Not to boast but the What We Eat team is darn good at making vegetables irresistible. To keep people coming back for more, we consider the following:
How to Build a Cheese Board
The holiday season is upon us, my friends. This is a stressful time of year for everyone, especially if you have the task of hosting. Skip the crock pot meatballs and elevate your hors d’oeuvres game with a fancier finger food: cheese. Don’t get me wrong, I love a good chip, dip, and sip combo but hear me out. If you make a cheese board ahead of time, you have time to do literally everything else that’s stressing you out, like lighting candles, or making sure that Michael Buble Spotify playlist fits the mood. SO. Use these tips on how to make a cheese board and your friends are going to think you’re very smart and impressive. Welcome to Cheese Class 101.
A Guide to Squash: How to Choose and Cook Gourds
If you’ve walked around your local store you can’t help but notice a few things: pumpkin spice everything, halloween candy, and squash! I’d love to do a guide to the best halloween candy but that’s for another day. I’ve compiled a guide to help you determine which squash is best for your recipe and exactly how it should be cooked. The cool thing about these fall and winter gourds is they last a really long time, like six weeks to even a few months. And guess what? They’re technically fruit because they have seeds! Let’s get started.
Continue reading “A Guide to Squash: How to Choose and Cook Gourds”
Roasted Delicata, Apple and Arugula Salad with Avocado and Lemon Vinaigrette
As a huge Fall fanatic, I am trying not to jump the gun and use every type of pumpkin, squash and gourd I can get my hands on. Summer is still here and its produce is still delicious. As a way to ease into the new season, I use an old summer recipe and swap just a few ingredients to make the perfect transition salad. In this particular recipe, I use squash and apples instead of corn and tomatoes. Enjoy!
Continue reading “Roasted Delicata, Apple and Arugula Salad with Avocado and Lemon Vinaigrette”
Aioli Base Recipe
Aioli. Is it mayo? Is garlic required to be considered an aioli? We say break the rules. If you want to take mayo and add sriracha and call it an aioli, we’re here for that. We think aioli is almost like a mother sauce–a foundation for you to build flavor on. Aioli is just a thick smear that belongs on all BLTs, can be the base for a great caesar dressing, and is essential for every cook’s pantry.
Here we demonstrate how to make an aioli base by hand and then we add some herbs in the end. But truly, the sky is the limit. You can season your aioli with things like smoked paprika, mustard, basil, or even thin it out with water after you’ve made it so it’s more dip-able. Remember, it’s just a vehicle for flavor!