This pasta gets its gorgeous magenta color from roasted beets. Just 5 ingredients and you're on your way to a show-stopping meal.

Beet Pesto Pasta

Happy National Pink Food Day! We’ve celebrated previously here, and here, but this new recipe is one I’m particularly excited by. If you’ve been following along, you already know I love beets (see also: beet hummus and smashed chickpea sandwich with beets), but getting the chance to turn them into this magenta sauce was incredibly satisfying. I mean, can you even believe how pink the sauce turned out? And I promise, the color isn’t photoshopped at all – that’s pure beet juice power right there!

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Beet Hummus - slightly sweet, a little tangy, and such a gorgeous color!

Beet Hummus (and my favorite way to eat it!)

It’s no secret that turquoise is my favorite color. From my blog color scheme, to my apartment decor – it’s pretty hard to forget my affinity for a rather specific shade of blue. However, I will admit that there aren’t very many tasty looking turquoise foods (this is probably as close as we get). Instead, I usually turn to pink foods (see here, here, and here). This beet hummus is just next in line in my pink food fascination.

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Fresh Spring Rolls with 2 ingredient peanut dipping sauce.

Veggie Spring Rolls with Peanut Dipping Sauce

It’s finally ridiculously hot here in Chicago. After an unimpressive spring, summer is showing its colors with 90° heat and oppressive humidity. Nice, huh? I don’t know about you, but if my oven is on, my entire apartment heats up by about an extra 20 degrees. Needless to say, in my apartment that doesn’t have central air, the oven is now completely off-limits for all cooking endeavors.

That’s where these spring rolls come in. They are completely no-cook (you don’t even have to heat up water – warm tap water is all you need), and are one of my favorite fresh, fast meals to make recently. Spring rolls sound really fancy, and like they’d be hard to make, but I promise, if you can chop veggies, you can do this.

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Spinach, Basil, and Cilantro Pesto

Here’s something you should know about me: I hate wasting food. I renew my membership with the Clean Plate Club as often as possible. I’m the one who stares at that last piece of sushi thinking, “Somebody please just take it already!” And you know when there’s just enough cereal left that your bowl is full, but there’s too little to have another bowl later? Yep, I just keep pouring. Clearly, that last one is one of my more superb dieting strategies. 

There’s nothing I hate more than buying ingredients for a recipe, using half of them, and watching the rest go to waste in my fridge. I find this happens way too often when I buy fresh herbs. They add so much flavor to dishes, but it truly irks me when I can’t find another use for them.

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