Best grilled cheese ever. Pesto, spinach, avocado, goat cheese and mozzarella.
Green goddess grilled cheese:
2 slices wheat bread
2 tbs pesto
2 slices mozzarella cheese
1/4 avocado, sliced
1 oz goat cheese, crumbled
Spread pesto on both slices of bread. Layer mozzarella, avocado, goat cheese, spinach and rest of mozzarella. Cook on medium heat for 2 minutes or until golden on each side.
Taco Salad v. 2.0
This version could also be called “Queso Fresco, where have you been all my life? And please never leave me.” Because really, why have I waited this long to try queso fresco? It’s just so fresh (duh) and milk-y, in a good way! It works so well with this salad; it is not overpowering like cheddar sometimes can be, but it is distinguishable from the other elements. Also, why have I not moved to L.A. yet so I can have avocado every day of my life??
Taco Salad v 2.0
- salsa of choice (I like Herdez medium)
- 1/2 avocado, diced
- 1 oz. queso fresco, crumbled
I like salads with warm and cold components, so I heat the beans before eating, but if you don’t like warm and cold at the same time, cold beans would be ok.
Easy Pinto/Refried Beans
These are easily my favorite comfort food. I would have eaten these everyday as a kid if that were an option. Even before I was a vegetarian, my grandma’s (ok and maybe Taco Bell’s) bean burritos were my favorite things ever. There is probably a home video of me talking about how much I liked beans. I was a cool kid, ok?
Much to delight, pinto beans are very easy to make yourself - and you avoid that tin-y taste from canned beans! There are two methods for making them- 1, on the stove top (takes 4 hours, you have more control over cooking), or 2, in the slow cooker (takes 6-8 hours, less work). I prefer cooking over the stove top (because that’s how my mom makes them) but I’ve done both and been successful.
- 1 small bag dried pinto beans
- Water, enough to cover beans + 1 inch
- 1-2 tbs shortening
- salt, to taste
Method 1:Sort beans, discarding rocks and broken beans. Rinse, then place in large pot (3 qt?) along with shortening and salt and cover with water + 1 inch. Bring to boil then reduce heat to low and simmer for about 4 hours, until soft. Check occasionally to make sure there is enough water so the beans don’t burn. Add water as necessary. When done, taste and add salt as necessary.For refried beans, mash beans and liquid!
Method 2:Same as Method 1 until place in a large pot. Place instead in slow cooker, set to low, cover and let cook! I would still check occasionally the water level and add water as necessary, but maybe adding more water at the start would eliminate this step.
Keep in air proof container in the refrigerator for 3-5 days.
Uses:burritos, bean tacos, tostadas, bean enchildas, taco salad, bean dip, side, etc… Eat them plain! They are so good!
Strawberry Spring Salad
Have I mentioned how much I love spring and summer? When strawberries (and all berries for that matter) are in season and not $5 a carton.. It is beautiful. But as much as I love having strawberries in my refrigerator, I tend to be very boring in how I use them - almost exclusively in smoothies.. Strawberries and bananas are my staples, they just complement so many other flavors!
Well, I decided to be adventurous and try and new salad. Usually spinach is my go-to for fruit+salad, but I was out so I used leaf lettuce instead. Mixed with some seed and cheese, it was lovely and spring-y and good!
Strawberry Spring Salad
- Leaf lettuce, or spinach, or other mild lettuce
- 4-5 strawberries, quartered
- 1/4 cup dried fruit of choice (I used blueberry craisins)
- 1/4 cup sunflower seeds
- 1 oz colby jack cheese, cubed (cheddar would also be good, or goat cheese mmm)
- Italian dressing (or a strawberry vinaigrette!)
*If making ahead of time and bringing to work or party or wherever, wait to put dressing on until right before eating, otherwise everything else can go in one container! :)
Thin Mint Smoothie
This was supposed to be my attempt at a Shamrock shake, but it ended up too chocolate-y so it is a Thin Mint smoothie instead!
Thin Mint Smoothie
- 5 Thin Mints, crushed
- 1 frozen banana
- 1/2 frozen avocado
- 1-1/2 cups soy milk (or milk of your choice)
- Blend all ingredients until desired consistency. Add more milk as needed. I like a thicker shake/smoothie so I probably used closer to 1 cup.