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Jackie
Health and happiness in a bowl: that’s this Zesty Greek-Inspired Salad with Crispy Chickpeas!
I adore salads: what a tasty way to get in your veggies! And Greek salad has become one of my major culinary crushes over the last few years. It’s such a flavor-saturated, satisfying dish! It’s also a beloved staple in diners here in the Metro-Detroit area (what we call “Coney” or “Coney Island” restaurants, based off of the iconic chili-topped hot dogs they serve).
It was about time I created a recipe that pays homage to this wonderful salad. Enter Zesty Greek-Inspired Salad with Crispy Chickpeas!
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Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are IN THE HOUSE!
It’s with a great deal of nostalgia that I present this recipe I created and photographed a couple of months ago. Because Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are not literally in my house right now, as I work to heal a health issue that’s greatly restricted what I eat for the last month and counting. I don’t know when they’ll be allowed back in my house, but I’m hopeful it will be soon – and I’m more food obsessed than ever!
Lamb Burgers with Sauteed Onion and Garlicky Feta Sauce and Garlic- and Thyme-Tossed Fries are a good focus for my gastronomical obsessing. I mean, that luscious, dairy-filled sauce! Those flavorful red-meat burgers! Those herb-bedecked fries drenched in ketchup (I daydream about ketchup these days…no kidding)!
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Every day is PB&J day with Dairy-Free Peanut Butter Ice Cream with Strawberry Sauce!
Ice cream is an especially tantalizing treat when summer is bringing the heat. And ice cream that is both dairy AND processed-sugar-free? Well, that’s doubly nice. Add the classic complementary flavor combo of peanut-butter-and-jelly, and you’ve REALLY got a winner on your hands!
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Spring means bright, fresh flavors – and that’s what this Lemony Risotto with Peas is bringing!
Lemony Risotto with Peas is also bringing creamy, cheesy comfort-food goodness – which, as I’m writing this during the time of the COVID-19 global pandemic, is something we very much need right now. Lemony Risotto with Peas is a hug in a bowl – and who couldn’t use a hug right now?
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Hello, Spring! Hello, Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
I know the spring season has officially being in swing for over a month now here in the Northern Hemisphere, but where I live, much of spring is what I’ve dubbed Winter Lite. And Winter Lite the last two weeks has meant snow swirling around outside my window every other day.
Blessedly, this snow has not been sticking, but still. It’s almost May – where’s that spring thaw at, Mother Nature???
Finally, warmer temps are on the horizon here in Metro-Detroit (we’re predicted to hit 60 degrees tomorrow!), and it’s time to break out the celebratory foods – foods like this Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
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Hello, all! This is my first post on A Cookable Feast in a year and a half, and writing it admittedly felt daunting at first. But now, as I put the finishing touches on it, I’m feeling very happy to be back.
After blogging pretty consistently on here for almost three years, I hit a wall in early 2018. I posted only twice that year and not at all in 2019 – despite establishing a goal for myself in the beginning of that year to post recipes monthly!
I created and photographed this Tuscan Kale, Cannellini, and Prosciutto Salad recipe in 2018. I meant to post it in 2019 – and then earlier this year, when it was more seasonally appropriate. A salad made with prosciutto, kale, Parmesan cheese, and a maple balsamic dressing doesn’t exactly scream spring, does it? But I decided to post it now because I’ve been really wanting to get back into blogging here – and given the extra time I have on my hands due to life-impacting world events, I figured I really have no excuse to get this up.
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New-recipe alert: Loaded Pulled Pork Burritos are hitting the blog today!
They’re meaty. They’re cheesy. They’re stuffed with sour cream and salsa and veg goodness. They’re a force to be reckoned with, and the reason I am finally breaking hold of The Resistance.
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Hot on the heels of summer is this rosy-hued snack: Roasted Garlic and Beet Hummus!
How rad are you going to be when you enter the next soiree you’ve been invited to with hummus in hand that is a) homemade; b) bright magenta; and c) totally delish TIMES INFINITY? You’re going to be the coolest kid up in that joint!
Packed with a roasted beet, a whole head of roasted garlic, gobs of tahini, and of course – the star of the show – chickpeas (that mighty legume!), this Roasted Garlic and Beet Hummus is not just vibrantly hued: it’s also vibrantly flavored.
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Today’s recipe is a simple-yet-mighty one: Homemade Hot Chocolate (that is processed-sugar free)!
This is the PERFECT time of year to enjoy a cup of steaming, creamy hot chocolate. I’ve been LOVING this Homemade Hot Chocolate recipe, which is comprised of just three simple ingredients: milk (specifically whole dairy milk, which lends its special creaminess – though you can certainly use an alternative milk), unsweetened raw cacao powder, and pure maple syrup. That’s it! No baddie processed sugar or refined powders glutted with chemical-laden ingredients in this hot chocolate!
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I’m ecstatic to be posting this recipe, because it feels like a huge accomplishment to get here after all of my failed attempts at this one. Lovely A Cookable Feast readers, say hello to my Pumpkin Buttermilk Pancakes recipe [Cue noise-makers and vibrant confetti and kittens on tricycles yielding congratulatory banners and all manner of unbridled whimsy]!!!
This Pumpkin Buttermilk Pancakes recipe took the most attempts for me to develop of any recipe I’ve created – six total. I’ve worked on it over the last several weeks and was this-close to giving up on it until I took a different tack Sunday (oil instead of butter; more baking powder; adding baking soda, etc.) and came up with sweet, sweet, SUCCESS!
