Ditch the meat and veg out.
Salad is NOT your only option.
Thai-inspired french fries and vegetarian "duck" salad put an interesting twist on the cuisine.
Over Thanksgiving, I was invited to dinner at the home of a friend. At least two of my fellow guests were vegetarians, so could I "bring some vegetarian sides?" I turned to the Internet for help and purchased a copy of Veggies for Carnivores by Lora Krulak.
Read here for the directions on how to assemble and cook this Sweet Honey Raspberry Salad.
In sorting the recipes the Accidental Locavore had on the cloud, this salad sounded like the perfect accompaniment to steak tartare on a very hot evening.
If you're delighted with the freshly ground spice, want to take it up a notch. Try roasting the seeds first, then crushing them. The aroma and taste are amazing, and it's easy to do.
The starchy goodness in this recipe means that it never feels like a substitution, such a flimsy word with such flakey connotations, least of all in a St. Patrick's Day meal.
"Keep it simple" is my culinary mantra. Originally, it was because I have no cooking skills, but in the past few years I've been learning that simplicity often tastes better.
Happy Tuesday, E. Biters! Today's dish is on the fancier/more complicated side for E. Bites. I made this recipe as easy to follow as possible, but there are a lot of movable pieces.
Welcome back to E. Bites, HuffPost watchers! This week's episode is a tasty Mediterranean classic: Falafel!
