drained, patted dry
  • 3 thick deli slices of provolone or mozzarella cheese, sliced into cubes
  • ¾ cup cubed salami
  • ½ small red onion, sliced thinly
  • 6 cherry tomatoes, halved
  • ⅓ cup quartered black olives
For the dressing:
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried basil
  • ⅛ teaspoon red pepper flakes
  • Salt and pepper, to taste

Instructions
  1. Slice your zucchini in half lengthwise and then spiralize them, using Blade B.
  2. Place the zucchini noodles in a large sized mixing bowl with the artichoke hearts, tomatoes, provolone or mozzarella cheese, salami, red onions and black olives.
  3. Pour the dressing over the pasta salad and toss to combine. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini if desired. Transfer to a serving bowl and enjoy!

Recipe is published here with permission from the author.

Super easy and delicious, you have to try this Italian Zucchini Pasta Salad! AND enter to WIN both the Inspiralized cookbook and a spiralizer of your own! It’s the complete Inspiralized giveaway! #giveaway #inspiralized @hipfoodiemom1

OK guys, I leave tomorrow for my girls trip to Napa Valley and will be out and about all weekend, however, I will be checking email and my blog every night so if you leave a comment (to enter the giveaway) and get a notification that your comment needs to be approved (this should only happen if this is your first time visiting Hip Foodie Mom, don’t fret, I will be checking and approving comments every night! Thank you for your patience!!! And enter the giveaway! Don’t miss out on a chance to win this book and The Inspiralizer! You will have everything you need to get inspiralized!

 

The Giveaway!!!

Giveaway open to residents within the United States only. Entrants must leave a comment down below as an entry and leave that comment with a valid and working email address. Please be patient with me approving comments. The winner will be selected through the Rafflecopter widget and will be notified via email. The winner will have 48 hours to respond or another winner will be randomly selected. The winner receives BOTH the cookbook and the Inspiralizer! Good luck!

a Rafflecopter giveaway

 

Disclosure: This is not a sponsored post. Ali’s publisher donated the cookbook for this giveaway but I will be purchasing the Inspiralizer on my own for the winner! The photo of the cookbook and the photo of The Inspiralizer are from Inspiralized.com.

 

Crispy Skinned Salmon with Creamy Cashew Dressing

Crispy Skinned Salmon with a Creamy Cashew Dressing! For the dressing, just blend everything up in your blender! Couldn't be any easier! So delicious you’ve got to try this!! @brunchwithjoy

Hey guys! Today I have the pleasure of inviting Linda from Brunch with Joy to my blog! Linda is the sweetest person ever! We had the pleasure of meeting each other in Seattle a few years ago at IFBC and she guest posted here on my blog, before. Linda’s celebrating a blog anniversary today (woot woot!!) and I wanted to help celebrate! Plus, we get this fabulous, freaking delicious Crispy Skinned Salmon with this creamy cashew topping!!! Oh my gawd, I’m in love! Doesn’t this look amazing?!

Take it away, Linda!

Hi everyone! In case you didn’t know me, my name is Linda from Brunch with Joy. I’m so glad to meet Hip Foodie Mom readers today. Thanks to Alice for letting me share one of my favorite recipes here.

It’s no secret that I always daydream about food. You can ask my sister about it. She would first be excited when I share my food cravings with her, but after one hour or less, as I keep changing my cravings and come up with new foods, she gets tired of listening to my food stories. Oh well, I really can’t help it… The other day, I was craving Thai basil but I changed my mind within 30 minutes to noodle soup, and changed to another menu an hour later. However, the picture of this crispy-skinned salmon has stayed in my mind long enough for it to become reality.

Crispy Skinned Salmon with a Creamy Cashew Dressing! For the dressing, just blend everything up in your blender! Couldn't be any easier! So delicious you’ve got to try this!! @brunchwithjoyI’m a big fan of fish and that is probably the only thing I wouldn’t mind eating everyday, until my last day. Thankfully, the hubbie has no problem eating fish every day. Some days we have steamy sea bass, fried fish with sweet & sour sauce, or even grilled fish with chili sauce on the side. But this time, I wanted something different… something special… something extraordinary… and that’s when I found out about this creamy cashew.

Crispy Skinned Salmon with a Creamy Cashew Dressing! For the dressing, just blend everything up in your blender! Couldn't be any easier! So delicious you’ve got to try this!! @brunchwithjoyAs you know, April is all about grilled cheese and I felt bad for those who are lactose-intolerant. But finally, I have the perfect solution! The creamy cashew is not just good on crispy salmon, but it’s also perfect for dipping. The texture is so creamy that you won’t believe it is actually made out of cashews. This creamy cashew dressing is easy to make and I used my BlendTec to reach the desired creaminess level. You can also add your favorite ingredients, such as onion, garlic, parsley, and so much more.

Crispy Skinned Salmon with a Creamy Cashew Dressing! For the dressing, just blend everything up in your blender! Couldn't be any easier! So delicious you’ve got to try this!! @brunchwithjoyCreamy cashew is not only good for this crispy-skinned salmon, but it also tastes wonderful for snacking. I’ve been enjoying this with my favorite crackers: pita chips and these potato sticks… it’s so addicting!

brunchwithjoy_crispysalmon_0415_6Today is also a fun day because Blendtec is here to celebrate my bloggiversary. But not only that… I have my favorite bloggers and dear friends to celebrate my anniversary with this giveaway. (Linda is giving away a blender! Check it out!!) Check out the Creamy Mushroom Soup at Life Made Sweeter and the Raspberry Moscato Slush at Baking A Moment.

Crispy Skinned Salmon with Creamy Cashew Dressing
 
Serve with your fave steamed vegetables and/or a salad.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the Crispy-skinned salmon:
  • 4 thick salmon steaks, skin on
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
For the Creamy cashew dressing:
  • 2 cups cashews, soaked overnight in 1 cup water, rinse and drained
  • ½ tablespoon miso paste
  • 1 tablespoon red onion, finely minced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh dill weed, minced
  • 3 cloves garlic, finely minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions
For the Crispy-skinned salmon:
  1. Place salmon, skin side up, on a plate. Drizzle with olive oil. Rub salt into skin.
  2. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crispy. Flip and cook, covered for 4 to 5 minutes for medium doneness or until cooked to your liking.
For the Creamy cashew dressing:
  1. Blend the cashews and water in a blender to achieve a smooth, creamy texture. Add in the rest of ingredients and mix together, by hand. Taste and adjust any ingredients as needed. Set aside.
To serve:
  1. Place a layer of your favorite vegetables and/or salad on to a plate. Place the salmon on top and top with the creamy cashew dressing. Enjoy!

Linda has a fabulous giveaway going on now so be sure to check out her blog, Brunch with Joy!! Thank you Linda!! I love this salmon recipe and can’t wait to try the creamy cashew dressing!!!

Crispy Skinned Salmon with a Creamy Cashew Dressing! For the dressing, just blend everything up in your blender! Couldn't be any easier! So delicious you’ve got to try this!! @brunchwithjoy

Avocado Tofu Veggie Hand Rolls

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

Guys, thank the Lord it is Friday. It’s been a crazy busy week over here. In an effort to have next week off, cooking wise, I jam packed this week for all my testing, cooking and photographing. I cannot even begin to tell you how much I loathe doing dishes.  . and man, I did so many freaking dishes this week. Next week I plan to catch up on admin stuff, get caught up on blog reading and do all things social media (I have a love hate relationship with social media but that’s for another day). Because. .  next weekend is my girls trip to San Francisco and the Napa Valley! I’m going with my sister and my two BFF’s from Dallas. My sisters from another mother. .  I’m so excited you guys.

Wineries, here we come!

And, maybe the best part, I’m visiting Wente Vineyards, home of Entwine Wines. .  the wines I’ve used here, here, here and here. I am beyond excited.

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

OK, let’s get to why I’m here today. I hate wasting food. And I usually almost always go crazy when grocery shopping, which means I usually buy more than I need and end up with I-have-so-many-radishes-what-do-I-do-now kind of a thing.

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

So, I pickled radishes for the first time, among other things. Got the idea from someone when I posted this to Instagram. And needed something fabulous to eat with them. I just pickled them as I did here. I love pickled veggies with Asian foods so immediately thought.  . hand rolls!

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

Because I also had an abundance of micro greens, which I love and think are so pretty.

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

(Turn your roasted seaweed sheet at an angle and lay your ingredients in.) Typically, you cut the roasted seaweed sheet in half before you use it but I made mine a little differently.

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

These hand rolls are extremely easy to make. . throw in what you have and mix it up! The wrapping part might be tough but just be gentle and I used my avocado to “seal” them. Dip these in soy sauce with wasabi or try this freaking awesome homemade peanut sauce I made.

Eat fresh today!

Vegan, low-carb, light and fresh, give these Avocado Tofu Veggie Hand Rolls a try! They are delicious and EASY to make! #handrolls #vegan #lowcarb @hipfoodiemom1

OK guys, it’s about to get crazy here on the blog ..  the next two weeks are going to be jam packed. I have a ton of exciting things going on and ready to share ..  so please stick with me and I apologize in advance for the craziness that is about to ensue. .  I will have 8 new posts over the next two weeks. .  and there will be four separate awesome giveaways and best of all, some recipes that I’m really proud of and can’t wait to share with you!

Have a great weekend and hope you visit next week!! All the fun starts on Monday!

Avocado Tofu Hand Rolls
 
For this recipe, you will need the roasted seaweed sheets (Yaki Sushi Nori) you would use for sushi or Korean kimbap rolls. *Alternatively, you can use raw zucchini.
Author:
Recipe type: Appetizer or Main
Serves: 6

Ingredients
For the hand rolls:
  • 6 roasted seaweed sheets (Yaki Sushi Nori)
  • 2 large sized carrots, peeled and julienned
  • 1 English cucumber, julienned*
  • 1 red bell pepper, sliced lengthwise into thin strips
  • ½ container tofu, cut into long strips and pan-fried
  • 2 to 3 ripe avocados, sliced into thin pieces
  • 1 large package micro greens
Serve with:
  • low sodium soy sauce
  • wasabi
  • pickled ginger
  • pickled radishes
  • picked carrots

Instructions
  1. Working on a clean surface or cutting board, place a roasted seaweed sheet on the board and turn at an angle. You will be laying in all the veggies and tofu down the center from one corner to the other. I did it this way so you can have more ingredients “popping out” at the ends of the rolls for more of a visual effect.
  2. Lay in all of the ingredients from the carrots to the avocados (don’t pack in too much or it will be hard to roll). Top with the micro greens and take the left corner (the corner that is exposed with no ingredients on top) of the roasted seaweed and cover the ingredients, and then roll the hand roll closed to the opposite corner. Seal with some ripe avocado or just a dab of water if needed. Set aside
  3. Repeat with the remaining roasted seaweed sheets. Once you have all of the rolls, slice in half with a sharp knife, serve and enjoy! Serve with soy sauce, wasabi, pickled ginger and pickled radishes and carrots.

 

More Delicious Recipes using Radishes!

 

 

Entertaining with Asian Spring Rolls

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

Yesterday, here in Madison, it was the hottest day of the year so far. .  79 degrees!!! It was glorious. I love how the weather causes people to have a smile on their face and a spring in their step. I picked up some tulips and channeled my inner Ina and put a little bouquet together.

The warm, perfect weather and flowers always make me happy. And I love seeing spring produce everywhere.

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

Spring rolls aren’t new here on my blog but these spring-inspired ones are!

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

I used all the spring veggies I could get my hands on.  . can you see the mangos, fennel and spinach? Ah, these spring rolls were sooooooo good. I’m sharing my tips and suggestions for Entertaining at Home with Asian Spring Rolls on the Kitchenthusiast KitchenAid blog.

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

If you’ve never had an Asian food inspired party, you need to. They are so fun and, with these spring rolls, we’re talking delicious, easy, and fresh food, and you can even set up the table DIY style!

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

For me, it’s not a successful spring roll party unless you have a great dipping sauce. Making your own peanut sauce at home is super easy so please try to make your own . . you won’t regret it and it will taste so much better than buying a bottle at the Asian market. Click over for my peanut sauce recipe!

Enjoy!!

Entertaining with Asian Spring Rolls
 
Recipe yields: 25 full-size spring rolls, or 50 when cut in half
Author:
Recipe type: Appetizer or Main
Cuisine: Asian

Ingredients
For the peanut sauce:
  • ¾ cup creamy peanut butter
  • ¼ cup water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 teaspoons low sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1 garlic clove, minced
  • ½ teaspoon sesame oil
  • Roasted peanuts for topping, optional
For the spring rolls:
  • 1 package Rice Paper Wraps for Spring rolls (available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper)
  • Large bowl of very hot water
For the spring medley spring rolls:
  • 4 cups of fresh baby spinach
  • 2 mangos, peeled and sliced lengthwise into strips
  • 10 to 12 asparagus spears, blanched
  • 1 to 2 cups radicchio, chopped thin
  • 1 to 2 cups raw fennel, sliced thin (white bulb part only)
  • 1 bunch fresh cilantro
For the traditional version spring rolls:
  • ½ large Daikon radish, peeled and cut into 3 to 4 inch pieces
  • 3 large carrots, peeled and cut in half crosswise
  • 3 to 4 cups green leaf lettuce, shredded or chopped
  • ½ pound fresh shrimp, peeled and cooked
  • ½ large red bell pepper, sliced thin lengthwise
  • 1 bunch fresh green onions or scallions, cut in half crosswise
  • 1 bunch fresh cilantro

Instructions
For the peanut sauce:
  1. Using a large to medium sized mixing bowl, whisk together all of the ingredients, from the peanut butter to the sesame oil.
  2. For the rest of the instructions and to see the full recipe card, please visit The Kitchenthusiast blog.

To see the complete recipe card, to read my post and to get my tips, please visit The Kitchenthusiast.

Delicious Vietnamese-style spring rolls made two ways! With fresh in-season spring vegetables and a traditional version! And don’t miss out on this amazing homemade peanut sauce recipe! So easy to make! Step-by-step photos and great tutorial! #springrolls

Disclosure: This is a sponsored post in partnership with KitchenAid USA. Thank you for supporting me in working with the brands that I use and love.

 

 

Vegan Power Sandwich with Asparagus Pesto

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

At this point, you may be thinking that I have asparagus running through my veins now. Well, that might be the case and I am just fine with that.

I might have a slight asparagus addiction right now. When the people at my local grocery store (who see me a few times a week) tell me I’m going overboard, that will be my sign.

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

Until then, here’s yet another way to enjoy asparagus my friends. An asparagus pesto spread that you can put on a sandwich, on a pizza, on crostini, eat with crackers, raw veggie sticks and more!

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

And play around with the recipe. .  add more heat, or don’t. I kept it vegan, so there’s no cheese but some parmesan or pecorino would certainly be a nice addition to this!

I’ve also been obsessed with carrot ribbons, y’all. Break out the vegetable peeler and just go to town. Aren’t they pretty?!

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

The other night we were at my friend’s house for dinner. I actually made this pasta for them and brought over some fruit for dessert. My friend, Rina, is recovering from surgery so friends had sent her ice cream from Santa Barbara (where she used to live) from a place called, McConnell’s, and others brought ice cream from a local place in Madison called The Chocolate Shoppe. So, needless to say, we had a little ice cream party.

This, of course, when I’m in the middle of training and eating healthy and trying to cut down on my sugar in-take. I did have some ice cream. I mean, come on, I couldn’t resist the best ice cream in Santa Barbara and this is the actual flavor name: “This $&@! Just Got Serious”, from The Chocolate Shoppe in Madison. It’s “smooth salted caramel ice cream brimming with rich sea salt fudge and salted cashews.” Damn, it was so good.

So, there will be some faltering in the healthy eating arena I’m sure. .  which will be coupled with big veggie wins like this sandwich.

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

Lunch has never looked so good. I loved the asparagus pesto in here, along with all the crunchy veggies and soft, creamy avocado ..  Also, I’m a condiment and dressing freak so I dipped my sandwich in balsamic dressing while I was eating it. .  you can be more civilized and spread your dressing (or hummus on the toasted bread). Veggie lovers, you need to try this!

Power up with this healthy, veggie packed Vegan Power Sandwich with Asparagus Pesto! Fresh, filling and flavorful, this veggie sandwich will not disappoint! #vegan #vegetarian #healthy #vegansandwich

Vegan Power Sandwich with Asparagus Pesto
 
Prep time

Total time

 

I used sun dried tomatoes from a jar, packed in olive oil. Leftover asparagus pesto can be enjoyed with crackers, bread or with raw veggies. Prep time includes time to roast the asparagus. You can cut and prep the veggies while the asparagus is on the oven.
Author:
Recipe type: Main
Serves: 2

Ingredients
For the asparagus pesto:
  • 1 bunch asparagus spears, hard ends removed, roasted and cut into 2 inch pieces*
  • 3 to 4 sun dried tomatoes
  • 2 to 3 garlic cloves, minced
  • ½ cup fresh cilantro
  • ¼ cup whole almonds or almond slices
  • Kosher salt, to taste
  • ½ teaspoon crushed red pepper flakes (optional)
  • red wine vinegar, to taste
  • light drizzle of extra virgin olive oil if needed
For the sandwich:
  • 4 whole wheat bread slices, toasted
  • ½ large cucumber, sliced thin lengthwise
  • raw shaved fennel, white bulb only
  • 1 large tomato, sliced thin
  • 1 large carrot, peeled to create ribbons
  • alfalfa sprouts
  • 1 to 2 ripe avocados, sliced
  • Serve with: Your fave creamy balsamic dressing, or just oil and vinegar or some hummus

Instructions
For the asparagus pesto:
  1. *Let the roasted asparagus cool slightly before placing into the food processor. Place the roasted asparagus, sun dried tomatoes, minced garlic, cilantro and almonds in a food processor and pulse/process a few times until just blended.
  2. Sprinkle in some salt (start with just a pinch) and crushed red pepper flakes, if using, and pulse a few more times to blend together again. Add a splash of red wine vinegar and olive oil (if needed) and pulse again. Taste and adjust any ingredients as needed. Remove from the food processor and set aside.
For the sandwich:
  1. Spread the asparagus pesto onto one slice of bread and top with the cucumbers, fennel, tomato slices, carrot ribbons, and sprouts. Top the other slice of toasted bread with the avocado slices and place on top of the other side.
  2. Slice and serve with your fave creamy balsamic dressing, or oil and vinegar or some hummus. Alternatively, you can spread the dressing or hummus on the second slice of toast before placing on top of the other side of the sandwich.

 

More fabulous asparagus pesto recipes to check out:

 

Lemony Pesto Pasta with Asparagus

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

So, I am officially in training mode until June 27th. That’s the day of my friend’s half marathon WE are training for. . I would run it with her, but I will be in Chicago for Eat Write Retreat.  My first ever (and only) half marathon was in 2001 in San Francisco, 14 years ago. Oh my gawd, has it been that long? But, on the up side, I’m proud of myself that I’m still a runner! I decided to join my friend and actually join a running/training group to get back into shape and just for my love of running. Running with a group of people is so much more motivating.

Running, cross training, weight training (my Tracy Anderson workout videos at home), free yoga at our running center and eating healthier. . if I could eat pesto everyday, I would.

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

Just look at this gorgeousness.

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

We’re in April, so I’m all about spinach pesto. I also love to mix in some fresh arugula. .  adds a nice peppery-ness!

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

And then I added roasted asparagus and almonds because I’m still on the asparagus train and will be for the next couple of months!

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

You guys, THIS is the pasta dish to try this weekend. Do it!!!

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

Lemony Pesto Pasta with Asparagus
 
Prep time

Cook time

Total time

 

Recipe yields about 2 cups of pesto. Any leftover pesto can be enjoyed with toasted bread, more pasta or crackers. Cook time includes time to roast the asparagus and cook the pasta.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the pesto:
  • 2 to 3 cups packed fresh baby spinach
  • 1 cup fresh arugula
  • 2 to 3 cloves garlic; whole or minced
  • ¼ cup almonds
  • ½ cup good quality extra-virgin olive oil + more if needed
  • ¼ cup freshly grated (or chunks) of Parmesan
  • Kosher salt, to taste
  • crushed red pepper flakes if desired
For the pasta:
  • ½ lb. cooked fettuccine
  • 1½ cups spinach pesto
  • drizzle of extra virgin olive oil
  • 10 spears roasted asparagus with lemon, cut into 1 inch pieces
  • juice from ½ lemon
  • sliced almonds
  • parmesan cheese (optional)

Instructions
For the pesto:
  1. Combine the spinach, arugula, garlic, and almonds in a food processor and pulse until blended. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined and smooth. Add the Parmesan and pulse until well combined. Season with salt and add the crushed red pepper flakes if using. Remove from the food processor and set aside.
For the pasta:
  1. Using a large saute pan or mixing bowl, combine the cooked, drained pasta with spinach pesto. Mix together until all of the pasta is nicely coated with the pesto and add a light drizzle of olive oil if needed. Add in the roasted asparagus and gently mix together again. Squeeze the juice from ½ a lemon, and sprinkle with sliced almonds and garnish with some freshly grated parmesan if desired. Serve and enjoy!

Click here for the Roasted Asparagus with Lemon recipe.

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!

Posts this week that I’ve loved reading:

  1.  Anna’s Beets and Berries Smoothie. I’m making this today! Smoothies, here I come! And I want to see a difference with my complexion!
  2.  Melanie’s post about TheWhole30 ok, where have I been? Who is doing this and who’s had success with this? Why can I not have greek yogurt, peas, chickpeas, lentils or tofu?!! Thinking of doing a modified version of this. If anyone has read the book, It Starts with Food, I’d love to hear from you!
  3.  Amanda’s post on How to Quit Sugar which got me thinking. .

Your tastebuds will have a party with this Lemony Spinach Pesto Pasta with Roasted Asparagus. Flavorful, fresh and so delicious! You have to try this!