I first tried Norwegian crispbread (knekkebrød) in Bergen, Norway. I was hooked. In my quest to find gluten-free food, I chose the one item at the bakery that spelled out “glutenfritt.” I went back the very next day to buy two more bags. Thus, my relationship with knekkebrød was born.
Everything about it is addicting. It’s crispy and crunchy, and the flavor of toasted sesame and flaxseeds recalls that of some childhood snack… Whatever it is, it’s delicious. When I returned to the States, I decided to recreate it. While I’m sure I’m butchering the traditional Norwegian recipe, I hope it holds up as my homage to my time in Norway. Enjoy!
It’s the first day of fall, a.k.a time to bring out the bad boys (brussels sprouts). I’ve had brussels sprouts a million and a half ways, but these may just take the top spot. First of all, they’re roasted (keep steamed brussels sprouts away from me!). Second, you can’t add dates and cashes and not love the flavor. The medjool dates–plus a hint of honey–bring just enough sweetness to take away the bitterness of the brussels sprouts while not stealing the show. And the cashews? The nuttiness and crunchy texture bring the whole dish together.
These brussels sprouts are perfect for honestly any kind of fall meal. Cozy night in, date night (and a glass a wine), or Thanksgiving. Enjoyyy!
Summer means barbecue season is upon us! Asparagus is one of my favorite ingredients to grill. Not that pan-frying or baking is boring, but the fire from the barbecue brings out asparagus’ flavor and texture in a whole new way. Plus, with a squeeze of lemon, this asparagus recipe just screams summer.
Cook Time: 7-10 minutes
Serves: 2 servings
1 bunch of asparagus
1 tsp. olive oil
Pinch of salt (adjust to taste)
Pinch of pepper (adjust to taste)
1 tsp. fresh lemon juice (adjust to taste)
Trader Joe’s “Everything but the Bagel Seasoning” (optional)
Fire up grill to a low heat.
Toss asparagus in olive oil.
Using tongs, carefully place asparagus horizontally across the grill ridges to avoid the asparagus falling through the cracks.
Cover the grill and let cook for 7-10 minutes or until lightly charred.
Remove asparagus from the heat and toss in salt and pepper. Add a squeeze of lemon and dash of “Everything but the Bagel Seasoning” over top. Enjoy!
I started work this week and am in need of quick, easy recipes. I whipped up this salad during my lunch break, and it is here to stay! I love the light creaminess of the cilantro lime dressing, which pairs perfectly with the bright freshness of the corn and tomatoes. Plus, the beans and chickpeas add great protein to get me through a long work day!
This salad also keeps well in the fridge, so you can make it ahead of time. It’s perfect for a quick meal or your last-minute summer barbecue with friends. Delicious!
Prep Time: 15 minutes
Serves: 2 bowls
1 cup canned kidney beans, unsalted
1/2 cup frozen corn, defrosted (or fresh if in season!)
1/2 cup cooked or canned chickpeas
5-10 cherry tomatoes, sliced (depending on size)
1/4 cup yellow onion, diced
1/2 ripe avocado, chopped
1/2 cup fresh cilantro, packed
1 tbs. tahini
2 tsp. lime juice (adjust to taste)
1-2 tbs. water (adjust for desired thickness)
1/4-1/2 tsp. salt (adjust to taste)
In a medium bowl, mix together kidney beans, corn, chickpeas, tomatoes, and onion.
In a food processor or small blender, blend cilantro, tahini, lime juice, 1-2 tbs. water (add in increments until dressing reaches desired thickness), and 1/4 tsp. salt.
Toss salad with dressing, plus a few more pinches of salt (adjust to taste). Mix the avocado in last to avoid getting mushy. Enjoy!
This is hands-down my favorite salad I’ve ever made. A few months ago, I started experimenting with tahini, and it is a GAME. CHANGER. It adds such a great creamy, nutty flavor to the dressing and pairs perfectly with the bright tanginess of lemon. Plus, all the protein and veggies make this salad satisfying, which I can’t say the same about all the salads I’ve had…
I’m including my favorite ingredients below, but I tend to switch it up every week. Some of my go-to’s are cooked beets (adds a nice pop!) and shelled edamame (extra protein). I also love to top this salad with falafel or chicken.
1 medium bunch of mixed greens or kale (or the amount of greens you like to add to your salad!)
1/3 cup cooked chickpeas (or canned)
1/2 ripe medium avocado
1 cup frozen broccoli (if using fresh broccoli, flash boil it to soften the stalks)
2 tbs. chopped almonds
1-2 tbs. lemon juice (adjust to taste)
1-1 1/2 tbs. tahini (adjust to taste)
1 tsp. salt (adjust to taste)
1 tsp. black pepper (adjust to taste)
(If using kale) Chop kale into small pieces and massage in a large bowl with 1 tbs. lemon juice and 1/2 tsp. salt. This will make the leaves tender. The leaves will wilt, so make sure you have enough to build your salad.
Cut avocado into 1/2 inch cubes.
Add broccoli to a well-oiled pan over medium heat. Toss broccoli as it begins to brown, adding in 1/4 tsp. salt and 1/4 tsp. pepper (or to taste). Sauté until broccoli is browned or lightly charred.
Place greens, chickpeas, broccoli, almonds, lemon juice, and remaining salt and pepper (or to taste) to a large bowl. Drizzle over tahini and toss until well combined.
Mix in the avocados last (or arrange on top) to prevent them from getting mushy.