Reading recipes, like viewing other people’s works of art, inspires me to make my own creations. I don’t know about you, but I’m always in dire need of food inspiration. So after trolling around a bit, here’s what I found:
Salt & Vinegar Kale Chips
Kale is the super celebrity of greens. We’ve been loving the savory crunch of roasted kale, but haven’t tried them with vinegar. I’d definitely leave out the salt, since kale seems to have a natural salt content which is amplified by roasting.
Roasted Balsamic Beets
I love roasted beets straight out of the oven tossed with a little olive oil, salt, and freshly ground black pepper. I cube and freeze leftovers (sans seasoning) for fuschia colored smoothies.
Balsamic vinegar is another one of those ubiquitous ingredients we’ve been adding to everything lately. It seems to enhance both savory and sweet. It works for macerated strawberries, so these leftovers may be just the thing to punch up a fruity smoothie.
Swiss Chard & Caramelized Onion Tacos
I have yet to meet a swiss chard I really enjoyed. But it gets high nutrition points, so I’d love to have a good reason to love it. Maybe this will be it. And another way to dress up a corn tortilla.
Salads make a great meal anytime. If you’re looking for salad ideas or a way to incorporate more salads into your menu, this is a great primer.
Sweet & Spicy Chicken Wings
Composed of mostly bone and skin, wings are my favorite, if not the most nutritious, chicken part. Frank’s Hot Sauce is signature Buffalo wing flavor, and I’ve been adding sriracha to everything lately with great success. (If you like spicy, you’ll like sriracha). With both these ingredients, I’m guessing this will be good. I might cut back on the honey, as I prefer tangy to sweet.
Whole Wheat Naan
The whole world seems to be shunning wheat these days. But if you’re still “indulging” … I’ve always liked the blistered, chewy texture of naan. I’m hoping the whole grain will add flavor and nutrition without compromising texture.
I’ve seen a more complicated, and perhaps authentic, version requiring yogurt and sugar. But I’m hoping this simpler recipe will fit the bill.
Whole Wheat Tortillas
Trader Joes’ handmade whole wheat tortillas, slightly warmed until soft and pliable, are great for wrapping miscellaneous leftovers for lunch — instant gourmet wrap. Or simply rolled up with melted cheese (and maybe a slice of tomato). I thought we’d try our own handmade version.
Honey Millet Muffins
Muffins can be a convenient running-out-the-door breakfast or snack if they’re made with nutritious ingredients. We’ve been substituting whole wheat pastry flour in pancakes and cookies (just a touch of white), with great results. The crumb is tender and the flavor is superior.
I’m not convinced that millet, (or any other grain typically consumed in developing countries, but now inexplicably catapulted to “gourmet” status) is inherently superior to our usual grains. But I have some in my pantry, anyway, and haven’t yet found a good recipe for it. So I’ll give this a whirl.
Creamy White Bean Dip with Parmesan Cheese
White beans are like a blank canvas for any number of creations. I just cooked up a batch today, and I’m thinking of pairing it with arugula and a slice of fresh tomato, drizzled with balsamic vinegar and garlicky olive oil.
This would make a good spread for bruschetta or sandwiches, as well.
DARK CHOCOLATE & SEA SALT
Creamy dark chocolate with a hint of sweet and a touch of salty. Perfect combination. Just in time for the holidays — at the dessert table or as a gift.
Almond Dark Chocolate Sea Salt Toffee
I’m thinking of this crumbled over vanilla ice cream or chunked into a tollhouse cookie base.
Dark Chocolate Coconut Bites
A strange no bake recipe, but I’m intrigued.