foodopia:

moorish skewers, delicious spanish-style skewers: recipe here

f-word:

seared scallops with curried cauliflower & sultana raisins

photo by sifu renka

babblefamilykitchen:

SPICED HAZELNUT HUMMUS

lovelylovelyfood:

Bruschetta With Ricotta, Tomatoes, Mushrooms, and Spinach 

(via lovelylovelyfood-deactivated201)

thechefsdaughter:

New England clam chowder with bacon bits and homemade oyster crackers

yackattack:

Asparagus Tomato Sauce atop Zucchini Noodles

I have a TON of asparagus in my fridge right now so expect another dish or two coming up soon! This is a simple marinara sauce that tops a bed of uncooked zucchini noodles, obviously one of my obsessions. ;)

Ingredients (serves 1):

1 Small Zucchini, sliced/peeled/etc. into noodles

1 Large Tomato, chopped

1 Tbsp. Olive Oil

1/4 Cup of Asparagus, chopped

1/4 Cup of Green Onions, or White Onion

1 tsp. Italian Seasoning Mix

1/2-1 tsp. Garlic Powder, or 1-2 Garlic Cloves, minced

Sea Salt & Fresh Ground Pepper to taste

Directions:

Saute green onions with asparagus until the green onions brown a little, about 3 minutes over medium heat. Add in tomato, herbs, and garlic powder and simmer over low-medium heat until you can mash up the tomato a bit to create a chunky sauce. Season with sea salt & pepper to taste, add a bit of red pepper flakes for some spice. Top the zucchini noodles with the sauce and toss together, serve while warm.

hellyeahrecipes:

Apple & Blueberry Porridge with Chia Seeds and Maple Syrup

• 1/3 cup rolled oats
• 1 cup non-dairy or dairy milk
• ½ cup water
• tinny pinch of salt
• 1 tbs white chia seeds
• 1 large apple, finely grated to a pulp
• a handful of blueberries (fresh or frozen)
• maple syrup to serve

1. Add the oats, milk, water, chia seeds and salt to a small pot with ¾ of the apple pulp.
2. Bring to a simmer and allow to gently bubble for 1 minute while constantly stirring. Add the handful of blueberries towards the end and stir through.
3. Transfer the cooked oats to a warm bowl, spoon on top the remaining apple pulp, dot a few extra blueberries around and drizzle with maple syrup or a sprinkle of brown sugar if you desire.

(Source: )

hellyeahrecipes:

Pizza Stuffed Pretzels

Pizza Dough:

• 1 1/2 cup all-purpose flour
• 1 package quick-rising yeast (2 1/4 teaspoons)
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2-2/3 cup hot water (120-130°F)
• 2 teaspoons extra-virgin olive oil

1. Combine flour, yeast, salt and sugar in the bowl of a stand mixer to mix fitted with a dough hook.
2. Combine hot water and oil in a measuring cup. With the stand mixer is running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Continue mixing until the dough forms a ball, then process for 1 minute to knead.
3. Transfer the dough to a lightly oiled bowl. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes.

Filling:

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 1 cup pepperoni slices
• 1/4 cup chopped mushrooms
• 1 egg slightly beaten
• 2 tablespoons olive oil
• 1/2 teaspoon Italian seasoning
• 1/2 cup marinara or pasta sauce (homemade or store bought)

1. Preheat oven to 400ºF.
2. Cut the prepared pizza dough into 4 equal pieces and roll each out into a rectangle. Scatter the cheese, pepperoni and mushrooms over the dough. Brush the one of the long sides with a little egg wash then, starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Shape the log into a pretzel and transfer to a baking sheet.
3. Brush the top of the pizza pretzel with olive oil and sprinkle with parmesan cheese and Italian seasoning. Bake until golden brown, about 15-20 minutes.
4. While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up marinara or pasta sauce, until warm. Serve the pizza pretzel with the marinara/pasta sauce dipper alongside.

(Source: )

fantasticedibles:

Caramelized Onion and Spinach Olive Oil Bread

Recipe

fattiesdelight:

Roasted Eggplant and Red Pepper Dip

mostlysavory:

Leek, Potato, and Zucchini Hot Cakes

mushroomscanada:

Plain Toasts Topped with A Pan Fried Mushrooms and Spinach Salad | Fuss Free Cooking

billdurgin:

Roasted japanese eggplant with roasted garlic

both from Lani’s farm

beaucoup-food:

Homemade Nutella

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