I haven’t been to a state fair in a FOREVER but every year growing up we’d go to one held at our local catholic church. Different than state fairs, they were actually held in the fall to raise money for the school year.
County fair season is in full swing and it never ceases to amaze me how people manage to come up with increasingly creative foods to fry. While fried cookie dough and fried butter may be all the rage these days, one of the original fried fair foods is still among the most popular: the funnel cake.
Meatless summer meals are high on my to-make list. I generally crave something light, not too heavy yet still filling. I’m not sure this salad will fill you up entirely but it’d be a great accompaniment alongside a piece of grilled fish or chicken or even some nicely grilled veggies.
Just because you follow a plant-based diet doesn’t mean you can’t have some junk-food once in awhile. Likewise just because you’re craving some junk-food doesn’t mean you have to fill your stomach with trash. These festive, flavorful nachos will push all the right buttons when you want nothing more than to stuff your face with a plateful of nachos loaded with creamy cheese sauce, savory spicy meat and a colorful array of toppings.
This past weekend I was in Portland in not very summer-y weather at all. And guess what? I loved it. I don’t think I’m supposed to be in hot weather — it makes me feel ill. But one thing I do love about the summer are all the grilled foods. Grilled veggies, grilled fruit…all delicious. Let’s just grill everything!
I often hear people say that there are no original ideas left in this world. Being a creator of ideas and an optimist, I usually scoff at such notions. That being said, I can’t tell you how many times I’ve come up with something that I thought was original, only to be disappointed by a Google search that reveals the other 10 people who have already thought of it.
A friend once told me her favorite type of salad was a pasta salad. I obviously laughed because it’s not necessarily the type of salads your doctor might recommend, but I couldn’t agree more.
Whether you mix in flavorings or top it with other ingredients, hummus is a blank canvas with so many delicious ways of eating it. This time, I gave it a South Asian twist. Adding curry powder to the hummus gives it more flavor, but the real magic here is in the olive oil which has been tempered with caramelized onions, mustard seeds, cumin seeds and fennel seeds. The oil is ridiculously fragrant and adds a creamy richness to the hummus, while the onions and spices add some contrasting crunch and complementary sweetness to the ultra smooth chickpeas.