Now that you have all that leftover pesto, try blending it in the food processor with a can of rinsed white beans. Use it as a dip for crusty bread, crackers, or fresh veggies. Or, of course, you could serve it over pasta, sneaking in loads of extra vitamins, minerals, and fiber.
Now that’s a reason to strut around in your underwear. And, let’s face it–after hibernating during that lame excuse for a winter that we just had, you probably wanna get that rear back in shape. This will help.
Sometimes, citrus is not optional–it’s mandatory. Such is the case with this dessert (or hell–why can’t it be breakfast, too?).
You could make your own ricotta, but let’s tackle that at another time. Instead, purchase whole or part-skim ricotta and combine with sugar, to taste. Stir in lemon zest and lemon juice. Top with blackberries.
Despite its simplicity, lemon ricotta with blackberries is delightfully refreshing on a warm evening.
When I want salad but am in no mood to chop CHOP chop CHOP chop a thousand different vegetables, I choose a simple combination of arugula and endive. The two lettuces alone provide flavor, color, and texture contrasts–the three things a salad yearns for.
Halve the endive lengthwise and then slice into little half moons. Toss with arugula and a simple dressing of lemon juice, extra-virgin olive oil, mustard, and S & P.
That’s it. Stop reading.
There are few foods that do it for me the way cheese does. It can be dolled up or dressed down, incorporated into all meals–including dessert–and served hot or cold.
This meal is dedicated to you, cheddar cheese. I love you.
In a pot, sautee diced onions in oil over medium heat until translucent, adding minced garlic during the last minute of cooking. Pour in beer of your choice and allow it to reduce by 3/4. Add broccoli florets and stems, roughly chopped, and cover with chicken stock. Simmer until the broccoli is tender. Purée in a blender or with an immersion blender until smooth. Stir in grated extra-sharp cheddar cheese a little at a time so that the soup retains a silky, slightly thick consistency.
I can’t get enough of this salad. My friend and classmate, Sonia, introduced me to this ridiculously simple side dish that takes no more than 10 minutes to throw together.
Shred carrots (I used my trusty food processor and it took, oh, about 5 seconds) and combine with just enough mayonnaise to coat the carrots. Add grated garlic (lots. I mean it. Like, one decent size clove per carrot), S & P and eat. It gets even better as it sits, so make a ton and enjoy leftovers throughout the week.
I am completely obsessed. I can’t get enough. And though it has mayo, it’s not enough to make it a heavy, gluttonous ordeal, making it easier for me to do more than just eat in my underwear.
eating in your underwear 