Of all the components I’ve shared so far, this romesco sauce recipe is my favorite. It’s an easy sauce/spread that’s made from a few simple ingredients, primarily roasted red peppers. If it’s summer, I recommend making your own roasted red peppers but during the cooler months, jarred roasted red peppers sustain me. Romesco’s smokey flavor is wonderful on sandwiches, with eggs, and especially with roasted vegetables. Make a batch on the weekend and use throughout the week- you won’t regret it. Read more and see the recipe.
The post Romesco Sauce | Component Cooking appeared first on Naturally Ella.
This week I felt like I needed to step up my snack game. You know, do a better job of having easy, good-for-me things to grab between meals. Hummus is an obvious go-to, but I thought I’d take a swipe at making a version that is on the lighter side. Hummus often has a lot of tahini and added oil, and I wanted to see how I could rein it all in a bit and really amp it nutritionally as well. Billowy and smooth, this is a boosted hummus for everyday, all-day 😉 enjoyment. Meaning, it’s delicious without being overly indulgent, and it incorporates a number of favorite all-star ingredients – golden beets, turmeric, and legumes. Enjoy! -h
Continue reading Golden Beet Hummus…
I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required.
This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this simple combination. This skillet is straight forward but it’s really made with a heavy hand of homemade salsa (seriously, this stuff is the best.) Make this egg skillet for breakfast or lunch- you won’t be disappointed.
Read more and see the recipe.
The post Zucchini Sweet Corn Hash Egg Skillet appeared first on Naturally Ella.
Salads in a jar are one of our favorite ways to pack a healthy meal on the go. We love them for so, so many reasons. Not only are they convenient and simple, but there’s so many ways to make them healthy and delicious. They’re a great tool to help you stick to your health goals, […]
The post The Ultimate Summer Salad in a Jar appeared first on Food Heaven Made Easy.
Post sponsored by nuts.com. See below for more details.
I have a fairly simple equation to my salad making that I follow most of the time. It is typically along the lines of greens + vegetable + legumes+ nuts/seeds. That’s it, that forms the base for salads. From there I’ll switch flavors, dressings, and add cheese. This particular tomato salad is no different. I like kale salads during the summer because the heat makes most other greens bitter. Roasted tomatoes are eaten every day, the za’atar is technically the seed portion, and black lentils are one of my favorite salad add-ins. The black lentils hold up well when cooked and also add a beautiful color to the overall dish.
This is the second recipe in my series with nuts.com about a hard to find ingredient: black lentils. As I mentioned in my last recipe, black lentils are a bit hit and miss at stores but a necessity for me to have on hand for salads, tacos, and stews. Luckily, they sourced the perfect ingredient so that it’s easy to find and order! Read more and see the recipe.
The post Za’atar Roasted Tomato Salad with Black Lentils appeared first on Naturally Ella.
This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. The recipe is incredibly versatile – it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you’re keeping an eye on that. It can adapt through the seasons – swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year. Enjoy! -h
Continue reading Weeknight Ponzu Pasta…
I’ve found one of the best things about having a toddler is the random things they say. More often than not, Mack is making up something silly or playing pretend. One of his more recent pretend play has involved food. He pretends to ‘pick’ food and it’s anything from broccoli to chocolate ice cream. I’ve decided that when I can, I’m going to turn his ideas into recipes.
Enter this zucchini lasagna. He picked ‘green lasagna’ and I took it upon myself to create a delicious, green lasagna. I’m not a big fan of using zucchini as noodles and would rather have it as a vegetable. However, you could replace the noodles for slices of zucchini- it’s up to you. There’s a lot of goodness packed into this zucchini lasagna!
Read more and see the recipe.
The post Pesto Zucchini Lasagna appeared first on Naturally Ella.
Today we bring you these insanely adorable and tasty herbed salts! They’re so easy to prepare, and help to add flavor to your dishes. I’ll be the first to admit that I have a weakness for salt. I enjoy my dishes well-seasoned, and have tried many different alternatives to reduce my sodium intake. One of them […]
The post Herbed Salt 3 Ways appeared first on Food Heaven Made Easy.
Post sponsored by California Pears. See below for more details.
Whenever someone finds out that I’m a California transplant because of my husband’s job, I always seem to field the same question: do I like it here? My answer is always the same. I love it and I couldn’t have asked for a better place to land. There is something invigorating being apart of the food community in a a place that grows so much of the food we consume. This is part of the reason I’m excited to team up with the Pear Advisory Board for a few posts about California pears.
I really love to learn about all the different varieties and uses for produce. I find it’s a great way to connect with the produce and create delicious recipes. Best of all, I know that the pears I’m using for the recipes had a short journey from the farms and I’m supporting my local farmers. I’m good at surface information about pears but I’ve learned so much recently that I’m excited to share. The first part in this series is all about how to buy locally, whether you live in California or happen to be here for a visit (which I would highly recommend!)
There is quite a variety among California pears. Some are sweet and soft while others stay more firm and are perfect for eating as a snack. Some pears change in color when ripening while others soften a bit. Also, I always think of pears as a fall fruit but in California, the season kicks off in July! Here’s what to look for when buying fresh pear varieties and you can get more information/images of each variety on the California Pear site.
- Bartlett: These pears start with a bright green color and as they ripen at room temperature, will shift to yellow. These pears are in season from July through November.
- Bosc: One of my favorite pears, Bosc pears do not change color but will show signs of ripeness when end of the stem shrivels a bit. Bosc pears are in season from the end of July through November.
- Seckel: With a shorter season compared to other pears, Seckel pears stay their same, beautiful color when ripe. However, you can tell if the pear is ripe when it is slightly soft around the stem. These pears are in season from August through October.
- Comice: This variety is similar to the seckel pears. The color doesn’t change much but the pears will soften around the stem. I find the seckels and comice pears to look similar but the comice variety is a bit more round and has more green color. This pear season starts around the beginning of August and runs through November.
- Red: My favorite pear for salads, the pear is red across the entire fruit. The red pear (Starkcrimson) is harvested starting mid-Julyand the season continues through October.
- Forelle: A smaller pear, the forelle pear is ripe when the color has changed from green to yellow and is dusted with a crimson speckle. Harvest for the Forelle starts in early August and runs through October.
- French Butter: This pear looks like a cross between a bosc (color) and anjou pear (shape) and has a shorter season, roughly a month and half from August through September. Test for the ripeness by pressing near the stem.
What to look For When Shopping
Since pears ripen as they sit at room temperature, whether or not they are ripe when buying isn’t a huge deal. However, you want to look for pears that don’t have large bruises or cuts. The pears should also be firm when pressed. How do you know they’re from California? Farmers use the family or ranch name to identify their fruit in California. Other producing regions in America just use “USA Pears.” California wants you to feel a real connection to the farm — most are third generation family farms. California pears can be found at your local store starting in July all the way through October
Disclosure: This recipe was created in partnership with California Pears.. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |
The post Pear Guide for Shopping Locally appeared first on Naturally Ella.
Hang tight with me on this recipe. This is one of those recipes that I push flavors just slightly and it won’t be for everyone. I love tomatillos. They have a punchy, tart flavor that I’ve tried to balance with the sweet, warm flavor of pecans. I really love making nut and seed creams for soups. It’s an easy way to add a layer of flavor, bulk up the nutrition, and keep a recipe vegan. I turn to almond and cashew for mellow flavors but when I need something with a stronger presence, I use pecans.
I will say, however, the overall flavor of this tomatillo soup is still tart. Roasting helps pull some of that tartness but it’s still there. I found myself occasionally adding just a hint of sweetener. Of course, this is completely optional!
Read more and see the recipe.
The post Pecan Tomatillo Soup appeared first on Naturally Ella.