It may seem a little offbeat to bring the word “gourmet” to a dish where the star is from a can, but if you love sardines, you know this makes sense. Also, can we just go ahead and scratch “canned” off of the list of bad words along with “frozen”? Not all that is canned or frozen is of lesser quality.
Last week I revealed that I’ve excitedly jumped into a partnership with King Oscar — and I couldn’t be more thrilled! Working with reputable seafood companies who promote quality products and sustainability was my main goal for 2017, and I’ve hit the jackpot twice now. (Another announcement soon, y’all!)
A few days after my reveal, in order to get a sense of what the response might be like for my King Oscar content, I asked my personal Facebook friends a simple question: Who likes sardines?
The response was IN-credible.
I love hitting up the patio to grill. Nothing tastes more summertime than something that’s been given the char treatment — especially when it comes to your fave proteins and veggies. But here in North Carolina, some days are just too damn hot. Too hot to fire up the grill, too hot to heat up the oven, and almost too hot to eat… but we *have* to eat.
For this reason, I think it’s super important to have a few go-to recipes that will cool you down while also being substantial and nourishing for your bod.
This soba noodle salad does just that; this soba noodle salad is LIFE.
Sometimes you just need a plateful of fancy fries for dinner. And when you’re an adult, you can do these sorts of things; this is adulting done right.
This is also what eating your anxiety looks like.
You see, there’s a bit of a stressor brooding over me and I can’t seem to step from beneath it. In less than a month, a good friend and I are catering an engagement party.
I’ve never catered anything in my life. I’m excited! And I’m terrified.
This party is for our dear friends who will be tying the knot this fall. I love them and I feel like I’ve grown incredibly close to them since moving to Raleigh so of course, in true Dana fashion, I’m having nightmares about coming up short on fancy crostini, people grumbling about the sangrias not being boozy enough, or people naysaying the playlist. (For the record, I’ve never made a sangria that wasn’t boozy and I’ve NEVER made a shitty playlist.) But after staring at the menu specifics on Monday, I decided that I needed to eat my worries away.
For this reason, this plate of fries.
As much as I adore fall and its display of dark skies, the smell of smokey cedar, and the sound of crisp leaves crackling beneath our feet, I’m always eager to welcome spring with just as much enthusiasm. The sudden sight of lush landscapes and azure skies always fills me with a feeling of restoration… kind of like the default computer wallpaper of Microsoft’s Windows XP; nothing says “new beginnings” quite like that.
The weather here in North Carolina has been teetering sporadically between warm perfection and nippy disappointment, but the former is starting to outweigh the latter and I am oh-so-ready to get my terra cotta pots out, dig into some soil, plant some seeds, and admire the produce that sprouts. And then make delicious food with it.
One of my favorite things to indulge in when the days are blazin’ hot are these cool and crisp summer rolls with a savory, nutty, and slightly spicy dipping sauce which, simply put, is lip-smackin’ perfection.
So these are pretty bad ass (not to mention long overdue). This recipe was initially intended to be a plant-based spin on my meaty Best Stuffed Peppers — one of my most popular recipes from the pre-pescetarian days — but the pressure was just. too. much.
That old trusty recipe of mine received comments like “These were the best stuffed peppers I’ve ever had” and “Hubby, who swore up and down ‘I do not like stuffed peppers!’, devoured 4 of them!”
How does one compete, or even follow up, with that? (You don’t. You just don’t.)
The thing that makes *those* peppers so special is the slightly-sweet-yet-hella-savory thing it has going on. The intriguing sweetness comes from the sweet sausage, and since I have yet to master seitan or tempeh, I wasn’t even going to go there. One day, but not this day. (And by all means, if you’re a meat-eater, I kept that recipe up on the blog for a reason. It’s dope, and you should head there now.)
Rather than set myself up for disappointment, I decided to kick the intention of “recreating” to the curb and instead, develop something fresh. Something that wasn’t meant to be compared to something else, but to be its own exciting thing.
These tender bells are brimming with a delicious plant-based mishmash that let this recipe be its own delectable thing.