Melissa Coleman's Blog, page 9

The Everyday and The Dishwasher

“Everyday” is a word I think about a lot. I like to protect it like the prized possession that it is. And by everyday, I’m not talking about the special occasion, I’m talking about loading the dishwasher, getting dressed in the morning, making dinner on a weeknight, driving to work or walking to the grocery store, and digging for your shoes at the backdoor before running out—you know, the things that intersect with your Monday-Friday life, your everyday and every-other-minute life. These tiny, mundane, ordinary occurrences have the potential to make your day go smoothly or completely unravel. For the unraveling reason (and life can unravel way too fast for me), I have this rule for myself—handle the little things within my control ahead of time so that I have the capacity to handle the big things outside of my control. This is me setting myself up to succeed. Or at least trying to.

This post was created in partnership with Sub-Zero, Wolf, and Cove.

If I’m wrestling the dishes into the dishwasher, playing a long game of hide-and-go-seek with my car keys and shoes, and trying on 10 outfits before rushing out the door to drop Hal off at school, it’s to be expected, the frustration will follow me like Peter Pan’s shadow. It casts a shadow on my conversation with Hal on the drive to school, on the urgent email sitting in my inbox when I get home, and on the 4 pm deadline. Agitated and unraveled before 9 am, all by problems within my control. So I handle the little things and wear a uniform and keep a tidy pantry and stock my kitchen as best as I can with appliances and tools more user-friendly than Google. 

One such kitchen appliance is the new Cove dishwasher from the makers of Sub-Zero and Wolf. I’ve had the chance to put this beauty through its paces the last couple months, and it passes the everyday, function-like-it-promises test with flying colors. I’ll break down this high praise in more detail below.

Cove Dishwasher Inspection
IT’S FLEXIBLE

Finally, one-size-fits-all dishwashers are a thing of the past, because one-size never fits all. Cove adjusts to the size of your dishes, not the other way around. You know the extra deep bowls that looked so cute at the store but don’t actually fit in your dishwasher? They do now, without bending your tines. Notice all the green hotspots. Each of these can be customized to create more or less space between tines and adjust the height of the second-row rack. I’ve set my dishwasher spacing to accommodate our everyday usage needs, slanting the second-row rack to make room for the tall spatulas on the first rack and the tall mason jars on the second rack. Though, if we were to throw a big party (special occasion), I could quickly adjust the dishwasher to fit those extra-large mixing bowls, cutting boards, and wine glasses. 

3 ROWS OF STORAGE

There’s an extra row for extra storage, which makes playing dishwasher Tetris, my favorite game, extra fun. Just when Kev says we can’t fit anything else in the dishwasher, we totally can. (This is the only game I can consistently beat him at.) With the additional rack, comes an additional spray arm too, totaling three, one for each rack. You can’t escape clean in this machine. 

IT’S SMART

Cove is a smart appliance in that it’s WIFI ready, with the ability to connect to an app. This isn’t a high priority for me when looking for appliances. However, it’s also smart in that it remembers my settings. This is my kind of smart. While this dishwasher can run a lot of different cycles, I’m typically running the same, everyday cycle: Normal, High-Temp, with Extended Dry. Every time I press “Normal” it remembers my last settings. Thank you. 

IT’S LIT

I mean, ya it’s cool, but the dishwasher’s LED interior lights up upon open. It’s lit. If the fridge lights up and the oven does too, then so should the dishwasher. 

MINIMALIST DESIGN

I prefer a clean-faced dishwasher with hidden controls. Cove delivers. With hidden controls though, it can be hard to tell if a dishwasher is running or not, especially when it runs as quiet as the Cove. Not to worry with this machine. A red light projects onto the floor when running, turning to green when finished. You can also see wash cycle progress on the app. Sidenote: We opted for a stainless steel panel and this minimal handle bar accessory.  

EASY UNLOAD

Our dishwasher is located adjacent to where we store 90% of our dishes. Built-in easy unloading, you know, to protect the everyday. Even better is the user-friendly unload of the third-row rack where we store our utensils. When loading the utensils, I space each variety of utensils out, big forks from small forks, etc. Unloading and organizing the utensils now takes 15 seconds as opposed to the 3 minute unload time from our previous machine. And with the dishes coming out spotless and dry, this also makes for an easy, fuss-free unload. This makes me so happy.

OTHER dishwasher THINGS WORTH NOTING

High-efficiency dishwashers require way less detergent to get things clean. If you’re left with a chalky film, try less detergent, no matter the machine you’re using. We use a little less than a tablespoon of Seventh Generation powder.
Running your dishwasher overnight can save on electricity. Use the delay setting on Cove, and choose anywhere from a 1-12 hour delay. 
If you have any questions about your Cove, call the helpline. I did. They are so well informed about this appliance. (That’s how I learned I was using too much detergent. Whoops!)
If you live in the Twin Cities, you can see this new machine in action at the Sub-Zero, Wolf, and Cove Showroom Minnetonka by Roth. 

For more information on Cove, head this way. May your dishes be clean and may you win at dishwasher Tetris night after night. Here’s to preserving the everyday and our sanity with it. 

The post The Everyday and The Dishwasher appeared first on The Faux Martha.

A Miracle No Mow Grass

Last summer, we went to Jackson Hole with family, and I fell in love with a grass. I also fell in love with this mint chip green smoothie. It was long and whispy, the grass, with that wind-blown, sideways Justin Bieber hair, so dense and lush, holding on to water like a dew-soaked spider web on a fall morning. It was unlike any grass I’d ever seen in real life. Though, I had a vague memory of reading about eco-friendly grasses in an old copy of Martha Stewart Living, bookmarked on an iPad we no longer had. It had to exist. I had the perfect spot for it. After an internet search, I found a miracle no mow grass, promised to be drought-tolerant and eco-friendly. Was it too good to be true?

A whole year in the ground, this miracle no mow grass holds up to its promise, even at the hands of an extra junior gardener, who is not the most consistent at watering. (That’s me.) Basically, if I can grow this grass, you definitely can.

Backstory: A couple years ago, we finished out our backyard. Well, most of it. There were two decently large unfinished areas. We were fresh out of money (and ideas) to finish. So we awkwardly covered those two plots in mulch until the problem could be solved in a cost-effective, low maintenance way. Enter the miracle no mow grass. The rest is history.

What is No Mow Grass?

No mow grass is a mix of fine fescue grasses that can be left to grow handsomely long, which means you can skip mowing this grass but once or twice a year. (It’s basically no mow.) See below for mowing information. Once the grass takes root, it forms a dense coverage, so dense, weeds don’t stand a chance to grow. No weeding or chemicals are necessary, making this low maintenance and eco-friendly. The root system also runs deep, requiring very little water to sustain life once established, which makes this grass drought-tolerant. It grows best in cooler temperatures. So, if you’re in the south, this grass isn’t for you. But if you’re in the middle to upper parts of the US continent, this may be the miracle grass for you. It grows best it full sun to partial shade. To see if it will grow near you, head this way. Note: this grass handles moderate foot traffic. It’s not the best lawn for playing in.

How to Plant No Mow Grass
First, prepare your plot

Dig up or kill off all previous growth until you’re down to the dirt, removing all plants and weeds. To kill off former growth in a safe, chemical-free manner, cover the area with a tarp or even leftover paper bags, weighing down to keep from blowing away, for several weeks to months. (Note: chemicals can strip the dirt of its natural nutrients, inhibiting the new growth of your grass. You may quickly solve one problem while creating another. Good things always take time.)

To prep our area, I removed our mulch, which unknowingly was priming this plot for fresh grass growth. Even still, we had root systems of weeds lingering beneath the top layer that took some back-breaking work and a whole day to remove. (Note: Leftover weeds will pop up with the grass if not removed prior. So put in the hard work now to remove them.)

Order No Mow Seeds

Meanwhile, order your no mow grass seed for fall planting. We used this mix from Prairie Nursery. Seeding can also be done in the spring.

Seed in the Fall

Once the daytime highs drop below 80°F, it’s safe to begin seeding. Generously and evenly sprinkle the grass seed over the prepared plot. Lightly cover with fresh, nutrient-rich soil to keep the seeds in place. Heavy rain or wind can cause the seeds to move or clump. I seeded by hand.

Water for a month

Water daily for a month, and keep any foot traffic off the new growth. Grass will begin growing almost immediately. Expect to see light yet even coverage in 2 weeks time. At this point, reseed any bald areas. Reseeding can also be done in the spring after the new growth pops up.

Maintenance

After the first year, mow once a year, in the fall before the first snow or early spring after the melt, maintaining a 4-inch height. Cutting too close to the root can kill off the grass. Let it be long. Water occasionally and thank mother nature that something this simple and beautiful exists. Amen.

The post A Miracle No Mow Grass appeared first on The Faux Martha.

Vegan Mint Chip Ice Cream

I have a funny, sad story about how this Vegan Mint Chip Ice Cream came to be. It’s a story about Kev’s birthday this past year, when he asked for Frankie & Jo’s Ice Cream, a delicious gift that could be consumed, no long-term storage necessary. Kev fell in love with the plant-based creamery last fall while at a work conference in Seattle, when I tagged along and we ate pizza at Delancy’s (not vegan) and skipped a store-front over for a scoop of Frankie & Jo’s (vegan) afterward. It was love at first bite.

So, when it came time for his birthday, half a year later, all he wanted was a shipment of Frankie & Jo’s. My mom, the matriarch gift-giver of the family, happily obliged to this overly spendy birthday idea. We waited all day Wednesday for the overnight shipment to arrive. And all day Thursday. And most of the day Friday. Until late afternoon, when we got the call that this precious delivery landed in A-Bunch-a-Towns-Over, Minnesota, from one mistyped number in the zip code. (Mom, it happens to the best of us.) We declared it soup over the phone and bought a consolation birthday pint of dairy-free ice cream at the store. (Dairy-based ice cream isn’t happy in Kev’s stomach.)

Rather than ordering again, Kev, not the cook of the family, set out to recreate Frankie & Jo’s ice cream recipe. I let him do all the research and buy the coconut oil and cocoa butter chips before sweeping in to take over the project. Or maybe he did all the research and bought the coconut oil and cocoa butter chips to set the stage so that I’d take over the recipe development part. That’s probably more accurate.

According to Kev’s research, the internet is void of any Frankie & Jo’s copycat recipes. So he turned to Van Leeuwen’s Vegan Salted Caramel Ice Cream recipe and listened to and read every interview with Ben Van Leeuwen. Meanwhile, I picked that recipe apart to create a vegan ice cream base, adding in nutritional yeast, like Frankie & Jo’s, to mimic the touch of tang in dairy. And, because Ben says it’s nearly impossible to get a plain ole vegan vanilla ice cream right, we went the mint chip route, mostly because my mint plant is thriving this year.

Well, it was a happy birthday after all. We can now churn the next best thing to Frankie & Jo’s in the comfort of our own home. Here’s to making super scoopable, dairy-free, plant-based, naturally (muted) green Vegan Mint Chip Ice Cream out of lemons. Or something like that.

Print

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Vegan Mint Chip Ice Cream




Prep Time: 20 min.

Total Time: 24 hrs.

Yield: 1 1/2 quarts







Print Recipe
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Description

A naturally green, vegan Mint Chip Ice Cream. The base of this plant-based ice cream is inspired by the ingredients found in Frankie & Jo’s, an all-time favorite scoop from Seattle. Note: an ice cream maker is necessary for this recipe. Here’s the one we use.

Ingredients
Cashew Milk

1 c. raw cashews

2 c. water, boiling

Base

1 1/2 c. pure cane sugar

1/3 c. water*

1/2 c. cocoa butter chips

1/3 c. coconut oil

1 can ( 13.66 oz.) full fat coconut milk

1 c. mint leaves, lightly packed

2 tbsp. nutritional yeast (optional)

1 tsp. kosher salt

1 tsp. peppermint extract

Mix-In

1 c. chopped bittersweet chocolate

Instructions

Make the quick-soak cashew milk. Add the cashews to a high-powered blender, like a Vitamix, and bring water to a boil. Pour 2 cups of water over the cashews, and cover the blender with the lid. Allow to soak for 10 minutes.

Meanwhile, make the base.  For best prep results, measure out all of the base ingredients in advance. Add the sugar and water to a saucepan. Heat over medium-low for about 2 minutes, or until the sugar just dissolves, whisking occasionally. Remove from heat and whisk in the cocoa butter and coconut oil until melted. Some seperation will occur. Set aside.

Once the cashews have soaked for 10 minutes, blend on high speed for about 45 seconds or until completely smooth. Pour in the coconut milk, mint leaves, nutritional yeast, kosher salt, and extract. Blend on high for 30 more seconds, or until mint leaves are no longer visible.

Carefully pour in the sugar mixture and blend again on high for at least 30 seconds or until the mixture is smooth and completely incorporated. Mixture will look like a frothy green juice and feel silky smooth to the touch. Cover the blender with the lid, and place in the fridge to cool for atleast 4 hours.

Once cooled, churn ice cream according to your machines instructions until creamy. Pour in the chocolate at the very end to incorporate. Place ice cream in a freezer-safe container and continue freezing overnight before serving.

Notes

*When a recipe calls for water, use the same water you drink.

For scoopable, creamy ice cream, a high-fat content is needed, whether plant-based or dairy-based. The fats in this recipe come from the cashews, cocoa butter, and coconut oil. Cocoa butter can be found in the bulk section of specialty grocery stores, like Whole Foods and Co-ops. You can also find nutritional yeast in the bulk section, a common ingredient used in vegan kitchens to yield a cheesy, tangy flavor. A little goes a long way in this recipe. If you find yourself with extra nutritional yeast, try this Cashew Queso or Bitchin’ Sauce. For guidance on shopping in the bulk section of your grocery store, check out this post.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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If you like the Vegan Mint Chip Ice Cream, you might also like:

Black Ice Cream
Mint Chip Green Smoothie
Cashew Queso
Piña Coladas

The post Vegan Mint Chip Ice Cream appeared first on The Faux Martha.

New Project: Pinch of Yum Studio

This summer I’ve been doing a lot of work offline. And I sorta love it, the cadence and pace and quietness of it all. I’ve carved out space to create and think, a space without double taps and stats and algorithms. I’ve jumped off . I don’t sorta love it. I love, love it. As someone who makes her living online, this makes for a muddy reality. Though, I think these two worlds can coexist with each other—online and offline—as long as I pay close attention to the ratios I give each of those spaces, as well as the places I go to get refueled. One of those offline spaces I’ve been working in this summer is the new Pinch of Yum Studio, helping to design the interior of their workspace. It’s a project that makes me feel my heart beat, a project that makes me feel alive. I’d love to share it with you. 

I came onto the project at the end of the construction phase, when the plaster dust was flying, to help select wall colors, trim, doors, windows, etc. But the hard work of construction preceded me. Basically, I got to start at the fun part. Here are a couple of before images of the Pinch of Yum Studio, with the “fauxpressional” hard at work. [Note: A fauxpressional is a false professional. I am a graphic designer by trade stepping into the world of interior design with no formal training, a place so many of us find ourselves, a place I keep finding myself. I’m owning it. And putting a label on in too.]

PS—Did I ever mention that I helped design the layout of their previous studio? I’m pretty sure I forgot.

Before

Photo Cred: Lindsay Ostrom
Mood Boards

Lindsay and Bjork, of Pinch of Yum, wanted to create a calm, clean, inviting, zen-like workspace that reflects the Nordic aesthetic of Minnesota. I took that prompt 3 different ways.

Minnesota Cozy Cabin

Bright Scandinavian

Naturally Neutral

Can you guess which one they picked?

I’ll share more of this project in the coming weeks. In the meantime, you can follow along with the #pinchoffaux hashtag. In other news, I’d love to hear a project that made you come alive this summer—from going low waste, like my friend Kimi, to designing a space, to getting offline. I hope your heart is beating, enough to feel it. I heard mine in the quiet places, offline.

The post New Project: Pinch of Yum Studio appeared first on The Faux Martha.

Salsa Doña

When I hopped off the plane a couple weeks ago from Texas, I bought everything to recreate a cashew queso I fell in love with over lunch. I also bought everything to recreate Salsa Doña, a creamy jalapeño salsa from Tacodeli, that I fell in love with during another lunch. Between those lunches and recipe testing, I’m dubbing this the summer of salsa (and chips). Because I’ve eaten a lot of them. 

Salsa Doña is made from minimal ingredients—jalapeños, garlic, oil, lime juice, and salt. The jalapeños and garlic char under the blazing hot oven before their meaty insides blend into an incredibly creamy salsa, so creamy you’ll go looking for cream in the ingredient list. It’s not there. With the large base of jalapeños, this salsa runs hot. So hot! Though, once you get past the initial heat of the first bite, it’s intoxicating, hard to quit, even.

Before we jump into the how to, I have a warning. Maybe don’t serve a bowl of Salsa Doña next to a bowl of Cashew Queso at book club as the sun goes down on the outdoor patio when the light fades and the queso and the salsa begin taking on the same color. Also, maybe don’t bring this to happy hour without a little label labeled SPICY! Maybe do serve it with a semi-sweet drink, like the Watermelon Agua Fresca from my book or this hard lemonade. And finally, don’t let these warnings deter you from making this salsa. I’m starting to sound like a pharmaceutical commercial during Nightly News. This drug can help. It might cause a stroke or even death, but this drug can help. It’s spicy, but Salsa Doña might just be my favorite.

How to Make Salsa Doña

There are several methods for making Salsa Doña. One includes boiling the jalapeños. I’ve never been a huge fan of boiling my veggies, so I opted for the roasting/charring method. Begin by lopping the head, the stem, off each pepper. Then, using a paring knife or a grapefruit spoon, scrape the insides out, including the seeds, without piercing the pepper. By removing the seeds before cooking, we’re helping control the heat of the salsa.

Then roast the peppers and garlic on a baking sheet under the broiler until charred. This process is similar to roasting red peppers over an open gas flame. We’re doing the same thing under a broiler. Remove the garlic halfway through. Due to its smaller size, the garlic will cook faster than the peppers.

Next place the garlic in an airtight container to steam. Then add the peppers once done. (I love these food storage containers.)

They’ll look like this after steaming. It’s time to remove the skins. They should slip right off. If not, try steaming a bit longer. Or, char them a bit longer next time. Add the jalapeno peppers, garlic, and all remaining ingredients to the blender and blend on high until it whirls into a creamy dreamy spicy Salsa Doña. Just add chips and a drink.

Print

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Salsa Doña




Prep Time: 30 min.

Cook Time: 20 min.

Total Time: 50 minutes

Yield: 1 1/2 cups







Print Recipe
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Description

This is a copycat recipe of Tacodeli’s Salsa Doña. It’s a creamy, spicy salsa best served with salty chips and a slightly sweet drink. Note: this salsa is best made atleast one day in advance.

Ingredients

1 lb. jalapeños

4 cloves of garlic, skin on

1/4 c. grapeseed oil (or similar neutral oil)

2 tbsp. lime juice

1/2 tsp. kosher salt

Instructions

Place baking rack in the upper third of your oven. Preheat on broil.
Meanwhile, cut the stems off the jalapeños and carefully remove the seeds without piercing holes in the sides of the pepper using a paring knife or grapefruit spoon or a combination of both. (Note: Wear food-safe gloves or skip touching your eyes during this process. Wash your hand thoroughly afterwards.)
Place jalapeños and garlic on a baking sheet then place under the broiler to char. Once skins of the peppers char on top, flip, and char the other side. Remove the garlic after flipping the peppers and place in a container with a lid.(Note: Watch closely during the charring process as broilers vary greatly from oven to oven. With that said, I’m purposely omitting an exact times and instead giving visual cues. For reference, in my oven, it took 20 minutes total, taking the garlic out after 10 minutes and flipping the peppers. My broiler tends to run low and my jalapeños were quite large.)
Once charred, place peppers in the container with the garlic, and cover for 10 minutes to steam.
Remove the garlic peels and rub the skins of the peppers off. The skins should slide right off.
Place all the ingredients in a high-powered blender, and blend on high until smooth, about 40 seconds. Store covered in the fridge for up to 3 weeks. Salsa is best after a day of rest, once the flavors have had time to calm down and meld together.








Notes

Recipe adapted from Brisket and Bagels.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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If you like Salsa Doña, you might also like:

Cashew Queso
Bitchin’ Sauce
Chimichurri Aoili
Italian White Bean Hummus

The post Salsa Doña appeared first on The Faux Martha.

Neutral Nordic Wallpaper

Wallpaper. Rugs. Wall art. Curtains. These are the things that make designing a space so debilitating, especially wallpaper. It’s more permanent than a nail hole. But a neutral Nordic wallpaper is neutral enough to allow your tastes to change over the years and playful enough to add some light-hearted personality and pattern to your space. I rounded up some of my favorite neutral Nordic wallpapers to make your wallpaper search a little lighter, two of which are in our mudroom (pictured) and dining room. 

Tips for adding wallpaper to your space

Nervous to wallpaper a wall? Opt for removable wallpaper, which is basically a big sticker. I’ve done this on two walls, and it’s so easy to install using a pastry bench and an exacto knife. Plan on hiring out for traditional wallpaper.
 Don’t feel obligated to wallpaper an entire room. A single feature wall is not only beautiful but cost-effective.
Looking to wallpaper a couple of rooms in your home? Think of your wallpapers as cousins. They should carry some of the same traits but should not be identical, like siblings. For example, #1, #2, and #4 are too similar in pattern weight for a paring. But #1 and #5 or #2 and #9 are great together. They share the same colorway but the pattern is weighted differently, like a cousin.
Pay close attention to the scale of the pattern by looking for examples in a room rather than trusting a tiny swatch. Too small of patterns or too large of patterns can look busy, even in a neutral colorway. To do so, search hashtags on Instagram or pin your chosen wallpaper to Pinterest and scroll to look for the auto-populated visually similar pins.
For more Neutral Nordic Wallpaper ideas, check out my Pinterest board. I’ll keep adding more there.

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10

The post Neutral Nordic Wallpaper appeared first on The Faux Martha.

Cashew Queso

Never have I ever been a night or morning person, run a marathon, or liked queso. Drippy cheese is not my thing despite growing up in Texas (home of the best Tex Mex and queso), despite growing up with a mom who made queso with Rotel tomatoes, despite marrying into a family that tops their tacos with white queso. After being away for two years, I flew to Texas twice in the span of two weeks, consuming a diet of chips and salsa like a bear before winter. Never have I ever liked queso until Austin, TX at Picnik over a bowl of creamy vegan queso and almond flour tortilla chips with my sister. That’s when it all changed.

After landing home, I unpacked my suitcase, bought raw cashews and nutritional yeast (two ingredients I don’t keep stocked in my minimalist kitchen), and got straight to work on recreating this Cashew Queso from Picnik. I’m happy to report that it’s spot on. I’m also happy to report that I love queso. Cashew Queso, that is. Because when you’ve spent the last 34 years of your life enduring side-eyes, turned shoulders, and turntables screeching to a stop when you mention that you don’t like queso, well, it can take a social toll on you. Ha!

This cashew queso recipe has been designed to come together as quickly as a craving hits, in a blender. No overnight soaking of cashews necessary. It’s really cozy served warm but just as nice eaten chilled. And if Nacho Night is on your weekly meal plan too, make a batch of this vegetarian quinoa taco meat, a batch of quick pickled onions, and you’ll have a recipe for a very happy, quick dinner. Don’t skip the avocados and diced mangos.

So, I guess we can be friends now, if you can handle me falling asleep on the couch after a dinner party. Some things never change.

Print

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.tasty-recipes-equipment > h3 {
flex: 0 0 100%; }
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 50%;
padding: 1.5rem 1rem;
text-align: center; }
@media screen and (min-width: 500px) {
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 33%; } }
.tasty-recipes-equipment .tasty-link-card p {
font-weight: bold;
font-size: 1em;
margin-bottom: 0; }
.tasty-recipes-equipment .tasty-link-card p a {
color: initial; }
.tasty-recipes-equipment .tasty-link-card span {
font-size: 0.9em; }

.tasty-recipes-rating.tasty-recipes-clip-10 {
-webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%);
clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-20 {
-webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%);
clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-30 {
-webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%);
clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-40 {
-webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%);
clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-50 {
-webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%);
clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-60 {
-webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%);
clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-70 {
-webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%);
clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-80 {
-webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%);
clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-90 {
-webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%);
clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); }

.tasty-recipes-nutrition ul {
list-style-type: none;
margin: 0;
padding: 0; }
.tasty-recipes-nutrition ul:after {
display: block;
content: ' ';
clear: both; }

.tasty-recipes-nutrition li {
float: left;
margin-right: 1em; }

.tasty-recipes-plug {
text-align: center;
margin-bottom: 1em;
display: flex;
align-items: center;
justify-content: center; }
.tasty-recipes-plug a {
text-decoration: none;
box-shadow: none; }
.tasty-recipes-plug a img {
width: 150px;
height: auto;
margin: 5px 0 0 8px;
display: inline-block; }

@media print {
.tasty-recipes-no-print,
.tasty-recipes-no-print * {
display: none !important; } }


.tasty-recipes {
border: 5px solid #666677;
margin-top: 6em;
margin-bottom: 4em;
}
.tasty-recipes.tasty-recipes-has-plug {
margin-bottom: 1em;
}

.tasty-recipes-plug {
margin-bottom: 4em;
}

.tasty-recipes-print-button {
display: none;
}

.tasty-recipes-image-shim {
height: 69.5px;
clear: both;
}

.tasty-recipes-entry-header {
background-color: #666677;
color: #fff;
text-align: center;
padding-top: 35px;
padding-bottom: 1.5em;
padding-left: 2.5em;
padding-right: 2.5em;
}

.tasty-recipes-entry-header.tasty-recipes-has-image {
padding-top: 0px;
}

.tasty-recipes-entry-header .tasty-recipes-image {
float: none;
text-align: center;
transform: translateY(-115px);
margin-bottom: 1em; /* Decide if we need this */
}

.tasty-recipes-entry-header .tasty-recipes-image img {
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
border: 5px solid #666677;
height: 150px;
width: 150px;
display: inline-block;
}

.tasty-recipes-entry-header h2 {
font-size: 2em;
font-weight: 400;
text-transform: lowercase;
margin-bottom: 0;
text-align: center;
color: #fff;
margin-top: 0;
padding-top: 0;
padding-bottom: 0;
}

.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: -115px;
}

.tasty-recipes-entry-header hr {
border: 1px solid #b7bbc6;
background-color: #b7bbc6;
margin-bottom: 1em;
margin-top: 1em;
}

.tasty-recipes-entry-header div.tasty-recipes-rating {
text-decoration: none;
border: none;
}

.tasty-recipes-entry-header .tasty-recipes-rating:hover {
text-decoration: none;
}

.tasty-recipes-entry-header div.tasty-recipes-rating {
font-size: 1.375em;
display: block;
}

.tasty-recipes-entry-header .tasty-recipes-rating p {
margin-bottom: 0;
}

.tasty-recipes-entry-header span.tasty-recipes-rating {
margin-left: 0.25em;
margin-right: 0.25em;
color: #fff;
}

.tasty-recipes-entry-header .rating-label {
font-style: italic;
color: #b7bbc6;
font-size: 0.6875em;
display: block;
}

.tasty-recipes-entry-header .tasty-recipes-details {
margin-top: 1em;
}

.tasty-recipes-entry-header .tasty-recipes-details ul {
list-style-type: none;
margin: 0;
}

.tasty-recipes-entry-header .tasty-recipes-details ul li {
display: inline-block;
margin-left: 0.5em;
margin-right: 0.5em;
font-size: 1em;
line-height: 2.5em;
color: #fff;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-header .tasty-recipes-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}

.tasty-recipes-entry-header .tasty-recipes-details .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
}

.tasty-recipes-entry-header .tasty-recipes-details .detail-icon {
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
fill: #ffffff;
}

.tasty-recipes-entry-header .tasty-recipes-details .author a {
color: inherit;
text-decoration: underline;
}

.tasty-recipes-entry-content {
padding-top: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-buttons {
margin-bottom: 1.25em;
margin-left: 1.25em;
margin-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-buttons:after {
content: ' ';
display: block;
clear: both;
}

.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 50%;
display: inline-block;
float: left;
box-sizing: border-box;
}

.tasty-recipes-entry-content .tasty-recipes-buttons a {
text-transform: uppercase;
text-align: center;
display: block;
color: #fff;
background-color: #666677;
font-size: 1em;
line-height: 1.375em;
padding-top: 1em;
padding-bottom: 1em;
font-weight: bold;
margin-top: 0;
border: none;
border-radius: 0;
text-decoration: none;
}

.tasty-recipes-entry-content a img {
box-shadow: none;
-webkit-box-shadow: none;
}

.tasty-recipes-entry-content .tasty-recipes-buttons a:hover {
background-color: #979599;
text-decoration: none;
}

.tasty-recipes-entry-content .tasty-recipes-buttons img {
vertical-align: top;
}

.tasty-recipes-entry-content .tasty-recipes-buttons img.svg-print,
.tasty-recipes-entry-content .tasty-recipes-buttons img.svg-pinterest {
height: 1.25em;
margin-right: 0.375em;
margin-bottom: 0;
background: none;
display: inline-block;
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap:first-child {
padding-right: 0.625em;
}

.tasty-recipes-entry-content .tasty-recipes-button-wrap:last-child {
padding-left: 0.625em;
}
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-button-wrap {
width: 100%;
}
.tasty-recipes-entry-content .tasty-recipes-button-wrap:nth-child(2) {
padding-top: 1em;
}
}

.tasty-recipes-entry-content h3 {
text-transform: uppercase;
font-size: 0.75em;
color: #979599;
margin-bottom: 1.5em;
}

.tasty-recipes-entry-content h4 {
font-size: 1em;
padding-top: 0;
margin-bottom: 1.5em;
margin-top: 1.5em;
}

.tasty-recipes-entry-content hr {
background-color: #eae9eb;
border: 1px solid #eae9eb;
margin-top: 1em;
margin-bottom: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-description,
.tasty-recipes-entry-content .tasty-recipes-ingredients,
.tasty-recipes-entry-content .tasty-recipes-instructions,
.tasty-recipes-entry-content .tasty-recipes-keywords {
padding-left: 1.25em;
padding-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-description p {
margin-bottom: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients h3 {
clear: none;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul,
.tasty-recipes-entry-content .tasty-recipes-instructions ul {
list-style-type: none;
margin-left: 0;
margin-bottom: 1.5em;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul li,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li {
margin-bottom: 0.625em;
list-style-type: none;
position: relative;
margin-left: 2.5em;
line-height: 1.46;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ul li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ul li:before {
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 0.5em;
width: 0.5em;
display: block;
content: ' ';
left: -1.25em;
top: 0.375em;
position: absolute;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol li,
.tasty-recipes-entry-content .tasty-recipes-instructions ol li {
list-style-type: none;
position: relative;
margin-bottom: 1em;
margin-left: 2.5em;
line-height: 1.46;
}

.tasty-recipes-entry-content .tasty-recipes-ingredients ol li:before,
.tasty-recipes-entry-content .tasty-recipes-instructions ol li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: -1.25em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 0.1875em;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-ingredients ol,
.tasty-recipes-entry-content .tasty-recipes-instructions ol {
margin-left: 0;
}
}

.tasty-recipes-entry-content .tasty-recipes-equipment {
padding-left: 1.25em;
padding-right: 1.25em;
}

.tasty-recipes-entry-content .tasty-recipe-video-embed ~ .tasty-recipes-equipment {
padding-top: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-notes {
padding: 1.25em;
background-color: #edf0f2;
}

.tasty-recipes-entry-content .tasty-recipes-notes ol {
counter-reset: li;
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-notes ul {
margin-left: 0;
padding: 0;
}

.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
background-color: #fff;
padding-left: 1.5625em;
padding-right: 1.5625em;
padding-top: 1.25em;
padding-bottom: 1.25em;
position: relative;
-webkit-clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
clip-path: polygon(20px 0, 100% 0, 100% 100%, 0 100%, 0 20px);
margin-bottom: 1.5em;
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-left: 2.5em;
}
.tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-entry-content .tasty-recipes-notes ul li:before {
content: 'i';
display: block;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.3em;
width: 1.3em;
font-size: 0.75em;
line-height: 1.3em;
text-align: center;
color: #fff;
position: absolute;
left: 1.167em;
top: 1.9em;
}
.tasty-recipes-entry-content .tasty-recipes-notes ol li:before {
content: counter(li);
counter-increment: li;
position: absolute;
background-color: #666677;
-webkit-border-radius: 50%;
-moz-border-radius: 50%;
border-radius: 50%;
height: 1.45em;
width: 1.45em;
color: #fff;
left: 2em;
transform: translateX(-50%);
line-height: 1.5em;
font-size: 0.6875em;
text-align: center;
top: 2em;
}
}

.tasty-recipes-entry-content .tasty-recipes-notes p:last-child {
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-other-details {
background-color: #edf0f2;
padding: 0 1.25em 1.25em;
}

.tasty-recipes-entry-content .tasty-recipes-other-details ul {
color: #666677;
display: flex;
flex-wrap: wrap;
font-size: 0.85rem;
justify-content: center;
list-style: none;
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
margin: 0 0.5rem;
list-style: none;
}

.tasty-recipes-entry-content
.tasty-recipes-other-details
ul
li
.tasty-recipes-label {
font-style: italic;
}

.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
fill: #666677;
vertical-align: top;
margin-right: 0.2em;
display: inline-block;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 0.8em;
margin-top: 0.4em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 0.875em;
line-height: 1.75em;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-content .tasty-recipes-other-details .detail-icon {
height: 1em;
margin-top: 0.6em;
}
.tasty-recipes-entry-content .tasty-recipes-other-details ul li {
font-size: 1em;
line-height: 2.5em;
}
}

.tasty-recipes-entry-content .tasty-recipes-keywords {
background-color: #edf0f2;
padding-bottom: 1em;
padding-top: 1em;
}

.tasty-recipes-entry-content .tasty-recipes-keywords p {
font-size: 0.7em;
font-style: italic;
color: #979599;
margin-bottom: 0;
}

.tasty-recipes-entry-content .tasty-recipes-keywords p span {
font-weight: bold;
}

.tasty-recipes-nutrifox {
text-align: center;
margin: 0;
}

.nutrifox-label {
background-color: #edf0f2;
}

.tasty-recipes-nutrifox iframe {
width: 100%;
display: block;
margin: 0;
}

.tasty-recipes-entry-content .tasty-recipes-nutrition {
padding: 1.25em;
color: #666677;
}

.tasty-recipes-nutrition .tasty-recipes-label {
font-style: italic;
color: #b7bbc6;
margin-right: 0.125em;
font-weight: 400;
}

.tasty-recipes-nutrition ul {
text-align: center;
}

.tasty-recipes-nutrition li {
float: none;
display: inline-block;
line-height: 2em;
}

.tasty-recipes-entry-footer {
background-color: #666677;
padding-top: 1.5625em;
padding-bottom: 1.25em;
padding-left: 2.5em;
padding-right: 2.5em;
text-align: center;
}

.tasty-recipes-entry-footer .tasty-recipes-footer-content {
display: inline-block;
}

.tasty-recipes-entry-footer img {
width: 65px;
}

.tasty-recipes-entry-footer h3 {
color: #b7bbc6;
font-size: 1.25em;
line-height: 2.25em;
margin-top: 0.5em;
margin-bottom: 0.125em;
padding: 0;
line-height: 1em;
}

.tasty-recipes-entry-footer p {
margin-bottom: 0;
color: #fff;
font-size: 0.75em;
}

.tasty-recipes-entry-footer p a {
color: #fff;
text-decoration: underline;
box-shadow: none;
border-bottom: none;
}

.tasty-recipes-entry-footer:after {
content: ' ';
display: block;
clear: both;
}

@media only screen and (max-width: 520px) {
.tasty-recipes-entry-footer h3 {
margin-top: 0.5em;
margin-bottom: 0.5em;
}
.tasty-recipes-entry-footer {
text-align: center;
}
}

@media only screen and (min-width: 520px) {
.tasty-recipes-entry-footer img {
float: left;
}
.tasty-recipes-entry-footer h3,
.tasty-recipes-entry-footer p {
margin-left: 90px;
clear: none;
text-align: left;
}
}

/* Print view styles */

.tasty-recipes-print-view {
font-size: 11px;
background-color: #fff;
}

.tasty-recipes-print-view .tasty-recipes-print-button {
display: inline-block;
}

.tasty-recipes-print {
padding: 0;
font-size: 11px;
}

.tasty-recipes-print-view .tasty-recipes {
margin-top: 1em;
}

.tasty-recipes-print .tasty-recipes-entry-header {
background-color: inherit;
color: inherit;
padding-bottom: 0;
padding-left: 1em;
padding-right: 1em;
padding-top: 1em;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-image {
float: right;
transform: none;
}

.tasty-recipes-print.tasty-recipes-has-image .tasty-recipes-entry-header h2 {
margin-top: 0;
}

.tasty-recipes-print .tasty-recipes-entry-header h2 {
color: inherit;
margin-bottom: 0.5em;
}

.tasty-recipes-print .tasty-recipes-entry-header hr {
display: none;
}

.tasty-recipes-print .tasty-recipes-entry-header span.tasty-recipes-rating {
color: #000;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul {
padding: 0;
clear: none;
}

.tasty-recipes-print .tasty-recipes-entry-header .tasty-recipes-details ul li {
line-height: 1.5em;
color: #000;
}

.tasty-recipes-print
.tasty-recipes-entry-header
.tasty-recipes-details
.detail-icon {
display: none;
}

.tasty-recipes-print .tasty-recipes-entry-content img {
max-width: 50%;
height: auto;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li {
margin-bottom: 0.25em;
line-height: 1.1;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li {
margin-bottom: 0.5em;
line-height: 1.1;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ul
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ul
li:before {
top: 0.3em;
}

.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-ingredients
ol
li:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-instructions
ol
li:before {
top: 0;
}

.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ul li,
.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes ol li {
padding-top: 0;
padding-bottom: 0;
background-color: #edf0f2;
clip-path: none;
}

.tasty-recipes-print .tasty-recipes-entry-content .tasty-recipes-notes p:before,
.tasty-recipes-print
.tasty-recipes-entry-content
.tasty-recipes-notes
ul
li:before {
top: 0;
clip-path: none;
margin-bottom: 0.5em;
}

@media print {
.tasty-recipes-print .tasty-recipes-entry-footer img {
display: none;
}
}

.tasty-recipes-print .tasty-recipes-source-link {
text-align: center;
}






Cashew Queso




Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 minutes

Yield: 2 1/4 cups







Print Recipe
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Description

A simple naturally vegan cashew queso that comes together as quickly as a craving, in a blender. No soaking of cashews necessary.

Ingredients

1 1/2 c. boiling water

1 c. raw cashews

1/4 c. roughly chopped onions

1 large clove of garlic, peeled

1/4 c. nutritional yeast

2 tbsp. fresh lemon juice

1 1/2 tsp. kosher salt

1/4 tsp. chili powder

1/4 tsp. paprika

1/8 tsp. of turmeric (for color)

Optional Garnish

1 finely diced peppadew (or similar pickled pepper)

dash of paprika

Instructions

Bring water to a boil. Add cashews, onion, and garlic to a high-powered blender and top with 1 1/2 cups of water. Cover and soak for 10 minutes.  
Add the nutritional yeast, lemon juice, salt, chili powder, paprika, and turmeric. Cover and blend on high for 30 seconds or until completely smooth. The mixture will look like a watery smoothie. 
Pour cashew queso into a small saucepan over medium heat. Cook for about 4 minutes, or until thickened to a queso or gravy consistency, whisking often. Serve warm. Top with garnishes as desired.
Store covered in a container for up to 2 weeks. To reheat, pour into a pan over low heat and heat through, adding water to thin to desired consistency.








Notes

Use this recipe as a base. Add your favorite toppings or mix-ins like Rotel tomatoes or charred corn like this Elote Queso recipe.

Recipe adapted from Nora Cooks.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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If you like Cashew Queso, you might also like:

Bitchin’ Sauce (vegan)
Chipotle Bitchin’ Sauce (vegan)
Quick and Smooth Hummus (vegan)
Italian White Bean Hummus

The post Cashew Queso appeared first on The Faux Martha.

Family Style Chicken Gyro Salad

Twice a year, on cue, I clumsily transition from winter to summer cooking and back again, as if I’ve never cooked through it all before. Fall and spring are such short blips, I count them out in the bulk of my mental meal planning, though I consume as many red ripe strawberries as a spring can produce. It’s June, and the amnesia of summer cooking is slowly wearing off. It’s that season where the majority of the meal can be eaten raw and served out of a single bowl to be passed around the table family style, like communion, like a bag of unnaturally yellow movie theater popcorn, like a tall bottle of opened red wine. It’s a holy time unless I forget to set the chicken aside from the Family Style Chicken Gyro Salad. Hallie, my tiny vegetarian, protests loudly. Maybe that, too, is holy. We say amen, cheers, and eat together outside on a 65°F evening.

This post was created in partnership with Sub-Zero, Wolf, and Cove, who support our same belief to live colorfully, generously, and deliciously.

I say amen to the tangy yogurt tzatziki dressing, too, that can be made in advance to ease the mental load of dinner prep. I say amen to the chicken that marinates all day long in the fridge (that could just as easily be swapped out with roasted chickpeas). I say an extra amen to the fluffy naan turned croutons. To the brilliant colors of summer offspring, the zippy pepperoncini peppers, and the juicy red tomatoes. 

But mostly I say amen to dinner served out of a single bowl, that leaves behind a minimal clean-up. That keeps me at the table, and Kev too, so we never miss a sentence from Hal’s high and low of the day. It’s a dependable, open-ended question that we learned from our neighbor to get Hal talking, one that’s so trusty it’s turned into a nightly ritual. It’s a question that she now asks us. I say amen, too, to the favorite handheld chicken gyro sandwich turned salad, a slight ratio adjustment to get more greens in and diminish the spillage down the side of our hands. 

As I dig through the garden and watch green shoots spring out of the ground and tomatoes swell into a deep shade of red, as I thinly slice the jewel-toned red onion, my eyes water, from the onion and allergies of course, because, despite all odds and a 6-month deep freeze, life persists. It persists at the dinner table, where the amnesia wears off, where the meat sits in a separate bowl for Hal’s sake, where we share our highs and our lows, and settle into the delicious season of summer. Kev, can you pass the Family Style Chicken Gyro Salad? 

Like my friends at Sub-Zero, Wolf, and Cove say—live colorfully, generously, and deliciously. And out of a single bowl if you can help it. (Or two if you need to keep something separate.)  

5 Ways to Simplify Summer Dinners

Look for ways to prep in advance to ease the overall prep time and mental load of dinnertime. For example, marinate in the morning, make a sauce or dressing a day or two in advance.
Look for family style, communal recipes served out of a single bowl. Huge, hearty summertime salads fit this bill nicely. 
Chop ingredients small enough to eat in a bite but large enough to sort through if you have picky eaters. 
Recompose your favorite meal into another one. See guidance here. This recipe is a riff off of a Chicken Gyro. You could probably turn it into a rice or cauliflower bowl too.
Leave the phones out of dinnertime and usher conversation. Ask everyone to share their high and low from the day. A simple ritual with a big impact. 

Print

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Family Style Chicken Gyro Salad




Prep Time: 30 min

Cook Time: 15 min

Total Time: 45 minutes

Yield: 4 servings







Print Recipe
Pin Recipe




Description

It’s your favorite Chicken Gryo in a salad. Though the ingredient list looks long, on a closer look, you’ll see most of these in the pantry. You’ll also notice, half of this recipe can be prepped in advance to make the overall prep more doable. 

Ingredients
Marinated Chicken

1 lb. boneless skinless chicken

1/4 c. olive oil

2 tbsp. red wine vinegar

2 tbsp. fresh lemon juice

4 cloves garlic, smashed

1 1/2 tsp. kosher salt

1 tsp. dried oregano

1 tsp. pepper

neutral cooking spray

Tzatziki Dressing

1/2 c. plain whole milk yogurt*

1/4 c. finely diced cucumber

1 tbsp. chopped dill, packed

1 1/2 tbsp. lemon juice

1 tbsp. water

1/4 tsp. kosher salt

1 clove garlic, minced

a couple cracks of pepper

Naan Croutons

2 large pieces of naan

1-2 tbsp. olive oil

Salad

1 1/2 lb. romaine or green leaf, washed, dried, and chopped

2/3 c. thinly sliced ripe cherry tomatoes

1/3 c. sliced English cucumber

1/3 c. sliced pepperoncini’s

1/3 c. crumbled feta

1/4 red onion, thinly sliced

Instructions

Marinate the chicken in advance. Place chicken in a folded over piece of parchment paper and pound out to about ¾-inch thick (or pound out in packaging if able). Add chicken and remaining marinating ingredients to a lidded container. Cover and place in the refrigerator to marinate for 1 to 8 hours. 

Make the tzatziki dressing. In a small bowl, stir together all dressing ingredients. Thin with additional water as desired. Cover and store in the fridge. This can be made up to 1 day in advance.

Make the naan croutons.  Cut naan into ¾-inch squares. Add to a cast iron skillet with the oil, and toast until golden over medium heating, tossing occasionally. These can be made up to 3 days in advance and stored covered at room temperature once cooled.

Assemble the salad. Remove chicken from fridge about 15 minutes before cooking to bring to room temperature. Meanwhile, prep the vegetables. Set aside. Preheat a cast iron skillet over medium heat for 5 minutes. Spray with neutral oil and place chicken on the skillet. Cook for about 4 minutes on each side or until a meat thermometer reads 165°F. Remove chicken from skillet and allow to rest on a cutting board. Cut chicken into slices. Toss all salad ingredients into a salad bowl. Top with croutons, chicken, and dressing (as desired). Serve immediately.

Notes

*I prefer Stonyfield Organic.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

Recipe Card powered by [image error]

 

The post Family Style Chicken Gyro Salad appeared first on The Faux Martha.

Small Space Vegetable Garden

The first year we moved into our urban lot, I started a vegetable garden knowing next to nothing. “Don’t worry Kev, I’ve got this.” I planted in May, where the sun stuck to that sunny sliver running along the driveway, when the snowglobe promised to stop shaking, when the plant store was flooded with humans again. By June, the sun slid high into the sky and stayed there for the rest of the season, throwing complete shade at my small vegetable garden. Despite all odds, produce produced, and Hal learned that food comes from the dirt that summer. The next year, though, I packed up my expensive idea, splintered cedar, and trellis, leaving it on the curb for another optimist, hopefully an optimist with some sun in her garden.

This post is created in partnership with Burpee Plants, who helps to pull out the intimidating parts of gardening and insert ease, information, and delicious vegetables and herbs. 

Instead of leaping across the river again the next year, I started small by jumping to the closest stone. I started an herb garden. It grew, and it made dinner delicious. As my small herb garden grew, so did my confidence. We added plants to the backyard and the front. Slowly, slowly, I learned how to take care of plants, with the help of many wise neighbors. Let’s take the word “learned” to the present. I’m learning. Like moving to Minnesota, like cooking wood-fired pizza, I’ve given myself over to gardening. For better or worse. Till death do us part. To a lifetime of learning.

What is it they say? The more you know, the more you realize how little you know. This is true of gardening. But this is also true, there are a handful of simple things you need to know to start growing a small space vegetable garden—sun, water, and good soil.

How to Start a Small Space Vegetable Garden
START SMALL

Literally. A whole lot of learning happens on the job, in the garden, so start small—with a tiny herb garden or a single tomato plant. Plants are the very best teachers. Add more teachers once you have the mental space to learn their lessons. Note: always keep mint in a separate pot. It dominates and overtakes the other herbs. Also, be sure to use your herbs by trimming off the tops with shears to promote growth and make dinner delicious. Pinch off any flowering, as well, as the plant will use all its energy to produce flowers instead of the leafy herb.

FIND THE LIGHT

Vegetable gardens need full sun (6+ hours) to grow. Pay attention to the pattern of the sun where you live, and plant where the light is. If you live in an urban area, like us, consider planting in containers or elevated beds on wheels. Turns out, the only full sun areas at our house are on the driveway, where the cars and the bicycles roll, and now where the garden rolls, too. Note: when growing in containers, stick to plants that grow tall (like peppers or tomatoes) and not wide (like cucumbers or squash) or deep (like carrots). Add wood stakes or a trellis for stability as plants grow.

LET THEM DRINK

Sitting out in the sun all day will make anyone thirsty, plants included. Outside the rain, water daily to keep those plants well hydrated. They’ll let you know they’re dehydrated with a wilt or change in leaf color. The leaves absorb the sunlight, so we want to keep those arms happy and hydrated.

LOOK FOR ORGANIC PLANTS

What does organic mean anyway? It means the plants (and dirt) have been grown without synthetic fertilizer or pesticides. While there’s some short-term benefit to both of these things, there are long-term, damaging effects that are worth looking into in regards to your health, the health of the land and nearby waters, as well as the health of bees, who help to pollinate (fertilize) plants, especially squash.

LURE THE BEES

I have an irrational fear of bees, but we need bees to pollinate. So plant pollinator-friendly plants either nearby or in your bed. I added lavender which can be both harvested and used to feed the bees.

FIND THE BURPEE LOGO

Burpee offers a wide variety of organic plants. But my other favorite part—their plant markers come equipped with the necessary information to help a junior gardener (like me) produce produce. For more guidance, check out Burpee Plants. Keep the markers in your beds until the information seeps in. To your head, that is.

PERENNIALS

Most vegetables and herbs are annuals, meaning they need to be planted yearly. However, depending on where you live, some will pop back up year after year. Know your planting zone (I’m zone 4 in Minneapolis), and plant perennials in your flower beds, if you have them, rather than your containers for a nice surprise every spring, plus some cost savings. We have a long bed lined with chives. Soon enough, they’ll be topped with pretty purple blossoms.

Here’s to producing produce, delicious dinners, chasing the light, wherever it may be, and learning from those leafy green teachers.

Planter Sources and Information

47” Elevated Grey Bed  (comes with casters and a liner)
8 (16 qt) bags of Organic Garden Soil + more if doing additional pots
Extra Pots laying around (Silver Planters | Black Round Planters | Geometric Planter)
Plant dolly for pots (or try this simple one)
Find organic plants from Burpee near you

Other Sources
Outdoor Garage Lights | Bike | Indestructible 4-Season Gloves

The post Small Space Vegetable Garden appeared first on The Faux Martha.

Homemade Corn Tortillas on a Friday Night

It’s Friday. And by Friday afternoon, we have, what Daniel Tiger calls, mixed up feelings. Tired from the week yet excited for the weekend, with a nearly empty fridge, but an always stocked pantry. What will we make of it? Isn’t that always the question? We pull out the bag of masa from the pantry. Add a generous pinch of salt and some warm water. And somehow, we make something special out of our scraps, enough to yield a thrill, a delicious dinner, and homemade corn tortillas on a Friday night. Enough to remind me of my teenage weekends growing up in Texas—steamy tortillas, crispy chips, smoky salsa, and a hot sizzling skillet around the restaurant table with my family.

This post was created in partnership with Sub-Zero, Wolf, and Cove, who support our same belief to live colorfully, generously, and deliciously.

This tortilla-making ritual was birthed on a recent Friday afternoon when it was too cold to play outside or walk to the grocery store, when we were looking for something to do with a tiny chunk of time, while our heads twitched on a swivel in anticipation of the garage door opening to signal, Dad’s home! It’s the twitchiest on a Friday. Well, one time turned into another time, and another, until we had a ritual on our hands.

Fajitas or tacos have always been our thing on a Friday. But homemade corn tortillas are the newest addition to this ritual. Here’s how it goes—Hal dumps and stirs together the 3 ingredients. She doesn’t like to get her hands dirty. Or maybe it’s that she doesn’t like to wash her hands, so I finish kneading it together. With the dough requiring at least a 30-minute rest, I forgo prepping the remainder of the meal, though that pocket of time is perfect for that, and opt for the workout I’ve been putting off all week. If you need a nudge to workout, try making corn tortillas.    

We come back to the rested round slab of play dough, dividing it into hunks to be rolled into balls. Hal takes over the tortilla press, squeezing these yellow balls into flat pancakes with all her might, carefully peeling the dough away from the parchment paper. I blast Spanish Guitar radio by way of Pandora over the speakers. We shake our shoulders and cook off the tortillas. It’s starting to feel like Friday, a Friday I knew well growing up in Texas, which often tasted like corn tortillas and fajitas. The margarita must be coming soon.  

When you slice a moment out of a day, it’s just an ordinary moment. But, when you add up all the little moments, all the tortillas, and the shoulder shakes, you have a ritual, a rhythm, something special to see you through the sleepy end of the week and usher you into the freedom of a weekend, something that will inevitably press a memory into your mind, something that has the ability to transcend a generation, and something to guarantee that you live deliciously, as my friends at Sub-Zero, Wolf, and Cove say. To all those things I say—Amen. Is it Friday night yet?

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Homemade Corn Tortillas on a Friday Night




Yield: 10 5-inch tortillas







Print Recipe
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Description

When you put homemade and tortillas next to each other, it sounds intimidating. I promise this 3 ingredient recipe is anything but. With a tortilla press and the grit of a 5-year-old, you’ll have the most delicious corn tortillas for taco and fajita night. Note, this recipe requires 30 minutes of rest time, so plan accordingly.

Ingredients

1 c. masa harina*

1/2 tsp. kosher salt

3/4 c. – 1 c. warm water

Instructions

Add the masa and salt to a mixing bowl and stir together. Add in 3/4 cup of the warm water, and stir together until dough just comes together, pouring in additional water as needed, a little at a time. Finish by kneading the dough together until evenly combined, and the dough is smooth.  The dough should be neither dry nor sticky, but should slightly spring back with a thumbprint press, like Playdoh. If the dough is too wet, knead in a bit more masa. Too dry, knead in a bit more water. You’ll get the feeling of the correct consistency the more you work with the dough. Cover dough with a damp dish towel to keep from drying out, and allow to rest for at least 30 minutes, up to an hour.

Using a butter knife or pastry bench, cut the dough into 10 equal chunks, and roll into balls.

Preheat a cast iron skillet over medium-low heat. Meanwhile, using a tortilla press lined with parchment paper, place a ball between the sheets of parchment and press. Turn the dough around and press once more to make sure the thickness is even throughout. Carefully pull the tortilla away from the parchment. Place on the hot skillet, and cook for about 1 minute on each side or until cooked through. Store in a tortilla warmer or wrapped in a dish towel. The steam will soften the tortillas. Serve.

Notes

Buy the best Masa Harina you can find, organic if possible. I prefer Bob’s Red Mill.

Did you make this recipe?

Tag @thefauxmartha on Instagram and hashtag it #thefauxmartha

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