We love adding sprouts to everything from sandwiches to falafel to salads, but they can get expensive to continually buy. One day we decided to look into how sprouts are made and we found it to be surprisingly simple. We figured this would be a perfect opportunity to experiment with making something from scratch that we have always bought in the past. While growing sprouts is a multi-day process, it is very simple and only requires beans and water. It is very fun to watch them grow and expand each day and can be an especially fun project for children.
The first time we tried this we used lentils, and most recently used mungbeans. We've heard of many different bean varieties being used, most commonly alfalfa, but love the heartiness that comes with lentils. We encourage you to try making these as a fun experiment and let us know which is your bean of choice!
This is a recipe for classic tzatziki sauce. It is typically used on falafel but we use it all the time to add a cool and refreshing touch to any dish. Try it on sweet potato fries, salads, as a dip, or on anything else, you can't go wrong!
For tonights dinner we decided to stray from our seasonal eating habits and make a special meal. We had a craving for something different and decided to experiment with Thai food, as we already had some of the ingredients on hand. While our meal wasn't completely seasonal, it is still very wholesome and healthy and absolutely delicious. These summer rolls have a great freshness for warm nights and are fun to make. While you may not have some of these ingredients in your pantry, they are all inexpensive and easy to find and store well for later use. We encourage you to experiment with this recipe and adapt the filling to your preferences.
As winter continues to turn to spring we are lucky in Charlottesville to have a farmers market that begins early in the growing season. As we were walking around the market last week, we happened upon large bunches of sorrel. We had never cooked with this herb before but had tasted a sorrel pesto made by a local company some time ago. We decided to experiment with it and it certainly paid off! Sorrel has a very distinctive flavor that it is both lemony and peppery. This combination makes for a great pesto because cheese and olive oil compliment it very well. We tossed ours over homemade ravioli but this would be great over any type of pasta or just as a dip. Definitely take advantage of this spring herb and try this recipe!
As the weather warms and we look forward to the start of the spring growing season, we are trying to take advantage of every opportunity to use the last of the local winter squashes still available. While this recipe can be adapted for any season, butternut squash is the perfect compliment to quinoa. Quinoa, if you've never cooked with it, is an incredibly healthy grain - packed with proteins and minerals. It is very similar in cooking style to couscous but has a crunchier texture. Because it is so easy and quick to cook, we always have it on hand for quick meals. This salad is also great cold the next day as a filling and healthy packed lunch. Try making this salad with whatever vegetables and seasonings you have on hand and it will soon be a weekly staple in your kitchen.
Sweet potato fries are a classic side dish for us. We always have a few sweet potatoes on hand, as they are readily available and stay fresh in the pantry for quite some time. Additionally, by baking, not frying, these fries are not only healthier, but also easier to prepare. Overall, this is certainly a dish that we feel is not about the recipe. Using a simple technique, they can be made in a variety of ways with all different seasonings. Try using the same seasonings and herbs that are in your main dish on the fries to create a well-rounded meal. Some of our favorite seasonings are: garlic (minced or powdered), paprika (regular or smoked), cumin, oregano, thyme, rosemary, and sage. We know that if you make these just once, they will become a staple in your kitchen!
One additional note about the technique presented here. Most recipes that involve baking call for preheating the oven before baking the food. However, we have found that for this recipe, it is best not to preheat the oven. By placing the sweet potatoes in a room-temperature oven, they soften as the oven warms and then will crisp when the oven reaches the pre-set temperature. Otherwise, there is a risk of burning the outside of the potatoes before the inside is soft.
Like everyone, we love our mid-afternoon snacks. One of our favorites is crackers and hummus (recipe to come), both of which can be filling and healthy. Unfortunately, finding healthy crackers is quite difficult. Most "healthy" crackers have way too many ingredients for our liking and are awfully expensive. When we saw this recipe on Alton Brown's Good Eats it seemed like a good alternative to store-bought crackers. These are surprisingly easy to make and can be customized in many ways to suit your liking. We make them with 100% whole wheat flour which gives a wonderful nuttiness that compliments the heartiness of the sesame and poppy seeds. If you want an extra bit of flavor, although they already have plenty, try adding some freshly chopped garlic, garlic powder, or paprika. We hope these become a staple on your shelf like they have for us!
This is an old family recipe that we recently adapted to our eating habits. As you know, we try to cook and eat quite healthily, but certainly love desserts and cook them every once in a while as well. We tend to adapt classic recipes with a healthy twist when possible. The original recipe was full of butter and sugar but found some great substitutes. Applesauce (recipe to come) was substituted for 1 egg and 1/4 cup of butter. Applesauce keeps the bars moist and adds a great sweetness and freshness. We also took out half of the sugar and substituted regular flour with whole wheat flour. The whole wheat flour adds a wonderful richness and nuttiness to the finished product. Try these bars as a healthier dessert or a filling afternoon snack.
Loose interpretations of Mexican food are one of our favorite styles of cooking. Not only is it easy, fresh, and quick, but also healthy, filing, and adaptable. By stocking just a few items in your pantry, meals like this can be thrown together any time. We always keep canned beans and tomatoes, onions and garlic, cornmeal, and herbs in the freezer. For this particular recipe we use coarse cornmeal, but polenta and medium cornmeal would work as well. Adding new spices and herbs to the beans can create very different products and keep them from getting repetitive. Salsa can be made in countless ways and we tend to alter our recipe based on the season and what ingredients we have. All aspects of this meal can be made well in advanced and when you are ready to eat, the polenta cakes can be quickly pan fried and the beans reheated. This meal also keeps well in the fridge for several days and the salsa will taste better after sitting a day or two. Enjoy!
