"Una Salad"

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"Una Salad"

 

   We always keep our pantries stocked with beans. But sometimes we want to move beyond our typical soups, spreads and side dishes. Particularly in summer when we are looking for fast, fun foods that are great for lazy days, or lounging at the beach. That's where our new found favorite "Una Salad" comes into play. You may gather from the title that it's a take on our tuna salad, however, we've chosen to sub out the tuna for garbanzo beans. 

    Not only is this recipe delicious, it's also super nutritious. Did you know that one half cup of garbanzo beans contains 6 grams of protein and 5 grams of fiber? We call that winning in the nutrition department!

   While we still use standard mayonnaise in this recipe, feel free to replace with a vegan option.

   Keep in mind that the ratio in most of these ingredients are according to taste and if you don't like some of our additions, simply omit in your version. It's all about enjoying the food you make. So we hope you enjoy this "Una Salad", but feel free to make this version your own. ūüėČ

"Una Salad"

Ingredients 

2 cans/boxes of garbanzo beans (chickpeas), rinsed

1 stalk of celery, diced

1 clove of garlic, minced

1/4 of a med red bell pepper, diced

1 1/2 tbls red onion, diced

1-2 tbls relish

1 tbls Dijon mustard

1/4 c mayo

1 lemon

Salt

Pepper

Red pepper flake

Paprika

 

Instructions:

  1. Smash chickpeas in a medium sized bowl. Just a few whole beans are ok.
  2. Add all other ingredients to the bowl. Season according to taste. We season as we see fit depending on our tastebuds that particular day. Squeeze the juice of the lemon over all of the ingredients.
  3. Stir to combine and enjoy!
  4. Remember to taste as you go and make it your own, adding more or less of something as you see fit. We  enjoy ours with crackers, but it would also be amazing on toasted wheat bread. 

 

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No Fuss Guacamole

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No Fuss Guacamole

Who doesn't love guacamole?! Besides being super tasty, it's versatile and easy to make. The issue we have with guacamole is its subjective tendencies. You ever have guacamole and "this is too smooth" or "this one could use more cilantro" or "yuck the onions aren't chopped small enough and now my breath stinks" or "I can totally make better guac than this one". It has certainly happened to us! Shelly makes a batch of guacamole at least once a week and is sharing her recipe with everyone. A perfect balance of spicy, tangy, and savory. You can use this recipe as-is or if you want a fancy version, simply add to this recipe. If you are feeling like a shrimp guacamole is your move one day, throw in some shrimp that have been seasoned with Young Bae and saut√©ed for 2-3 minutes on each side until done. Let them cool and you have some fancy guac! The options are endless! 

Ingredients
3 medium ripe avocados, peeled and cored

1/2 small red onion, minced

2 garlic cloves, minced

1 generous handful of cilantro leaves, chopped(more or less, to taste)

1/2 small jalape√Īo, seeds removed and minced

Juice of 1/2 lime

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

Instructions

1. Combine all ingredients into a large bowl 

2. Mash the avocados until all the ingredients are mixed together and the guacamole is slightly chunky(similar to chunky peanut butter or rustic mashed potatoes)

3. Garnish with more cilantro leaves and enjoy!

*If you are not eating it all when you make it, squeeze some lime juice on top right before you seal the container.

 

 

 

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Mother's Day and the Art of Brunch  (Recap)

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Mother's Day and the Art of Brunch (Recap)

For those who could not join us on May 14th, we thought it only right to share with you a visual post capturing our first Mother's Day Brunch! Held at Urban Art Gallery here in Philadelphia, we were able to create a serene, yet stimulating ambiance for our guests of honor and their loved ones. 

The menu featured some SP&BB classics, as well as a few new additions. Guests left full after indulging in bread baskets of banana nut muffins and buttermilk biscuits-arugula, citrus and avocado salad-our signature baked french toast with lemon whipped cream-sausage and caramalized onion frittata- and tropical fruit salad with a mint, lime and honey dressing.

We hope that you are inspired by what you see here to try something new and perhaps up the ante a bit the next time you choose to entertain. And if you need assistance bringing your dining experience to life, please reach out to us!

Simple place settings adorned the tables. Each guest received a wooden spoon engraved with @sweetpotatoesandblackbeans and macrame detail created by Etsy artisan GnarlandRavel. 

Simple place settings adorned the tables. Each guest received a wooden spoon engraved with @sweetpotatoesandblackbeans and macrame detail created by Etsy artisan GnarlandRavel. 

Along with an assortment of teas and coffee, guests were able to byob creating mimosas alongside their plates.

Along with an assortment of teas and coffee, guests were able to byob creating mimosas alongside their plates.

Beautiful exhibit "Tribe" by Erice Reid adorned the walls of the Urban Art Gallery for the viewing pleasure of our guests. 

Beautiful exhibit "Tribe" by Erice Reid adorned the walls of the Urban Art Gallery for the viewing pleasure of our guests. 

Up close and personal with our signature Baked French Toast. It never fails us!

Up close and personal with our signature Baked French Toast. It never fails us!

Here we are hard at work! Making sure that each plate was just right :-)

Here we are hard at work! Making sure that each plate was just right :-)

The Finish! Sweet fruit drizzled with a mint, lime and honey dressing. An easy way to jazz up your fruit dishes!

The Finish! Sweet fruit drizzled with a mint, lime and honey dressing. An easy way to jazz up your fruit dishes!

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Lemon Agave Whipped Cream

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Lemon Agave Whipped Cream

Brunch season is here! Shelly recently made Marsharelle's baked french toast but changed it up a bit to satisfy her lemon craving. Instead of using pecans and challah bread, she used lemons and sourdough bread. Simply add a tablespoon of lemon juice and zest to the egg mixture and zest to the sugar topping. It is a great springtime update to this already yummy recipe. She also made lemon agave whipped cream. It was such a wonderful complement to the french toast. Homemade shipped cream is so underrated but elevates a dish much better than the canned stuff. This recipe has very little sweetener because it complemented an already sweet dish. Feel free to alter the sweetness to your taste by adding more agave. Enjoy!

 

Instructions

1 cup heavy whipping cream

1 teaspoon agave syrup

1 teaspoon lemon juice

1/2 lemon zest

 

1.  Using a hand or stand mixer, mix the heavy cream until it thickens.

2. Add the agave, lemon juice, and zest.

3. Continue to mix until soft peaks form.

4. Serve immeditely or refrigerate in a tightly sealed container for up to three days.

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Quick Fresh Pasta

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Quick Fresh Pasta

Pasta time! Easily one of our favorite meals, pasta dishes can be an all day process or a quick meal ready in fifteen minutes. Here, we present a quick meal... surprise! This pasta dish can be enjoyed alone or paired with a simple salad. A few quality ingredients and you will have a filling meal in no time.

We like a ton of basil in our pasta but it can be replaced with parsley if you prefer that herb better. This dish is very versatile, so feel free to make it your own. Enjoy!

Serves 4

 

Ingredients 

1 pound of fresh spaghetti

1/2 cup olive oil

3 cloves garlic, chopped

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes(more or less depending on your spice preference)

4 tablespoons basil, chopped

1/2 cup grated Parmesan cheese 

1 lemon, quartered

 

Instructions

1. Cook the pasta in salty water one minute under the package instructions(almost aldenté); drain and reserve 1/4 cup of the pasta water.

2. In the meantime, heat the olive oil on medium heat in a large pan. Add the garlic and red pepper flakes, salt and saut√©ed for five minutes. 

3. Add the pasta water to the pan of garlic oil and toss in the pasta ensuring all the pasta is covered with the sauce. Simmer just until the pasta is heated through. Remove from heat.

4. Toss the pasta in the basil and cheese. Divide into four bowls and serve with a quarter of lemon and squeeze on top if desired.

5. Serve immediately and enjoy!

 

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Turkey Pesto Parmesan Meatballs

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Turkey Pesto Parmesan Meatballs

Weeknights can be overwhelming. Working late, activities for littles and of course the daunting chore of making dinner among other nightly duties. Shelly and I are always on a quest for dishes that don't compromise taste, but won't take forever. Here we give you a quick, simple meal solution that is also ideal for making ahead. Give these easy peasy lemon squeezy Turkey Parmesan Pesto Meatballs a whirl. The recipe is very flexible, so feel free to sub or add any veggies  that you choose. You also have the luxury of freezing these guys for super lazy days. Pair with pasta or a mixed green salad and you're all set. They are also pretty stellar with marinara sauce on a short roll. We hope that you enjoy!

Ingredients

1 lb ground turkey (I used thigh)

1/4 cup carrots, diced

1/4 cup red bell pepper, diced

2-3 tbls pesto (or more depending on preference)

1/4 cup fresh grated parmesan cheese (again, more or less based on preference)

Salt

Pepper

 Instructions

Preheat oven to 375. Very lightly oil a sheet pan or baking dish with olive oil. I like to line my tray with foil for stress free cleanup.

Combine all ingredients and lightly stir/mix until well incorporated. Here add a generous sprinkle of salt and pepper (about a 3/4 tsp salt and 1/2 tsp pepper).

Roll into meatballs of your desired size and place on a tray for baking. Pop'em in the oven for about 20 minutes, or until done. 

Important: Do not dispose of the pan drippings! They go great on pasta and can also add nice flavor to a vinaigrette if you choose to make a salad.

**Note: Since these are turkey, 20 minutes should suffice, however, if you make relatively large meatballs, this may increase the cooking time. 

 

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