I try to keep pesto in my fridge at all times. There is nothing like a spoonful of oily, creamy basil goodness to spice up any dish — from pasta to salad dressings to eggs to soups and broths, I use it a lot. And, while some store-bought brands are pretty good, nothing quite beats the taste of your own fresh pesto.
I love delicious fresh recipes that literally take 5 minutes to make. This is one of them! White kidney beans (otherwise known as cannelloni beans) are naturally soft, so you don’t even need to get out the food processor to make this chunky and creamy dip; a fork and some elbow grease will do.
Bruschetta is such a wonderfully fresh dish. It’s a wonderful appetizer, or works well as a light lunch when paired with a bowl of soup or a filling salad. Juicy tomatoes, basil, olive oil, crusty bread, and garlic — I mean really, what more could you want?
Granted, January isn’t the ideal season for fresh tomatoes, especially if you’re under a few feet of snow. But what better way to relive the glorious summer days than to put this on the table? It may just tide you over until June.
My father got into his head over the holidays that it would be totally great and practical to invite friends over for a tapas night.
Now, I really like tapas. The idea of having lots of little fresh dishes to pick and choose from is seriously appealing. But making 10 dishes for as many people is kind of ridiculous.
What do you do when you get tired of eating tomatoes raw?
You make tomato sauce of course!
Lots of people seem to shy away from making their own tomato sauce, and I think that’s a real shame. Yes, I often use prepared sauces when I’m in a rush or don’t feel like cooking, but that’s never as tasty as making sauce from scratch — plus, it’s much healthier. It’s also impossibly simple, and doesn’t take much time either.
Garlic is outrageously delicious. I love it almost as much as I love olive oil — in fact, I came this close to naming my blog “Don’t Forget the Garlic.”
Roasted garlic may be even better than regular garlic, because it gets soft and loses its harshness (which a lot of people dislike — I am not one of those people). As the garlic roasts, it takes on a sweeter flavour, and is amazing as a spread or incorporated into other dishes.
In my experience, a lot of people seem to think that making salad dressing from scratch is either really complicated, or kind of snooty. I’m not sure why this is, but I am here to dispel these anti-homemade-dressing accusations!
I love hummus. To be honest, if I didn’t, my father might have disowned me by now — hummus runs thick through my half-Egyptian veins.
While my family has a traditional hummus recipe, it is less of a dip than it is a sauce. And although it is really, really good, sometimes I just want a thicker, dippable hummus. So, I make a recipe up!… sometimes accidentally.