Tag Archives: 21dsd

Herbaceous Cucumber-Radish Salad

I initially threw this together on a whim for my parents one night for dinner a couple of weeks ago. I had baked chicken thighs with Brent’s rib rub and made mashed sweet potatoes, and I wanted to add something more to our table. Specifically, I wanted something light and fresh. We had a cucumber, radishes, and all kinds of herbs in the fridge. The combination was perfect. My parents and Brent really enjoyed this, and we hope you will too!

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Creamy Coconut-Dill Dip

Back in May, 2012 (over FIVE years ago!), Heather and I posted a recipe for a coconut-dill veggie dip. The dip was a huge hit with friends and family alike, and it was one of our first encounters where we didn’t carefully read the label and ended up with a brand of coconut cream that was also loaded with sugar. It was a good lesson learned, and we remade the recipe with better ingredients to make sure the recipe held up.

Since 2012, a lot has happened for us: we changed jobs, got married, bought a house, had our son, and we also improved our cooking and photography. With a dinner guest planning to come over Monday evening, it seemed an appropriate time to revisit this recipe and try to make it better. In this we’ve succeeded. This dip is creamy (and protein packed, thanks to Great Lakes Unflavored Gelatin) and runny straight out of the food processor and has the same texture as store-bought French Onion Dip when allowed to rest in the refrigerator. We devoured it with veggies and our favorite olive oil potato chips while our beef and eggplant curry simmered on the stove. Our guest particularly liked it with the chips.

Thanks for joining us over the past five years, and we hope you’ll continue to stick around. Let us know in the comments what has been your favorite recipe!

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Creole Seafood Soup

A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.

This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!

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Asparagus and Napa Cabbage Salad with Dijon Vinaigrette

One of the unexpected side-effects of pregnancy has been a renewed focus on nutrient density and food quality. There are long lists of things expectant mothers should or should not have, and there is considerable debate over several popular items. That said, the benefit for us has been an intentional effort to double down on new and exciting ways to get more vegetables into our daily routine. We shared one such example last week, showcasing beets and avocados.

This week, we put together a light salad with Napa cabbage and blanched asparagus. If you’re feeling the need to bump up the protein, kick it up a notch with chicken, hardboiled egg, smoked salmon, or all three! If you give it a shot, let us know in the comments.

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Beet and Avocado Salad

As spring has approached and my pregnancy nears the end, I have found myself craving colorful foods and sugar. Fortunately, there are healthy vegetables that provide vibrant hues and sweetness. One of them is beets! This simple salad is savory and sweet, light but satiating. Plus, it’s beautiful. You can serve it with grilled chicken or steak, but it’s great on its own as well.

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