I had a shocker moment at the grocery store today. I was walking by the vegetarian food section when suddenly, the tofu caught my eye. Let me tell you, normally, I look at things like Tofurkey and snicker. I mean seriously, I think it’s a bit insulting to be a vegetarian and have companies trying to make you feel like you’re eating turkey when your intent is to have nothing to do with turkey in the first place!

However, since I started this blog, I vowed I wouldn’t write anything off. Even things that I have always tip-toed around. For example, I never ate that much Mexican food growing up, so therefore, I don’t normally cook with jalapenos and salsas and Chile rubs, but I have discovered that as long as the cilantro stays happily in the garden, I actually really enjoy fresh Mexican inspired cuisine.

I think tofu is difficult because of the texture. It can feel very weird to eat. But since Ivan surprised me with an amazing new grill pan, I thought an extra firm tofu would benefit from some sexy, seared grill marks. My goal was to treat tofu as tofu, not as some sad second rate “meat.” And I am glad I tried it. With these roasted vegetables, it’s the perfect light lunch. Any doubters will be intrigued enough by the pretty presentation to give it a shot.

For the Recipe, click here:

Grilled, Marinated Tofu with Roasted Vegetables

Sadly, I have returned from vacation. I’m always a little bummed to get back to the grind, but at the same time, at the end of a week of eating out and indulging in decadent meals, I have had about enough. It always seems like when I go home to Boston, I come back with a few extra pounds attached to my tummy.

After a long flight which inevitably leaves me dehydrated and craving anything fresh and unprocessed, this soup gets me back on track. My mom would always have this simmering on the stove when I came home from college and it’s probably one of the healthiest soups I know how to make.

Don’t be daunted by all the veggies. Once you have prepped them, your work is pretty much done. Since the weather is finally sunning up, this will probably be my last hearty soup for awhile so I saved the best for last!

For the Recipe, click here:

Genoese Minestrone Soup

Yesterday was one of those hot days where I was craving a fresh, cool bowl of soup. I realize to some people, the idea of eating cold soup is not too appealing, so fear not, this soup is also great warmed, but I would say, sit in the sun for a bit and the idea of chilled soup might be more tempting.

I distinctly remember the first time I had gazpacho. Being ignorant to its lack of heat, I swallowed a spoonful and nearly died of laughter because I had blown on the spoon to cool it off for a full 30 seconds. Shocking at first, but as I warmed up to it, I loved how fresh and bright it was. I would simply say, warn your guests so they don’t foolishly puff away at their spoons!

For the Recipe, click here:

Chilled Spiced Carrot and Ginger Soup

I am hooked on barley. It is such a versatile and satisfying, chewy little grain. This fresh salad sparked when I came upon these cute clementines that looked almost too perfect to eat. Clementines remind me of my childhood and the single orange ball I would find at the toe of my Christmas stocking every year. Once we pulled everything out, my brothers and I would sit and eat our clementines while admiring our loot. Something about them just makes me happy.

So for a lunch date with my friend Jamie, I marinated and grilled some beautiful salmon to go with this spring salad. It was a perfect lazy lunch on the porch accompanied by sunshine and Monty contentedly munching on his favorite stuffed beaver.

For the Recipes, click here:

Orange and Maple Glazed Salmon

Clementine, Barley, and Spinach Salad with Cinnamon Citrus Dressing

I don’t really have a lot to say about tomato soup except for the fact that I like it. A lot. But when I have it, I have to have something to dunk into it, or to me, it’s just not the full experience. So when I made the Honey Oat Quickbread yesterday and felt its texture, I immediately wanted to dunk it in something and couldn’t think of a better idea than tomato soup.

I really love a creamy, thick soup, but I didn’t want to add a ton of cream, so I grabbed a can of cannellini beans, dumped them in the Cuisinart and pureed like mad. You can’t taste the beans, but you definitely get that creamy goodness with a bonus of added protein and fiber. I definitely recommend swirling in a little crumbled goat cheese before serving. The extra pop is the cherry on top.

For the Recipe, click here:

Roasted Tomato and Basil Soup

Whenever I’m at my parent’s house, come dinnertime, my dad will inevitably ask me “How do you want to do the veggies?” Well, 99% of the time I will immediately answer, “Steamed.” Or more like I will sing, “Steeeeeeeeeamed brussel sprouts or steaaaaaaaamed baby bok choy.” Though this has become a joke in our family, I think it drives him mad because I will admit, it’s a tad boring.

But what my dad doesn’t know is, my obsession with steaming is actually an obsession with blanching. You see, I don’t just steam, I blanch and THEN I get busy and add the fun stuff. Because blanching is like coloring. What is prettier than a broccoli head? A bright, bright green, almost technicolor broccoli head and this, you get by blanching!

This salad depends on that crunch that only a 5 minute mini trip to the steam bath could give it. So here’s a bright salad that is anything but just “steeeeeeaaaaamed!”

For the Recipe, click here:

Bright Broccoli, Caramelized Onion, and Goat Cheese Salad

Breakfast with Quinoa: Part II

I spend a ridiculous amount of time playing crazy food scientist in my kitchen. There are times I wash a mixing bowl three times in one day, which inevitably makes me think “Should I get more mixing bowls?” and a shiver of excitement goes through me, thinking about scanning the aisles at Marshalls for a bright colored and shiny new bowl of possibilities.

And then, there comes a week where I am literally cooked out and cannot stand to pick up a spoon, let alone a measuring cup. So I have a few things that I make that are easy and require no washing of bowls or cleaning of floured surfaces.

I quite get that some people find the slow-cooker to be elementary. However, if you scoff at this lovely little machine for morning munchies, you are a narcissist! It’s honestly like having a personal chef, or at least what I assume having a personal chef would be like. Arise and eat!

A slight disclaimer: This is for serious quinoa lovers. It has a porridge-like texture and since quinoa has a particularly earthy aroma, some oatmeal die-hards may not be convinced. But give it a try and you just might find yourself going back for a second bowl.

For the Recipe, click here:

Quinoa Porridge with Pears

I have had a bunch of requests for quinoa recipes, and more specifically, breakfast quinoa recipes. Smart people! I don’t think it’s a secret that quinoa is a superfood. I only wish that during the three years I abstained from meat, I had known about quinoa because of its high protein content. Aside from that, it’s high in fiber, magnesium, iron and is gluten-free!

If that isn’t exciting enough maybe the discovery of quinoa flakes will make you jiggly with joy! I found these at Whole Foods and immediately heard a bell go off for granola bars.

It’s been about a year and a half now since I started running pretty seriously. After years of having a bum knee that would dislocate at even the sight of a slippery floor, surgery has given me the brand new experience of stability and I am addicted to my long, mind-clearing runs.

One of my challenges has been finding a breakfast that is easy to digest, energizing and tasty. So, enter oatmeal and quinoa! They are combined here into chewy, honey kissed granola bars that also offer the nutrients of nuts and fruit. I wrap them individually in tinfoil and munch before (and/or after) a long run, These will also pull you out of an afternoon slump in no time.

For the Recipe, click here:

Honey Quinoa Granola Bars

As promised, some more Oscar ideas to entertain your friends! As a baby blogger, I am realizing that if anyone is going to actually be able to make this stuff, I should probably post a tad bit more in advance, so I apologize if you are frantically running out to the store to purchase Blue Curacao! As for the chickpeas and popcorn, I think most people have these stocked in their pantry, so hopefully they are stress free entertainment options.

A disclaimer… I am cringing at my suggestion to willingly poison yourself with blue food dye, but in the name of fun and whimsy, I suppose an exception can be made. Just hopefully you don’t have an electric blue hue after drinking 3 or 4 Avatargaritas!

For the Recipes, click here:

Some drinks inspired by two of my favorite Oscar Nominees:

The Oran-Julia

The Avatargarita

Some appetizers inspired by the 2010 Oscar Nominees for Best Picture:

Pepper and Mozzarella Ball Balloons

Spiced “Up in the Air” Chickpeas