What perfect timing for a ritzy dish than on the day after Kate Middleton gave birth to the future King of England. Today, we’re reinventing The Waldorf Salad.
In case you missed my brief spiel about enhancing boring salads, check that out. Lemme quickly rehash…
You’ll never see me eating a regular salad ever again. What’s “regular” salad? You know – a bed of lifeless lettuce that lays squished under chopped cucumbers, croutons, grape tomatoes, sliced onions and if you’re lucky – carrots, radishes and maybe some raw bell pepper. Don’t get me wrong – I love salad. You’ll often find me frequenting salad bars like Chop’t or Just Salad in the city – they offer a bit of creativity in ingredients, but their options are all prepared the same mundane way – chopped, diced or sliced. Why not spiralized? Better yet, why not Inspiralized?
If you’ve been following my Twitter or Instagram, you’ve probably noticed that I’ve been spending some time with Jen from HobokenGirl (a Hoboken blog geared towards girls). So, what’s up with that? Well, besides the fact that she’s a cool Jersey chick with an adorable French bulldog pup named Pierre, her audience happens to be perfect for Inspiralized dishes – girls who to love to try new things!
On Tuesday, I went to the Downtown Hoboken Farmer’s Market and stocked up on zucchinis, corn and some fresh cracked wheat bread and headed over to her apartment to cook us dinner. Check out my Instagram and hers for some funny videos from the evening.
I’ve been meaning to make a kale pesto for a long time. I’m a huge lover of kale – I put it in everything: salads, omelettes, juices, smoothies and pastas, of course. I’ve even heard that kale pesto is the new basil pesto. Well, I wouldn’t go that far, but kale pesto is definitely a light, refreshing way to enjoy pasta – or anything, for that matter.
I’m leaving for Greece next Friday (eeeee!!!), so in mental preparation for that trip, I decided to add in some feta to the meatball mix. I’m so glad I did, it creates a salty deliciousness and a bit of moisture, since I opted not to use an egg (let’s try to keep our cholesterols at bay, alright?)
My friend Katie recently launched a fashion blog devoted to styling women with different body types, hence the name of her site: PearShapedGirl.com. While I can whip up a mean bolognese in the kitch, I can’t find my way out of a Gap. Simply, I feel more comfortable holding a spatula than a clutch and sexier in an apron than stilettos. Luckily, Katie wanted to style me in exchange for a recipe for her blog – what a deal!
While everything I make on this blog is from fresh and healthy ingredients, I understand that sometimes a pasta or pasta salad might be too much when you’re in the mood for something super light. This is what I love about the spiralizer – it’s completely versatile! I like salads, but now that I’ve become Inspiralized, I’ve learned to be more creative with my ingredients and create salads that use the same ingredients but offer more textures, shapes and therefore flavors (yes, foods taste different depending on how they’re cut or not cut.)
For me, Chinese cuisine is right up there with Italian and Mexican! I don’t even want to know how they make those amazing sauces they slather on their noodles and meats. I’ve never had the opportunity to visit China, but I’d love to go – not only for the food (they eat everything!), but for the architecture, the history, and the culture. In the meantime, I’ll have to settle for Travel & Leisure magazine and the Inspiralized kitchen.
My favorite Chinese dish has to be lo-mein. Besides pizza, this is the only food that tastes better cold. After a brutal week, there’s nothing much more enjoyable than plopping down on the couch, ordering lo-mein and leaving leftovers in the fridge for lunch the next day. I promise my life is more exciting than that depiction, but – yum!
Unfortunately, I tend to limit my noodle intake for the sake of my waistline. It’s easy to polish off a large container! Thankfully, I’ve got a solution: Inspiralize! Yes, that’s right – although I haven’t featured one on here yet, the spiralizer is perfect for making noodle dishes. Just make sure you always peel your vegetables before spiralizing them to create that soft and slimy noodle texture. With this recipe, I’ve used yellow squash instead of zucchini, I like the texture and color better – it reminds me more of the real deal.
No Farmer’s Market Thursday post today for Inspiralized, but I wanted to wish everyone a VERY Happy 4th of July (if you live in the U-S-A). I’m here in Singer Island, FL spending time relaxing and brainstorming for some great Inspiralized dishes!
What did I see when I first arrived here to my parents’ place? Do you recognize it?
If you don’t know already, tomorrow is the 4th of July! Whether you’re hosting a July 4th party or going to one, I have the perfect item for your menu: pasta-less pasta salad. Imagine the look on your friends’ faces! Don’t be predictable and bring a bottle of wine or a box of cookies – bring zucchini pasta! My mother always taught me never to go to a party empty handed. It’s definitely life advice that I’ll be passing down to my children someday (those lucky little nuggets!)
Pasta salad is one of my favorites. My grandmother makes a mouth-wateringly good pasta salad with tuna, celery and macaroni. I don’t know why it’s SO good, but it is. You know what I don’t love about it? That I can’t eat it guiltlessly (because I have to eat a huge bowl of it -it’s so good!)