As we enter July, my backyard garden has become lush and green with a myriad fresh herbs, especially the shiny, wide leaves of my beloved basil plants. This fragrant herb has become the go to for salads, soups, sandwiches and jars of pesto that increasingly take up space in my pantry and fridge. Pesto is my favorite summertime condiment, dolloping on grilled fish, spreading on sandwiches, and twirling with noodles for a quick, delicious impromptu lunch or dinner.
Our June VEGETARIAN ODYSSEY continues with what might be my favorite recipe of the month: GREEN CURRY LENTIL AND CHICKPEA SOUP. The house is filled with the rich aromatics of ginger, cinnamon, and cumin…a brilliant counterpart to the rock solid earthiness of lentils and chickpeas, ultimately corralled together by the harmony of BLUE ELEPHANT GREEN CURRY PASTE. There’s a lot happening in this soup, but the flavor stratifications are exotic, yet balanced, and utterly delicious.
The earthy, Thai flavors in this RED CURRY TOFU SUPERFOOD RICE BOWL are simply incredible! These bowls are chock full of so many wonderful things – tons of fresh veggies, warm, comforting jasmine rice, and my favorite way to prepare tofu thanks to BLUE ELEPHANT RED CURRY SAUCE.
POPCORN LOVERS UNITE! We snack on popcorn in my home year around, and this rosemary-garlic spiced version is not only a hit with EVERYONE in the family, it also makes the house smell fabulous. If you’re thinking about selling your house during this sellers market, make this popcorn before the realtor shows it…and you’re GUARANTEED to SELL!
These super easy golden gems are the perfect ending to a number of dishes such as salads, soups, and plated items like risotto; but they’re also fantastic all by themselves with wine or an ice cold beer. If you have a block of parmesan cheese, a grater, and about ten minutes - then you can also have THE ESSENTIAL PARMESAN CRISPS.
