Welcome back to regular programming here at ISPP HQ! I hope the holiday period treated you well and that 2016 has started well for you. I had a lovely little break with family & friends and I’m feeling somewhat refreshed and ready to face the year ahead!
I went out for tacos before Christmas and one of the vegetarian versions came with pineapple salsa. It was so delicious that I knew I had to have a play in the kitchen and make some for myself! It’s sweet, savoury and mighty tasty!
I’ve long been a fan of Asian style noodle soups as a light, quick dinner option (like laksa or udon noodle soup) so when I came across a recipe for a Chinese noodle soup I knew it would make an excellent addition to my dinner rotation. The soup base is full of gingery goodness and it is jam-packed with veggies and tofu making it a zesty, light dinner which is exactly what I’m after at this time of year!
If you’d told me a few years ago I would be happily making recipes that not only include mushrooms but feature them heavily I would never have believed you, but clearly times do change as here I am with a mushroom stir fry for you today! This dish is full of flavour and best of all is ready in no time at all, making it an excellent mid-week meal when time and enthusiasm are low!
It’s been a little while since I’ve shared a dip recipe with you lovely folk, but I’m back with an absolute winner today. I spent the shortest day of the year at a Winter Solstice event with some friends (complete with an amazing bonfire!) and we took along a little picnic of snacky foods, and this artichoke & cannellini bean dip was one of my contributions. It’s incredibly simple to make but carries quite the flavour punch, so it’s a definite winner in my books!
I seem to be in a bit of a food pattern at the moment, rotating between various warming curries for dinner (this potato & pea one is on high rotation!), and fresh, noodle-based salads for lunch. I figure this way I’m getting all my food bases covered! This sesame soba noodle salad has been a firm favourite for work lunches, the flavours develop over time so it’s perfect for a day or two of leftovers, plus it’s super quick and easy to whip up!