May 8th, 2017

The Strawberry Gazpacho Of My Beach Dreams

This slightly cooler weather has Founding Foodie Sarah dreaming of beach season. It’s only a few short weeks away and the heat will come with it. Prepare yourself with a simple, easy and flavorful gazpacho, which is sure to cool you off and leave you satisfied. Continue reading Read more

Tagged with: , , , , , , , , , , , , ,
Posted in Dear Diary
We The Eaters
September 4th, 2015

How To … Clean Up A Foodie’s Secret Craving

We’re getting ready for this back to school season with a “How To” series. A series we’re launching with a dirty little secret. We all have them, especially when it comes to those deep, dark food cravings. Founding Foodie Sarah attempts to clean up her childhood ketchup habits with a Paleo version. How does she fare? Let’s just say it’s probably more veggie than the version she ate in the ’80’s! Continue reading Read more

Tagged with: , , , , , , , , ,
Posted in Dear Diary
We The Eaters
August 5th, 2014

Black Beans with Arugula-Walnut Pesto

Mole-Inspired Black Beans with Arugula-Walnut Pesto

Note: The pesto has strong flavors, so a little goes a long way. Start with a couple of teaspoons stirred into a single serving and go from there.

For the beans:

1 to 2 tablespoons olive oil
1 onion, diced
3 cloves of garlic, finely chopped
2 teaspoons cumin seed
1 teaspoon sesame seeds
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 15-ounce cans black beans, drained (if you’re vegetarian, reserve the liquid)
1/2 cup chicken broth (more if you’d like your beans more soupy) or, for vegetarians, the liquid from the beans
1 tablespoon unsweetened cocoa powder
2 teaspoons apple cider vinegar
Salt to taste

For the pesto:

2 loosely-packed cups arugula
2 tablespoons capers
2 tablespoons roasted walnuts
1/4 cup olive oil

Heat olive oil over medium-high heat, and add cumin and sesame seeds. Sizzle for about three minutes until fragrant, stirring occasionally (and keep a close eye out so they don’t burn — they can go from brown to black very quickly). Add onions, garlic and ground spices. Sauté about 10 minutes until onions are softened. Stir in beans, broth (or beans liquid) and cocoa powder. Reduce heat to medium-low, and simmer with the lid on for about 20 minutes. Remove from heat and stir in vinegar.

While beans are simmering, blend all the pesto ingredients in a food processor or blender.

When it’s time to eat, stir in a couple of teaspoons of pesto and adjust salt and any additional pesto to taste.

Originally published in “Perking Up Black Beans With A Bit ‘O Sass (And Arugula)

Tagged with: , , , , , , , , , , , ,
Posted in Recipes

Email Address:

Subscribe   Unsubscribe

photo credit to Aaron Otis Photography 2014

Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!

Twitter: wetheeaters