Drink This: The Kimmie, The Yink and The Holy Gose

Yes, this title is for real. And yes, it is the name of the beer that I'm recommending to you all today. The name alone is reason enough to drink it, no?

If you're like me, beer in cans during the summer time is the way to go. (Especially since, at our house, the rule to playing any yard game is that you must have a beer in-hand...which proves difficult when holding a glass or a bottle). I've never been blown away with too many of the summer beers available in cans, but I do love this one: The Kimmie, The Yink & The Holy Gose by Anderson Valley Brewing Company out of California.

Clocking in at a low 4.2% ABV, this refreshingly light beer also has a hint of salt - which is typical for a gose. Goses possess a low hop bitterness and a bit of sharpness from salt, and this gose is no exception. The saltiness might sound counterintuitive, but it's just enough to make each sip interesting and thirst-quenching. A hint of fresh lemon helps round everything out, making this an ideal beer for sipping outside (preferably while playing Cornhole).

The Kimmie, The Yink & The Holy Gose is a limited release, so snag a few cans while you can!

What have you been sipping on lately?

Vegan Spring Chili

In the wintertime, Z and I make my Slow Cooker Vegetarian Chili almost weekly. The hearty, protein-packed chili is so wonderfully comforting on a cold winter evening. 

Last week, when the temperatures were in the 70s (come back, please?), I was craving my chili. We didn't have all of the ingredients I needed on-hand, so I winged it...and came up with a spring-friendly version of our winter favorite.

Vegan Spring Chili

Yields: 4-5 servings

-1 tablespoon olive oil

-1/2 red onion, diced

-1 large clove garlic, minced

-3/4 cup chopped roasted red peppers

-1 tablespoon chili powder

-1 teaspoon ground cumin

-Generous pinch of cinnamon

-Pinch of cayenne

-Salt and black pepper, to taste

-3 cups low-sodium vegetable broth

-1 15-ounce can low-sodium black beans (not drained)

-1 15-ounce can chickpeas, drained and rinsed

-1 cup frozen sweet corn kernels

-1 tablespoon chopped pickled jalapenos

Fresh cilantro and lime wedges, for serving

Directions:

1.) In a medium-large pot, heat olive oil over medium heat. Add onion and cook until it begins to soften, about 5-6 minutes. Add garlic and cook until fragrant, about 15 seconds. Add roasted red peppers, chili powder, cumin, cinnamon, cayenne, salt, and pepper, and cook for about 1 more minute.

2.) Pour in vegetable broth, black beans, chickpeas, corn, and jalapenos. Turn heat to high and bring to a boil. Then, lower heat and simmer for 20 minutes. Taste for seasoning. 

3.) Serve with fresh cilantro and lime wedges. (We also enjoyed some Goat Cheese & Scallion Scones on the side).

[Print this recipe]

This spring version of my favorite chili was satiating yet perfectly light for a warmer evening. I loved how the hint of cinnamon helped sweeten things up while the cayenne, jalapenos, and chili powder gave each spoonful a nice mellow kick of heat.

Several nights later, we spooned some of the leftovers on top of nachos, and I highly recommend you do that, too. ;)

What's your favorite soup or chili to have in the spring?

Farmer's Garden by Vlasic

I absolutely love pickles. I eat a pickle with my lunch almost everyday, and fried pickles are one of my favorite indulgences. And if you've never tried a pickle and peanut butter sandwich (made with bread & butter pickles, crunchy peanut butter, and potato bread), well, then you haven't lived. (I know it sounds gross, but trust me on this one!).

I also don't discriminate when it comes to pickles: I like all kinds. Although, I do have a few favorites - including the Farmer's Garden pickles made by Vlasic.

The main difference I see and taste with Vlasic's Farmer's Garden pickles vs. "regular," store-bought pickles is the flavor. Each jar I sampled was packed with real ingredients like garlic, red peppers, carrots, and cucumbers (obviously). The Kosher Dill Spears and Zesty Garlic Chips were both intensely flavorful, and I loved the bite of garlic in each thick, Zesty Garlic Chip. Either - or both - of these pickles would make fantastic additions to your Memorial Day BBQ spread this weekend.

And I won't even tell you how quickly Z and I plowed through our first jar of the Kosher Dill Spears...

If you're interested in getting in on some of the Farmer's Garden action, Vlasic is currently running a sweepstakes (through July 31st) for the chance to win a summer entertaining package worth up to $1,500. To enter, simply fill out this form (and automatically receive a $1 off coupon for any Farmer's Garden product you wish).

Happy Memorial Day weekend!

These pickles were complimentary, but all opinions are my own.

Straight Talk: Eating with Braces

When I was in fourth grade, my dentist told me I needed braces. At such a young age, I couldn't have cared less about what I might look like with braces. Heck, I was one of those kids (or the only kid?) who color-coded their braces to match the current season and/or holiday. True story.

Even having to wear those pesky and painful elastics in my mouth didn’t phase me much. I guess you could say I was a rare pre-teen who didn’t really care what people thought of the way I looked. Or, perhaps I felt that my braces were an easy enough “blemish” to hide, considering all I had to do was awkwardly close my mouth in an effort to conceal them.

(Don't ask me why I decided to put these photos on the internet. But here are two examples of me with braces. The photo on the left, with the pumpkins, also shows that weird putty stuff my orthodontist put in my mouth one time. What was that stuff for??).

For me, the absolute worst thing about having to wear braces was how I would have to eat – and what I couldn’t eat – for two whole years. For me, the focus was on the food – and the outlook wasn’t looking appetizing.

I basically had to eat like a child. Pieces of pizza had to be cut into bite-size pieces; corn on the cob had to be shredded versus bit into; and bagels with cream cheese had to be ripped off into bite-size chunks. (For years after getting my braces off, I still ate bagels this way). Gum and chewy candy? Those became a memory to me.

Even after being able to eat a meal somewhat normally, I can’t even imagine how attractive I must have looked…with my holiday-themed braces, all covered in food. (Sorry for the visual).

To this day, I wish Invisalign Teen existed when I was younger.

I learned all about Invisalign Teen at a recent blogger workshop I attended called Straight Talk. In addition to learning some tips and tricks for our blogs and social media, we also learned a lot about this modern alternative to braces.

Although originally only FDA-approved for adults, Invisalign is now available for teens and pre-teens. Invisalign Teen’s clear aligners straighten teeth without traditional wires and brackets – and can be removed when eating (no food restrictions or having to eat everything bite-sized!).

Invisalign for teens also requires fewer visits to the orthodontist, since several aligner sets are provided in advance (so as your teeth shift, you can adjust which aligner you’re using as necessary). Here’s a little more information on how Invisalign works.

One common misconception about Invisalign Teen (that I also believed) is that it can only treat minor or cosmetic issues. This is not the case: Invisalign actually treats a wide variety of orthodontic issues, including severe bite issues, underbite, crossbite, deepbite, overbite, overly crowded, and widely spaced teeth, to name a few. (If you're a parent, here's a great infographic on the process you should take to get your teen or pre-teen Invisalign treatment).

I was also surprised to discover that Invisalign costs the same as braces. In all honesty, I threw away my retainer after my braces came off (don’t tell my parents!), and my teeth are slowly starting to shift again. I would definitely consider getting Invisalign in the future, as it seems like a really convenient way to straighten your teeth – no weird eating habits required.

Looking to straighten out your teeth as well? Enter the Straight Talk Sweepstakes below for a chance to win FREE Invisalign treatment!

Did you ever have braces? Have you or someone you know ever used Invisalign?

Disclaimer: This post is sponsored by Invisalign. All opinions are 100% my own.

a Rafflecopter giveaway

Radish and Fava Bean Salad

I'm always looking for new salad ideas. During the colder months, we usually stick to baby arugula or baby kale salads (typically as a side dish at dinner), but as soon as the weather warms up - and all of this fresh produce is available - I crave something more. Something more creative.

Next week, I'm catering a dinner party and the host asked if I could make a salad from Ottolenghi: The Cookbook (we're both big fans). I happily obliged, and offered to make this Radish and Fava Bean Salad (with a few tiny modifications). To make sure the salad was what I wanted, I made a batch yesterday...and let me tell you, this is spring in a bowl.

Almost like a salsa, this hearty and chunky salad is chock-full of protein-packed fava beans, crunchy radishes, spicy red onions, and a ton of fresh parsley and cilantro. It's a great, cool salad for warmer days, and made a lovely accompaniment to veggie burgers we cooked on the grill (old habits die hard, I guess!).

Radish and Fava Bean Salad with Green Tahini Sauce

Yields: 4 servings

Adapted slightly from Ottolenghi

Salad:

-1 pound fresh shelled fava beans

-1 1/2 cups small radishes

-1/2 red onion, very thinly sliced

-2 tablespoons finely chopped cilantro

-1/8 teaspoon lemon zest

-Juice of 2 lemons

-2 tablespoons chopped flat-leaf parsley

-3 tablespoons olive oil

-1 teaspoon ground cumin

-Salt and black pepper, to taste

-Scant 1 cup Green Tahini Sauce (recipe follows)

Sauce:

Yields: About 1 1/2 cups

-2/3 cup tahini paste

-2/3 cup water

-5 tablespoons lemon juice

-2 cloves garlic, crushed

-1/2 teaspoon salt

-1/2 cup flat-leaf parsley leaves

Directions:

Salad:

1.) Place the fava beans in a pot of boiling water and simmer for 1 to 2 minutes, depending on size. Drain through a large colander and rinse under cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.

2.) Cut the radishes into 4 wedges each and mix with the fava beans, onion, cilantro, lemon zest, lemon juice, parsley, olive oil, and cumin. Season with salt and pepper to taste.

3.) To serve, mix with the Green Tahini Sauce, being careful not to overdress the salad (you may not need the entire 1 cup). Ottolenghi suggests serving the two separately, but I enjoyed it tossed together.

Sauce:

1.) In a food processor fitted with a steel blade, combine everything except for the parsley until smooth. Add more water if needed (you want a creamy and smooth consistency, almost like honey). Add the parsley and turn the machine on again for a second or two. 

[Print this recipe]

I loved all of the fresh lemon juice and herbs in this salad. I also loved how the surprisingly light, nutty tahini sauce paired with the rest of the bright, fresh flavors. This salad is definitely one I can see us making several times this summer (especially for our vegan peeps!).

What's your favorite spring/summer salad?

Spicy Spaghetti Squash Fritters with Red Pepper Chutney

We grill every chance we get this time of year, but we have definitely fallen into a pattern of grilling the same few things - like veggie burgers, veggie sausages, onions, peppers, and asparagus. As much as I love all of those things cooked on the grill, I know we should be expanding our grilling horizons.

So, when Z came back from the store a few weeks ago with a spaghetti squash to grill, I was instantly intrigued. To be honest, I had never even worked with a spaghetti squash before, let alone grilled one. Thanks to a downpour, we never got to grill the squash, but I was able to roast it. 

As creatures of habit, we ended up not even eating the squash that night because we had so much other food (like veggie burgers and onions). And since I hate wasting food, I decided to turn the leftover squash into these Spicy Spaghetti Squash Fritters.

Spicy Spaghetti Squash Fritters with Red Pepper Chutney

Yields: 4 fritters

Fritters:

-1 medium spaghetti squash

-1 teaspoon maple syrup

-1 1/2 teaspoons olive oil

-Pinch of crushed red pepper flakes

-Salt and black pepper

-1/2 teaspoon curry powder

-1/2 teaspoon coriander

1/2 teaspoon turmeric

-Pinch of cayenne

-Salt and black pepper, to taste

-Squirt of lemon juice

-1 large egg

-3 tablespoons all-purpose flour

-Canola oil

-Fleur de sel or sea salt for serving

Red Pepper Chutney:

-1 teaspoon olive oil

-Pinch each of yellow mustard seeds, smoked paprika, cumin, garam masala

-1 cup chopped roasted red peppers (from a jar)

-Salt and black pepper, to taste

Directions:

Fritters:

1.) Heat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with the maple syrup and olive oil and season with crushed pepper, salt, and black pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

2.) Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside. (At this point, you can put the squash in the refrigerator and make the fritters the next day/in a few days, if desired).

3.) In a medium bowl, combine the squash with the curry powder, coriander, turmeric, cayenne, salt, pepper, and lemon juice. Add the egg and flour and stir to combine.

4.) Add the canola oil to a large, shallow pan (about 1/4-inch). Place the pan over medium-high heat. (You want the oil at 360-370 degrees for frying). Form fritters by hand and place in the pan. Cook on each side for 4-6 minutes, or until golden brown. Drain fritters on a paper towel, and sprinkle with fleur de sel or sea salt before serving.

Red Pepper Chutney:

1.) In a small saucepan, heat olive oil to medium heat. Add spices (everything except salt and pepper) and heat until fragrant, about 15 seconds. Add peppers and cook until heated through. Season with salt and pepper as needed.

[Print this recipe]

One of my favorite things to order when we go out for Indian food is the vegetarian platter (as an appetizer). I love having something fried and full of great flavor - dipped in all of the delicious sauces and chutneys - before diving into my meal. These crispy, intensely flavorful fritters dipped into the sweet red pepper chutney definitely fulfilled that same craving. (We followed up these fritters with a lentil curry for dinner, too).

What's your favorite thing to cook on the grill?

Carrot-Harissa Hummus

Did you guys know that today is National Hummus Day (and my big sister's birthday...which is unrelated?). There seems to be a holiday for just about every food (and drink), but a holiday devoted to hummus is one I can get behind.

If you've been reading this blog for a while, it's probably clear by now that I love hummus (a list of other hummus recipes I've made is included at the bottom of this post). I slather hummus on my sandwiches at lunch time, and I love eating crackers/pita/veggies dipped in hummus as a snack. I also don't discriminate: I think edamame, lentils, white beans, black beans, etc. can replace chickpeas in hummus [almost] any day.

Today, I'm sharing a new recipe with you guys for a hummus I've made several times over the last few months, and it's always a hit. The sweet carrots combined with the nutty tahini and the spicy harissa oil makes for a unique and borderline addictive flavor combination.

Dig in.

Carrot-Harissa Hummus

Yields: 3 1/2 cups

Adapted from Food & Wine

-2 cups low-sodium vegetable broth or water*

-2 cups chopped carrots

-3 medium garlic cloves, peeled

-15 ounce can chickpeas, drained and rinsed

-1 tablespoon tahini

-1 1/2 tablespoons extra virgin olive oil

-1/2 tablespoon harissa-infused olive oil (I got mine from Gustare Oils & Vinegars in Wellesley)

-1 1/2 tablespoons lemon juice

-1 teaspoon honey

-Salt, to taste

Directions:

1.) In a medium saucepan, bring the broth to a boil. Add the carrots and garlic and simmer over medium heat until the carrots are tender, about 12 minutes. 

2.) Using a slotted spoon, transfer the carrots to a food processor, fitted with a steel blade. Add the chickpeas and half of the carrot cooking liquid to the food processor and puree until smooth. Add the tahini, olive oil, harissa oil, lemon juice, and honey and pulse until incorporated. Taste hummus and season with salt as needed (then pulse again to incorporate salt). 

3.) Scrape hummus into a bowl and refrigerate until chilled, at least 2 hours. Serve with crackers and/or crudités.

*I forgot to defrost the vegetable broth I have in the freezer, so I added a bay leaf while my carrots were cooking to infuse the liquid with a little more flavor.

[Print this recipe]

I almost didn't add the honey to this (it sounded like an odd addition), but the slight sweetness from the honey complements the spice from the harissa wonderfully. This is one of those dishes where everyone - after each bite - asks, What is IN this?? And then they want the recipe.

In honor of National Hummus Day, here are a few more hummus recipes (plus Z and I's favorite brand of hummus):

• Curry Hummus
• Chunky Jalapeno & Cilantro Hummus
• Black Bean Hummus
• Our favorite brand of hummus 

Are you celebrating National Hummus Day today? ;)