Quinoa is fast and easy to make, and is a great alternative to pasta, rice, or polenta. It’s also the Superfood of the Year! Here I’ve taken plain quinoa and added some ingredients that are light, but with some tang. This salad makes a great addition to picnics and barbecues.
I usually make these with meat, but I tried two veggie recipes this week that really worked. One is savory-sweet, while the other is just plain savory. *Both* times I meant to take a picture of the finished product with the dipping sauce, these delicious little rice envelopes disappeared too fast for me to remember! Stuffed grape leaves, popular in Greek, Turkish, and eastern European cuisine, are a perfect finger food for parties. Or you could just, you know, eat them all yourself.
An incredible dessert recipe, courtesy of my better half!
A traditional Salad Niçoise is made with potatoes and green beans. Here I’ve used what I had in my fridge, but you should go all-out if you can. The dressing is simple and delicious, and perfect for other salads as well.
An excellent, quick lunch or dinner. I used to make this on excavation using a crummy electric hob, so I’m pretty sure you can do it anywhere!
My best friend Nicole’s parents have been making this for me since I was a kid. It’s so good that it might actually make your pea-doubting friends like the little green wonders! A big thank-you to Nicole for confirming my suspicions about how this dish is made. 🙂
My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.
One of my go-to easy meals (a great breakfast, but also a fantastic hearty lunch). If you’re not a fan of spicy foods (Blasphemy!), you can load this up with cheese or simple spices.
One for the (cook)books. It’s the peanut sauce from She Simmers, really a satay sauce, that makes it. You can make this dish with any type of noodle, any veggie, and any protein. Do some experiments and get back to me!
Here it is, in all its glory. A creamy, super-moist, bittersweet, gluten-free (if you want) Cake of Wonder. I based this on a bread recipe from The Mad Food Scientist… but this is so much better, and involves chocolate!
PhD Kitchen 