Author: YINANDYOLK

  • Sesame Shishito Salad

    Final

    As the days are getting shorter, I’m kind of in a panic mode to get my summer bucket list out of the way. But that’s totally normal, right? Even as I’m writing this, I know I’ll never even out my tan lines in time for fall.

    Fun fact: I go to the farmer’s market in Boston every week and each week they have something new and funky looking. Shishito peppers aren’t a new variety by any means, but I don’t cook them often because I only see them for so long. These small green peppers are fun to make since they can be prepared separately and consumed as a snack.

    Shishito

    Another fun fact: These peppers are generally not spicy, but one out of ten peppers will surprise you and have you reaching for your closest glass of icy water. (That was also a warning for your taste buds.)

    Open sesame! (more…)

  • Homemade Almond Milk

    Almond Final

    Can we take a moment and all agree that lactose intolerance sucks? I know it can be a blessing in disguise, helping us be healthier and support animal-friendly foods…but sometimes I really just want a pint of Ben and Jerry’s without my stomach pulling an Alien on me. It’s unfair. Especially if you’re like me and your perfect dinner consists of an entire round of cheese. Being the rebel that I am, I still enjoy most lactose-filled foods in moderation, but I could never do it every day. So the one thing I really needed a replacement for was milk in my morning coffee or tea. Because without caffeine I’m a useless lump.

    Blender
    Blending

    I tried the Lactaid milks and they were okay, but didn’t always leave me feeling so great despite claiming to be filled with lactase. Soy milk worked for a while, but I got nervous about all the “SOY IS GOING TO GIVE YOU HORMONES AND KILL YOU” talk floating around. Store bought almond milk was my last viable option but its ingredient list made me wary. So I finally decided to take matters into my own hands. Literally.

    Milk Bags
    Squeeze (more…)

  • Lavender Syrup

    Final Tea

    When it’s too late to have a latte in the afternoon I opt for an iced tea. Tea is my comfort drink– my mom always has a hot green tea in her hand. If someone pointed a hot teakettle at me and asked me to choose my favorites, it would be jasmine and Earl Grey.

    As a general rule, I never sweeten my green teas but always take something with my black teas. Again, blame this rule on my mother. This time I’m adding lavender syrup and it is quite good.

    Lavendar

    This recipe is incredibly simple and quick to make. Best of all, it can be used in literally everything. Use it in teas or cocktails but don’t limit this delicious syrup to just beverages – you can use it to soak fruit or layer on top of yogurts.

    Mix (more…)

  • Plural Pesto

    Two Pastas

    Basil is the unofficial herb of summer – at least in our books. We love using basil pesto with pasta, roasted vegetables, or even as a salad dressing with an extra bit of olive oil. The recipe is so simple that it is almost impossible to get wrong. Here, we’ll make it two ways: in a food processor, and using a mortar and pestle.

    Creamy Pesto

    Pasta

    For this pesto, a food processor does the heavy lifting. The garlic is slightly roasted on the stove top here, which gets rid of its bite and yields a much softer and sweeter flavor. Honey is the secret ingredient, but don’t let it weird you out – the sweetness perfectly offsets the savoriness of the pesto. The addition of spinach is great for sneaking more veggies into your kids’ diet, and ricotta really fills it out nicely. The result is a creamy, mellow pesto that’s not only great for picky eaters, but easy to whip up in a pinch. Enjoy!

    -L.

    Garlic

    Basil Walnuts (more…)