Sauteed Mushroom and Kale Salad

Generally, when you think of salad, you tend to lean toward raw and fresh greens. We wanted to try something different and saute our greens. Unlike most of our recipes, this only makes 2 servings. So if you want more for lunch the next day, just be sure to double it. The recipe is super simple and requires minimal ingredients. The hardest part of this recipe is just waiting for the mushrooms to cook.

Lebanese Lentil Herb Salad

Green lentils are easy and quick to cook. It is generally what we make when we have limited ingredients but we want a hearty and filling meal. This flavorful lentil salad takes a total of 10 minutes to prep and we make many different variations based on our mood. This particular night, we wanted something…

Harissa Roasted Vegetable and Apple Salad

This spicy and sweet salad is a beautiful medley of flavors, textures, and temperatures. I love using harissa, particularly in the winter time. As mentioned in one of our previous blog posts, harissa is a Tunisian spicy chili pepper paste that is made by blending roasted peppers, garlic, and aromatic spices. You can easily purchase harissa at most local grocery stores. I usually buy it from Trader Joes, and it is delicious! I put my harissa on everything – eggs, toast, roasted chickpeas to name a few. Just remember, a little goes a long way!

Tofu & Cherry Tomato Salad with Almond Pesto

We have this little basil plant sitting on our window sill. I used it a lot in the summer but I’ve been neglecting it the last few months. This recipe was inspired by our little plant, “Fred”. Yes, we name our plants. Who doesn’t love a good pesto? I make this pesto a lot, and…

Roasted Beets and Sweet Potato with Cucumber Dill Yogurt Sauce

This is such a simple recipe. It takes little no prep time. Pretty much all you have to do is cut the vegetables. I love roasted vegetables, especially sweet potatoes. But have you ever tried roasted beets? That’s a game changer. Seriously, they’re like little jewels of flavor. They are sweet and nutty and pair…

Fall Harvest Salad with Tahini Ranch Dressing

We were having one of those nights where neither of us really wanted to cook. When we feel like this, we generally just keep our meals simple and to the point. If you can cut vegetables and stir vigorously, then you are good to go for this nutty and delicious fall harvest salad. Ingredients: Brussel…

Tri-color Quinoa with Black Beans and Mango Salad

I know it’s winter but I was craving mango, especially after our recent amazon spice haul. In case you missed it on our previous post, we recently bought a bunch of different spices/ingredients on Amazon as a way to spice up our kitchen (pun intended). Two of the ingredients we bought were Chamoy and Taj√≠n both…

Harissa Roasted Cauliflower and Chickpea Salad

Today, your palate is going to take a trip to North Africa, specifically Tunisia. If you have never cooked with harissa before, get ready to rock your taste buds. Harissa is a Tunisian spicy chili pepper paste that is made by blending roasted peppers, garlic, and aromatic spices. You can purchase harissa paste at most…

Ethiopian Yellow Split Pea Stew (Yekik Alicha) and Tomato Salad

Last week, we shared with you how to make the red lentil stew (misir wat). Yekik alicha (yellow split pea stew) is often the counterpart to misir wat. This dish reminds me of an Indian lentil stew my mom makes all the time. The Indian dish is made with yellow lentils, but the Ethiopian dish…

Ethiopian Red Lentil Stew and Salad (Misir Wat)

Ethiopian food is very vegetarian friendly and quite healthy. The recipes often feature lots of lentils and vegetables, much like many of our recipes. We often hit up our favorite Ethiopian restaurant when we want to eat out but still eat healthy. Misir wat, a red lentil stew, is our favorite dish. The stew features…