We all love hummus. Like so many global foods, hummus has become as American as tacos and pizza. We love it so much that we can’t resist tweaking it here and there. Kind of like meeting someone great, and saying “I love you! Now change!” We just can’t resist.
Certain kitchen adventures are shared by pretty much everyone. Even if you don’t cook much, you have made a batch of cookies, or cooked some mac and cheese. But when it comes to the world of candy, most of us leave it to the pros. Packaged candy is all around us, and it’s so easy to buy that the thought of making it is on a level with sewing your own pants, or building your own chairs.
You know you love tacos. That’s a given. Let’s just acknowledge that we want to eat tacos and nachos every night. These are trying times. A mouthful of spicy, savory taco goodness goes a long way toward comforting the soul. For even more comfort, I took away the shells and swapped in a soft, lovable sweet potato. Taco sweet potatoes are the comfort food I want, rig
The Real Food Journal
The brilliance of carrot “lox” is that it uses the natural color of the carrot and a few simple ingredients to make a silky, smoky bagel topper that really does make you think of lox. The cashew cream cheese helps to support the allusion, giving you that combination of creamy, rich cheesiness under the lox-flavored carrots. It’s really a stunning combination. The capers, red onions and cucumbers also serve to reinforce the feeling that you are really eating a lox and cream cheese bagel at a deli, in the most delightful way.
Last week, I extolled the virtues of my fave way to put up tomatoes. I’m picking a big bowlful of tomatoes every few days at my house, and I have developed my own routine. Early in the morning, before it gets hot, I roast them, then freeze them. I’ve also posted my method for freezing basil, and it’s my most popular You Tube video to date! Once you have those two essential meal prep items, you have invaluable flavor, concentrated and ready to go. One really fast and easy meal that you can make with your prep is this Roasted Tomato Sauce over Pan-Toasted Gnocchi.
This is the month, when all the heirloom tomatoes that I’ve been nursing along suddenly ripen. This has been a tough year, with no rain and high heat, so it’s been a labor of love, if daily watering can be called love. My reward is a weekly haul of mixed tomato varieties, packed with intoxicating tomato flavors. Now it’s time to freeze roasted tomatoes!