A couple weeks ago my local grocery store had a special produce display for Chinese New Year. It featured items like egg roll wrappers, bean sprouts, bok choy and napa cabbage. This reminded me of a recipe I pinned years ago but never tired: napa cabbage spring rolls. Knowing my carnivorous husband wouldn’t help me … Continue reading Napa Cabbage Spring Rolls
Cauliflower was once just the sidekick of broccoli and carrots in mundane vegetable medleys. But in recent years, it has proved to be more than just a one-trick pony. Now it masquerades as a substitute for rice and mashed potatoes. You’ll find it in soups, pizza crusts and—in today’s recipe—as a stand-in for buffalo wings. … Continue reading Buffalo Cauliflower Bites
This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it. The jalepeño will make or break this recipe, since it provides the heat. I’ve made … Continue reading Restaurant Style Salsa
Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make. While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, … Continue reading Classic Hummus
