Lemon Tahini Dressing - Veggie Buddha Bowl

I discovered this lemon tahini dressing through this recipe:

https://pamelasalzman.com/roasted-veggie-buddha-bowl-lemon-tahini-dressing-recipe/

Making this bowl is satisfying, as is using it as a kale salad dressing. 

Kale & Chocolate Smoothie

Made this smoothie from Instagram:

Recipe: http://kaleandchocolate.com/recipe/kale-chocolate-superfood-smoothie/

We skipped the mint.  It was pretty good, but not sweet enough.  Adding a bit of honey made it great!

6-hr Pork Shoulder Roast

We hosted a dinner party today.  The star of the show was this pork roast:

http://www.seriouseats.com/recipes/2016/06/cuban-roast-pork-shoulder-mojo-recipe.html

We served it with corn on the cob, kale salad w/marinated beets, and chicken livers for apps.

It was all quite delicious.

White Peach Pie

We scored a lot of white peaches for very little money at the farmers' market today.  This called for a baking project!

J. turned to one of our favorite blogger for recipe inspiration: http://smittenkitchen.com/blog/2012/07/peach-pie/

It turned out pretty well, but we realized that more peaches could have been packed inside it.  Ah, well, next time.

Remade on:

2016-07-17 with necktarines obtained from the same vendor in a similar manner

Matcha Green Smoothie

In an effort to use the matcha I got in Japan, I tried a variation of this smoothie, from one of my favorite Instagram food bloggers:

https://www.instagram.com/p/BGZgdn9mXTF/

Alterations:
- worked in half an avocado
- put in ancient frozen mango from TJ
- totally different toppings: I used cherries and cacao nibs

The result was fairly delicious:

Remade on:

2016-06-18 using nectarine & plum in place of cherries for toping

Lamb Roast

We tried a new cut of meat today -- lamb shouder.

We used this recipe: http://cooking.nytimes.com/recipes/1017303-roast-lamb.  Served it w/corn on the cob.

It has great flavor, but too many tendons & fat, not enough continuos flesh.

Avocado Deviled Eggs

For a potluck Passover seder this year, we volunteered to make deviled eggs.  To be true to our Californian roots, we threw in an avocado into them:

http://www.foodnetwork.com/recipes/katie-lee/avocado-deviled-eggs.html

They were a pain to make and a pain to transport, but well received.

Speaking of transport, we used this method: http://reallifedinner.com/how-to-make-your-own-deviled-egg-carrier-in-five-minutes/

Double Chocolate Macaroons

We made these for a potluck Passover Seder hosted by our friends:

http://www.saveur.com/article/recipes/double-chocolate-macaroons

They were delicious and very well-received.  They might even have to be made again outside the scope of the exodus holiday.

Avocado Eggs Cups

Made a version of these:

http://kaleandchocolate.com/recipe/baked-avocado-egg/

They looked pretty enough:

But, although I love both avocados & eggs, this is not the best way to prepare either.  I'd say this is not a winner.

Banana Oatmeal Cups

I was inspired to make these, from one of my favorite instagram bloggers:

http://kaleandchocolate.com/recipe/baked-oatmeal-cups/

They turned out delicious:

I added walnuts and dried cherries to the recipe.  Froze a few, will see how that turns out.

Cauliflower Fried Rice

Made this with some roast chicken:

http://kaleandchocolate.com/recipe/cauliflower-fried-rice-kale/

It was so-so, and no one was excited about its leftovers.

Chocolate Lace Cookies

I had my eye on this cookie recipe ever since the Christmas issue of Sunset came out.

These were time consuming, but kinda fun to make:

Recipe: http://www.myrecipes.com/recipe/chocolate-lace-sandwich-cookies.

Here they are sandwiched w/chocolate:

They stick to your teeth when you eat them.

Coconut Avocado Smoothie

Original ingredients for this smoothie:
- coconut milk
- avocado
- asian pear
- vanilla powder

I added:
- kiwi
- vanilla extract instead of powder
- matcha for color

For serving the leftover, I topped it w/blood orange, chia, and pine nuts:

Tahini Kale w/Pickled Beets

Recipe for this kale salad came from this 'magazine':

http://purelyelizabeth.com/wp-content/uploads/Purely-January-Magazine.pdf

The idea was to make use of the various strange ingredients that took residency in our pantry and had no interest in vacating.

Our tahini may be too old to be useful though.

Remade on:
2016-07-10 with newly purchased tahini

Tuna Croquettes

Made  these the other day: http://pamelasalzman.com/tuna-patties-recipe/

They had some trouble with structural integrity.

N. thinks they would be better as a tuna salad.  J. really enjoyed them.

Substitutions of sesame oil & horseradish made for a nice kick.

Chocolate Peanut Butter Banana Smoothie

Made a last minute decision to whip up this smoothie from one of my Instagram food bloggers:

http://pamelasalzman.com/chocolate-peanut-butter-banana-oatmeal-smoothie-recipe/

I made sure to put it right back on Instagram, although my food photography skills are nowhere as good:

Modifications I made:

- added 2x more liquid: almond milk & pineapple juice we had on hand

- added some frozen mango chunks, b/c they were there, in the fridge, asking to be in a smoothie

- added way less ice, b/c ice sucks

Remade on:

2016-05-27

Grain & Kale

Made this with quinoa instead of kasha tonight:

http://www.myrecipes.com/recipe/kasha-kale-pancetta

Added chopped ginger to the quinoa pot, which made the dish extra exciting.  Here's a pic of the leftovers portion:

Chinese Leftovers Brunch Hack

We ordered chinese from Win Garden the other night.  The dishes were: fried rice, mapo tofu, green beans.  The leftovers seems a bit lackluster and insufficiently healthy, so I did the following with them:
- added raw chopped lacinato kale into the mix before microwaving them
- topped with a poached egg, made with the help of this Jamie Oliver video

The result was delicious: