Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!
I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)
1 can of chic peas
1 cup of fresh basil leaves
2 lemons (1 tsp of lemon juice and 1 tsp of zest)
1 tbsp of olive oil
Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.
Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.
Now that the nights are getting cooler, we can start turning to some cozy, spicy, comfort food. I’m not saying jump straight to the heavy chili, but you can definitely ease in to it with these lettuce wraps! They’ll make you sweat and cool you down all at once. Warning: Do not eat these in front of potential significant others! After seeing how messy these can get, they may not come back for seconds, if you know what I’m sayin’.
1 sliced cucumber
1/4 cup scallions
1 cup rice vinegar
1/2 cup water
2 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut oil
1/2 sweet onion, diced
2 minced garlic cloves
1/4 cup scallions (don’t worry, the pickles will take care of any rank breath from the garlic and scallions!)
1 tbsp Sriracha (in a pinch, you can use Franks red hot sauce. It won’t be nearly as spicy, but still gets the job done.)
2 tbsp soy sauce
2 tbsp rice vinegar
1 lb ground beef (feel free to use ground chicken or turkey)
1 head boston lettuce
Throw all of the ingredients for the pickles in to a jar or bowl and store in the fridge while you prep the wraps.
For the wraps, heat the peanut oil over medium heat. Add in the onions, garlic, scallions, and meat and cook until brown. Slowly stir in all of the sauces – Sriracha, soy sauce, and rice vinegar. Cook until they’ve been absorbed by the meat, and serve immediately.
Scoop the meat in to a lettuce leaf and top with the pickled cucumbers. The heat from the meat and spices, paired with the chilled pickled cucumbers will be like a party in your mouth!
…a salad bar! Get it? Yeah, yeah I know, stick to my day job…
Anyway, the other day I whipped up our fruit parfait for breakfast and made way too much quinoa. I couldn’t just throw it out so I got to experimenting. This is how it went down: Quinoa’s healthy, so what else is healthy? Hmm, throw in some cucumbers, beets for some color, kale of course, and fresh dill! (Only because I’ve acquired an obsession with it since the flies and swims recipe). Top it all off with the quinoa and you actually get a pretty filling salad. I also paired it with our homemade dill dressing (I told you, obsessed) and it was damned refreshing, perfect for spring.
*Makes 1 personal sized salad.
2 cups fresh baby kale
1 cup of sliced cucumbers
1 small can of beets
1/3 cup of finely chopped fresh dill
1/4 cup of homemade dill dressing
1/2 cup of cooked quinoa
Toss together everything but the quinoa (I mean you can if you want to, but I prefer not to). Once the dressing is evenly coated on the salad, top with the quinoa and garnish with a bit of dill.