Healthy Roasted Garlic and Chive Cottage Cheese Crema

Share on Pinterest
Share with your friends










Submit

Healthy Roasted Garlic and Chive Cottage Cheese Crema

I don’t know about you, but I’ve never been one to shy away from bold-flavored foods…

Extra, extra onion on every sandwich. (I wish I were kidding. If you’re ever at a sandwich shop and you hear someone order their sandwich with double extra onion, walk up and say hi because it’s probably me.)

At least one more clove of garlic than every recipe calls for.

Tunafish for breakfast…why not?!

Share on Pinterest
Share with your friends










Submit

Simply Prepared Beets

IMG_4710 (Small)

Growing up I had weird tastes for a kid.  Of course there were a few normal kid-repellers that I didn’t like (such as Brussels sprouts and sauerkraut), but there were also a few that I did enjoy, namely, beets.  (Beets are a funny thing…I’ve found that most babies love them, most kids hate them, and most adults will eat them.  What a vicious cycle!)...

Read More →

Herbed New Potato Salad

IMG_0250

New potatoes are basically just baby potatoes that have been harvested early while they’re still small.  The skin of new potatoes is much thinner than the skin of mature potatoes, so new potatoes are typically not peeled.  I’ve seen baby red potatoes and baby gold potatoes, and either would be delicious in this recipe.  New Potatoes (or Baby Potatoes) Chives give this potato salad a subtle onion-y flavor.  I garnished the top of the salad with a few chive flower buds, which are actually edible.  (I think it would be even prettier to let the chive buds blossom into pretty purple flowers (also edible) and use that as a garnish.) Herbed […]...

Read More →

Greek-Inspired Omelet

IMG_1068 (Small)

A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese.  Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk.  Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste.  To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute.  Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...

Read More →