Moroccan four-bean salad (6-7 servings as a main dish)

Can we just  get a #Sundaysalads trend going already? I'm sure I can't be the only one who preps a make-ahead recipe on Sunday afternoon to eat throughout the week.

Today's offering comes from the May/June issue of Eating Well with a few changes to make this dish even easier. I added a pop of color by throwing in a handful of thawed green beans from the freezer, and I saved myself the hassle of chopping carrots by using shredded carrots from the grocery store's salad bar. I used garlic powder instead of fresh garlic, and rather than chopping up the fresh herbs, I blended them with the oil and lemon juice to make a velvety, viridescent-speckled vinaigrette. (Plus, doing this keeps the mint leaves from turning brown.) I also decreased the oil, as I've found most bean salad recipes too greasy for my taste. Some of the Moroccan-inspired ingredients may seem a bit strange, but they all work together to make an intriguing, exotic flavor combination that will make eaters think, "Oooh, what is that?" And I can imagine that once the flavors have a chance to get to know each other in the fridge overnight, they'll taste even better than they did just after meeting!

Click here for a printable recipe.

You will need:


  • 1 15-oz can chickpeas, rinsed and drained thoroughly 
  • 2 15-oz cans beans (I used dark red kidney beans and black eyed peas), rinsed and drained thoroughly 
  • 1 cup chopped green beans (feel free to thaw them from a freezer-aisle bag)
  • 1 cup shredded carrot


  • 1 1/2 cups fresh parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp lemon juice
  • 1/8 tsp garlic powder (If you can find roasted garlic powder, it really pumps up the flavor)
  • 1 tsp kosher salt
  • 1/4 tsp cinnamon
  • 2 Tbsp cumin


  1. Place the salad ingredients in a large bowl and set aside.
  2. Starting with the parsley and mint leaves, place all vinaigrette ingredients in a wide-mouthed mason jar or the bowl of a food processor. If using a jar, use an immersion blender to blend all ingredients until smooth; otherwise, blend the vinaigrette in a food processor. Once the vinaigrette is smooth, pour it over the salad ingredients and toss gently. Taste to see if more salt is needed. (I needed more because all three cans of beans were sodium-free.) Serve cold or at room temperature.

So to sum up, this recipe doesn't require any heat for cooking, it's super quick to make, it's vegan, and it's gluten-free. I can't think of a better #Sundaysalad or potluck dish!

Mexican stuffed shells (6-8 servings)

Back in college, my roommate Jess and I had a habit of opening the fridge, taking stock of the unused ingredients inside, and asking, "What could I make with _____, _____, _____, and _____?" (One particularly sketchy combination of random ingredients caused her to shudder and reply, "Danger.") Today's recipe was inspired by a similar situation: Bryan's request for stuffed shells and my need to use up a tub of homemade pineapple salsa from his coworker and some Celebrity Dairy chipotle goat cheese.

I started thinking about what kinds of molto loco Italian-Mexican fusion recipes I could create. Which ingredients are well loved in both Italy and Mexico? Why, cheese, tomatoes, and oregano, of course! And thus, Mexican stuffed shells were born. The cheese inside the shells is flavored with some traditional Mexican flavors, and chunky, colorful salsa takes the place of marinara sauce on top. Colorful, creamy, and comforting, this dish is satisfying on any continent.

Click here for a printable recipe.

You will need:

  • 18-20 dry jumbo pasta shells
  • 15-oz tub part-skim ricotta cheese
  • Approx. 1/2 cup soft goat cheese (chipotle flavored, if you can find it)
  • Dash chipotle powder (if you're using plain goat cheese)
  • 1 egg
  • 1/2 tsp dried oregano
  • 1 Tbsp chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 2 cups salsa, with a few spoonfuls set aside for garnish
  • 8-oz can plain tomato sauce


  1. Preheat oven to 350°. Line a 2-quart baking dish with non-stick foil or spritz it with cooking spray and set aside.
  2. Cook pasta shells according to package directions. Once they're cooked, gently fish them out with a slotted spoon and place them on a tray lined with foil to cool.
  3. While shells are cooking, mix the cheeses, egg, herbs, and spices in a medium bowl, adding in a dash of salt and pepper. In a separate bowl, stir the salsa (minus the garnish portion) and tomato sauce together.
  4. Spread a few tablespoons of the salsa mixture across the bottom of the prepared baking dish. Once shells are cool enough to handle, fill each with a heaping tablespoon of the cheese mixture. Fill shells one at a time, lining them up across the baking dish. Pour the remaining salsa mixture over the shells. Cover the baking dish with foil. (If needed, you can pause here and keep the prepared shells in the fridge overnight and bake them the next day.)
  5. Bake the stuffed shells for 15 minutes, then remove the top foil and bake, uncovered, for another 15-20 minutes, until bubbly and warmed through. Serve immediately.

I think you'll enjoy this cheesy, zesty comfort food. Salute!/Salud!

Cheesy broccoli orzo (4 servings)

Sometimes my stomach's rumblings are more eloquent than my mouth's... worderings.

Some days, I excitedly plop down in front of the blog with a clever, funny, or unique intro ready to go, the words flying from my fingers almost as quickly as they flash, lightning-like, into my brain.

Other times (like right now), I thunk myself into my chair with a weary, "I guess I should update the blog," as the cursor blinks at me on the blank template, a mocking middle finger flashing in front of my empty head. "This recipe is... good," I start to type, my brain carb-addled and sun-tired from the holiday weekend. 

But maybe there's something to be said for a simple introduction for an easy yet delicious recipe. So here you go:

Pasta + cheese + broccoli = Creamy goodness.

Enjoy. (And happy day-late Independence Day!)

Click here for a printable recipe.

You will need:

  • 1 cup dry orzo pasta
  • 1 head broccoli, chopped into small florets
  • 1/4 cup shredded cheddar cheese (Gouda works nicely too!)
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp butter
  • 1/4 - 1/2 cup milk
  • 1 medium tomato, chopped


  1. Start a pot of water boiling for the pasta. Once the water boils, cook the orzo according to the package directions. When 3 minutes remain, add the broccoli to the boiling water. Rinse and drain the orzo and broccoli.
  2. Return the orzo and broccoli to the hot stockpot, adding in the cheeses, butter, and 1/4 cup milk. Stir well to melt the cheese. Season to taste with salt, adding more milk if the sauce becomes too thick. Fold in the chopped tomato and serve.

Zucchini chips (or How to Eat a Whole Zucchini Without Really Trying)

These were thin and light enough that the breeze blew a couple out of my hand after I took a picture!

I read somewhere once that people crave crispy foods when they're angry because the crunch provides a physical release for stress. In that case, I must be angry all the time, because as long as I'm awake, there's a pretty good chance I'm craving something crunchy and salty.

And thanks to a recipe sent to me by my lovely mother-in-law, I've found a healthy, low-calorie way to satisfy that craving! Zucchini chips are easy to make (although they do take quite a while to bake in the oven), crispy, golden, and delicious. And since they require only a tiny spritz of oil, I can't imagine they'd rack up many calories at all. So what are you waiting for?

Click here for a printable recipe.

You will need:

  • Zucchini
  • Oil in spray form (I used olive oil in my Misto sprayer, but if you don't have one of those, I'd imagine any olive oil, coconut oil, or canola oil in spray form would work well.)
  • Kosher salt
  • Optional seasoning, such as garlic powder, crushed oregano, or chipotle powder


  1. Preheat oven to 225° F. Line a baking sheet with parchment paper or non-stick foil and set aside.
  2. Slice the zucchini very thinly -- I recommend a mandoline slicer if you have one. Lay the zucchini slices between two paper towels for several minutes to draw out some of the moisture.
  3. Lay the zucchini slices in one layer on the baking tray. Spritz them with oil. Sprinkle lightly with salt (this will help draw out more moisture to make them crispy.) If desired, sprinkle with a tiny bit of seasoning (I used roasted garlic powder).
  4. Bake zucchini chips for 1-2 hours, depending on thickness of the slices. (I sliced mine at 2 mm and they took an hour and 20 minutes to get crispy.) You'll know they're done when they're golden brown and dry.

Supposedly, these last for three days in an airtight container, but I wouldn't know, since I downed them all in less than 10 minutes.

Dragon noodles (4 servings)

Everybody loves dragons. Everybody loves noodles. So who wouldn't love dragon noodles?

I (very loosely) based this recipe on Budget Bytes' recipe, eliminating the egg, adding ginger, and pumping up the veggies and protein. The nice thing about this recipe is that depending on how much sriracha you use, you can end up with gentle Figment levels of dragonness or raging Hungarian Horntail levels. For my part, I made it Trogdor level -- filled with majesty but still able to burninate some peasants.

This dish is vegan, and with some slight modifications, it can be gluten-free too!

Click here for printable recipe.

You will need:

  • 8 oz dry lo mein (rice) noodles
  • 2 Tbsp maple syrup or agave
  • 2 Tbsp soy sauce (or tamari or coconut aminos, if choosing gluten-free option)
  • 1 Tbsp grated ginger
  • 1/4 cup water or vegetable broth
  • 1/2 - 2 Tbsp sriracha, depending on heat preference
  • 8 oz cooked/prepared protein of choice (I used West Soy's seitan strips and chopped them into smaller pieces)
  • handful fresh chopped cilantro
  • handful grated carrots
  • handful sliced snowpeas
  • 2 green onions, sliced


  1. Cook noodles according to package directions.
  2. In the meantime, prepare the sauce. Use a small bowl or jar to combine the maple syrup, soy sauce, ginger, water or broth, and sriracha. Set aside.
  3. Once cooked, drain the noodles and return them to the pot they were cooked in. Add in the protein, cilantro, carrots, snow peas, and green onions; toss gently to combine. Serve warm.

Produce spotlight: Microgreens

Farmers' markets are the perfect place to try new foods and for several reasons. First, they give growers, bakers, and artisans the opportunity to sell interesting, uncommon foods that might not sell as well in large grocery stores. Second, they allow customers to ask questions about the products -- how they're grown, where they're from, and how best to prepare them. (Many stands also offer samples and recipes!) Third, that direct interaction with customers gives sellers immediate feedback, allowing them to customize their offerings from week to week, focusing on what customers request instead of what supermarkets (often unrealistically) demand.

A couple Saturdays ago at Chapel Hill Farmers' Market (By the way, how did I get so lucky to have a biweekly market directly across the street from me?!), I bought a box of microgreens from Open Door Farm's stand. They looked a little like alfalfa sprouts, and I was drawn to their delicate, tangled stalks in hues of eggplant, mustard, ivory, and ruby. According to Open Door's website, "microgreens are basically the harvested seedlings of vegetable and herb plants," but unlike sprouts, they are grown in soil. Open Door Farm offered a few different mixes of microgreens, but I went with the rainbow mix, a combination of arugula, amaranth, beets, broccoli, cabbage, chard, collards, kale, and kohlrabi. What a variety! 

After some online research, I found a few ways to use the rainbow microgreens in my own kitchen and took photos of the results throughout that week.

Here, colorful microgreens garnish a bowl of black bean soup sprinkled with crushed tortilla chips and drizzled with chipotle sour cream.

They added a crunchy layer in a sandwich wrap filled with sliced apples, cheddar cheese, and whole-grain mustard.

Microgreens gave an extra flavor accent in my favorite brunch sandwich (inspired by Lititz, PA's Tomato Pie): melted brie, scrambled egg, and raspberry jam on toasted sunflower bread!

Microgreens don't stand up well to heat, so they're best used in cold dishes, as finishing garnishes, or in the very last step of cooking. I'd buy them again to add to salads, throw in stir fries, or maybe even try in a smoothie. 

What will you try at the farmers' market this week?

Pineapple-black bean potluck salad (6 servings)

For someone who tries to use local, in-season ingredients, I sure eat a hell of a lot of pineapple. Sigh.

Pineapple and black beans are not new friends on this blog. They've snuggled together in a tortilla before, smothered in a spicy, silky sauce and topped with cheese. So when I saw this Budget Bytes recipe, which features several classic flavor combinations (Pineapple and black beans! Cilantro and pineapple! Black beans and lime!), I knew I had to try it. Its contrasting sweet and acidic flavors, plus the chewy/crunchy texture combo, make it an interesting dish, and its no-need-to-heat-me attitude make it perfect for a summertime picnic. It's also yet another meal to add to my growing list of dishes to prep on Sunday and eat for lunches throughout the week!

By the way, I want to give a quick shout-out to Whisk Carolina and Stacey Sprenz for ALL they were able to teach me about food photography in one short, interactive class. I think my pictures have already improved a lot, and I'm excited to continue trying out their techniques. Thank you again!

Pineapple-black bean potluck salad - 6 servings
(NEW!! Click here for a printable PDF!)

You will need:


  • Juice of 1 lime (3-4 Tbsp)
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup (or agave, if you prefer)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • chipotle powder to taste


  • 1 1/2 cups dry bulgur wheat
  • 1/4  cup cilantro leaves
  • 1/3 cup toasted cashews
  • 15-oz can pineapple tidbits
  • 15-oz can black beans
  • one tomato (optional)


  1. Add all the vinaigrette ingredients to a bowl or jar; whisk or shake to combine. Set aside.
  2. Cook the bulgur according to package directions. (Or read instructions here.) Allow it to cool.
  3. While it's cooling, roughly chop the cilantro leaves. Toast the cashews and chop roughly once they're cool enough. Drain the pineapple and black beans and chop the tomato, if using.
  4. Once the bulgur has cooled off, transfer it to a large serving bowl, along with the cilantro, cashews, pineapple, black beans, and optional tomato. Give the vinaigrette a final mix and pour over the salad; toss gently to combine. Serve at room temperature or chilled.

I stuck to the original recipe here, minus a few changes. First, I substituted maple syrup for the honey since the honey was the only ingredient preventing this recipe from being vegan. I also doubled the garlic powder, and I would double the cumin next time too. I added the chipotle powder for a little heat and the tomato just because I wanted to use what I had left in the fridge. I'd like to try this with another grain -- maybe farro or chewy wheat berries. I think couscous (not really a grain -- I know) would get too soggy, and quinoa's flavor might dominate the dish, but farro could be just right. I also think some sliced green onions would make a nice addition, along with chopped bell pepper (if your insides are more accommodating than mine.) Bring on the summer picnics!

The only thing that could have made this salad better was if I'd also had a spicy pineapple margarita from Calavera, my new favorite Carrboro hangout. ¡Dios mío! If you haven't tried this place yet, do yourself a favor and go. Go right now. Stop reading. Go.

Greek-inspired chickpea salad (4+ servings)

On the past couple Sundays, I've made up a big batch of something that can be stored in the fridge and warmed up for last-minute lunches during the week. One week it was a green bean and pasta salad, another week I made Mexican quinoa salad, and this week, I came up with a lower-carb version of this pasta salad. Filled with lemony brightness and hearty chickpeas, it's satisfying, healthy, and adaptable. It's another great dish to make this time of year, since the weather is warm but not much is growing just yet; in a few months, I'll be able to make it again with local produce! 

You will need:

  • 2 Tbsp extra-virgin olive oil, divided
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 cloves garlic, pressed or minced
  • 2 cups cut green beans (thawed if frozen)
  • 2-3 cups halved cherry tomatoes or chopped plum tomatoes
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/2 tsp dried oregano
  • zest of half a lemon (or more, if you like it really lemony!)
  • 1/2 cup crumbled feta cheese
  • salt and pepper


  1. Heat 1 Tbsp of the oil in a rimmed skillet over medium heat. Once warm, add the chickpeas and cook, shaking the pan frequently, until chickpeas start to brown. (Shaking the pan keeps the chickpeas from becoming overly comfortable in their new home and celebrating by jumping up in the air and splattering oil all over the stovetop you just cleaned an hour earlier. ...Cocky little garbanzo bastards.)
  2. Add the garlic to the pan; cook and shake the pan for another minute. Transfer chickpeas and garlic to a large serving bowl.
  3. Add the remaining oil to the pan over medium heat. Add the green beans and cook for 3-4 minutes, shaking the pan occasionally, until the beans are just tender. Transfer them to the serving bowl.
  4. Add the tomatoes, mint leaves, oregano, lemon zest, and feta to the serving bowl. Toss gently to combine. Season to taste with salt and pepper. Serve warm or chilled.

In hotter months (and they'll be here before we know it), this could easily be made with un-toasted chickpeas and raw green beans for a speedy meal that requires no heat from the stove!