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Posts Tagged ‘Whole Foods’

Pickled Eggs with Fresh Beets and Dill | Relishing It

My Mom used to raise chickens on our farm when I was growing up.  To be honest with you, sometimes those crabby hens would scare the heck out of me, but I sure developed a love of the eggs they provided.  Farm fresh eggs– there is nothing better.  One of my favorite ways to eat them is pickled.  I previously shared a favorite recipe of mine for pickled eggs.  And though I absolutely love that version– the spicy heat is just too much for my kids.  Today’s version with beets and dill has absolutely no heat– but the flavor is unreal.  I was worried that my husband wouldn’t quite go for it.  I love beets, but I thought it might be too much for him to embrace.  I was completely wrong.  Even without the heat, he was loving them.

Pickled Beets with Fresh Beets and Dill | Relishing It

Beets and dill are an excellent combination.  Here, the eggs take on a beautiful deep purple hue and are laced with a dill flavor.  The beets and onions become perfectly pickled, as well.  Chopped up they work wonderfully atop egg-salad sandwiches, paired with pork, or just eaten as a snack.  The beets remain somewhat crunchy, which I love.  The eggs pickle rather quickly–and the lovely purple hue is present after just a day or so.  The longer the eggs sit in the vinegar, the less white from the eggs will be present.  Eventually the entire egg will be purple.  Which tastes amazing, but if dramatic effects are what you are after– it’s best to eat them within 5 days, or so.

Pickled Beets with Fresh Beets and Dill | Relishing It

Eggs are a perfect, portable protein to snack on– we pack them a lot for school lunches and for summer outings. Make sure to buy good quality eggs, preferably from a farmers market or co-op.  You’ll end up worrying a lot less when you feed them to your family. Give this version a try–I hope you enjoy it as much as I do!

Pickled Beets with Fresh Beets and Dill | Relishing It

The Recipe: Pickled Eggs with Fresh Beets and Dill

(makes 2 quarts)

10-12 hard-boiled eggs, peeled  *see note

2 beets, peeled and thinly sliced

1 small white onion, peeled and thinly sliced

6-8 garlic cloves

4 dried bay leaves

1 tablespoon pickling spice

1 teaspoon whole black peppercorns

1 teaspoon kosher salt

Fresh dill sprigs

white vinegar (enough to fill each jar)

Note: To properly boil eggs– add eggs to a large sauce pan filled with water.  Bring to a boil.  Boil for one minute, cover with lid, and remove from heat.  Let stand for 10 minutes.  Then immediately drain the eggs and place them in a bowl of cold water filled with ice.  This will stop the cooking process and yield a perfectly hard-boiled egg.

Divide all the ingredients between the two quart jars.  Layer the eggs, beets, and onions.  Fill each jar with enough vinegar to cover all of the ingredients.  Put lids on the jars and give a gentle shake to mix the ingredients.  Place in the refrigerator.  Eggs will be ready in about 2 days.  The flavor and color will deepen the longer they sit.  After about 2 weeks, their texture may start to change and be less firm, so it’s best to eat them before that happens. Enjoy!

Have a great day and thanks for stopping by Relishing It!

Laurie

 

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Socca with Greek Vegetable Salsa | Relishing It

By now you must have heard of socca, right?  Well if you haven’t, it’s simply garbanzo bean (chickpea) flour made into a pancake or flatbread.  It’s a nice gluten-free alternative that tastes fantastic– I bet I eat it about once a week.  Chickpeas are a great source of protein with a wonderful flavor.  A while back I posted a different recipe for socca.  It’s still one of my favorites– especially with the sweet potatoes, kale, italian sausage, and creamy buttermilk dressing.  That one is more of a pancake, while this most-certainly is not.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

This version is thinner and crispier, with the characteristics of a flatbread.  I like to eat this one as a piece of “bread” piled high with delicious toppings– usually vegetables.  Today I made a lovely little greek vegetable ensemble that works so well with the socca.  Other times, fresh corn, tomatoes, scallions, and cotija cheese serve the purpose.  You get the idea.  Use whatever you have around the house/garden and let the socca be the instrument to get it into your mouth.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

It’s nice in that the ingredient list is small to make socca and the cooking time is barely five minutes.  The longest part of this process is waiting about 30 minutes for the flour to fully absorb the water.  Believe me, I’ve rushed this part before, and it’s not a huge deal.  But, if you can wait– you’ll end up with perfect, crispy-edged flatbread that is sturdy enough for toppings.  Rather than frying the flatbread, you cook it under the broiler– a technique that my friend, Angharad (another fellow socca lover), introduced me to.  It works really slick.  All sides get browned and crispy.  This meal is perfect to whip up on a moments notice and you’ll love it.  Trust me.

Socca with Greek Vegetable Salsa | Relishing It

Socca with Greek Vegetable Salsa | Relishing It

The Recipe: Socca with Greek Vegetable Salsa

(serves 1)

For the Socca:

1/2 cup chickpea flour (garbanzo bean flour)

1/2 cup water

pinch of salt

1 teaspoon olive oil, plus more for the pan

For the Greek Vegetable Salsa:

1/2 large cucumber, diced

2 radishes, diced

1/2 cup grape tomatoes, halved

1 red scallion, diced

2-3 tablespoons feta cheese, crumbled

3-4 tablespoons kalamata olives, chopped

2 peperoncinis, diced (optional)

handful fresh parsley and sprig of thyme, minced

drizzle of olive oil

salt and pepper, to taste

In a medium-sized bowl, whisk together the chickpea flour, water, salt, and olive oil.  Let rest for about 30 minutes.

Meanwhile, combine the ingredients for the Greek vegetable salsa in a medium-sized bowl.  Set aside.

After the batter has rested for 30 minutes, place the oven rack in the position closest to the broiler.  Heat a cast-iron skillet under the broiler for 5 minutes (this helps cook the bottom of the socca quickly).  Remove from the oven an add enough olive oil to coat the pan when swirled.  Then add the batter and swirl around until the bottom of the pan is evenly coated.  Place under the broiler and cook until the top is a deep golden brown, about 5-7 minutes.  You will probably have to move the pan around once or twice during this time, to bake evenly.  Remove from oven and use a spatula to carefully remove from the pan.  Drizzle with olive oil and sea salt.  Cut.  And serve with the greek vegetable salsa, or any other topping you would like.  Or eat it plain– it’s all delicious!  Enjoy!

Thanks for stopping by Relishing It!  Have a great day.

Laurie

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Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno.  That’s a fancy title, no?  Don’t be intimidated– this incredible dish is basically a kabob-like stick made of meat.  And since it’s grilling season, these spiced chicken thighs are a perfect addition to your barbecue rotation.  The recipe comes from this beautiful book by Jeffrey Weiss. It’s titled Charcutería: The Soul of Spain and it is a stunning, mouthwatering read. Jeffery is a professional chef with fifteen years under his belt. He is one of only a few Americans to win the ICEX culinary scholarship that allowed him to live in Spain and learn its regional cuisines, as well as to cook with some of Spain’s top chefs. From that experience comes this amazing cookbook.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

After paging through it, I immediately knew what I wanted to make. I couldn’t stop thinking about the Pincho Moruno. I love to make kabobs in summer. Sometimes I marinate the meat, sometimes I don’t. This recipe includes a marinade so delicious you’ll want to make it over and over again. At first glance, you may think there are too many steps and the list of ingredients is too lengthy. But trust me, the steps are relatively quick– basically mixing dry spices together. And all of the spices listed were ones I already had in my spice cabinet. In fact, the only thing I didn’t have for this recipe was the chicken thighs– I’m guessing you’ll have most everything, too.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

The adobo sauce is the real star here.  I’ve always been a fan of adobo, but this was my first foray into making a homemade version.  It was far easier than I anticipated, and the flavor is, well, incredible.  The spices paired with the sherry vinegar, garlic, and olive oil are perfection.  You’ll want to invite friends over to show this one off– trust me.

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

Pincho Moruno (Adobo Marinated Chicken Kabobs) | Relishing It

The Recipe: Pincho Moruno (Adobo Marinated Chicken Kabobs)

About 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces (pork tenderloin, lamb shoulder, pork belly, chicken or beef hearts are also options)

1 medium yellow onion, julienned

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

kosher salt, to taste

1 recipe Basic Adobo

4 tablespoons Moruno Spice

Basic Adobo:

5 cloves garlic, crushed

1 tablespoon kosher salt

1 tablespoon dried oregano

2 tablespoons pimentón dulce (sweet paprika)

1/4 cup extra-virgin olive oil

1/4 cup sherry vinegar

1/4 cup water

Moruno Spice: 

2 tablespoons cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon black peppercorns

pinch of saffron threads

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon pimentón dulce (sweet paprika)

1 tablespoon freshly ground black pepper

1 1/2 teaspoons ground turmeric

Begin by making the Basic Adobo.  In a food processor, or by hand, mix all of the ingredients together until it forms a bright red paste.  Use immediately, or store in the refrigerator for up to 7 days.

Next, mix together the Moruno Spice.  In a small dry skillet toast the cumin, coriander, and fennel seeds; peppercorns; and saffron threads for about 2-3 minutes, or until fragrant and toasted.  Use a mortar and pestle or spice mill to grind the spices into a fine powder.  Transfer to a small mixing bowl, and add the oregano, thyme, pimentón dulce, black pepper, and turmeric.  Stir and set aside.  (Note: This mixture will make a bit more than you will need for this recipe.  Leftovers can be stored in an airtight container for up to 6 months.)

In a large bowl, combine the Basic Adobo, 4 tablespoons of Moruno Spice, olive oil, sherry vinegar, and yellow onion together.  Season with salt to your taste.  Add the chicken and mix to coat evenly.  Cover and refrigerate between 4-24 hours.  Slip the chicken onto skewers when ready to grill.  If using wooden skewers, remember to soak them in water for 20 minutes beforehand.  Sprinkle with salt and pepper and cook to your desired doneness.  Enjoy!

Recipe adapted from Jeffrey Weiss’ Charcuteria: The Soul of Spain

Thanks for visiting Relishing It today!

Laurie

 

 

 

 

 

 

 

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Spring Potato Salad with Ramps and Radishes | Relishing It

Finally.  Warm weather is finally here in Minnesota!  I know parts of the country have been having ridiculous heat waves recently, but we’ve been waiting (not-so-very) patiently for the weather to get nice here.  Yesterday  it finally did, and it was glorious!  It’s remarkable to see the change in attitude and manners once decent weather shows up.  Everyone– and I mean everyone– is just so much happier and more pleasant.  It’ll be another story once the high heat and humidity eventually find their way here.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

I did my best yesterday to blind people with my extremely white Minnesota legs.  Not that this is any different than later in the summer.  I basically vary between stark white and just very pale.  Years ago I wished I had more color, but now I’m fine with my lack of sun-induced color, so I’ll continue to lather on the sunscreen.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

Where was I going with all of this?  Oh yeah… summer, heat, shorts….potato salad!  Grilling last night was a no-brainer, so I made a bowl of one of my favorite summer potato salads to kick off the season.  In this version, I’ve accompanied the potatoes with spring ramps, radishes, celery, and parsley.  Ramps are fabulous, but are around for such a short time, scallions replace them when they are no longer available.  A delicate dressing of lemon, olive oil, garlic, and anchovies is poured on the warm yellow potatoes to really saturate them with flavor.  The crunchy vegetables are added later, once the potatoes have cooled a bit, then the remaining dressing is added.  This potato salad gets better and better the longer it sits.  And it’s perfect for picnics since it doesn’t contain any dairy.  I hope you give it a try!

Spring Potato Salad with Ramps and Radishes | Relishing It

The Recipe: Spring Potato Salad with Ramps and Radishes

3 pounds yellow potatoes, cut into bite sized pieces

1 bunch radishes, chopped

1 bunch ramps or scallions, chopped

handful of fresh parsley, chopped

2-3 stalks of celery, chopped

For the Dressing:

2 garlic cloves, finely chopped

2 teaspoons Dijon mustard

juice of 2 lemons (about 5 tablespoons)

3-4 small anchovies, smashed into a paste

1/2 cup good quality olive oil  (California Olive Ranch gets my vote)

salt and fresh cracked pepper

good crunchy sea salt to finish

Place a steamer in a large saucepan.  Add a bit of water to the bottom.  Add the potatoes and steam until potatoes are nearly done.  Turn off the burner and keep the cover on for an additional 10-15 minutes to ensure the potatoes are fully cooked.  This technique keeps the potatoes from being loaded with water, which sometimes happens when boiled, and from being over-cooked which can lead to mushiness.  Check them after 10 minutes, and if they’re tender, remove the lid.

Meanwhile, make the dressing.  In a medium bowl, add the garlic, anchovies, Dijon, lemon juice, and pinch of salt and pepper.  Whisk.  Then slowly add the olive oil, whisking the entire time.  Adjust seasonings, if necessary.  Remember that potatoes require a bit of salt to let their flavor shine through.  However, the anchovies will supply a lot of that saltiness, so I generally wait to make a final judgment about adding more salt until the potato salad has been refrigerated and the flavors have had a chance to meld together.

When the potatoes are done steaming, add them to a large bowl and pour about 2/3 of the dressing over them while they are hot.  Use a rubber spatula to gently fold the potatoes and dressing together.  Let sit until mostly cool, then add the vegetables and the remainder of the dressing.  Fold everything together, cover with plastic wrap, and refrigerate for a couple of hours.  When ready to serve, let it come to room temperature– the flavors are brighter when they are not completely cold.   Sprinkle with a crunchy sea salt before serving.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Strawberry Balsamic Vinaigrette with Spinach | Relishing It

Hey everyone!  I hope you all had a wonderful Easter (for those of you that celebrate it).  We had a fabulous week.  My parents made the trip to St. Paul to take care of our kids, while Radd and I took a quick trip to Chicago.  We went to see the rock band The National play at the Chicago Theater.  We’re slightly obsessed with this band.  In fact, I’d go so far as to say they’re the best band of all time.  I know that’s a bold statement, but I stand by it.  So there’s my little musical recommendation for you.  Chicago was fabulous and so was time away with my husband. The kids were spoiled by their grandparents, so everyone was happy.

Strawberry Balsamic Vinaigrette with Spinach | Relishing It

Let’s be honest, vacationing usually includes throwing caution to the wind and eating whatever one wants.  We did that.  And we drank too many craft beers and cocktails.  Getting back on track is always in order when we return home.  I’ve been eating lots of salads this week.  I had a few spinach salads with this strawberry balsamic vinaigrette and it is– as my five-year old would say “Amazin!”  I’m always hesitant about posting such easy recipes on my blog (this dressing only contains 3 ingredients).  I generally figure that everyone already makes it or uses this trick.  My sister-in-law (whom I chat with everyday on the phone) assures me that is not the case.  I was telling her about this dressing and I think she’ll be making it very soon.

Strawberry Balsamic Vinaigrette with Spinach | Relishing It

I usually make this dressing when my jam jar is pretty much empty, but there is still a slight film of jam in it.  I hate to waste, so I pour in some good balsamic vinegar and a splash of good olive oil, put the lid on, and give it a shake.  Voilà!  Out comes this delicious vinaigrette.  The strawberry jam and balsamic vinegar are a match made in heaven–cherry works great, too.   Of course you don’t have to wait until you’re nearly out of jam.  And you certainly don’t have to make just one portion, as I’ve given in this recipe.  Make a jar of it– it’ll keep well in your refrigerator.  It’s great poured onto spinach and topped with chopped almonds and hemp seeds, or whatever you happen to fancy.  Enjoy!

The Recipe: Strawberry Balsamic Vinaigrette with Spinach

(serves 1)

1 teaspoon good quality strawberry jam

1 tablespoon good quality balsamic vinegar

1 tablespoon good quality extra-virgin olive oil (California Olive Ranch is my favorite)

Combine ingredients in a jar and shake.  Season with salt and pepper, if necessary.  And add a bit more olive oil, if you prefer it less vinegary.  Increase amounts for a larger portion size.  Store extras in the refrigerator.  Toss with fresh spinach.  Top with chopped almonds, hemp seeds, or even blue cheese, if desired.

Thanks for stopping by Relishing It today!

Laurie

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Homemade Caesar Dressing | Relishing It

Spring is finally here in Minnesota!  Last week I celebrated “Spring” with my kids, who had a week-long break from school.  We didn’t travel anywhere, which was wonderful.  It was a week full of library trips, swimming, coffee shops, board games, and a general feeling of contentment.  We read a ton of books.  We slept in.  We stayed up far too late.  We played video games (yes, I let me kids play video games, and I love that they do). We enjoyed every minute of freedom, and I enjoyed every minute of being with them.  I try not to get overly personal in this space, instead opting to focus on food and all the wonderful things about it.  But, sometimes I feel the need to say how proud I am of my kids.  They have grown into such incredible little people.  They are kind.  They are hilarious.  They are brilliant– and grounded.  They are compassionate.  I love to be with them, and that’s a pretty great feeling.

Homemade Caesar Dressing | Relishing it

Homemade Caesar Dressing | Relishing It

Changing seasons always has me in a bit of flux when it comes to making food.  Some days are warmer than others.  Soup would probably still be fitting, but I don’t want anymore soup for awhile.  Finding inspiration this time of year, in this particular place, can be a bit challenging.  So I wait patiently– hoping that inspiration comes.  It will.  It always does.  Ideas will pour out of my head soon enough, especially when I see the first asparagus of the season.  Or smell the first ramps.  I won’t be able to stop dreaming of moral mushrooms when I eat them for the first time this Spring.  Inspiration will come.

Homemade Caesar Dressing | Relishing It

Homemade Caesar Dressing | Relishing It

But, in the meantime– I will go for bike rides and long walks with my kids.  We will get muddy and splash in the puddles fed by the last few melting piles of snow.  I will see green emerging everywhere.  And I will eat this Caesar salad.  Because no matter the season, Caesar salad always sounds delicious to me.  Purchased dressing doesn’t even come close to this homemade version.  As with most dressings, it’s a cinch to make.  It’s as easy as putting all the ingredients into a mini food processor and whizzing it together.  Serve it with chicken, if you like.  Make some homemade croutons (which are also a cinch), or opt for a dusting of toasted breadcrumbs, as I often do.  I make my dressing with a raw egg yolk– I love the consistency it gives the dressing.  I use good eggs from local farmers.  You should use good eggs, too.  It will reduce any risks associated with using raw eggs.  This dressing is bright and a little nutty from the parmesan.  The anchovies give it a wonderful umami flavor that is a telltale sign of a good Caesar dressing.  Don’t skip them, as an important element will be lost.  Whip up this dressing and enjoy it on a bed of crisp romaine.  For added flavor, brush the romaine with a bit of olive oil and toss it on the grill for a few minutes until it is slightly charred around the edges.  It adds a whole extra layer of flavor!  Trust me, you’ll love it.  I’ve got to fly– my daughter wants to go pick up trash around the neighborhood.  True story.

Homemade Caesar Dressing | Relishing It

The Recipe: Homemade Caesar Dressing

(makes enough for 2 salads)

2 garlic cloves, minced

6 small anchovies, minced

2-3 tablespoons grated parmigiano reggiano cheese

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 egg yolk (free-range/organic)

1/4 cup good quality extra-virgin olive oil ( I prefer California Olive Ranch Olive Oil)

sea salt and cracked black pepper to taste

Place all of the ingredients, except the olive oil in a mini-food processor ( if you don’t have one, you may use a large bowl and a whisk.  Just be sure to mash the garlic and anchovies into a paste first.  Then, slowly whisk the olive oil into the other ingredients).  It’s best to wait to season this dressing with salt until the very end–the anchovies will provide much of the saltiness that is needed.  Pulse for a few times until the mixture is uniform and creamy.  With the lid on and the machine running, drizzle the olive oil through the small holes on the lid.  Be sure to scrape down the sides, as needed.  When it is creamy and completely incorporated, it is done.  Season with salt and pepper as needed.  Use immediately (this dressing does not have a long life because of the egg yolks, so use it the day it is made).  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

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Curry-Scented Cauliflower with Golden Raisins | Relishing It

We joined a CSA recently!  For a vegetable-obsessed girl like me, this is big news.  So much so that I want to tell everyone I interact with…but that would be a bit weird, so I’ll just tell you.  I’m already anxious for June to roll around– for that first box to arrive, full of vegetables grown for my family by people that I know.   To be honest, we haven’t been CSA members for a couple of years now.  I know, I know.  You see, the previous CSA that we belonged to didn’t quite meet my family’s needs.  We ended up spending a ton of money every week to supplement the offering.  This year we dove back in, and decided to go with Bossy Acres.  The fabulous ladies that run this CSA are heavily involved in the Twin Cities food community.  I had heard remarkable things about their CSA from several friends.  And then, once I had a chance to talk with the owners about the excitement and passion that they put into their work, it made me realize that I wanted my family to be part of it.  And I am so darn excited!  Did I already mention that?

Curry-Scented Cauliflower with Golden Raisins | Relishing It

Curry-Scented Cauliflower with Golden Raisins | Relishing It

Alright, now that I’m done with my mini celebration it’s on to today’s post.  Even though this is THE NEVER-ENDING WINTER here in Minnesota, I’ve moved on to think about lighter, quicker fare.  Spring has to arrive eventually, right?  It’s just a matter of time before the farmers’ markets are loaded with fresh vegetables, and I’ll also be getting my first CSA delivery.  Waiting is hard.  I want strawberries and tomatoes now.  But until then, I’ll enjoy this gorgeous cauliflower.Curry-Scented Cauliflower with Golden Raisins | Relishing It

I love how hearty cauliflower is.  It’s reliable and always a good option in the Summer or Winter.  Out-of-season tomatoes and cucumbers can’t claim that.  I enjoy this side dish (though I eat it as a main course) when the cauliflower is roasted just a bit. Not entirely soft, but not raw either.  Once it’s done, I like to toss it immediately with red onion and golden raisins on the hot roasting pan.  It warms them through and takes the edge off the onion.  Infusing the spices in warmed olive oil is a great way to maximize the flavor.  This is a subtle dish.  It’s not swimming in a sauce or loaded with flavors that punch you in the face.  And it comes together in a matter of minutes.  The golden raisins are key– the slight sweetness that they add is crucial here.  Hope you enjoy!

Curry-Scented Cauliflower with Golden Raisins | Relishing It

The Recipe:  Curry-Scented Cauliflower with Golden Raisins

(serves 2-4)

1 large head of organic cauliflower, broken into small bite-sized pieces

1 small red onion, thinly sliced

1/3 cup organic golden raisins

handful of fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for roasting

1 teaspoon hot curry powder  ( I love Penzys’ version)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

pinch of kosher salt to taste

lime wedges, for serving

Preheat an oven to 400°F.  Toss the cauliflower pieces with a drizzle of olive oil and place on a baking sheet. Roast for 15-20 minutes, or until the cauliflower has browned slightly but isn’t completely soft.  Remove from oven and immediately toss the sliced red onion and golden raisins on the hot pan with the cauliflower.

Meanwhile, prepare the curry-scented olive oil by placing 2 tablespoons of olive into a small skillet.  Mix the curry powder, turmeric, and cumin into the oil and heat on medium for about 1-2 minutes, or until the oil becomes warm and fragrant.  Make sure to stir it.  Remove from heat and pour over the vegetables.  Toss with cilantro.  Season with salt, if necessary.  Serve with a squeeze of lime.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

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