I love love love pesto. And spicy food but that’s nothing new. So when I came across a recipe for cilantro pesto, I knew I had to try it.
I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!
Preheat oven to 350 degrees.
Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.
This is kind of a process and depending on your mixing device might take some patience.
Once your satisfied with the taste it’s time to serve!
I wanted to post something festive since its a gameday and all. The best I could come up with is Rosemay Carrots because they are burnt orange. I know I know, carrots, kinda lame right? Well, I must admit this post everyday for a month thing is harder than I thought! Coming up with new ideas and writing about them everyday is a bit of a challenge. Especially on Saturdays. So here goes… this might be the most simple side dish ever.
Wash and peel carrots. Then thinly slice.
This might be the easiest side dish ever. Put carrots in skillet. Drizzle with olive oil. Pick off rosemary leaves and put in pan. Sprinkle with kosher salt. Cook on medium to low heat for about 25min. You could cook on a higher heat and speed this up but I was trying to time this to come out same time as the soup. Also, I didnt want the carrots to be over cooked and become too mushy.
I mean seriously, so simple. But so good at the same time. Hook ’em!