And shallots and peas. Here at ZP we love simplicity, especially with the hectic lives that we lead and this dish pretty much fits that bill. It’s only got a few ingredients and the technique is also quite simple. You can have this on the table in about 15-20 minutes including prep time. The flavors are big and it’s also an open canvas for whatever else you want to throw in it. My version has some leftover roasted pork because I had it laying around but it would have been fine if you just went with the vegan version.
Category Archives: quick
I don’t mean to sound like a broken record but I just love simple food in the summer. Fresh veggies, warm weather, maybe a beer or two. Food is supposed to be fun. You could enjoy overly complicated dishes and I’m not going to say that there aren’t some on the horizon (hint hint) but for the most part, I want to make something that tastes wonderful and involves the smallest amount of effort. After all, we’re humans, and by nature we are pleasure seeking and lazy all at the same time. I think this dish (or side dish) accomplishes just that.
Bonus, if you never cook, this is a simple thing to make for yourself. It would go great with rice, over pasta, or fish. There is basically little to no work involved in this. It’s a set it and forget it recipe.
Ahh finally back from vacation. I was just down in Austin for a few days and what a spectacular city that is. Honestly, I was incredibly impressed with the food, the culture, the nightlife, parking.
Anyhoo, I promised a recipe remix with the tomato confit and this is it. After you make the confit tomato, you don’t even need ketchup. The grilled eggplant is a fun addition to this and pulls in a little more char flavor for the burger. Having it on the bottom helps it absorb some fat from the burger and keeps the bread from getting soggy.
I wanted generic suburban Chinese takeout but it would of been good of me to cook so I cooked this. Read the rest of this entry » «Takeout Beef & Broccoli»
Ok so we’ve made hummus before and it turned out pretty well. Why stop there right? In continuing this vegan-ish kick, I’ve been trying to keep vegan snacks around the house that I can eat when I’m craving something and not break my good streak. Hummus always satisfies me.
When I first started making hummus, I was skeptical of adding water. I didn’t think it really contributed any flavor so why would I want it in my dip? Well, instead of contributing, it mutes the rest of the flavors a bit and makes the whole dish more appealing. I keep the processor running and add it in slowly until I achieve the desired consistency.
Last note on this recipe, it comes out a really cool lavender color. That’s always fun and looks great in a white bowl.