Light and Lemon-y Pasta

Night before last I was (strangely) craving pasta.  Usually, pasta is not my thing.  I'm not sure why, but I just don't really crave it...maybe it's because I usually find it to be too heavy and unsatisfying.  More times than not, I end up making it for Bo, and throwing together something else completely for myself.

Not two night ago.

Surprisingly, I actually wanted pasta, AND I wanted the last of our summer tomatoes.  So, I threw together a light and lemon-y pasta dish that satisfied all of my cravings.  The result was colorful, nutritionally balanced, and - most importantly - delicious!

Light and Lemon-y Pasta
Serves 2

2 campari tomatoes, diced
2 handfuls of spinach, torn
zest of 1 lemon
1 1/2C uncooked pasta
1/2 lemon (squeezed to remove juice)
1/2T EVOO
1/4C Parmesan
salt and pepper, to taste
1/2 avocado, diced

Directions:

• Add the diced tomatoes, torn spinach, and lemon zest to a large mixing bowl.
• Cook the pasta according to package directions.
• While the pasta is cooking, whisk together the lemon juice and EVOO.
• Once the pasta is cooked, drain it and then immediately add it to the tomato/spinach/lemon zest mixture.  Toss together.
• Add the Parmesan cheese, and then pour the lemon juice and EVOO dressing on top.
• Toss to incorporate and melt the cheese.
• Season with salt and pepper to taste.
• Garnish with avocado chunks, and serve quickly (before the avocado turn brown).

Oh hi Lola!  

(Thanks for poppin' in!)

You can always count on Lola to be close by whenever food is involved...surprisingly, she loves ALL food (i.e. not just meat and peanut butter).  Even if I am cooking a vegan/vegetarian dish, she is directly under-foot and intently interested (and hopeful that I might drop a mouthful - or two)!

I captured the perfect lighting in the picture below (probably my favorite out of the bunch).  You can really see all of the dish's colors in this one:

• red from the tomatoes;
• green from the spinach and avocado;
• brown from the pasta;
• yellow from the lemon zest; and
• flecks of white from the Parmesan cheese.  

Hmm...hmmm...good!

As a TOTAL tangent: 

Look at how much my hair is growing!

Remember when is was THIS short?!

(That was last Thanksgiving...less than a year ago!)

Now it is just above my shoulders, and I can almost pull it into a full ponytail.  

For now, I am just going to keep letting it grow.  I don't really have any specific length in mind...as long as it continues to look healthy and shiny then I will just keep letting it get longer.  Who knows, maybe one day it will get this long...

Question of the Day:

What's your favorite pasta shape? Macaroni? Penne? Spaghetti? Lasagna? Shell? Orzo?

Personally, I like shells and penne because they capture lots of yummy sauce inside! :)

Blessings,
Ally and Bo

Beet, Avocado, and Blackberry Salad

What did you say?!

Come again?

Really?!

You don't like beets?!

Well, if that is the case, let me ask a favor of you. 

Can you keep an open mind just for today's post and give me the change to change your mind with this?!

You say you don't like beets, BUT...

Do you like fresh, summertime blackberries?!

How about locally grown, smooth-tasting avocado?!
(P.S. Dad, I know you're a lost cause on this one)

If you said "yes" to either one of these questions then please, pretty please, give this gorgeous salad a try!
(P.P.S. Mom, I bet you would REALLY love this salad!)

Beet, Avocado, and Blackberry Salad
Serves 2-4

2 large beets, boiled, peeled, and diced
3/4 C blackberries, sliced in half
1 avocado, diced
1 head romaine lettuce, chopped
1/2 tsp salt
1/4 tsp pepper
1 packet stevia (or 1 tsp sugar)
2 1/2 T EVOO
2 T balsamic vinegar
1 tsp lemon-juice

Directions:

• Combine the beets, blackberries, avocado, and romaine in a large salad bowl.
• Sprinkle the salt, pepper, and stevia over the salad mixture.
• Whisk together the EVOO, balsamic vinegar, and lemon-juice.
• Pour the dressing over the salad ingredients.
• Toss to coat.
• Serve immediately so that the avocado does not brown.

There's not much else for me to say about today's recipe.  It's just. that. good.  Honestly, I don't even want to waste my time typing out a more lengthy post because it is almost lunch time and I hear leftover Beet, Avocado, and Blackberry Salad calling my name ("...Ally...come eat me...").

Ok, I'm outta here...catch ya' later this weekend with another post!

Question of the Day:


From my personal experience, beets seem to be quite the polarizing food: Do you love 'em or hate 'em?!

Blessings,
Ally and Bo

Saturday Fun

This morning Bo and I woke up and decided to do something we had been planning to do for weeks...go to the Riverside Art and Farmer's Market!  Looking back on it, I don't know what took us so long, but whatever it was, we shouldn't have let it hold us back because this farmer's/art market is seriously awesome!

The Riverside Arts Market is "Jacksonville's Premiere Outdoor Arts & Entertainment Venue [and is] located ...under the canopy of the Fuller Warren Bridge."

Here's a panoramic view of part of the market located underneath the bridge.  

Pretty cool, huh?!

As we began to meander our way up and down the markets' first aisle, whaddya know but a little birdie wanted to let me know that he was overhead.

What, exactly, does that mean - you might ask.  

Well, let me enlighten you. 

It means that a bird pooped on my head!

I mean seriously...what are the odds?!

Thankfully my hair is light enough that you couldn't tell too much.  Bo used one of our re-useable grocery bags to try and pull most of it off of my scalp, but I couldn't perform proper damage control until we got home.  Oh well, I don't think anyone except Bo and I actually noticed.

With that said, now I know that birds pooping on people's heads isn't just something you see in the movies...lucky me. ;)

With the birdie-poop-incident behind us, Bo and I decided to concentrate on the abundance of produce around us.  In addition to the produce being absolutely beautiful, I was particularly thrilled that every fruit and vegetable in the entire market had been grown within two hours of Jacksonville, FL!  It doesn't hardly get more local than that!

And I have to say, buying produce that is locally grown leaves your feeling really good as a customer.  It feels so - I don't know...right?! - to know that you are funneling money right back into the community you call home.

Bountiful ears of corn.

Handmade bars of soap in dozens of flavors.  

I think that these would make great gifts.  At the very least, I know that I would love to receive something like this with which I could pamper myself!  Christmas presents perhaps?!

Sweet potatoes. Eggplant. Zucchini.

Just look at the colors!

Eggplant, zucchini, and crooked-neck squash by the bucket full!

What's red, yellow, and green AND tastes juicy and delicious?!

No. Obviously it's not a stoplight...

...it's a tomato!

These gorgeous portabello mushrooms had me envisioning a mushroom spaghettini right away...

...recipe to (hopefully) come soon!

Citrus of all kinds: lemons, grapefruits, and oranges.

In addition to all the food and art vendors that were selling their goods, there were also a number of food stands that were offering baked goods for breakfast (scones, muffins, turnovers, and doughnuts), hot coffee, freshly squeezed lemonade, raw juices, and one fusion cuisine station that REALLY caught our attention!

Let's just say that the next time we come to the Riverside Arts Market we are coming closer to lunch time AND with empty stomachs!

To top it all off, there was LIVE music to boot!

Next time I envision that, after we have bought our goods for the day, we will grab a bite to eat from the alligator, cop a squat in front of the band, and enjoy a peaceful and relaxing lunch to the sounds of live music and community.  Honestly, what better way is there to spend a Saturday?!

Once we got home, I couldn't wait to spread out all of our purchases on the breakfast table.  I couldn't believe how much we ended up walking away with!

All together now.

I could hardly believe it, but our total haul only cost us $35.00!  

Just in case you can't tell from the pictures above and below, here is a list of all the produce we brought home with us:

• 1 bunch kale;
• 1 bunch arugula;
• 1 basket of green beans;
• 1 basket of portabello mushrooms;
• 2 beets;
• 2 avocados;
• 2 cucumbers;
• 4 tomatoes;
• 4 pears;
• 5 peaches;
• 2 banana peppers; and
• 2 baskets of strawberries. 

It didn't take me long to come up with a delicious use for our farmer's market goods! 

For dinner, to go along with Honey-Roasted Carrots and Bo's Dijon-Basted Chicken Breast, I whipped up an amazing salad that had both of our taste buds dancing!

Farmer's Market Arugula, Strawberry, and Avocado Salad (ASAS)
Serves 2

1/2 medium bunch of arugula, roughly chopped
7 strawberries, sliced
1 avocado, diced
1/8 C sliced almonds
2 T apple cider vinegar
1 T lemon juice
1 T EVOO
1 T Dijon mustard
1 tsp dried crushed mint
1 tsp honey

Directions:

• Add the arugula, strawberries, avocado and almonds to a medium salad bowl.
• In a small Mason jar, combine the apple cider vinegar, lemon juice, EVOO, Dijon mustard, mint, and honey.
• Shake well.
• Pour 1/2 to 3/4 of the dressing over the salad.
• Toss to coat.
• Chill until ready to serve.

Like eating summer on a plate, this salad is light, sweet, and peppery!  I am telling you, the next time you pick up fresh strawberries MAKE. THIS. SALAD.!  It really is delicious.  And if you aren't a fan of cooked carrots (although you should be...if you know how to cook them correctly!), you could make this salad a meal in and of itself my simply topping it with baked chicken or broiled tofu.  Done and done.

Question of the Day:


Is there a farmer's market where you live?  If so, do you visit it regularly?  What is your favorite thing to pick up while you are there?!

Blessings,
Ally and Bo

Not Your Average Green Salad

Kermit the frog understood both the difficulty and the importance of being green.  In fact, he was famous for singing a song all about it(!):

It's not that easy being green,

having to spend each day the color of the leaves.

When I think it could be nicer being red, or yellow, or gold,

or something much more colorful like that.

It's not easy being green.

It seems you blend in with so many other ordinary things;

and people tend to pass you over

'cause you're not standing out

like flashy sparkles in the water,

or stars in the sky.

But green's the color of spring;

and green can be cool and friendly-like.

And green can be big like a mountain,

or important like a river,

or tall like a tree.

When green is all there is to be,

it could make you wonder why.

But why wonder, why wonder?

I am green, and it'll do fine.

It's beautiful, and I think it's what I want to be.

Ok, seriously?!  

How cute are these pictures of Kermit practicing yoga?!  

I simply couldn't resist incorporating them into the post too!

Well, I, too, think green is G.R.E.A.T. - in fact it is my favorite color - and green foods are even better!

Don't believe me?!  

Just check out these two posts (here and here) for more of my green recipe extravaganza!

Last night, in honor of my favorite color, I decided to create a delicious salad using only green ingredients (except for a few of the dressing components, that is).  It turned out really well, better than expected in fact, so I knew that I had to pop in this morning to share it with you all!

Not Your Average Green Salad
Serves 2

3 large handfuls of spinach, torn
2 scallions, chopped
1/2 green bell pepper, diced and sauteed
1 avocado, diced
1 heaping T veganaise
1 scant T Dijon mustard
1 T lime-juice
1 1/2 T water
1/2 scant tsp dried dill weed
pinch of salt
pinch of pepper

Directions:

• In a large salad bowl, mix together the spinach, scallions, and sauteed green bell pepper.
• In a small bottle or mixing bowl, shake/whisk together the veganaise, Dijon mustard, lime-juice, water, dill, salt, and pepper.
• Pour half of the dressing over the salad and mix to incorporate.
• Add the diced avocado and gently stir.
• Add more dressing, if necessary, until desired consistency is reached.
• Enjoy immediately!

Next time - all about my day at The Player's Championship golf tournament and Outfit #4!

(Yes, even though I know practically NOTHING about golf, I am going to one of the major PGA tournaments.  I was given a chance to go with my business partner for free...do you blame me?!)

Question of the Day:

What is your favorite green food (and don't say green eggs and ham...they don't exist!)?

Blessings,
Ally and Bo

Creamy Cool Mexican Salad

Bo and I eat Mexican food a lot.  Blame it on our mutual love of New Mexico, but we can't get enough of the stuff!  We have some variation of Mexican food at least once a week...and sometimes we go on "kicks" and eat Southwestern food almost every day.  It varies, but in general, we LOVE spicy, creamy, beany (is that even a word?), peppery Mexican food!

With that said, I always have a plethora of pantry/refrigerator items that could turn into a Southwestern feast at any time.  Imagine this:

• it's 6:00PM on Saturday evening;
• your husband has just reminded you that you will be feeding an extra, hungry, male mouth this evening;
• you have been attending a physically demanding yoga workshop for the past two days, and are therefore exhausted; and
• you are already starving.

What would you do?  

Well...I can't exactly answer that.  

HOWEVER, I can tell you that that is exactly the scenario that I found myself in this past Saturday, and here is what I did:

Cool, crisp, crunchy, and delicious, this Mexican salad is both hearty and light - making it perfect for the warmer months.  Open a few cans, chop a few vegetables, and dash in a few spices and WHA-LAA(!), a salad is born!  If you love Southwestern food and/or salad, this recipe is for you!

Creamy Cool Mexican Salad
Serves 4-8 (4 as an entree, 8 as a sidedish)


3 Roma tomatoes, diced
1 green bell pepper, diced
2 jalapenos, minced
2 avocados, diced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
2 T lime juice
2 heaping T veganaise (or mayonnaise)
1/2 tsp cumin
1/2 tsp chili powder
1/4 - 1/2 tsp cayenne (we used 1/2 because we like it HOT!)
1/2 tsp salt
1/4 tsp pepper

Directions:

• Add the diced/minced tomatoes, bell pepper, and jalapenos to a large salad bowl.
• Pour in the drained and rinsed beans and corn.
• In a small mixing bowl or a medium jar, mix/shake together the lime juice, veganaise, cumin, chili powder, cayenne, salt, and pepper.
• Pour the dressing over the salad mixture.
• Add the diced avocados on top.
• Toss to fully incorporate all ingredients.
• Refrigerate for 30 minutes, or up to an hour (any more than an hour and the avocado will start to turn).
• Serve atop salad greens with rice, tortillas, or chips alongside!

With the help of a good friend, we devoured all but about 1/2 cup of this salad in a single sitting!  The dressing was the perfect complement to the fresh and crunchy vegetables.  Even before I was vegan, I wasn't much of a mayonnaise fan.  However, this salad really needs the creaminess that it lends.  Don't skip the mayo!  As for the jalapenos, we like it HOT!  If you don't want so much heat, just cut it down to one jalapeno (as opposed to two), and reduce the cayenne to 1/4 tsp.  That should do it!

Next up on the ABC blog- all about my yogatastic weekend!  I learned so much, and I can't wait to share it with you here on the blog, and with my students in the studio.  I am a little sore (ok, I'll be honest, I'm a LOT sore), but every sore muscle is worth it.  I had an A.M.A.Z.I.N.G. time, and I feel more excited than ever about my yoga practice and my ability to share it with others!

Question of the Day:

Mild vs. Medium vs. Hot: how do you like your Mexican food?!

Blessings,
Ally and Bo

Butternut Squash and Avocado Cream Pasta

In today's post I am getting back to the ABC blog's roots!  Between moving from Corpus Christi, TX to Jacksonville, FL, settling into a new home and community, starting several new jobs, and making it on my own while Bo was away for a few weeks, I haven't had much energy or much time to dedicate to creating new recipes.  Well, today's post changes all of that.  I have a WONDERFUL new recipe to share with all of you!

Footnote: Thanks for sticking with me these past few weeks!

So let's get right to it!  Last night I was craving pasta...which was weird...at least for me.  As some of you might know, I am not the world's largest pasta fan.  Usually, I will choose rice/millet/barley/quinoa/bread over pasta any day of the week!

Well, not last night.  

Pasta was on the brain, and nothing else would suffice!  Thankfully I had roughly two servings left over from a box that I had opened for my mom a couple of weeks ago.  After adding some colorful vegetables and a homemade sauce, there was plenty for a hungry Bo and I for dinner.

A creamy sauce, hearty vegetables, and complex flavors define this extra-ordinary pasta dish.  Take the time to caramelize the onions and roast the butternut squash, and you won't be disappointed with the result.  The Avocado Cream is the perfect accompaniment to the rich root vegetables and hearty pasta!

Butternut Squash and Avocado Cream Pasta
Serves 2-4

2 servings of pasta
1 small butternut squash, cubed
1 large onion, diced
3 stems of kale, torn into bite-size pieces
2 T oil, divided
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp salt

For the Avocado Cream:
1 avocado
1 rounded T veganaise (or mayonnaise)
1/2 C vegetable broth
1 T lime juice
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Directions:

• Preheat oven to 400 degrees.
• Toss the cubed butternut squash with salt, cumin, and cayenne, drizzle with 1 T oil, and roast for 30 minutes (tossing half way through).
• Heat 1T oil over medium heat in a saucepan.
• Add onions, and cook for 20-30 minutes until caramelized (low and slow is the name of the game here!).  They should end up looking something like this!

• Cook the pasta according to the package directions.  Drain, drizzle with oil, and set aside.
• In a blender, add the avocado, veganaise, broth, lime juice, salt, cumin, and cayenne.
• Blend until smooth.
• Once the squash is roasted and the onions are caramelized, toss the pasta, squash, onions, and kale together.
• Sprinkle with an additional dash of salt and cayenne.
• Finally, pour the Avocado Cream over the pasta mixture, and toss to combine.
• Serve immediately to prevent the cream from browning.

Last night, Bo ended up having one plate-full of this pasta around 6:00PM (with a breaded and baked pork chop), and another plate-full around 9:00PM with TWO pork chops!  With that said, although this dish should easily serve 3-4, there was only a small serving leftover for lunch today...

All I can say is, if you can't take my word for how good this pasta is, take Bo's! :)

Question of the Day:

Pasta vs. Rice vs. Bread: which one do you prefer?

Blessings,
Ally and Bo

Creamy Energy Power Salad

In addition to writing here on the ABC blog, I also regularly read about half a dozen other food/fashion blogs. I am pretty selective in my reading, so these elite five-six blogs must be pretty good to have made the cut!  If you haven't noticed "My Blogroll" before on the toolbar to the right, you might like to check it out sometime.  These ladies come up with amazing vegetarian/vegan cuisine, and frequently do it in style as well!

With that being said, it isn't uncommon for these blogs to serve as my inspiration for recipes, outfits, and home decor on a regular basis.  In fact, the dressing for today's Creamy Energy Power Salad is borrowed from Angela Liddon of Oh She Glows.  Angela is one creative cat in the kitchen!  She comes up with so many delicious and healthy recipes that have me drooling every time.  When I saw this Creamy Avocado Lime Dressing, I knew right away that I had to come up with an original way to use it!

For me, avocados frequently = Mexican cuisine.  Blame it on living in New Mexico for so many years, but you say "avocado" and I think salsa and chips, enchiladas, green chile, refried beans, chile rellenos, and quesadillas!  Since we didn't have any tortillas at the time, I decided to use what we had on-hand to create this protein-packed and energy-filled salad.  Trust me, it didn't disappoint!

Full of healthy fats and protein-rich beans, this salad will keep you energized and mentally sharp for hours!  With the perfect balance of whole grains, vegetables, fruits, protein, and fat, this salad is a champion of health and nutrition.

Creamy Energy Power Salad
Serves 2-4

1/2 can black beans, rinsed
1/2 can hominy, rinsed
2 tomatoes, diced
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp pepper
1 red bell pepper, sliced and roasted
1 tsp EVOO
1/2 C rice, cooked and chilled
2-3 handfuls of Spring Salad Mix
1/4 C Creamy Avocado Lime Dressing from Oh She Glows

Directions:

• Cook the rice on the stove-top (i.e. 1/2 C rice + 1 C H2O + 20 minutes on the stove-top = perfectly fluffy rice!)
• Place the black beans, hominy, tomatoes, chili powder, cayenne, salt, and pepper into a medium mixing bowl.  Toss to coat.

• While the bean/hominy mixture is marinating, slice your bell pepper, toss it in olive oil, and roast at 450 degrees for 5-10 minutes.
• Note:  You will want the bell pepper to blacken around the edges, but you do not want it to burn.  Watch it closely for the last couple of minutes in the oven!  They should end up looking something like the picture below.

• Add the rice, bean/hominy mixture, and bell pepper into a large salad bowl with the Spring Salad Mix.  
• Toss gently.
• Begin by pouring 1/8 C dressing onto the salad and incorporate fully.  
• Add more, up to 1/4 C, until you have reached your desired coating.
• Due to the avocado, this salad is best served immediately.  
• Note:  Leftovers of this salad will not be very good.  Therefore, I would suggest either halving the recipe or eating it all in a single day.

Next time - I will share the beginnings of a new fashion/style project.  Maybe some of you will even be inspired to join me!!!

Question of the Day:

If you need lots of energy for the day, what is your go-to meal?!

Blessings,
Ally and Bo

Maple-Cinnamon Peanut Butter Dip and Eating Green

Today I am going to share one of my most frequently made and eaten recipes with you!  For those of you that haven't already figured it out here and here, I love peanut butter (could I possibly put any more links into a single sentence?!)!  In fact, I probably eat peanut butter in some form or another 4-5 times a week: mixed into oatmeal, spread on fruit, spread on toast, added to a smoothie, whirled into homemade soft-serve, etc, etc. etc.

Taking peanut butter to the next level, this dip is creamy, spreadable, and slightly sweet - perfect for smearing on fruit or your choice of dunker!

Maple-Cinnamon Peanut Butter Dip
Serves 1-2

2 (heaping) T PB2*
1/4 tsp cinnamon
3 T plain yogurt (I used Whole Soy)
1/4-1/2 T maple syrup

Directions:

• Add PB2 and cinnamon to a small bowl.

• Pour in the yogurt and maple syrup.
• Mix until fully combined.

• Serve with your choice of "dippers"!

*Note:  You could probably use creamy PB in place of the PB2 in this recipe.  However, I would not suggest crunchy nut butter because I do not think that it would mix well.  Regardless, because I have not tried this dip with regular PB, I cannot vouch for the result.

Other than this peanut butter dip, I spent much of the remainder of my weekend-mealtimes eating greens.  I would dare to say that there is not a green food that I can think of that I don't enjoy devouring!

On Saturday I made a batch of Spabettie's Spinach Pancakes.  I ended up eating them for lunch both Saturday and Sunday.  Specifically:

• on Saturday I smeared homemade Roasted Garlic and Paprika Hummus on top, and topped it with sliced tomatoes; and
• on Sunday I melted Daiya cheese on top!

YUMM-O!

On Sunday evening, I made Oh She Glows 15-Minute Creamy Avocado Pasta.  However, I did have to make a few alterations to her recipe, based off what I had on-hand:

• instead of 1/2 lemon juiced, I used 2 T lime juice;
• instead of 1/4 C fresh basil, I used 1/4-1/2 C cilantro;
• instead of 2 T EVOO, I used 2 T sunflower oil; and
• I added two diced red bell peppers. 

I have made the original recipe previously, and I have to say that I prefer this version.  Next time I might alter the recipe even more, and if I do, I will make sure to share it with you!

Next time - a post about "Life in the Navy" thus far!

Question of the Day:

(1) Do you like peanut butter?  If so, how do you prefer to eat it?
(2) Do you enjoy eating your greens (i.e. spinach, asparagus, green beans, peas, avocado, etc.)?!

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo