Tomato + Cheddar Sandwich with Lemon Aioli

 

 

When I’m not making lunch at home, I try to find simple, well-crafted, veggie-focused foods to pick up that almost make me feel like I've made them myself.

 

 

 

 

One of my favorite go-to sandwiches is a delicious tomato and cheddar number from a local sandwich place.

 

Besides the main ingredients, it includes a little mayo, some crunchy greens, and great bread.

 

 

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

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There are a lot of cool things going on in this recipe.

First, the shrimp get tossed in cumin, paprika, and garlic powder, which gets them nice and spicy and gives them TONS of flavor.

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Next, you're making a spread of creamy sour cream, spicy chipotle, and cool lime.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

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And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

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And because it’s really just a slice of jicama, it takes almost no extra time.

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You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

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Whatever you do, you are eating good tonight!

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings: 4; makes 8 small tacos

Pineapple Avocado Salsa:

  • 1½ cup finely chopped pineapple
  • 1 avocado, finely chopped (about 1 cup)
  • 1 red pepper, finely chopped (about ½ cup)
  • Juice of half a lime
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

  • ½ cup sour cream
  • Zest of 1 lime
  • 1 tablespoon chipotle puree *see note
  • 2 teaspoons kosher salt
  • One-1½ pound jicama, about 4-5 inches wide
  • 3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 16-20 large/extra large shrimp (about ¾ to 1 pound)
  • Pineapple Avocado Salsa
  • Cilantro, for a garnish

Pineapple Avocado Salsa:

  1. In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

  1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.
  2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
  3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.
  4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

  • You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.
: @NikkiDinki

: @NikkiDinkiCooking
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Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

There are a lot of good things in my book Meat On The Side (I might be a little biased?).

But this one really might take the cake—or the roll.

There's the fresh, yet hearty, caramelized celeriac that perfectly compliments the lobster, and then the crisp apple and fennel slaw with a hint of orange...

All sitting on top of this little guy.

It hits every high note.

This is the kind of dish I make for company, or when I need to do something nice for my husband.

It’s really special, but not so fancy where you won't want to devour the whole thing in two bites.

Okay, four bites.

See? I’m dainty.

Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

makes: 4 sandwiches

Fennel + Apple Slaw:

  • 1 small fennel bulb, very thinly sliced (about 1½ cups)
  • 1 Red Delicious apple, cut into long, thin strips
  • 1 jalapeño chile or Fresno chile, seeds and ribs removed, minced
  • Juice of 1 lemon
  • Juice of ½ orange
  • ½ teaspoon kosher salt

Basil + Lemon Aioli :

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • Finely grated zest of ½ lemon
  • Juice of 1 lemon
  • ½ cup vegetable oil
  • ¼ cup coarsely chopped fresh basil leaves

Celeriac + Lobster Rolls:

  • 1 tablespoon olive oil
  • 1 celeriac (1½ to 2 pounds), peeled and cut into ¼-inch cubes
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 split-top hot dog rolls
  • 9 ounces fresh lobster meat (equivalent to one 3-pound lobster), coarsely chopped

Fennel + Apple Slaw:

  1. Mix the fennel, apples, jalapeño, lemon juice, orange juice, and salt in a large bowl, stirring until well combined. Set aside on the countertop to let the fennel and apples soften while you prepare the rest of the sandwich.

Basil + Lemon Aioli :

  1. Add the egg yolk, mustard, and garlic to a blender and blend on high for 10 seconds. Add the vinegar, salt, lemon zest, and lemon juice and blend again for 10 seconds. With the blender running, very slowly drizzle in the oil, starting with a few drops at a time. After you have added 2 to 4 tablespoons of oil and the aioli has emulsified and you see no separation, you can add the remaining oil in a faster stream as the blender continues to run. Scrape the thickened aioli into a small bowl and stir in the basil. Set aside.

Celeriac + Lobster Rolls:

  1. Heat the oil in a large skillet over medium-high heat. Stir in the celeriac, sprinkle with the salt, and stir again. Cook until the celeriac is tender and browned on all sides, 10 to 12 minutes.
  2. Meanwhile, melt the butter in a second large skillet or a griddle over medium heat. Add the rolls and cook until browned on the sides, 2 to 4 minutes.
  3. As soon as the celeriac is cooked, reduce the heat to low and stir the lobster into the skillet. Cook until warmed through, 2 to 3 minutes. Remove the skillet from the heat. Add the aioli and stir until well combined.
  4. Spoon the lobster mixture into the rolls, dividing it equally. Top each roll with one-quarter of the slaw.

Notes:

  • If you’re not in the mood to make your own aioli, skip it and use ¾ cup mayonnaise instead, adding the basil, a squeeze of lemon juice and a little grated garlic.
  • Fennel has a nice licorice flavor, but can be replaced with a small red onion or cabbage in a pinch. If you have some tarragon on hand add it when using these substitutes.
  • Go ahead, make the slaw in advance. You’ll get a jump on the prep and the longer it sits, the better it gets.
  • For simpler slaw use, ¼ teaspoon crushed red pepper flakes instead of the hot pepper, and just lemon juice instead of both juices.
  • Make this a meal a bit more accessible by substituting shrimp for the lobster. Or for a different take on things, chopped chicken breast makes for one heck of a tasty sandwich, too!
: @NikkiDinki

: @NikkiDinkiCooking
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Cauliflower Egg Salad Sandwich

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So you think adding cauliflower to your egg salad is weird?

While it may sound newfangled, twenty years from now, this version will be a household staple everywhere—it’s that good.

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A little steamed cauliflower added to a traditional egg salad gives you the perfect texture you didn’t know was missing from the classic recipe.

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But the egg salad is still soft and creamy when you bite into it.

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Let's not forget to mention that this recipe includes the perfect combo of mayo, mustard, celery, and scallions—and, of course, those beautiful eggs!

It's hard for me to talk about this any more without actually eating the sandwich, like, RIGHT NOW!

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Veggies shouldn’t just make things healthier, they should make things better!

And this is a better sandwich.

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Cauliflower Egg Salad Sandwich

makes: 2 sandwiches, with about 2 cups of egg salad

Ingredients:

  • 4 large eggs
  • 1½ teaspoons kosher salt
  • ¼ head cauliflower, stems removed + broken into florets or coarsely chopped
  • ½ cup mayonnaise
  • ¼ cup finely chopped celery
  • 1 tablespoon finely chopped scallions
  • 2 teaspoons mustard
  • ½ teaspoon paprika
  • 4 slices white bread
  • 4 pieces romaine lettuce
  • 1 medium tomato, sliced

Directions:

  1. Begin by hardboiling the eggs; in a small saucepan, arrange them in a single layer and add cold water until it reaches an inch above them. Set the saucepan over high heat and bring the water to boiling. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool; peel when ready to use.
  2. Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to boiling over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy—3 to 5 minutes. Drain and run the cauliflower under cold water, finely chop it, and then pat it dry (this should give you about 1½ cups of cooked, finely chopped cauliflower).
  3. Peel the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.
  4. Place a slice of bread on each of 2 plates. Mound the salad on top, dividing equally. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and enjoy!

Notes:

  • Sometimes you can find cauliflower florets in a container in your produce section. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Toddler PB + J with Quick Frozen Fruit Jam

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There are a lot of delicious peanut butters out there, but not as many good jams. 

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So I'd like you to imagine an incredibly tasty jam—a jam that is made simply of fruit and a touch of sugar.

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And now that you're conjuring up this super appetizing vision, this is where I say, “Oh, but you can make a jam like that yourself!”

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And then you snap out of your jam-filled fantasy and say, “Um, Nikki? I really don’t have time to be making my own jam.”

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But here's the thing—you do!

It's as easy as grabbing a bag of frozen berries, adding a tablespoon of sugar, and cooking for only 15 minutes.

That’s it!

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And if you want to combine this amazing new jam (that you made!) with some peanut butter and hemp seeds on your favorite bread, you suddenly have a seriously awesome lunch for yourself!

Oh, and your kids, too, of course. ;)

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Toddler PB + J with Quick Frozen Fruit Jam

servings: 1 sandwich with ¾ cup of jam

Quick Frozen Fruit Jam:

  • One 10-ounce bag frozen fruit (such as mixed berries)
  • 1 tablespoon sugar

Toddler PB + J:

  • 2 slices sandwich bread (such as whole wheat)
  • 2 tablespoons peanut butter
  • 1 teaspoon hemp hearts
  • 2 tablespoons Quick Frozen Fruit Jam

Quick Frozen Fruit Jam:

  1. In a small saucepan over high heat, combine the frozen fruit, 2 tablespoons of water, and the sugar. Bring this mixture to a high simmer, stirring occasionally and breaking up the fruit with a spoon.
  2. Continue cooking the fruit mixture over high heat, stirring occasionally, until the mixture is thick enough to leave trails in the pan when stirred—10 to 15 minutes.
  3. Remove the pan from the heat and allow it to sit for 10 to 15 minutes, then transfer the fruit mixture to a small bowl. Place the bowl in the refrigerator for at least 30 minutes to allow the jam to set and chill.

Toddler PB + J:

  1. Spread one slice of bread with the peanut butter, then sprinkle it with the hemp hearts.
  2. Spread the Quick Frozen Fruit Jam onto the other slice of bread, then sandwich the two slices of bread together.

Notes:

  • The ¾ cup of jam yielded by the Quick Frozen Fruit Jam can make 6 sandwiches.
  • You can omit the sugar if you prefer; the jam will still be super tasty.
  • If you use tarter fruits, such as cranberries, you may need more sugar.
: @NikkiDinki

: @NikkiDinkiCooking
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Roasted Broccoli, Corn + Green Chile Stuffed Naan

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Naan bread is tasty…

OK, I assume you’re looking for me to describe it as more than “tasty.”

Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes.

But unlike pita, naan is chewy and delicate in flavor and texture, and once again…very tasty!

Besides stuffing it like I do here, you can use naan as the base for a flatbread or pizza or cut it up for dipping into any kind of hummus or cheese dip.

However you prepare it, it's sure to be (you guessed it)…

TASTY!

Roasted Broccoli, Corn + Green Chile Stuffed Naan

servings: 2; double the recipe as you wish

Ingredients:

  • 1 cup very finely chopped broccoli
  • ¾ teaspoon kosher salt
  • 1 teaspoon + 2 tablespoons olive oil
  • ⅓ cup corn kernels
  • 1½ cups shredded pepper Jack cheese
  • Half a 4-ounce can chopped green chiles
  • 1 naan
  • ½ teaspoon turmeric

Directions:

  1. Turn on the broiler, to high if you have that option. Toss the broccoli with ½ teaspoon of the salt and 1 teaspoon of the oil in a medium bowl until well coated. Then spread it on a rimmed baking sheet and place under the broiler until charred and tender—3 to 5 minutes.
  2. Return the broccoli to the medium bowl. Add the corn to the broccoli, along with the cheese, the remaining ¼ teaspoon salt, and the chiles. Stir to combine.
  3. Very gently open the naan by running a knife along one edge, between the layers. Naan usually has one layer that is thicker than the other, so try not to rip the thin layer. If some breaking occurs, that’s okay—the filling should stay in and the cheese will act as a glue, sealing up the bread as it cooks.
  4. Gently spoon the broccoli mixture into the naan. You want to push it to the edges but if you are having trouble getting the filling into a particular spot don’t worry, it will melt into those areas, it doesn’t need to be perfect.
  5. Briefly heat the remaining 2 tablespoons oil in a large skillet over medium heat. Stir in the turmeric, making sure it spreads evenly through the oil. Lay the naan in the skillet and cook until crisp and golden brown on the bottom—3 minutes. Gently turn it over and cook the other side until it is golden brown and the cheese inside has melted—for 3 minutes more. Cut the naan into sixths or quarters and serve immediately.

Keep It Simple:

  • Though most stores are carrying naan bread these days, there are lots of substitutes that you can use for this recipe if it’s hard to find: Pita works very nicely, you can use two tortillas and make it like a quesadilla, or use the filling in between two slices of regular loaf bread, creating an outrageous grilled cheese.
  • Turmeric has a warm, peppery flavor and adds a great bright yellow color to the dish, but it can successfully be replaced with paprika or garlic powder or simply left out.
  • Green chiles come in a small can and can usually be found next to the refried beans, taco sauce and tortillas in your grocery store.
  • Instead of buying frozen corn or corn in a can use the kernels from one ear of fresh corn. Simply place the husked ear in boiling water for 5 minutes or better yet, put it on your grill till slightly charred. Use a sharp knife to cut down the side of the ear to remove the kernels.

Make It Meaty:

  • Add 2 ounces of very finely chopped cooked chicken to the filling mixture. Or to add an extra protein kick without the meat, add ¼ cup very finely chopped edamame.

Family Friendly:

  • Nothing like hiding broccoli in cheese and between some bread to get your kids to gobble it up. But if the spice from the pepper Jack cheese is too much for them, replace it with mozzarella or cheddar.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Mushroom + Beef Sloppy Joes

Check out my OUTRAGEOUSLY good sloppy joes...

These Mushroom + Beef Sloppy Joes are from my book Meat On The Side.

If you're looking for amazing comfort food that's also good for you, you owe it to yourself to give them a shot.

The secret is that the sandwich filling is half meat, half veggies! No need to feel guilty--you can eat up and enjoy!

Mushroom + Beef Sloppy Joes

servings: 4 Sandwiches

Ingredients:

  • 1 tablespoon olive oil, plus more if needed
  • 8 ounces ground sirloin
  • 1 pound portobello mushrooms, stems discarded, caps finely chopped
  • 1 small green bell pepper, cored, seeded, and finely chopped
  • 1 small yellow onion, finely chopped
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • One 8-ounce can tomato sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sriracha or other hot sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon minced fresh thyme leaves
  • 4 hamburger buns
  • Finely chopped dill pickles, for serving
  • Sliced pickled banana peppers, for serving

Directions:

  1. Heat the oil in a large deep skillet over medium-high heat. Add the sirloin, breaking up with a spoon or spatula, and cook until it has browned, about 5 minutes. Then, if the skillet is too dry for sautéing the mushrooms, add a bit more oil. Stir in the mushrooms and cook until they are brown and tender, about 5 minutes.
  2. Reduce the heat to medium. Add the bell peppers, onion, ½ teaspoon of the salt, and the black pepper to the skillet and stir to combine. Cook until all the veggies are tender, 5 to 7 minutes. Meanwhile, whisk together the tomato sauce, Worcestershire sauce, molasses, vinegar, sriracha, and the remaining1 teaspoon salt in a small bowl.
  3. Add the tomato paste and thyme to the mixture in the skillet and stir to combine. Cook for 2 minutes. Then stir in the tomato sauce mixture and cook until the sauce thickens and coats the veggies and meat and all the flavors come together, 5 to 7 minutes more.
  4. To serve, spoon the sloppy Joe mixture onto the bottom half of each hamburger bun, dividing it equally, and dot with some pickles and banana peppers before adding the bun tops.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Red Cabbage + Raspberry Grilled Cheese

So great being on The Wendy Williams Show today! Check out the clip--and the recipe!--for my Red Cabbage + Raspberry Grilled Cheese.

Red Cabbage + Raspberry Grilled Cheese

servings: 2 Sandwiches

Ingredients:

  • 2 tablespoons olive oil
  • 6 cups lightly packed shredded purple cabbage (12 ounces)
  • 1 teaspoon kosher salt
  • ¼ cup raspberry jam
  • ¼ cup champagne vinegar
  • 8 ounces Fontina fontina cheese, sliced
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter, at room temperature

Directions:

  1. Heat the oil in a large skillet over medium heat. Stir in the cabbage and salt and cook until tender but not mushy, —3 to 4 minutes. Stir in the jam and vinegar and cook until most of the liquid has evaporated and the cabbage is completely tender, —2 to 3 minutes more. Remove the skillet from the heat.
  2. Heat a second large skillet over medium-low heat. Butter 1 side of each slice of bread. Place 2 pieces of bread, butter- side- down, on a plate. Top each with 3 alternating layers, : first of cheese, then cabbage, and then the rest of the cheese, dividing them equally, and then finish off with another slice of bread, butter- side- up. Place the sandwiches in the skillet and cook them until browned on the bottom, —3 to 5 minutes. Then fFlip them over and cook until the other side is has browned and the cheese is has melted, —3 to 5 minutes more, gently pressing the sandwiches as they cook. Cut in half and serve.

Notes:

  • You can really customize this sandwich: just use what you have in the pantry. Any sliced bread works fine, you can substitute any jam flavor that you like, and instead of champagne vinegar feel free to use red wine vinegar, white wine vinegar, or apple cider vinegar.
  • Purple cabbage is also known as red cabbage and may be labeled that way.
  • I can usually find purple cabbage freshly shredded by the store in my produce section. You can also use green cabbage for a similar taste but a slightly less exciting color.
  • Because of the sweetness of the cabbage and the fact that it’s a grilled cheese, this sandwich should be a hit! Not convinced? Use half that amount of cabbage mixture for super- picky eaters; the cheese will melt all around it, mostly concealing our little secret.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Creamy + Spicy Corn Dip

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I didn't just get the nickname “Picky Nikki” for no reason at all, no, I gave my mother so many reasons to call me “Picky” that I'm almost surprised that she ever called me anything else.

 

 

 

 

When I talk about my childhood I sometimes generalize and say that I ate no vegetables.

 

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PB + J + P + C

   

 

 

I've been on a kick lately--changing up classic dishes by adding more veggies to them.

 

You know, making them much more "Meat On the Side"-esque.

 

 

 

 

But when I started messing with one of the most classic lunch foods ever--peanut butter and jelly (PB + J), no one liked it...at ALL! 

 

I posted a pic of my PB + J + P + C a little while back on social media and let's just say you guys had something (not too pretty) to say about it.

 

 

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Cucumber Sub

         

 

Gluten-free is definitely trending--and for good reason.

 

 

  

 

 

Of course there are some people who simply can’t have gluten, but there are also many who are realizing that eating less gluten and carbs helps them feel and look their best.

 

 

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Sundried Tomato + Basil Grilled Cheese

 

 

 

Soon enough summer will be here and we can start talking about salads and fresh veggies.

 

 

 

 

But for now, while there is still a chill in the air, I consider a scarf as important an article of clothing as pants.

 

And although spring has officially sprung, that chilly air means it's still the perfect season for grilled cheese.

 

 

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Zucchini Chicken Wraps with Balsamic Vinaigrette + Provolone

 

 

When I was younger I used to go out of my way to eat at a place called Mighty Taco, famous in the Buffalo area.

 

 

 

 

At that point I didn’t eat meat or beans, so I thought of myself as innovative for putting iceberg lettuce in my taco.

 

I ended up with a taco containing lettuce and cheese--and only lettuce and cheese.

 

 

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Ramen Tacos

 

At 10 years old my mom had had enough of my shenanigans.

 

I was the pickiest of picky eaters and this picky eater never went down without a fight.

 

 

 

 

So she gave up, and I was allowed to make my own dinners, whatever my little heart desired.

 

Well, both my heart and stomach were ramen noodle addicts.

 

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Spaghetti Squash Tacos with Sweet + Spicy Pepper Salsa

 

 

I'm pretty obsessed with spaghetti squash, not as obsessed as I am with cheese, or positioning the fan in my bedroom just right so it cools just my feet while I sleep, but pretty darn close.

 

 

 

 

It's so sweet, the texture is awesome and it can be morphed into so many things.

 

 

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Buffalo Cauliflower Burger

 

 

 

Some people think that because I grew up in Buffalo that I am used to the snow and cold, and that it shouldn’t bother me.

 

 

 

 

When in actuality my patience for such things ran out by the time I was 8, and by 18 I knew that though I had the most wonderful family Buffalo just wasn’t for me.

 

 

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Buffalo Shrimp Rolls

 

 

I love anything with Buffalo sauce on it.  One time Buffalo sauce landed on my phone and I seriously considered eating it.

 

 

 

 

Since I am from Buffalo you would think that this love affair started back when I was growing up, eating some of the best wings in the world. However, in actuality I didn’t even eat a chicken wing until many years later after I left those Buffalo winters behind.

 

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Chard Sandwich with Sundried Tomato Smear

 

 

I recently found myself in Kentucky with my good friend Damaris Phillips. To go along with the bourbon that you know is always on her table, she made me a sandwich with her signature tomato aioli.

 

 

  

 

 

Back home in NYC I found myself seriously craving her aioli, I needed more (but not more bourbon, I’m done with bourbon for a while). It was so rich, so meaty and so deep in flavor that I would not be forgetting it anytime soon.

 

 

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Broccoli Tacos

 

 

A Horror Story:

Written by: Nikki Dinki


Sue and her date go to a local restaurant for a nice meal out. Sue orders the salmon, her date the steak and each meal comes with a side of vegetables. They chatter, flirt and then...the meal comes...all they can do is stare in horror at their plates.

 

 

 

 

It’s not the salmon or the steak that get their attention but that sad, mushy, flavorless, over-steamed broccoli thrown haphazardly on the plate. It’s blatantly obvious that no one at this restaurant cares about broccoli. And being advocates for Broccoli’s rights (ABRs they call themselves) they get up and march out of the restaurant.


For they know, as I do, that broccoli should NEVER be treated this way...

 

The end.

 


 

 

You see, I didn’t always love broccoli, I’ll admit it. The green tree-like vegetable and me had a bumpy relationship at first. But how can anyone fall in love with this green goddess when she is so often treated and dressed, so poorly?!

 

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