Buffalo Cauliflower & Chickpea Salad
May 16, 2020
Whether you are trying to eat less meat, or just are looking for (mostly) healthy and easy lunch ideas, this recipe is for you. I imagine that one of the hardest things about not eating meat would be missing out on chicken wings. This recipe brings the spirit of buffalo wings into a re-imagined (and delicious!) vegetarian salad. In a world where it seems nearly impossible to come up with a unique recipe, I have to say I am very proud of this Savour the Senses original!
Pulled Pork Mee Goreng
April 12, 2020
Mee Goreng holds a special place in my heart. It (and Nasi Goreng) reminds me of my time volunteering at the Turtle Conservation Center on Nusa Penida off the coast of Bali. Though most of our meals were Nasi Goreng, it was always a treat to have the Mee Goreng, with noodles instead of rice!
Easy Shakshuka with Feta
February 24, 2020
Originating from the Ottoman Empire Shakshouka or Shakshuka is an easy baked egg recipe filled with flavor. The word is Arabic for “a mixture”, which is quite fitting for this dish. Although this version of the Shakshuka recipe is more traditional, there are TONS of ways to make this dish. Find a few other Shakshouka recipe ideas here!
Instant Pot Sticky Korean Chicken
February 9, 2020
Hello old friends! Wow, what a year it’s been. Sorry for being MIA for so long! Ben and I moved to the Western Slope of Colorado and began new careers. We also have been spending LOTS of time rock climbing. BUT – No excuses. All that matters is that we are here now and I have a bunch of tasty recipes to share with you all over the next few months, so be sure to follow along!
Italian Zucchini Roll-Ups
October 17, 2017
I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!Mahi Mahi with Grilled Kale & Scallion Pesto
September 18, 2017
It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.Vegetarian Sweet Potato & Quinoa Enchiladas
September 4, 2017
In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.Chicken Fettuccini w/ Tarragon Cream Sauce
August 28, 2017
…Because everybody needs a rich, fatty, comforting meal every now and then. This dish is truly decadent. The tarragon cuts through the creamy sauce with its intense anise-like herbal flavor. The fettuccini noodles are the perfect noodle for a dish like this, because they have a ton of surface area to soak up the sauce. Leave out the chicken to make this a (very rich) vegetarian option.Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce
August 21, 2017
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!Ahi Tuna Mango Summer Rolls w/ Coconut-Ginger Dipping Sauce
August 13, 2017
This summer has been gorgeous, but this last month has been so rainy here! The good news is that my garden is getting so big and I have been getting tons of kale and lettuce out already. There is something special about growing your own food. Even with some rainy days, I seem to crave light, fresh food in the summer.