It’s after St. Patty’s Day, but I’m sure you won’t mind a post about a delicious drink that’s inspired by a commonly imbibed beverage—Baileys Irish Cream. We didn’t celebrate much this past weekend; we kept a fairly low profile, doing the typical weekend activities of grocery shopping, cooking, and laundry. We also managed to tidy up the garage a bit and spend some time enjoying the lovely spring weather. Still, I found myself inspired and whipped this up as a celebratory treat. I hope you enjoy it!
We have been on a cauliflower “kick” lately. Truth be told, I didn’t actually realize it until I sat down to write this post, but this is the third cauliflower-featuring recipe in a row. Whoops! I hope you’re finding it as versatile and delicious as we are. I promise the next recipe will be completely different.
This recipe takes a childhood favorite of mine—ranch dressing (I wouldn’t eat vegetables without either ranch dressing or melted cheese!)—and dresses it up a bit, while removing the dairy. The flavors are subtle, but work perfectly with the sweet roast-y goodness of the cauliflower. Serve it as a side with any chicken, pork, beef or even game meat, and enjoy!
As summer turns to fall, I find myself wanting roasted things—Roasted Adobo Chicken, Roasted Root Vegetables, etc. But, as is usual for the Mid-Atlantic region, we still have warm and humid days occurring regularly. So, cold salads still hold their appeal for me.
This recipe takes deliciously roasted tomatoes and olives and blends them, chilled, with refreshing cucumber and artichoke. It seemed only natural to take a mediterranean turn, and somehow it feels like the perfect late-summer/early-autumn side dish. We hope you enjoy it!
My favorite take-out place is a Thai restaurant. I love the curries, especially the extra spicy green curry. A couple of months ago, I tried the red curry for the first time and was surprised by the experience. It was not nearly as spicy as the green curry. That said it was super flavorful and slightly sweet. The sweetness came from pineapple, grapes, and halved cherry tomatoes.
This weekend, I was craving curry and I thought about that red curry. I realized we had plenty of fresh pineapple on hand for an experiment. However, instead of trying to recreate the red curry, I simply decided to create a curry with pineapple as the star. The result was a golden dish with wonderful sweet heat that’s will satisfy anyone, including your vegan friends!
One of my aunts makes a summer fruit salad that everyone in my family calls “yum yum salad.” It wasn’t until sometime in my college years that I realized her salad is more commonly known as ambrosia salad. As a kid, I loved this salad. It felt like having dessert during dinner. What kid doesn’t like that?
But, as I got older, my tastes changed. Ambrosia (yum yum) salad, with it’s mini marshmallows and cool whip dressing was cloyingly sweet. Now that I think about it, I wonder if my aunt actually balanced it out with sour cream like most ambrosia salad recipes require. However, she made it, I stopped eating it at family functions a long time ago (even before I started eating “clean” with Brent in 2012) simply because I could no longer stomach it.
This version leaves out the marshmallows and replaces the cool whip/sour cream combination with a dairy-free yogurt. It’s still sweet from all the fresh fruit, but it’s much lighter and healthier! The best part for me? My parents are in town and give it their stamp of approval. We hope you’ll enjoy it, too.