Tag Archives: vegetarian

Arugula and Quinoa Salad with Balsamic Vinaigrette


I’m a proud carnivore through and through but my big secret is that I’m a sucker for salads. I can’t get enough of them. To this day, I will ALWAYS have a salad every day. This afternoons lunch installment featured an arugula salad with quinoa and balsamic vinaigrette. I was inspired by a greek salad, but then I really wanted corn, and I only had balsamic dressing on hand.  So think of this as a Greek meets American meets Italian salad.



1 cup cooked quinoa

Chopped red onions


Handful of Kalamata Olives

1/4 cup crumbled feta cheese

Chopped cucumbers

Halved Grape Tomatoes

Chopped Celery

Balsamic Vinaigrette 

1/4 cup balsamic vinegar

3/4 cup olive oil

1 tbs chopped garlic

2 tbs Dijon mustard

2 cloves of garlic minced

1/2 tsp salt

1/2 tsp pepper

Whisk together the dressing ingredients and pour over mixed salad!


A healthy yet filling lunch!


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Oven Roasted Vegetables with Garlic and Rosemary


Another recap of a delicious Thanksgiving side dish. 


6 parsnips, peeled

1 pound carrots, peeled

6 shallots, peeled, cut in half

2 medium sized red onions, cut into wedges

3 tbsp chopped rosemary

3 tbsp chopped thyme

2 tbs butter

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil


Preheat oven to 400 degrees. Mix the first seven ingredients in a large bowl tossing with oil and butter.  Roasted vegetables until golden and tender, stirring occasionally.  About 1 hour and 20 minutes.  Season with salt and pepper. 



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Crispy Fried Brussel Sprouts

brussel sprouts

Brussel sprouts really are the underdog of the vegetable crowd.  And let’s just say the vegetable crowd isn’t necessarily the coolest crowd on the playground. They get an incredibly bad wrap and I too admit I rolled around with the popular crowd, dissing the sprouts at any chance I could get.  That is..until I tried one.  Brussel sprouts can actually be quite amazing, roasted with garlic, pancetta, and olive oil.  Try it and I swear you will convert.

Since brussel sprouts are my jam lately, I’m trying out a new recipe inspired by my delectable tapas dish at Barcelona Wine Bar.  Instead of roasting, I pan fried them giving an extra added crisp and almost charred consistency.

Begin by washing 1 pound of brussel sprouts.

brussel sproutsCut off the bottom of the sprouts and quarter them being careful to remove excess leaves.  I like to save a few in the batch because they become super crunchy and delicious when you fry them.

IMG_2542You will have a lot of extra leaves


Ok now time to fry.  I have never fried ANYTHING before and this was absolutely terrifying.  Boiling hot oil was spattering and spitting all over me and I happened to completely coat my kitchen with it at the same time.  Therefore,  in order not to risk my own life, I failed to take pictures of this moment.  But this is what they looked like after! Nice and crispy and browned.  I did them in four separate batches.  Heat the oil to 350-375 degrees and make sure to test it with a little leaf.

brussel sprouts

Make sure to pat them dry with paper towels so they do not become bogged down and soggy with oil.  That my friends, would be bad.   Toss the brussel sprouts with paprika, sea salt, and pepper.


1 pound brussel sprouts

vegetable oil for frying

1 tsp paprika

salt and pepper

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Perfect Portobellos


Grilled Portobellos and grilled green beans

The perfect portobello is grilled hands down.  Even meat lovers learn to love these mushrooms.  They work excellent in burgers, sandwiches, pizzas etc.  I make mine simply by marinating them in Italian dressing and tossing them on the grill.  The photo is of portobellos and grilled green beans.  See recipe for green beans here.

I started with three MASSIVE mushrooms, might I add, that I got at our grocery store.

ImageI then chopped them and removed the icky undersides.  Note: if you are grilling portobellos for a sandwich or burger you will want to keep them in their whole form.


Toss the sliced mushrooms with 1 cup of italian dressing, recipe found here.   And now for a montage of tossing mushrooms.




Throw the mushrooms onto a very hot grill.  Cook for about 5-10 minutes and flip occasionally until mushrooms are tender.

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