Garlic Ginger Kale Bowl With Cauliflower Rice

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

It’s full on holiday season, which means food is everywhere; Thanksgiving leftovers all weekend, treats in the office, buffets at holiday parties (mine had a candy bar, ice cream bar and cupcake station), wine at countless happy hours. It’s all so overwhelmingly bad for you (sugary, fattening, delicious), so when I’m weeknight cooking this time of year, I crave simple, healthy meals. I love the idea of one bowl dinners – I’ve been making things like pork and butternut squash stew and quick pho – and this simple garlic ginger kale bowl couldn’t be easier to throw together after work.

 

Simply chop up some garlic and ginger, stir-fry with some ground meat or a can of beans, add kale and voila; flavorful, healthy comforting garlic ginger kale bowl. The most complicated aspect of this dish is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes), but any grain like brown rice or quinoa would work well. I just like the idea of putting vegetables on vegetables.

 

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.comGarlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

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Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

Smashed Potato Salad with Seed Pesto | ourfourforks.com

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Easy Tomato Bruschetta

Easy Tomato Bruschetta

This easy tomato bruschetta is almost too simple to write a post about. But when I started thinking about it, I realized I had never made bruschetta until I met Josh. In fact, I’m not sure I could list many ingredients beyond tomatoes. Josh introduced me to his very simple version of this Italian classic, which is always an appetizer favorite at parties or events. The secret to great bruschetta lies in the tomatoes: they need to be flavorful  and you need to “gut them.” After slicing the tomatoes, use a spoon to scoop out the entire inside of the tomato. What you’ll be left with is firm tomato chunks that hold the mixture together and don’t leave the bread soggy underneath.

 

Easy Tomato Bruschetta

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