SWEET POTATO RUTABAGA BITES (MINI TURKEYS)

SWEET POTATO RUTABAGA BITES (MINI TURKEYS)

Clearly these are a turkey-day inspired recipe, which also happens to be one of my favorite holidays! I mean, who doesn’t like fall themed foods, glutinous amounts of dessert, and waiting all afternoon to enjoy that incredible bite of turkey (and also celebrate my birthday)? Aside from my excitement, this year I will be going away for Thanksgiving and missing my mom’s smoked turkey, but I guess every year there’s something new to do, but I’ll still be baking my signature pumpkin pound cake. With all the Thanksgiving change, I wanted to make a fun recipe with some things I don’t usually cook- like rutabaga. I have to say these were a hit- I had to chase my cookie monster out of the kitchen so he didn’t keep stealing them, although he did coin their new name as mini turkeys. I guess they are pretty holiday-themed. These would make a great appetizer for your Thanksgiving feast or just a Sunday activity if you’re like me and like to randomly cook up crazy things to bring to the office…But either way, Happy Thanksgiving and I hope no one has a dry turkey- because let’s be honest, that’s pretty much the worst.

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BARBECUE CHICKPEA SALAD

BARBECUE CHICKPEA SALAD

  The tease of the nice weather has had me itching for barbecue…but too bad the grill was just sold (but hey, an apartment in NYC seems like a fair trade off!). In light of my warm weather yearnings, I decided to whip up a favorite meal of mine I made all of last summer. Barbecue chickpea salad- it is a hardy vegetarian bowl that hits the spot for those warm summer nights… even though spring has only brought rain and more cold.

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ROYAL MASON JAR SALAD

ROYAL MASON JAR SALAD

To me this salad says royal due to the rich purple and ruby red colors the vegetables provide. But let me back up and tell you how royalty and purple play a role in my life. In my family it is know we have some weird feet. (Skip this is your totally weirded out- I understand, feet give me the cringes too.) So yes I am admitting via the Internet my second toe is longer than the rest, and yes it does make wearing peep-toe shoes a bit awkward. But I own it. As a child my grandmother used to tell us (maybe to make us feel better) that those who had this long toe were meant to be royal.

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LEMON TAHINI DRESSING

LEMON TAHINI DRESSING

I have to admit for the past two years I have been eating salad and yogurt every day for lunch. I do mix it up a bit and change some salad ingredients, but I am a creature of habit. Until one day I went into Whole Foods and found a lemon tahini dressing for my salad instead of my going for my usual balsamic. Let me say, it was game changing. But Whole Foods isn’t too close to drive to on a weekly basis to get my weekly dressing fix. Instead I decided to make a copycat- and I am pretty darn proud. It is lemony, creamy, and nutty, and makes my kale salads taste even better. This dressing is super easy to make, healthy for you, and free of any of those weird preservatives you often find in salad dressings.

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SUMAC BEET HUMMUS

SUMAC BEET HUMMUS

I have to say I have never made hummus, but I am definitely an enthusiast. I love having some in the morning with pita and eggs and am always delighted to try new hummus flavor combinations I find in the grocery store. From my recent travels to Houston and New Orleans, I had on two occasions a beet hummus appetizer. After trying this wonderful combination, I knew I had to try and replicate the flavor at home.

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CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

CURRIED CHICKPEAS WITH TOMATOES, SPINACH, AND MILLET

Sometimes things happen for a reason and sometimes recipes pop into your head. My past week has been a roller-coaster ride, so it only seemed natural to cook up something to stabilize my hectic week. I was evicted (to be ever so dramatic) from the lease I was suppose to sign for the upcoming school year for silly reasons that made me laugh and cry. I guess they're missing out on eating my food (boo-hoo). I then went out to hear  music at a place where only a few people were lingering, the amp was too loud, and a artist hung around in the back sketching. 

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FARRO SALAD WITH SWISS CHARD, PORTOBELLO MUSHROOMS, AND CANNELLINI BEANS

FARRO SALAD WITH SWISS CHARD, PORTOBELLO MUSHROOMS, AND CANNELLINI BEANS

Braised tenderloin, escarole, sous vide salmon, swiss chard- all of these roll of the tongue with a polished and slightly obnoxious foodie tone. They could all be possibly found in a Michelin star restaurant or in the belly of a person who takes pride in indulging in exquisite food served in a pristine and classy setting. Why am I suddenly mentioning all this classiness talk? Well, only to tell you being a undergraduate at a large state school, class is far from apparent on a day to day basis.

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EDAMAME SUSHI SALAD

EDAMAME SUSHI SALAD

I recently started doing research at school and have met some of the graduate students in the PsyD/PhD program. During our first encounter one of the questions was what is it like to be an undergraduate at my school. The best way to describe it is dirty, grimy, and overly entertaining. I think a sum of daily life here at college could be described by my recent finding near my house at school. I was taking out the garbage after making this edamame sushi salad for my weekly blog post, when I noticed something ever so interesting sitting at the edge of my driveway. It was a pair of men's boxers.

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SHREDDED FENNEL AND APPLE WHEATBERRY SALAD

SHREDDED FENNEL AND APPLE WHEATBERRY SALAD

Rosh Ha'Shana- or the Jewish New Year just passed. It is a custom to have apples and honey at the table as well as a fish head, to represent having a sweet new year and to be at the head of the year. Various foods have their representations for new beginnings, such as the custom of eating a new fruit, or to reinforce ideals in Judaism, such as the 613 mitzvot (or commandments) that seeds of a pomegranate symbolize. All of these ideals inspired me to create and fresh salad with some pomegranate flavoring to welcome in the new year.With a new year comes new goals, new ideas, new friends, new opportunities, and change

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RAW PAD THAI

RAW PAD THAI

This is my first dedication post. One of my very close friends recently developed a gluten and dairy allergy and keeps asking me to come be her personal chef- a.k.a my life dream of just feeding people (or it's the jewish mom in me that feels the need to constantly feed people until they can't breathe). But I have also been wanting to recreate a similar dish to one I had when out to dinner with my siblings. 

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MEXICAN QUINOA SALAD

MEXICAN QUINOA SALAD

I love mexican food, and I am pretty sure I have stated this fact already and the fact that I can never find a good mexican restaurant by my house that serves good food, which is of course pre-judged on how their salsa tastes. To settle my cravings I create my own mexican food, which is probably better since I would rather eat more vegetables, avoid oodles of cheese, and have to tell a waiter please hold the sour cream (since it totally weirds me out , which I know, is totally irrational- but then again I have an irrational fear of velvet).

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POPPY'S BARBECUE SAUCE

POPPY'S BARBECUE SAUCE

As a child, many of memories of visiting my family in Atlanta consists of having good Southern food and a lot of barbecue. My grandfather, Poppy as we like to call him, would always send the visiting grandchildren home with hickory wood, pecan wood, cherry wood, and one time even a smoked leg of lamb. My grandfather is always his happiest when he is able to sit around the grill or smoker all day cooking his meat and enjoy strumming his guitar.

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