White Bean and Pesto Dip

White Bean and Pesto Dip | coffeeandquinoa.com

Is it weird to have a favorite color to photograph? Because mine is definitely green.

Cilantro on guacamole and scallions on tofu,
Asparagus with kale and avocado gazpacho,
Eggs that use herbs instead of mayonnaise, these are a few of my favorite things!

…to see through a lens.

Greens always look so fresh, the way nothing else can. I try to add at least a touch of green to every recipe I photograph (the savory ones at least!) to give that vibrant feeling to the dish. I guess that’s not so hard – what’s a vegetarian blog without greens?! – but it’s crazy to me how much more appetizing I find my own photos when they have a sprinkle of herbs.

Orrrr when they’ve got green all over!

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Sun Dried Tomato Spread

Sun Dried Tomato Spread
I am feeling a little sentimental today.

This weekend I was back in Massachusetts for my bridal shower, which my mom hosted down at my parents’ beach house. Eleven women that I love spent the whole weekend showering me with affection, pouring me wine, and celebrating my happiness. It. Was. Wonderful.

There’s something about everyone I love – and live so far away from! – coming together to celebrate me that just gets me. I think it’s safe to say that I’m going to be quite emotional at my wedding. Good thing I picked bridesmaids’ dresses with pockets – someone better bring the tissues!

Sun Dried Tomato Spread
In addition to reminding me how lucky I am, this weekend also reminded me of several of my mom’s recipes I can’t believe I forgot. One orzo salad in particular that I hope to bring you soon… oh man is it good.

Food is definitely love in my family!

As a bridal shower present, Nate’s mom had sent a huge box of spices, salts and other goodies out to Salt Lake a few weeks ago, and a huge bag of sulfite-free julienned tomatoes was one of the ingredients I was most excited to cook with. I knew they were destined for this recipe as soon as I saw the big orangey-red bag of them.

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Avocado Herb Deviled Eggs

Avocado Herb Deviled Eggs
OK, so I totally missed the deviled egg boat this year. Apparently deviled eggs are an Easter thing? I never knew this, though it makes sense, of course. One of my favorite things post-Easter is seeing all my co-workers with young kids bring dyed eggs to work for lunch. Taking one for the team. Because let’s face it, no one really wants to eat the eggs after they’re dyed. They have flecks of blue on them and stuff. Not appetizing.

But we’re talking about deviled eggs. To tell the truth, I haven’t thought about deviled eggs in years. Then Easter happened, and the blogosphere blew up with the darn things! And I was like, wait, why didn’t IIIII do that? Major deviled egg envy. So now I’m doing it.

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Beet Pesto Toasts

Beet Pesto Toasts

Return of the beets. I think we all saw it coming!

Truth be told, I had no intention of making beet pesto this weekend. Then again, I also had no intention of drinking half a bottle of wine on Friday night before my long run on Saturday morning. So you know, you can’t always control where life takes you. Anyway, on Friday night I found myself at home after work with a big container of basil and a ton of leftover beet puree… and this happened.

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Muhammara Pita Flatbread

Muhammara Flatbread Pizza

So I have kind of been holding onto this recipe for a while. Well, “recipe” is maybe a bit of a stretch – this is really just another of my favorite ways to serve that delicious muhammara. But you see, I didn’t want to overwhelm you with muhammara recipes, so I paced myself. Kinda.

In case you missed it a few weeks ago, muhammara is a Syrian red pepper and walnut dip. It’s super flavorful and guaranteed to jazz up anything you use it in. This flatbread is a prime example!

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