Easy cilantro lime “sauce”

When we lived in San Diego my favorite fast food was Rubio’s. I loved their fish tacos, and haven’t found anything to compare in Spokane. After quite a few failed taste tests at restaurants, the hubs and I gave up and decided to make our own instead.  I can’t remember exactly what the Rubio’s white sauce tastes like, just that it was amazing and an essential ingredient! Sunday night I whipped up my own version, and after topping our tacos, I happily polished the rest off with a spoon!

Cilantro Lime Sauce

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1/2 cup plain Greek yogurt (can sub sour cream)

2 tsp finely diced cilantro (I used the frozen cilantro pods found at Trader Joe’s)

2 garlic cloves, minced

1 TBS lime juice (I used Nellie’s Key Lime juice)

1/4 tsp sea salt

1/8 tsp cumin

1/8 tsp chili powder


Mix all ingredients together until evenly dispersed. Serve with fish tacos, or as a dip for chips.

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Herbtastic pasta

I love summer. It is, hands down,* my favorite season.

*what a silly expression. Where did this come from? I guess when things are difficult I throw my hands up with frustration, so maybe when they are down my mood is the opposite?

And although summer isn’t officially upon us, my house isn’t agreeing with the calendar. We’ve had quite a bit of nasty humid air + thunderstorms lately, and my house is a stuffy box by the time I get home from work. Thus, the hubs is breaking out the BBQ tongs more often, and I am coming up with no-cook, or relatively no-cook meals.

Half of this recipe is no-cook. The other half, unfortunately, requires you to turn on your stove. But if you time this half perfectly, then you can throw open the windows and let the hot air meander outside while you go on about your day.

In the hotter months I like to cook up a batch of plain pasta and keep it, (with a little olive oil so it doesn’t get sticky) in a tupperwear in the fridge. Then I divvy it up for cold pasta salad whenever I feel the urge throughout the week. This sauce is perfect for a cold pasta, but it is equally enjoyable on a hot bed of whole wheat goodness.

Herbtastic Pasta Sauce

Serves 6

Nutritionals: Cal: 92, Carb: 1g, Fat: 8g, Pro: 3g, Sugar: 1g


1/2 bunch cilantro

1/4 bunch parsley

(or 5-6 ginormous Italian Giant Leaf Parsley leaves)

3 green onions

3-4 garlic cloves

2 handfuls spinach (1 1/2ish cups)


3 TBS lemon juice

1/3 cup plain Greek yogurt (I used Fage non-fat)

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp cumin


Throw cilantro, parsley, garlic cloves, green onions and spinach and olive oil into your food processor.

Pulse until a paste is formed, (you may need to use a rubber spatula to push down the herby goodness a few times). Add remaining ingredients and whirl away until everything is incorporated and smooth.

Top over your favorite pasta, or use as a summer dip.

Tonight we used whole wheat penne pasta as our base and topped it with some leftover grilled chicken and tomatoes. Holy yum!

Seconds, please.

Roasted Garlic Hummus

I have a rather fun and eclectic group of friends. We used to have country themed potluck parties once a month. The first was an Ethiopian themed feast. We moved through the world, enjoying dishes from Ireland, India and Spain (just to name a few). But over time things changed. People moved away. People had kids. And life generally got in the way.

But this weekend, we loaded up the bikes, and pedaled three miles south as our good friends Crissy and Kevin revived our potluck tradition with a trip to Greece in their backyard.

It was quite the feast.

Obviously I needed to try a little of everything.

Mmmmm, lamb ribs…I don’t even like ribs, but these were amazing!

At first I couldn’t decide what to make. Visions of tzatziki and baklava danced through my head, but in the end hummus won out, (as it usually does). I did, after all, receive a little nudge from Crissy as she politely asked if I might be bringing my famous hummus.

And so I bestow to you, dear bloggettes, my Roasted Garlic Hummus recipe.


1 can garbanzo beans (Keep half of the liquid. The garbanzo “juice” helps with the consistency)

1 head roasted garlic

2 TBS extra virgin olive oil

1 TBS tahini

1.5 TBS lemon juice

1.5 tsp. sea salt

1 tsp Tapatio (or hot sauce of your choosing)


Throw all ingredients in your food processor (or blender), whirl away.

I like my hummus to be extra creamy, so I walk away for 2-3 minutes and let the food processor do its thang.

I wish I had a pretty picture to show you, but I boxed this up, brought it to the party, and not a bite was left at the end of the night, (and I made a double batch!).

So you get dippable veggies…

and tupperweared hummus instead 🙂

How to: roast garlic

I am slightly in love with garlic, and not just for the protection it provides from a wandering Vampire.


I do believe, however, that sparkly vampires are exempt from this rule.


But sometimes I don’t want the heat and spice a raw clove provides. On such occasions I enjoy a roasted bulb to top bread, pizza, or whip up into a mean batch of hummus.

How to Roast Garlic


1 head garlic

1 tsp-1 TBS Olive oil

Sprinkle of Sea Salt


Heat oven to 400 degrees. Remove outer skin from garlic head and remove the tops of the cloves with a pairing knife.

Place garlic head in a square of aluminum foil and drizzle with olive oil and sprinkle with sea salt.

Wrap aluminum foil loosely around the garlic head. I like to make mine look like a giant Hershey’s  kiss.

Place in ramikin, muffin tin, on a cookie sheet, or directly on oven rack. Cook for 30-35 minutes. Remove and allow to cool.

Once cooled, pop these little nuggets of golden goodness out of their shells and use as you please.


A day late, a dollar short.

I had a fabulous time frolicking in Minnesota with my lovely college pals, Veronika and Ali.

This, of course, delayed my normal weekend routines. One of which, is one of my favorite past times: meal planning. Nerd alert!

I came home to discover The Hubs had taken it upon himself to create this week’s meal plan. Thanks Hubs!

Sunday: grilled chicken ceasar salad

Monday:  Insane in the membrane [turkey] burgers + kale chips

Tuesday: pasta (see below)

Wednesday: French Dips (a la crockpot, recipe forthcoming)

Thursday: South Perry Pizza & a trip to the South Perry Farmer’s Market opening day!

Friday: Leftover french dips

Saturday: wild card – help me choose! What is your favorite weekend recipe?

And back to that pasta…I’ve had this bad boy* in the pantry for a few months.

And aside from making cilantro pesto, I didn’t have a clue what to do with it. I decided to whip up a Veronika inspired (i.e. cook pasta with wine) dish. Sadly, it was a big flop, or rather a big sticky mess. I think I needed more olive oil, or more wine, or both? I’m not really sure, but a quick glance at Pappardelle’s website hinted at where I had gone wrong: no cream! The sauce I made is very, very similar to this recipe off their website. I don’t have any heavy cream in the fridge, but I think I may make this sauce in the future.

The process and aftermath, however, were rather pretty. So I’ll leave you with a few pasta pictures to get your mouth watering.



Yes, the pasta really is this yellow.

*Pappardelle’s can be found in Spokane at The French Quarter, which is not listed in their locations section.

What is your favorite weekend meal? What should I cook for my wild card Saturday (carb heavy, due to 1/2 Marathon training)?

Slacker Sunday

**this should have posted yesterday, but my computer crashed and I chose sleep over resolving the issue…

While I threw lots of love toward NEDAwareness week last week, I left what I ate on the back burner. Or in the oven too long…and over-roasted my garlic.

Blarg. I planned to do a roasting garlic tutorial today…it started out so pretty and neat.

All wrapped up…

I accidentally set my timer to 45, instead of 35, and the results weren’t pretty. These little nuggets of gold still tasted good, even if they were a tad tarnished.

I combined these with some caramelized onion, shrooms and pepperoni to add some pizzazz to my pizza.

What? You like your pizza’s to be round? Don’t you know misshapen pizza tastes so much better?

Especially if you make your own crust and sauce.

Particularly when your sleeves have hand pockets.

Other weekend shenanigans included a trip to The Flying Goat to catch up with my friend Amy.

Arugula pesto, I have no words to describe how much I love you.

Making soup…

Jimmy-rigging my shuffle so I can have more fun at the gym…

Eating oat messes…

while drinking not-so-tasty coffee…

but at least it was in my favorite mug.

I also whipped up some a tasty cold pasta salad, and green salad, to pair with the Oscars.

My sister-in-law, Kim, brought some tasty, tasty cookies. Oh store bought frosted sugar cookies, you make me weak in the knees.

While watching the Oscar’s I was impressed that the best dressed happened to be 14-year old Hailee Steinfeld.

I totally want that dress. Is it bad that I am taking fashion ques from a teenager?

And I really do not want this red number.

She clearly took the Back to the Future skit in the beginning a tad too seriously.

Who were you rooting for?

I was so thrilled for Natalie Portman, she was phenomenal in Black Swan. I haven’t seen The Kings Speech yet, but I obviously need to add that to my must-see list.