Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

Cilantro Lime Vinaigrette

Published June 24, 2017 by Caitlin Sherwood

Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes

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Ingredients:

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup cilantro
• 1/16 teaspoon each salt & pepper 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

Pesto Zoodles with Fresh Peas & Bacon

Update: I added new pictures to this post on 5/11/2018. The recipe is the same :) So yummy! 

Around this time of the year, every year, I go on a pesto rampage. Last year it was this cheesy pesto scramble and this pesto chicken salad. This year it's pesto zoodles with fresh peas and bacon. 

And it's the best thing I’ve eaten all month. 

Is there anything not to love about long, slurpy noodles coated in pesto? Crunchy bits of bacon and starchy peas? This is the best thing I’ve eaten all month, and I’m not exaggerating. 

Normally, noodles drenched in this much pesto and served with generous amounts of bacon would be quite a heavy dish, but this is where the zoodles come in: hellooooo zoodles! (Have you noticed I love zoodles yet?) Since zoodles are made of zucchini, you can smother them in pesto and toss in the bacon and still end your meal without that heavy I-just-ate-is-it-nap-time-now feeling. 

Jump into pesto season with me while it's here! 

Pesto Zoodles with Fresh Peas & Bacon

Published June 22, 2017 by Caitlin Sherwood

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 3 medium zucchini
• 1 teaspoon coconut oil
• 1/4 cup pesto sauce (homemade or store bought)
• 1 cup green peas (frozen or fresh)
• 8 ounces bacon, cooked and crumbled into bite sized pieces

Directions:

1. Heat 1 teaspoon coconut oil in a skillet over medium heat. When the oil glistens, add the peas, and cook for 3 minutes, stirring occasionally, until bright green.
2. Spiralize the zucchini into zoodles with a spiralizer. Pile the zucchini noodles into a skillet and place the lid on (they will cook down). Cook for 5 minutes, and then add the pesto, stirring and turning the noodles to coat them in pesto. Top with bacon, and toss everything one more time to combine.
3. Serve hot (leftovers are also good cold!)

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Golden Potatoes

There was a story I intended to tell you today, about a girl who seems to never be able to find the right bowl of porridge. No, this isn't about Goldy Locks, but it may as well be, for if I were her it would be all: "Too hot!" "Too cold!" "Not soft enough." 

As a creative soul, perfection isn't worth chasing... or rather, there is no room for it. I've never been a perfectionist. What is perfection, anyways? But in the kitchen lately I've been seeing flaw after flaw. Not because mistakes are more prevalent than usual, but because I've honed in on details that no one else would otherwise notice, leaving "great" in the dust and searching for "best ever," when in reality there is no "best ever" or "perfect" to be found (think of cookies: some like them chewy, some crispy, some nutty, some chocolatey, etc etc etc). This I know, yet it is hard not to push yourself to find "best ever." 

When I realized that this was happening, I knew I must write. Putting pen to paper--or in this case, finger to key- has always been therapeutic for me. Nonsense becomes understandable when it is written. Trapped feelings become weightless, released into paper form. And this perfection-seeking thing? I knew it had to go. But first, I had to understand it, or at the very least come to terms with it. 

Anyways, what is "best ever" when you are inventing something new? You get to decide. Right now, today, in this hour, best ever for me is this potatoes. Golden Potatoes, AKA Curry & Turmeric Roasted Potatoes.  

If you love breakfast potatoes or home fries or spice blends or exotic twists, this one is for you. I hope you are nodding along. I think Goldy Locks might even like them (we haven't met, I'm just guessing. But it seems she'd be into anything Golden, given the name). 

Golden Potatoes

Published June 1, 2017 by Caitlin Sherwood

Potatoes are tossed with turmeric, ginger, and curry powder given them a golden glow and spicy bite.

Serves: 2-3   |    Total Time: 60 minutes

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Ingredients:

• 2 medium yukon gold potatoes (sweet potatoes will also work if you prefer) 
• 2 cups cold water
• 1 tablespoon oil (olive or avocado)
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon turmeric
• 1/8 teaspoon garlic powder
• 1/16 teaspoon cayenne (or more to taste)

Directions:

1. Preheat oven to 425°F, and line a baking sheet with parchment paper (or a Silicone Baking Mat).
2. Wash potatoes, and dice them into 1/2-inch or 1-centimeter cubes. Place in a mixing bowl, and cover with cold water. Allow to sit for 5 minuntes. This step hepls the potatoes become crispy in the oven! After five minutes, drain the water from the potatoes and toss in oil.
3. In a small bowl, combine spices and mix until well combined. Pour spice blend in with the potatoes, and toss until the potatoes are all coated.
4. Spread potatoes out on prepared baking sheet in an even layer. Place in oven and bake for 40-50 minutes, until potatoes are tender through and crisping on the edges. Allow to cool 5 minutes and serve.