Sticky Sesame Cauliflower Wings

Sticky Sesame Cauliflower Wings | ourfourforks.com

Whether or not you watch the Super Bowl, it’s the end of January and, here in New England, we still have two cold ,long months of winter. In Boston, post-holiday winter means sports, bars (and sports bars), skiing and comfort food. Juno is bearing down on us as I type this and, even though I don’t care so much about the outcome of Sunday’s game (go Seahawks), I always enjoy trying healthy game-day alternatives.

These sticky sesame cauliflower wings are a flavorful, addictive alternative to traditional chicken wings liked by both vegans and meat eaters. For other healthy Super Bowl food inspiration, I’ve created a “Game Day Makeovers” Pinterest board, so follow us there.

Super Bowl Pinterest Board | ourfourforks.com

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Sticky Sesame Cauliflower Wings | ourfourforks.com

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Roasted Green Beans with Vinegary Dill Sauce

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

I’ve never been a huge fan of green beans. They used to be that vegetable that I ate because they were cheap at the farmers market, not hating them but never fully enjoying them. Until these roasted green beans changed my life. I don’t know why it had never occurred to me to roast green beans before, but if you’re like me and somehow missed the memo on this one, go roast some now.

 

In this version of roasted green beans, the beans are covered in a vinegary dill sauce, a type of pesto made with roasted almonds, dill, parsley and scallions. The vinegar makes the sauce taste more like a dressing, which is the perfect flavor for a summer side dish. I haven’t tried it yet, but I’d imagine the dill sauce would also be the perfect compliment to grilled chicken, fish (like salmon) or even steak.

 

Roasted Green Beans with Vinegary Dill Sauce | ourfourforks.com

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Shredded Kale Salad with Tahini Miso Dressing

Kale Salad with Tahini Miso Dressing | ourfourforks.com

I’ve been crazy busy at work recently, which means work week meal planning is essential. Without healthy prepared lunches for the week, mornings become more rushed and workday lunch ends up being brown rice tortilla peanut butter and jelly roll-ups and string cheese. Lately, I’ve been trying to spend some time on Sunday preparing hearty salads that will hold up through Friday. This week I chose to prep shredded kale salad with tahini miso dressing; healthy, versatile and quick to prepare, this one’s a winner.

 

Kale goes perfectly with a creamy tahini miso dressing while pistachios, scallions, and sesame seeds give the salad dimension and crunch. This kale salad serves four as a side, but can easily be made a meal with the addition of avocado, a protein and/or rice, quinoa. etc.. For non-vegans, chicken or canned tuna would work well here. For vegans, try adding tempeh or chickpeas.

 

Kale Salad with Tahini Miso Dressing | ourfourforks.com

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