It's hard not to be obsessed with new products from Trader Joe's. Between the Bread's latest sandwich involves one of these additions: grilled eggplant and zucchini.
I am powerless to shiny new food products at Trader Joe's. So when I recently spotted a melange of grilled eggplant and zucchini in the frozen food aisle, I bought a bag without any idea how I'd use it.
Find out what she made with the purchase when you keep reading.
The braised white beans pictured below aren't just legendary; they also happen to be totally vegan. Thanks to Fresh Tart for sharing.
These may look like ordinary white beans but they're actually the cool-girl beans in town, swooned over on Twitter, gossiped about on Facebook, photographed and copied and seriously in demand. I'd love to take credit for the fabulous recipe but no, these are via Chef Adam Vickerman of Cafe Levain, who now has the lady food bloggers in town batting their eyelashes over beans.
The flirtation began last spring, at a California Olive Ranch-sponsored dinner at Levain. As the beans were served, an audible murmur went through the room as the ladies realized that the delicious dish was not only vegetarian but vegan. I myself was inspired and without asking Adam for his recipe, made my own version of braised beans with rosemary and arugula when I wrote about the event.
To locate the recipe, keep reading.
Now that the holidays are over, we're looking for some simple and delicious meals. Since it's still cold out, Fresh Tart's quick pasta with cream and garlic sounds easy to make, but still rich and indulgent.
Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I'd share my recipe - if you can even call it that - for the pasta I make for my son at least once a week. Like the Tanis recipe, this dish comes together quickly, with ingredients easy to keep on hand, and delivers fast, filling comfort on a cold, busy day.
Or night! I was so taken by the idea of having a go-to dish to make after a sparkly night out, when it's very possible that you were offered a lowball glass of Cheetos, but not actual real food to absorb the perfect cocktails you sipped for too many hours. (I love you Marvel Bar, but I am ready to eat my hat by the time I get home from a lovely evening in your presence.)
(If you're gluten-free, you can substitute gluten-free pasta. Or, just make yourself a fried egg, with loads of hot sauce, which is what I often do. But that's a different post...)
For the recipe, go and visit Fresh Tart, and if you feel inspired, create your own magnificent OnSugar food blog!
October brings on our pumpkin obsession, and OnSugar blogger Food Orleans clearly feels the same way, sharing this delicious pumpkin squares post.
I come from a long line of German women who feel compelled to produce baked goods pretty much nonstop from October to January. I'm not even fudging this fact a bit. I refer to the phenomenon as "extreme baking," or the condition during which our collective kitchens are completely dusted with flour and sugar, all of our tupperware containers have been filled with sweets and handed over to neighbors, and our feet ache from standing over too many mixing bowls, yet we continue to bake without ceasing. I suffer from the condition, and I don't even have a sweet tooth.
Our family's specialties run the gamut from simple to elaborate: there are artfully decorated sugar cookies, coconut bon bons, cranberry tea loaves, and candy cane twists. My mother's most popular offering has always been Brown Sugar Squares — a sort of chewy blonde brownie studded with pecans and rolled in powdered sugar while warm. I've been missing those squares mighty hard lately, but also wanted something pumpkinated, so I dug her recipe out of our old church cookbook and adjusted some proportions to include pumpkin and its favorite spices. These squares turned out ultra-moist and light, not chewy at all, but sweet and autumnal. I like them both rolled in sugar and naked. To stay balanced, I recommend having one of each.
