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cara carin | Cara's Kitchen
@caraskitchen
real foodie ✖️avocado addict 🥑✖️the only rule is there are no rules ✖️holistic nutrition student @caracarin CA🌴➕AZ🌵

Baked Camembert

in partnership with Eric Ripert
My Recipes
Quinoa And Spring Pea Salad With Kale Pesto
Green food dreams right there whipping up some new recipes in the kitchen today to take over to my parents for… read more>
Green food dreams right there whipping up some new recipes in the kitchen today to take over to my parents for a mini bday dinner with the fam. Spring pea + asparagus + kale pesto + other things. It's been a spring veggie kind of day over here !
Recipe
Sweet & Spicy Peanut Tofu, Veggies And Grilled Pineapple Rice Bowl
All about summer stir frys at the moment! I recreated a recipe from @halfbakedharvest but made it vegan and… read more>
All about summer stir frys at the moment! I recreated a recipe from @halfbakedharvest but made it vegan and it's so tasty!
Recipe
Springtime Vegetable Panzanella With Fresh Herb Pesto
Taco Tuesday...., whaaa this springtime vegetable panzenella we made tonight is a winner! @pastry_guy_jaime… read more>
Taco Tuesday...., whaaa this springtime vegetable panzenella we made tonight is a winner! @pastry_guy_jaime and I threw everything we had into the pesto, Bellissama!

RECIPE
Vegan

Serves 2 as main, 4 as side
For the Panzanella:
4 tablespoons extra-virgin olive oil, divided
1 baguette or 1 small loaf of nice bread, cut into 1-inch cubes (about 3-4 cups)
1 teaspoon salt, plus more to taste
1 leek, white and light green parts only, cut crosswise into very thin half-moons, cleaned, and dried
1 bunch asparagus, trimmed and cut into 1 1/2- to 2-inch pieces
2 ½ cups English peas, fresh or frozen and thawed
2 large handfuls snow peas, ends trimmed, chopped in half
2 teaspoons balsamic vinegar
Juice of half a lemon Pepper, to taste
3-4 Cups of mixed greens, we used spinach and baby kale


For the Pesto

2 cups fresh basil, loosely packed
1 cup fresh mint, loosely packed
1 cup cilantro, loosely packed
5 sprigs fresh thyme, stripped
5 tablespoons walnuts
3 tablespoon pine nuts
2 cloves garlic, peeled and smashed
½ cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
Salt, to taste

Directions:
Start by making the bread. Over medium heat add 2 tablespoons olive oil. Add the bread and a pinch of salt and toss the bread so the cubes are evenly coated in the oil. Stirring occasionally, cook for 10 minutes until the bread is light brown and toasty. Set aside in a large serving bowl.

Wipe the pan clean. Heat 1 tablespoon of olive oil over medium heat. Add the leeks, some salt and stir frequently until they start to caramelize. This will take 5 to 7 minutes and they will break down significantly. Be careful to not overcook the leeks, you want them to slowly caramelize.

Once the leeks are cooked, add the asparagus pieces, and cook for 3 to 4 minutes. Then at the peas and cook for 2-3 more minutes. Taste test and make sure your vegetables are slightly cooked, and not raw. Add the vegetables to the bowl with the toasty bread. Toss in the snow peas, mixed greens, and add the balsamic, lemon juice and pepper. Let set while you make the pesto. For the Pesto: in the bowl of a food processor or vitamix, combine the herbs, nuts, garlic and half of the olive oil. Process until everything is chopped into a paste. Keep the motor running and add in the rest of the olive oil until the pesto is smooth. Add the salt and lemon juice and pulse until incorporated. Taste and adjust if necessary. Add ½ the pesto into the panzanella, and give it a good toss. Then add in the rest, if needed and toss again. I used all the pesto for the salad. Spread amongst plates and enjoy!
Recipe
Shaved Asparagus Citrus Salad With Edamame & Pine Nuts
There's a lovely shaved asparagus salad with citrus, edamame & pine nuts recipe on the blog for you today!… read more>
There's a lovely shaved asparagus salad with citrus, edamame & pine nuts recipe on the blog for you today! Perfect for this warm weekend ahead, happy Friday ?
Recipe
👾After a quick google search I discovered that purple symbolizes magic, mystery, spirituality, the… read more>
👾After a quick google search I discovered that purple symbolizes magic, mystery, spirituality, the sub-conscious, creativity, dignity, royalty – and it evokes all of these meanings more so than any other color ☮️I actually didn't realize how many purple plants existed until creating this bowl, it's pretty cool. Im feeling this weeks #monochromaticmonday bowl! 😈👾💅🙋☂️🍆🔮💜 PS. Matching socks was NOT planned #synchronicity ✌️in my bowl: beet noodles, purple sweet potatoes, heirloom carrots, purple cauli, cabbage, ginger Kraut, watermelon radish, blood orange and micro greens. #purplerain #realfood
You know it's spring time when asparagus and peas pop up at the farmers market 🌿 this salad with peas… read more>
You know it's spring time when asparagus and peas pop up at the farmers market 🌿 this salad with peas, asparagus, quinoa, kale pesto & avocado is up on the blog 💚it's so fresh and so green green ✌️
Adaptogenic Balance Balls 🌿with Maca & Ashwaganda 🌱🙌🏻 ashwaganda is a powerful adaptogenic herb in Ayurvedic… read more>
Adaptogenic Balance Balls 🌿with Maca & Ashwaganda 🌱🙌🏻 ashwaganda is a powerful adaptogenic herb in Ayurvedic medicine. It balances your bodies response to stress and cortisol levels. Hell yeah to that. I am lovin how I've been feeling since adding it to my diet. Anything to keep this girls anxiety at bay naturally, sign me up! Maca has also been found to alleviate anxiety, stress and mood swings. hello #nastywomen 🙋 Mmm so good 🌿Make em: Adaptogenic Balance Balls 1/2 cup coconut shreds 1/2 cup melted coconut oil 1/2 cup sunflower seeds 1/4 walnuts 1/4 almonds 1/2 cup hazelnuts 1 tsp ashwaganda 1 tsp maca 1/2 tsp cinnamon Blend everything in a food processor until slightly chunky mixture forms. It will be a wet dough. Roll into bite sized balls. Makes 9 golfball sized balls. Put in freezer. Before severing defrost for 5-7 minutes, Drizzle with almond butter and garnish with hemp seeds if desired. Recipe inspired by @leefromamerica
I don't know about you but I am a total creature of habit 🙋 Often times I eat the same things over and over… read more>
I don't know about you but I am a total creature of habit 🙋 Often times I eat the same things over and over again but creating these monochromatic Monday #macro bowls has me reaching for such a wide variety of fruits and veggies that I'd normally skip over and for real its fun. This weeks #monochromaticmonday color is 💋❤️👠🐙🐞🍄 and up on the blog I talk about some of the nutrients and benefits you get from red thangs. Link in bio. Happy SPRING and happy Monday 🥑✌️🙌🏻
Kale pesto sunny side of life open faced sandwich with alfalfa, avocado, pastured eggy, arugula, cilantro and… read more>
Kale pesto sunny side of life open faced sandwich with alfalfa, avocado, pastured eggy, arugula, cilantro and a chic ton of lemon juice. I see you Sunday morning and you are looking GOOD 🍞🥑🍳 Happy day everyone! Kale pesto recipe inspired by @loveandlemons 4-6 leaves kale, stems removed 1/4 cup walnuts or hemp seeds 2 garlic cloves 1/4 cup EVOO 1 medium lemon zest & juice 1/4 cup cilantro (stems and leaves) 1/2 tsp nutritional yeast Salt & pepper to taste Blend everythang in a food processor until smooth. Mmmmm so good 🌱🌿💚
Predictable pre #expowest2017 breakfast ✌️🍞🥑FTW. So excited for today! Let's do this 💪❤️
Predictable pre #expowest2017 breakfast ✌️🍞🥑FTW. So excited for today! Let's do this 💪❤️