Our Plate Runneth Over

Sweet Tahini Roasted Vegetable Salad-The Duo Dishes

Have you ever been a victim of abundance?  There’s just too much going on at one time!  Rewind back to January when everywhere you turned, there were oranges, tangelos and grapefruits popping up in recipes.  Apparently, folks were gifted galore with fruit baskets.  No one sent a vegetable cornucopia to us via U.S. Postal Service, but somehow we ended up with a gorgeous selection of fresh veggies and an immense salad craving.  Where to begin!  If you’ve poked around this site a bit, you’ll notice that we love roasting our vegetables.  It’s fast.  It’s easy.  It’s tasty.  And there are so many ways to spruce them up.  This is a salad for the salad lover–full of flavor, packed with a multitude of veggies and perfect straight out of the oven or room temp.

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Treading the Fine Line Part 2

Sweet Potato and Chickpea Salad

A couple of days ago, we proposed the idea of recipe adaptations and just how far we can stretch the word.  Looks like many people find recipes as a means to an end, and however you interpret that recipe doesn’t matter.  It’s what you end up with that can be your own, although giving credit where credit is due remains key and important.  In the end, recipes are meant to be adopted and then adapted!

Well we said there would be a part two to that post, so here it is.  We first saw this recipe on Smitten Kitchen less than a month ago, and knew we just had to give it a try.  It was colorful, fresh and chock full of the staples we normally keep in the kitchen.  But of course we made a few changes and additions!  Like swapping a main star for one of our favorite vegetables, adding another layer of crunch, pumping up the color green, using a thicker dressing and sprinkling in additional seasonings. Who’s to say if it was any better or worse than the original, but what we did create was hands down delish.   And when it comes to cooking, that’s all that matters.

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