Roasted Tomatillo Salsa

The word “simple” could be used to describe most of my recipes.  I think that a few good ingredients are the key to a delicious, healthy dish. Sure, there are curries and casseroles in my repertoire, but my favorite dishes are like this one: with a little bit of time and love, a few simple ingredients come to life.

Roasted Tomatillo Salsa
Processed with VSCO Cam

I bought a tomatillo plant last year at Tait Farm with my tomato plants on a whim. My tomatillo grew strong and straight, but my tomatillos never matured into their husks. At the end of the season, I had enough fruit for one batch of salsa…but it. was. delicious.

This year, when I swung by Tait after work to grab my babies, I got another tomatillo, determined to try again, and it’s working out beautifully! So far, I’ve had enough tomatillos for two batches of salsa, and I should be able to get a few more out of it before the end of the season. So rewarding.

My Roasted Tomatillo Salsa takes a little bit of time to make, but the results are delicious.  There is depth from the roasting process, zip from the lime juice, freshness from the cilantro I’ve blitzed into it.  Make it up at your next party and serve alongside some hearty chips, and I can guarantee you’ll have an empty bowl!

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Make-Ahead Appetizer: Roasted Garlic and Tomato Hummus

If you follow me on Instagram, you may have seen this delicious post on Friday night:

 

That, my friend, is a batch of delicious, velvety hummus made in my very kitchen (enhanced using VSO Cam…). It’s spiked with two of my favorite ingredients: roasted garlic, and roasted tomatoes.  Yum.

Homemade hummus is one of my favorite indulgences.  By its nature, it’s quite caloric, but it packs plenty of protein and is difficult to inhale.  When I’m entertaining, it’s a favorite appetizer because I can assemble it ahead of time, then drizzle some olive oil over the top and toss some dill on it just before guests show up.

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Chickpea Salad

One of the most frequent questions I get asked when I mention that I don’t really eat meat is “how do you get your protein?” First, let me assure you, we (L and I) are not malnourished. Second, there are so many great proteins out there that aren’t meat. Case in point: chickpeas. They’re cheap, they’re tasty, and a cup packs in 14.5 grams of protein. Not too shabby.

Chickpea Salad | Cardigan-Clad CulinaryToday’s recipe was borne out of my desire for chicken salad, and the fact that I don’t actually like chicken that much. I’ve seen chickpea salads like this yummy recipe from Veggie Inspired, so I decided to try my own. I highly recommend using a food processor to get evenly chopped items and save yourself a ton of time. That’s what I did, and this whole recipe took less than 10 minutes start-to-finish.

My friend Holly recommended the cashews and apples you’ll find in this recipe – full credit to her there. I think the key to this recipe tasting as hearty as it does, however, is the smoked paprika. If you don’t have some in your cupboard already, drive to your local Trader Joe’s right.now. and pick some up for $1.99. I’ll wait.

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Garlic-Lime Asparagus

Today, I just want to share a quick, simple side dish. I adore asparagus, and we eat a lot of southwestern-inspired food, so this cumin-spiced Garlic-Lime Asparagus is a great accompaniment for those dishes. It’s easy to throw together and adds great color to your plate. Let me know if you try it!

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Favorite Holiday Recipes

How is December absolutely flying by?  It’s crazy!  Hanukkah began last night, Christmas Eve is a week away, and New Year’s Eve is the week after that!

This time of year is often one of eating and drinking — I’ve been doing pretty well maintaining my diet and keeping on top of portion control, but that doesn’t mean I don’t enjoy cooking for others!  Below, I’ve shared a few of my favorite recipes for gatherings that work really well at the holidays.  Eat, drink, and be merry!

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