vegetarian

Elote (Mexican Corn Dip)

May 20, 2013 by Erica

Elote (Mexican Corn Dip)

What better way to start off the week than already looking forward to the long weekend?

I don’t know about you, but I’ve been looking forward to Memorial Day for quiiiite some time. Like, January 2nd? My company gives no days off between New Year’s and Memorial Day, and it is a pretty brutal stretch with no break. Then again, I’m currently getting paid to be in Mexico, so I probably have to take that back. But. Memorial Day means summer is here, barbecues are here, long weekends are here. Finally.

Elote (Mexican Corn Dip)

This recipe came to me from my lovely friend and ex-roommate of two years, Martha. She suggested elote, which I had never heard of before, when I was looking for a recipe for anything but guacamole to bring to a barbecue a few weeks ago. I never think that bringing guacamole is a bad idea, I just knew that I would likely be going up against at least three other guacamoles if I did bring it. I just wanted something a little different, you know? Elote was the perfect thing to get me out of my dip rut.

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Vegetarian Breakfast Burritos

May 15, 2013 by Erica

Vegetarian Breakfast Burritos

Could these be breakfast? Yes. But I like to eat them for dinner.

Before Nate and I lived together, I prepared a lot fewer meals. Dinner was often Thai takeout or a “salad” (a.k.a. a big pile of raw veggies, no dressing, that I ate with my fingers). I’m not entirely ruling that out as a dinner option as the weather gets warmer, but things are a bit more civilized around here these days. However, there is one of my “single” dinners I’ve been missing lately: Scrambled eggs.

Scrambled eggs with goat cheese, avocado and salsa was my favorite weeknight dinner for a while last year. It eventually slipped off my radar – there was the vegan thing, and then the fact that Nate expresses zero enthusiasm for scrambled eggs – and before a few weeks ago, I hadn’t made it in quite some time. I’ve since welcomed it back into my life, however – this time for good. And in my efforts to make it into more of a cohesive meal (one that I could actually serve to others rather than just eat by myself standing up at the counter), I turned it into a burrito.

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Massaged Kale and Veggie Salad with Toasted Ramen

May 10, 2013 by Erica

Massaged Kale and Veggie Salad with Toasted Ramen

This was originally supposed to be a soba noodle salad.

The other day at work, I got really fixated on making one. I just knew it would be perfect with the various leftover veggies lurking in my crisper. I wouldn’t even have to go to the store! Major success.

Then I got home and found we had no soba noodles. Major failure.

Massaged Kale Salad with Veggies and Toasted Ramen

So I went to the grocery store. AND THEY ALSO HAD NO SOBA NOODLES.

What. The. Hell.

So back home I went, dug wayyyy to the back of my (very deep) cabinet, and pulled out some ramen noodles. Cha-ching! Salads with ramen noodles are totally a thing. I know because my mom and grandma make one, and that makes them official. And also delicious. A few minutes later, I was digging into this!

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Meyer Lemon Curd

May 6, 2013 by Erica

Meyer Lemon Curd

I figured I would give you a break from Saladfest 2013 (a.k.a. this blog last week) to bring you this meyer lemon curd.

I’m pretty sure we will return to Saladfest later in the week, though, because I am going to Mexico in just 10 days (!!!) and, well, yeah… I’d be lying if I said the whole food blogging thing has been good for my waistline.

But it can’t all be salads, especially because lemon curd would not go very well on a salad. That’s my prediction, at least. Feel free to prove me wrong.

Meyer Lemon Curd

Have you ever had lemon curd? I hadn’t before I made it for the first time. It is a lemony spread with the consistency of a very light pudding. Like a lemon jam, but less overwhelmingly lemon than I imagine that would be. It’s like a little bite of sunshine! Don’t be scared off by the “curd” in the name – not really sure what that’s about, but nothing is curdled here. Just sweet, lemony, (uncurdled) sunshine. Perfect for days when it’s supposed to be spring, but is cold and rainy instead.

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Warm Quinoa and Arugula Salad with Lemon Dressing

May 3, 2013 by Erica

Warm Quinoa and Arugula Salad with Lemon Dressing

Hello, beautiful.

Warm Quinoa and Arugula Salad with Lemon Dressing

You should know that I’ve been wanting to post about this salad for a looong time. Ever since I started this blog, in fact. It’s a copycat of my favorite salad at (probably) my favorite restaurant in Salt Lake, Caffe Niche. But every time I’ve made it, it hasn’t quite lived up to the restaurant version, and I had to get it juuust right. But I think I finally did!

Warm Quinoa and Arugula Salad with Lemon Dressing

Warm red quinoa, roasted tomatoes and onions, and lemon dressing served over a bed of arugula. It is just as good as it sounds – the nutty flavor of the quinoa, the sweetness of the roasted vegetables, and the bite of the lemon and arugula all combine to make my perfect salad.

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