Category: Sides

Basil Week: Kale and Arugula Pesto

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Bad news!! MY BASIL PLANT IS DEAD! I went to check it this morning and it only had about 10 shrivelled leaves on it. All of my other herbs are growing like crazy, and I don’t think that it got enough sun. I salvaged as much as I can, but unfortunately it wasn’t enough to make a full on basil pesto like I’d planned. So, I used some kale and arugula instead! The colour, texture and flavour of this pesto is still amazing though. I can’t wait to eat it on pasta, fish, veggies, and in wraps! I used sunflower seeds instead of pine nuts or almonds, because they’re cheaper and still have a really good taste. Other than that, the ingredients you’ll need are super simple; lemon, garlic, olive oil, kale, arugula, and of course, a little bit of basil. Here’s the recipe!

Kale and Arugula Pesto

Serves: 4 (this recipe makes about 1 cup of pesto)

Total Time: 10 minutes

Ingredients:

  • 1/4 cup basil leaves
  • 3 cups kale and arugula mix, packed
  • 1/2 cup roasted sunflower seeds, hulled
  • Juice of half a lemon
  • 1 clove of garlic
  • 6 tbs olive oil
  • Salt and pepper to taste

Directions:

  1. In a blender or food processor, blend the basil, kale and arugula, lemon, garlic, and sunflower seeds until combined but chunky.
  2. With the blender on low speed, stream in the olive oil. Continue to blend until you’ve reached a fairly smooth texture.
  3. Enjoy with pasta, fish, veggies, salads and wraps!

And with that, Herb month has come to an end! I’ve enjoyed coming up with new recipes for all of the different herbs that I’ve grown, and love having my own little garden! Hopefully my other plants don’t die off😬😬. Thanks for reading my posts throughout the month;) I cant wait for summer- I have some awesome ideas! See you then☺️😊

PS. I’m planning to show you guys my July Bullet Journal today as well, so keep your eyes peeled!

Yours Truly,

MyDayIsBooked;)))

Cilantro Week: Mexican Beans and Quinoa

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Hey there! For the last post of cilantro week, I have a recipe for Mexican Beans and Quinoa. It’s a great way to use up cooked quinoa that you have in your fridge, and makes an awesome side dish. The cilantro and lime work super well together, and some Mexican spices kick it up a notch. The final product actually turned out kind of creamy in texture, which is nice. I hope you enjoy!

Mexican Beans and Quinoa

Serves: 2-3

Total Time: 10 minutes

Ingredients:

    1 cup cooked quinoa
    1/2 cup water
    1 can black beans, drained and rinsed
    1 tsp cumin
    1/2 tsp Chili Powder
    1/2 tsp paprika
    Salt and pepper to taste
    1/4 cup fresh cilantro, chopped
    Juice of 1/2 a lime

Directions:

  1. Combine the beans, quinoa, water, cumin, paprika and Chili powder in a pot.
  2. Bring to a boil and then reduce to a simmer, and cook for about 5-7 minutes. The water should be absorbed by this point.
  3. Remove from the heat and stir in the cilantro, lime juice, salt and pepper.
  4. Enjoy!

I can’t wait to get into next week’s basil recipes! See you then;)

Yours Truly,

MyDayIsBooked

Cilantro Week: Chimichurri Sauce

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Hi!! The post that I have to share with you guys today is a Cilantro Chimichurri, which is a kind of sauce that you can put on grilled meat and veggies. This Chimichurri is full of flavour, and only takes a few minutes to blend up. It’s best if you leave it in the fridge for a couple hours before eating it though, so that the flavours can meld together. Hope you enjoy this recipe!

Chimichurri Sauce

Serves: 2

Total Time: 5 minutes (plus 2 hours chill time)

Ingredients:

  • 1 cup fresh cilantro
  • 3 cloves of garlic
  • 1 tbs red pepper flakes
  • A few chives
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions:

  1. Toss all of the ingredients in a blender or food processor, and blend until smooth.
  2. Place in a bowl and cover with Saran Wrap. Leave the Chimichurri in the fridge for a couple hours so the flavours can develop. (Optional)
  3. Enjoy!

I’m loving herb month so far because it’s forced me to do some experimenting;) I’ll be back on Friday with my last Cilantro recipe!

Yours Truly,

MyDayIsBooked;)))

 

Cilantro Week: Mango Salsa

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Hello;) Week three of herb month is here; Cilantro Week! The first recipe that I have for you guys was shown to me by my aunt, and is perfect for summer. This mango salsa works great with chips, on tacos, or as a side with any main course. It’s super fresh and colourful as well! As a side note, does anyone else have an obsession with mangoes? I think that I could eat them everyday. Put them together with some avocado, red onion, red pepper, tomatoes and cilantro……. delicious! But as with every week, first I’m going to give you some tips on growing this week’s herb.

Apparently cilantro does better in the cooler temperatures of spring and early fall, but my plant has been doing just fine sooooo…… Keep the dirt around your plants moist, and once they start to provide leaves, you can cut or pick them off. That’s pretty much it, cilantro is pretty low-maintenance. Here’s the Mango Salsa recipe!

Mango Salsa

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 mango, diced
  • 1 small tomato, diced
  • 1/4 of a red onion, diced
  • 1/2 a red pepper, diced
  • 1/2 an avocado, diced
  • 1/3 cup of fresh cilantro
  • Juice of 1/2 a lime

Directions:

  1. Once all of the veggies are diced, toss them in a bowl with the lime juice and cilantro.
  2. Enjoy!

Enjoy this recipe and have a great week! See you later;)

Yours Truly,

MyDayIsBooked

Parsley Week: Corn and Bean Salad

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Hi there! As promised, today I’m starting parsley week off with a refreshing corn and bean salad. Parsley is an great herb with lots of flavour, and can be used in a variety of different dishes. Before I get into the salad recipe, here’s some tips on how to grow some awesome parsley!

Like most other herbs, parsley should be exposed to a lot of sun during the summer months. Make sure to water your plants evenly so they don’t dry out though. You can tell when the parsley is ready to be harvested when the stem segments have three leaves on them. Then you can cut off these leaves, leaving the segments with less than three leaves to mature. If you want to store your harvested parsley for later use, cut off whole stem segments and put them in the fridge in a ziplock bag with some paper towel in it to soak up any moisture. Now that you know how to look after your parsley, here’s a delicious salad recipe to use it in!

Corn and Bean Salad

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 cup of yellow corn
  • 1/2 a cucumber, cut into half circles
  • 1/4 cup fresh parsley leaves

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

  1. Toss all salad ingredients together in a large bowl.
  2. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the salad and mix until the vegetables are coated.
  3. Enjoy!

This salad is great for summer because it’s so light and refreshing. To make it more of a meal, I mix some quinoa in with it. There’s another quick and easy lunch idea!

Some more awesome parsley recipes are coming your way this week! Thanks for reading and see you then;)

Yours Truly,

MyDayIsBooked;)))