Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.
I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)
Continue reading “Recipe 58: Sexy Homemade Salsa Verde!”
Of all the bread recipes I’ve ever made, Pita Bread has the be the easiest. Sure, you have to roll it out, let is rest for 5 minutes, and then flop it onto a cake-rack (I used a clean BBQ’s rack). This recipe makes 5, 6-7″ pita and you only use half of one for each burger. We’re making hummus next so we can wipe the rest out. You can freeze them, but they’re usually last about a week in the fridge.
Continue reading “48: Greek Burgers w/ Homemade Pita Bread & Tzatziki Sauce”
I found this recipe when I was too lazy to go to the store to get a dressing for a Chinese Chicken salad idea I was craving.
Free of any preservatives and chemical additives, this dressing also doubles as a killer marinade for chicken. Add the ingredients to a jam jar, cap it, and shake it up before use and you’ll never go back. :)
Continue reading “Recipe 42: Homemade Salad Dressing & Marinade”