Chimichurri Sauce printmakes 1 cup  Ingredients: 1/2 serrano chili pepper 1/2 tsp red pepper flakes 2 garlic cloves 6 tbsp extra virgin olive oil 2 tsp red wine vinegar 1 whole lime juiced and zested 1 whole lemon juiced and zested 1 tsp salt 1/2 cup cilantro chopped 1/2 cup parsley chopped 1 tsp dried oregano 1/4 tsp sugar Directions:
Romesco Sauce printmakes 1 cup  Ingredients: 16 oz jar roasted red peppers, liquid drained 1/2 tsp red pepper flakes 3 garlic cloves 2 tbsp extra virgin olive oil 1/2 cup pine nuts or almonds 3 tsp tomato paste 1/2 tsp salt Directions:
Tzatziki Sauce printmakes 1 cup  Ingredients: 1/2 cup greek yogurt 2 tbsp lime juice 1 Persian cucumber grated, liquid drained (1/4 cup) 1/4 tsp salt 1 garlic clove, minced 1/2 tsp cumin 1 tsp fresh dill chopped Directions:
The Everything Asian Sauce printmakes: 1 cup  Ingredients: 1/2 cup soy sauce 2 tbsp sesame oil 1 tbsp rice wine vinegar 1 tbsp sambal (chili garlic paste) 2 garlic cloves minces 1 inch knob ginger 3 tbsp honey Directions:
Lime Chipotle Mayo printmakes: 1 cup  Ingredients:
1/2 cup mayo 1/4 cup chipotle peppers in adobo sauce 1 whole lime juiced and zested 1/4 tsp salt Directions:
Turkey Apple Grilled Cheesemakes: 1 sandwich Ingredients: 2 slices sourdough bread (or your favorite kind) 1/2 apple cut into thin slices 1 garlic clove smashed 1/2 red onion cut into thin slices 1 tsp flavorless oil 1/2 tsp red pepper flakes 1/4 tsp salt 1/4 tsp black pepper 1/2 tsp Italian seasoning 2 slices turkey cold cut 6 slices provolone cheese butter Directions:
Caprese Grilled Cheesemakes: 1 sandwich Ingredients: 2 slices ciabatta bread (or your favorite kind!) 2 slices ripe tomato, cut in half 3 basil leaves 1 tsp balsamic vinegar (or glaze) 4, 1/2 inch slices fresh mozzarella cheese 1 slices prosciutto (optional) freshly cracked black pepper butter Directions:
Cuban Grilled Cheesemakes: 1 sandwich
Ingredients: 1 french roll cut in half lengthwise (or 2 slices of your favorite bread) 2 tbsp mayo 1 tbsp mustard 2 slices ham cold cut 1 cup shredded or 6 slices cheese (I used a mix of cheddar and swiss cheese) sliced pickles (I used dill) butter Directions:
 Watermelon Feta Salad print  makes: 2 servings Ingredients: 2 cups cubed watermelon 1/4 cup crumbled feta cheese 5 leaves basil sliced 2 tbsp balsamic glaze or vinegar 1 tsp freshly cracked black pepper 4 cups mixed greens Directions:
Creamy Lemon Pasta Salad print  makes: 4 servings Ingredients: 3 1/2 cups cooked pasta, still hot (fusilli, bowtie, penne...etc.) 1 pint halved cherry tomatoes 1 bunch asparagus 1/2 cup parsley chopped 6 oz goat cheese* (or any other creamy cheese) 2 lemons zested and juiced 1/4 cup olive oil 2 tbsp canola or vegetable oil 1/2 cup roasted pine nuts 1/4 tsp salt + pepper each salt + pepper to taste Directions:
Notes: Goat Cheese: I made this salad with both goat cheese and this “Boursin Gournay Cheese”. The ones I bought were already flavored with garlic and herbs. If you are using an unflavored cheese and want that extra garlicy flavor, cook a few cloves of minced garlic in a pan and add it to the salad. You can also use garlic salt in place of the regular salt or garlic infused oil. Massaged Kale and Mango Salad print  makes: 4 servings
Ingredients: 10 oz bag of chopped and cleaned kale 2 whole mangos peeled 1 whole red onion thinly sliced 1 + 1 tsp salt 1/2 tsp freshly cracked black pepper 1 lemon juiced 2 tbsp olive oil 2 person cucumbers 1/2 cup fresh mint chopped 5 leaves fresh basil sliced 1/4 cup fresh cilantro chopped Directions:
      Guac, Chips and Salsa printIngredients:
Guacamole: 3 large or 5 small ripe avocados 1 large tomato chopped 1/2 red onion chopped lime juice to taste salt to taste 1/2 tsp chili powder 1/2 tsp cumin 1/2 cup cilantro chopped 2 garlic cloves minced Salsa: 3 large or 5 small tomatoes chopped 1/2 red onion chopped 2 tbsp lime juice salt to taste 2 garlic cloves minced 1/2 tsp chili chopped (optional) 1/2 cup cilantro chopped Chips: 8 regular sized tortillas (whole wheat or white flour) 1/2 tsp salt 1/2 tsp chili 1/2 tsp cumin 2 tbsp flavorless oil Directions:
I really don't know what is more satisfying than a big spoonful of gooey chocolate cake with melted chocolate dripping down your spoon. The iconic Valentine's Day dessert with a spin! I have always loved the idea of chocolate and spice and felt this was the perfect opportunity to jazz up the traditional lava cake!  My mouth is actually watering at the oozing center. If you're intimidated of the use of chili in this recipe, don't be! It's a nice warming taste that you can of course add less of if you are not a big fan of heat. The cinnamon and chili perfectly balance out the rich, sweet chocolate making it a go to dessert!
Yay!! I've been wanting to get around to filming this type of video for a while be i LOVE watching these vids on other channels! Hopefully this gave you some inspo on weekly meals you can make :):) Breakfast: Cereal w Freeze Dried Raspberries I kid you not, I am addicted to cereal. Not just any cereal- honey nut cherrios, honey bunches of oats and crumbled freeze dried raspberries!! Normally, my breakfast will be an egg, whole wheat toast, spicy hummus and maybe some sautéed veggies. Once my mom told me about her friend that did this with her cereal, I couldn't stop eating this. All you need is a neutral flavored cereal (not like cinnamon toast crunch), some freeze dried fruit like blueberries, raspberries, strawberries...etc (you can find these at Target or Trader Joes!), and milk of your choice.
I also LOOVE oranges, I eat like 3 a day, so I had those also. And on the weekend when I have the time, I like making a cup of jasmine green tea+honey+ginger+lemon. I don't know what says fall and winter more than warm, spiced pumpkin with hearty faro, crispy brussel sprouts and pomegranate seeds!! I know that I am like 3 months late to the game but better late than never?  I hope all my vegetarian friends and family are now satisfied with a recipe they can make after all the times they keep asking me for a veggie dish!! Even for people who eat or love meat, this is a perfect option because of all the different flavors and fulfilling feeling after you dig in.
In elementary school, all my friends were Asian (like chinese, vietnamese...etc.). They adopted me, the brown girl, as their honorary Asian friend, taking me for my first (but not last) time to eat things like pho, bubble tea, and so many of the best asian (especially Vietnamese) food ever! If it wasn't for them, I wouldn't have been as addicted to boba/ bubble tea as I am now. I would always get the classic black milk tea with pearls until one day I was adventurous and tried the passion fruit great tea! Ah! Is this what passion fruit tastes like?- or as close as possible I am going to taste fresh passion fruit??? Either way, that sweet tropical drink got me hooked.  So the other day when my sister and I go into the kitchen, we see this huge bag of, uh, oval shaped, tiny eggplant like purple things?? We spent so long trying to guess what our dad brought home until he finally told us they were fresh passion fruit! Ohmygawd. We flipped. My sister, like me, has now become a HUGE foodie and has reached that absurd level of getting excited over food- yes friends, imagine me times two.
I have never seen fresh passion fruit in my life at any grocery stores so we were so intrigued as to where our dad found these amazing fruits- his friend's back yard! So thank you dad's friend for these beauties <3 I mean look at the crrepy-ish, alien-like, liquid gold, enticing purple bulbs of goodness- phew, that was a mouthful. If you have never tasted fresh passion fruit, it's kind of like a cross between pineapple and apple and lemon, pure amazingness. PSA: only eat the passion fruit when the outside is SUPER wrinkley, you will get the sweetest juice then. I had to find a good way of putting 20 passion fruits to use so I sprinted (aka grabbed my phone) and went on Pinterest and thought that crème brûlée would be great! Give this a try and tell me how you like it :) !! |
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Who's Rachel?
Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!
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