aka things we make on the reg in our actual real life.
This chicken (and the accompanying salad) is probably one of the most-featured items in our kitchen. We make batches of it for rice bowls, salads, burritos/tacos, all of the Mexican dishes. …
It almost feels canibalistic, you know? Like how people don’t like to eat eggs with chicken, except for not at all.
Because carrot top pesto. We’re using the whole plant!
I’ve seen sauces and drizzles using carrot leaves in several recipes, but they have been more thin and acidic, like a chimichurri. The benefit of a pesto is that you use a LOT of the tops, which is important to me because there is essentially more top than bottom to a carrot when you think of using the carrot itself as the food and the greens as a topping. I’ve also seen carrot greens wilted down like spinach, but I wanted to keep them raw for their lovely barely-there-carrot flavor.
So. Pesto! The first time I made this I used pecans because I already had them, and I wanted the flavor of this pesto to be different than a regular basil pesto. I did use parsley, lemon, garlic, and parm – all the usual suspects. We’ve used this over fish, with pasta, and on toast as crostini, but my favorite way to use this is to have it almost as a dip for roasted carrots. These came straight out of our yard, but any carrot bunch with the leaves still attached will do!
Jay’s idea! As all the good ones are, he’ll tell you.
I don’t know exactly where this idea came from, but it continues my excessive use of yellow curry this year, which I’m 1,000% ok with. I can’t stop finding new favorite uses for it. This salad is SO good, super filling but without the heavy feel of a chicken salad with a mayo base, love those though I do. INSTEAD we have my new fav way to cook chicken. Thighs, crisped in a pan. Then we shred the meat and cook it again in the same pan so we end up with tons of crispy edges. There is butter involved but it’s skinless chicken so balance, you know?
Besides your new favorite chicken we have black pepper roasted grapes, spiced pecans, and a super simple + flavorful creamy dressing with only a teensy bit of mayo.
Honestly, there are a few components in the dish and it does take some time. BUT, if you roast the nuts and the grapes at the same time while you make the dressing and chicken this salad can be ready in way under and hour. You can also make everything but the chicken in advance and toss it all together for dinner.
Literally 6 ingredients, not including salt and olive oil, which you probably don’t even need. EVEN WITH THOSE THINGS, one of the easier pastas in all of the land.
I feel like I see a ton of kale and sausage recipes so I was hesitant to share one, but the reason I see them so much is that it’s such a wonderful pairing, right? You know it is. This particular dish uses fire-roasted tomatoes for extra flavor (hence, only a few ingredients), local sausage that is super crumbly and not chewy like some sausage, and enough kale for you to feel as though you’re making the right choice, which you clearly are.
Plus, 30 minutes or so is all this takes.
This has actually been happening to be a lot recently, and I’m loving it. Nuts, coconut milk, and crunchy vegetables are some of my favorite ways to keep a recipe vegan while still having great big flavor. Sometimes I do it on purpose, sometimes it just works out, like with this soup.
This soup was an “I hate to waste anything ever” invention, and it turned out so well that I’ve made it a few more times, this time for you! When our house was on the market (RIP to that idea) we ate more takeout than I’d care to admit, and one of my favorite takeout options is Indian. It’s a killer excuse to order 3 entrees for 2 people and eat Indian for a few days in a row, which is basically my version of heaven. BUT, they always send so much rice. Enough for rice on rice on rice for days after the curries are gone. I hate wasting food, we had some rice languishing in the fridge, soup was born.
It’s silky and creamy from the coconut milk, hearty from the rice and tofu, and has a light quality from the bok choy. I’ve served this plain or with lime juice and cilantro over top, and either way is delicious. Leftover haters unite!