THIS RECIPE IS SPONSORED BYARBOR TEAS| OPINIONS ARE MY OWN
I don’t know what the weather has been like for you over these past few months, but here in North Carolina, it’s been a meteorological rollercoaster. If we could be done with that, that would be great. I’m longing for that brief but beautiful period between the frigid winter and soggy summer when we’re spoiled with a breezy 70-80 degrees. And I want to hold onto those days ever-so-tightly, because once the summer swaddles us with its hot and sticky hands, I’ll want to be done with that too.
Can’t win, won’t win.
That’s why it’s crucial to have a go-to summer thirst-quencher ready, chilled, and available in your fridge; one that also acts as a cure-all for those irritating days at work. (Despite working from home, I have those too.)
Though I’m known for my boozy sangrias, there’s a new punch in town; let’s just say that “tea time” has reached a brand new high 😉
This ruby-hued Spiked Hibiscus Iced Tea is part of the spring collaboration for #ConnectingOverCocktails. This is our third installment, and the collection of libations gets more and more exciting every time! For this installment, we decided to work around a floral theme to welcome spring. Because I’ve recently transitioned from being an I-need-a-coffee-IV-attached-to-my-arm type of person to a tea-all-day-every-day type, I wanted to boast my newfound appreciation. And there was no better way to do that than with my favorite tea folks over at Arbor Teas! *chest bump* I knew that their organic, sustainable, and fair trade petals would be pure perfection for this mélange, and after preparing a pitcher of this good stuff, I was beyond satisfied.
This brew is refreshing AF and gives off floral notes mixed with lemony bits and earthiness. The addition of fresh mint adds a soothing cooling effect.
The belly-warming broth, the nourishing wakame, the silky soft bits of tofu… miso soup is something I’ve never been able to pass up when dining in a Japanese restaurant. (Especially after eating my weight in sushi.) For dessert, I would resist the green tea ice cream and happily sip at a some soothing miso soup instead.
Of course, in true Dana fashion, my adoration for this soup eventually developed some serious curiosity. After my meal, I’d whirl my spoon around in the mesmerizing cloudy broth to disrupt the suspended miso and wonder if this good stuff was something I could easily whip up in my own kitchen.
Fabulous news, friends: it is *so* easy.
(No really, it’s pretty effortless.)
With a few easy-to-acquire ingredients and 15 measly minutes, you can be delving into your very own bowl of restaurant-quality miso soup in the comfort of your own home.
THIS RECIPE IS SPONSORED BYDELALLO|OPINIONS ARE MY OWN
Pulling together a nourishing meal after a long day at work can be taxing, but that post-dinner clean up is the REAL thief of joy. I don’t know about you, but I can’t curl up on the couch with a cozy bowl of pasta and fall into a state of relief with a sink full of dishes; the thought of that crowded sink hovers over my head like a big dark cloud.
This is why one-pot pastas are a thing of beauty — a true knight in saucy armor.
Not only is this recipe a cinch, but it ups your dinner game with the inclusion of tender shrimp, sweet scallops, and juicy mussels which makes it ideal for a weeknight quick-fix or a next-level dinner party.
Hello; I am in love. I’d normally drop a joke about this tasty salad demystifying the belief that you “can’t make friends with salad”, but that joke has run its course — especially on this blog. I’m pretty sure I’ve used it in several salad posts, actually. I need a new line; I am just too predictable.
This salad, however, is anything but predictable.
This bowl of goodness is a dream for anyone that harbors a strong love and appreciation for earthy beets. These ruby gems are shredded, then tossed in a citrusy vinaigrette along with creamy chunks of avocado, carrots, edamame, hearty quinoa, and toasty pepitas.
Over the weekend, we hosted dinner for our recently engaged friends. Since I take great joy in hosting and feeding the ones I love, I always want something to be a colorful show-stopper. It’s similar to how Michael Scott from The Office treats the annual ‘Secret Santa’ — “I love you this many dollars worth”; only for me, it’s more along the lines of “I love you this much efforts worth”.
It’s not that this salad is a hassle per se, but between preparing hors d’oeuvres, a veg side and parchment fish packets, grating beets was the last thing I wanted to do. But it was oh-so-worth it. It’s also definitely worth mentioning that the leftovers are fantabulous.
Romanesco is a peculiar yet glorious thing. If you’ve never seen it before, you’re probably thinking this is some sort of sci-fi shit. You might even be expecting me to claim that I hail from one of those seven planets that were recently discovered, and that this is the broccoli of my people — but no. I’m not that interesting. The good news is that these edible fractals are from planet earth.
It’s a shame I had to destroy it.
With a ravishing veg like this, you want to be able to put it to good use and make somewhat of a statement with it; you want a recipe to revolve around it. Sadly, there’s nothing too fancy about it when it comes to cooking. Much like broccoli and cauliflower, you can eat it raw, steam it, fry it or roast it.
So I made a super lush and springy salad out of it.