Tag Archives: vegetarian

Lemon Honeydew Sorbet

So, lately, my husband and I have been super into sitting in our Adirondack chairs in our front yard, just socializing and eating ice cream cones.  By super into, I mean we do it every night, which in theory is great, but if you’ve ever been served an ice cream cone by my husband, you’ll know that his portions are large.  As much as I love our new evening routine, I wanted to create a lighter frozen treat and with a frozen ice cream maker canister and a pile of honeydew, this sorbet was born.  It’s light and only slightly sweet with a burst of fruity flavor.  It’s not something I would serve on a cone, but luckily it can be served on a spoon pretty well. 🙂

IMG_4787 Lemon Honeydew Sorbet

4 cups honeydew melon, chopped
1/3 cup granulated sugar
1/3 cup lemon juice (I used bottled, but if you use fresh lemon, you would need 2)
zest of 1 lemon

Prep work: Make sure the bowl of your ice cream maker is thoroughly frozen.  My bowl usually takes a full day to freeze completely.
1. Add all ingredients to the bowl of a food processor and blend thoroughly.
2. Transfer blended ingredients to a covered bowl or quart sized mason jar to chill in the refrigerator for at least 2 hours.
3. Pour chilled blend into prepared ice cream maker and process until frozen.  My ice cream maker usually takes 20 minutes to freeze.
4. The sorbet will be extremely soft after processing, so I recommend transferring the sorbet to a freezer-safe container to freeze more solid.



Summer Panzanella Salad

Hi!  Have you ever had panzanella salad?  It’s a hearty salad made with crispy (usually day old) bread cubes, assorted vegetables and a vinegar based dressing.  It’s refreshing, but filling enough to serve as a meal if it’s too hot too cook, or you’re too tired after a long day.  It also is a great way to use up old bread and clean out your crisper drawers in your refrigerator.

 IMG_4854  For today’s salad, I made my own bread & used the oven to crisp it up and also grilled some summer squash that I had sitting in the fridge as an addition, but you can obviously make things much more simple on yourself by buying a loaf of a crusty bread such as ciabatta & using vegetables like tomatoes, cucumbers, onions and peppers that you’d normally have on hand.  I’m sharing today’s recipe below, but use that as a guideline and make it your own!  Panzanella is best served the day it’s made.


Summer Panzanella

6-8 cups crusty bread, cubed (few days old or toasted in the oven to crisp) I made my own using this recipe.
2 summer squash, grilled & chopped
2 tomatoes, chopped (I used one large tomato and a handful of cherry tomatoes)
1 cucumber, chopped (peeled & seeded if you prefer)
1/2 onion, finely chopped (I recommend red or Vidalia)
basil leaves, thinly sliced and parmesan cheese to garnish (optional)

1/2 cup olive oil
3-4 tablespoons balsamic vinegar (red wine vinegar is fine too)
2 garlic cloves, finely minced
salt & pepper to taste

1. If you’re going to grill vegetables (such as summer squash, zucchini, mushrooms or onions), prepare those first.  For the summer squash, I cut them into thirds lengthwise and drizzled each side with olive oil, salt, pepper, and thyme.  Grill over high heat for just a few minutes until you see grill marks on each side, but you don’t want the vegetables to be mushy.  Remove to a plate and let cool completely.
2. Prepare the bread,  If you’re using day old bread, you can just cube the bread and toss it into a large bowl.  If you have fresh bread, cut into cubes and toast at 350 degrees for 10-15 minutes or so to dry it out (a drizzle of olive oil can help with browning, if you want your bread to be browned) and then place in large bowl after it cools down.
3. In a separate bowl, whisk together dressing ingredients, taste and adjust seasonings as necessary.
4. Add vegetables to crusty bread in large bowl.
5. Pour dressing over vegetables and bread, toss together to coat. Let sit at room temperature or in the refrigerator for 30 minutes to an hour to allow the dressing to absorb a little and soften the bread.
6. Garnish with thinly sliced basil (and some parmesan cheese if you’re feeling it!) and eat! 

We had our panzanella alongside turkey burgers with feta sauce & it was a perfect summer evening meal!

11108228_10204287488210505_1139016625066127123_n Enjoy!

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

My husband is an eater.  He prefers things featuring high spice levels, meat, cheese and basically anything wrapped in a tortilla, but I’m pretty lucky in that my husband will eat basically anything put in front of him.  Last night we compromised by having sausage burgers on homemade cheese buns, grilled potatoes (oh my goodness, so good!), and this delicious quinoa salad.  I thought it was delicious, and apparently so did he because he also had it for breakfast and a post-run snack today.  Which is all well and good, except for the fact that there’s no more left for me!  So I’ll be making this again, and you should try it too!

Southwestern Quinoa Salad with Cumin Lime Vinaigrette 

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

1 cup quinoa, dry
2 cups water or broth (I used vegetable broth)
1 1/2 cups cooked black beans (equivalent to 1 can, drained and rinsed)
1 cup corn, fresh or frozen, thawed
1 large tomato, chopped
1 jalapeno pepper, ribs & seeds removed (optional)

1. Bring water/broth to a boil.  Add quinoa, reduce heat to low, cover.  Quinoa usually takes anywhere from 15-20 minutes to cook.  It should be soft and water should be absorbed.  Let quinoa cool slightly.
2.  Add beans and corn to medium sized bowl.  Mix together.
3. Add slightly cooled quinoa and vinaigrette (see below for recipe), mix together.
4. Fold in tomatoes and pepper, if using.
5. Eat!  Can be served cold or room temperature.

Cumin-Lime Vinaigrette

1/3 cup olive oil
1 tbsp apple cider vinegar (white vinegar would be fine)
1- 1.5 tbsp lime juice, to taste (I used 1.5 because I like the zing!)
1.5 tsp ground cumin
salt & pepper, to taste
hot sauce, to taste (optional, I used chipotle Tabasco)

1. Whisk/shake together all ingredients.  Taste and season accordingly to your preference. 
(I like to make my dressings in mason jars, so they can be quickly shaken together)



A Weekend in Providence, RI

Weeks ago, as I was planning my schedule, I realized I finally had a weekend (mostly) free of obligations and scheduled a weekend trip to Providence to visit one of my very best friends.  I was only there from Friday evening to Sunday morning, so we mostly just ate, along with trips to Trader Joe’s, Whole Foods, and Christmas Tree Shops.  Oh, and we saw Divergent, but if you liked the books, you probably won’t love the movie.  I basically disliked every character’s actor and I thought the movie was really long.  Anyways though, all I’m going to talk about is food.

Garden Grille Café

IMG_1874 My friend chose Garden Grille because it’s vegetarian and she’s a vegetarian and it had good reviews.  It did not disappoint!  We had Downeast Ciders to start.  I love hard cider.  We decide to split three entrees – the sweet potato and yucca latkes with creole aioli, korean tempeh tacos (which had tempeh, cabbage, guacamole, and chipotle mayo), and apple & cheddar pizza.  The latkes and tacos were vegan, and we chose to have normal cheddar cheese on the pizza.  The latkes and tacos were so good, my friend got takeout from Garden Grill two nights later for those items!  The pizza was good, but it was nothing special – something I could have whipped up at home.  Overall, we loved the atmosphere, and the funky menu, we would just skip that particular pizza and get the butternut squash enchilada next time!

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WildFlour is a vegan bakery and juice bar that happens to conveniently be almost right next door to Garden Grille.  We decided to skip a dessert at Garden Grille and went over to Wildflour instead.  I had a chocolate peanut butter cupcake (with excellent peanut butter fudge filling), while my friend had a chocolate peanut butter brownie and peppermint tea.  The server was nice enough to let us smell a few of the teas before she decided and the Earl Grey smelled wonderful.  We had plans to get juices/smoothies and tea here on Sunday morning, but they didn’t open until 8, and I left a little earlier than that.  I was eyeing the “sillyantro” green juice though – spinach, kale, parsley, pineapple, orange juice and ginger.  Juice is definitely on the list for next time.

The Duck and Bunny


First of all, the Duck & Bunny is SUCH an adorable place.  It’s an old house converted into a restaurant with fun chandeliers and marble tabletops.  We went there for brunch Saturday morning.  We had pots of tea (I got Earl Grey, which was a little lemony for my taste, but my friend got Coconut Truffle, which was AMAZING.) to start, which they called “wee pots”.  For our brunch we had truffle oil home fries, red velvet pancakes with cream cheese glaze, and the creperito which was burrito filling in a crepe!  Everything was delicious, though the fries and the creperito needed extra salt.  Yum, yum, yum in general though.  Plus, I got a dark chocolate salted caramel cupcake to go and it was delicious.

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The Grange

The Grange is another vegetarian restaurant in Providence that we ate at on Saturday night.  It’s much bigger than Garden Grille and the atmosphere is different – much louder and hipper, but I liked the intimacy of Garden Grille slightly more.  The food was yum though.  We got the pommes frites with new bay aioli, scallion pancake rolls (with sweet potato and black beans), the cheese plate with crusty bread, honey, house made mustard, apples and apple butter, and pickled shallot, and lastly, the Korean seitan tacos.  Everything was delicious, though we didn’t finish the scallion pancake rolls.

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Seven Stars Bakery

We stopped here for a quick bite literally minutes before I left to head home.  My iPhone was dead, but I had a cheddar scone and a very, very large Earl Grey tea.  Both yum.  I love the food here when I visit, but there’s not much of a cozy coffee shop atmosphere, I have to say,  There are no comfy armchairs and no wi-fi, which is sad, because the location is nearly right next to my friend’s apartment.

On the list for next time:  high tea at The Duck and Bunny, Indian food at Rasoi, smoothies at WildFlour, and more!