Sweet potatoes are a quintessential fall ingredient, and in my opinion reign as one of the most versatile of all vegetables. They lend well to just about every recipe, savoury or sweet. They always seem to find their way into my recipes, from vegetarian burgers, risottos and pastas, soups and stews, to homemade dips and even sweet treats and desserts. Albeit sweet potatoes are versatile, one of the best ways to enjoy them is all on their lonesome, especially when they’re roasted to sweet, caramelized perfection.

My inspiration for this dish wasn’t actually a sweet potato, but rather a few on-the-verge-of-expiry avocados sitting in the crisper. As per usual, guacamole was my first option, but somehow the sweet potatoes sitting right next to them in the fridge inspired me to incorporate them into the mix. I was craving fries – and guacamole, so the result were these sweet caramelized sweet potatoes, garnished with an guacamole-ish aioli. The sweet creamy root veg combined with the tangy avocado aioli is the perfect combination of flavours. This is a tasty side dish to serve alongside any protein, or if you’re vegan or vegetarian you can enjoy these all on their own as a main – like I did. I ate every last one of them. Nothing wrong with a few sweet potatoes for dinner, especially if they’re this healthy and delicious.

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Italy’s beautiful countryside is an inspiration for food lovers. I, for one, am constantly inspired by the vast array of herbs and fruit trees that surround me. The other day I was playing outside with the kids where the olive trees line the entrance to our property. My son loves olives and so he attempted to pick some from the olive tree to eat them right then and there, as he always does with fresh figs. Watching him jumping in delight trying to grab a few olives made me stop and think about how much I too love olives. For lunch I prepared this rich black olive tapenade appetizer, served with some fresh Italian crusty bread, and as you can imagine both my son and I (and the rest of the family) devoured it.

Fresh homemade olive tapenade makes a perfect dinner party appetizer and comes together in minutes. It’s traditionally served with bread, crostini, or crackers, but speaking from experience, it makes for a fantastic flavour addition to many meals. Serve it as a dip, a spread for sandwiches or a condiment for fish and poultry. I even add this olive spread to baked potatoes, eggs, and pasta dishes. 

There are many different variations of tapenades, since you can make them with just about any type of olive and herb or spice. Many recipes also call for lemon zest and anchovies, however, if you omit them, the tapenade will still be bright and flavourful. Although black olive tapenade is my all-time favourite, green olive tapenade is just as delicious. My suggestion is to play with the recipe and ingredient ratios until you acquire that perfect balance to suit your tastes. Start with the base ingredients then add more ingredients, depending on your flavour preferences. On that note, I’m assuming that many people will omit the anchovies-simply because most people don’t care for their texture or pungent, fishy flavour. However, you must take my word that they blend perfectly in the tapenade and add a rich, briny flavour. Most importantly, be sure to use fresh, quality ingredients, as they will make or break this recipe. Choose fresh olives and herbs, and a good quality extra-virgin olive oil. Look for one with a deep green hue and thick consistency. No imposters allowed!

You can even prepare this tangy spread way ahead of time, since it will last for up to 3 weeks in the fridge and up to 3 months in the freezer. Make a batch to keep in the fridge for enhancing your meals throughout the week. To maintain freshness, cover the tapenade with a thin layer of extra virgin olive oil and store in an airtight container.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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Serve this delicious lemony white bean hummus as you would any other hummus, with pita chips, bread, or whatever delicious crudités you prefer.

As part of my weekly prep on Sunday afternoons, I prepare a large batch of rice, quinoa, and a legume, then store them in the fridge for easy, last-minute meals on busy weeknights.

My favourite meals (if you can call them that) are snack foods-the kind you would serve as an appetizer for party guests, that become the main meal.

Any variation of hummus makes an ideal satiating meal in my opinion-especially when served with raw veggies or pita chips, or when you devour the entire bowl of it.

Dips like hummus and guacamole often get served as last-minute meals when I’m pressed for time-or too lazy to cook. They also double as a healthy, protein-packed lunch for the kids or myself the following day.

So, I have a challenge for you.

As delicious and convenient as that pre-packaged hummus sitting on the shelf in the grocery seems, I dare you to walk right buy it. Go the section of the grocery store stocked with legumes, grab yourself a can of beans (or preferably dried ones), then go home and make an easy homemade version.

This lemony white bean hummus is the epitome of easy and convenient. It takes only 5 minutes to prepare.

I’ll say it again; this white bean hummus takes FIVE minutes to prepare.

It has to be worth the minimal effort and short amount of time to prepare, don’t you agree? Even better, you can rest assured that only fresh, quality ingredients are going in it.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

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I adore pesto. So much so that I eat it by the spoonful. Although I adore classic basil pesto, I also love this version. If you love pesto, trust me, you too will love this variation. Pesto is one of those condiments that every home chef should master. This version is more affordable than the traditional recipe, but just as rich and delicious.

I always keep a jar of freshly made pesto in the fridge as well as a few individual portions stored in the freezer. If I’m not preparing pasta with pesto for dinner, I’m always adding a dollop of pesto to a ton of different recipes. Incorporating just a touch of pesto adds such richness and brightness to meals, and also adds an additional depth of flavour, without altering the original flavour profile of the recipe. As long as you have a food processor (or a mortar and pestle), and a few key ingredients-spinach leaves, garlic, olive oil, Parmesan, pumpkin seeds, good quality olive oil, and some fresh lemon juice, you’ll be well on your way to making this creamy, flavourful condiment.

This recipe is a great way to use up any spinach that is almost past its prime. And if you are hesitant about the spinach, you have no reason to be. The flavour is so delicate and mild and is almost completely overpowered by all the other bright, pungent flavours. The pumpkin seeds are a perfect substitute for pine nuts since they have the same creamy texture, and they’re also much more affordable than pine nuts (which are ridiculously expensive, don’t you agree?). A final touch of fresh lemon juice adds brightness and cuts through the all of the rich flavours of the pesto.

For the record, my husband despises spinach and he thought this was delicious. He knows better than to assume that my recipes are always the original renditions, but this one had him fooled. It was not until I revealed to him that it was made with spinach that he begged to differ. Regardless, he couldn’t deny how tasty this was!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

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The combination of creamy, sweet potatoes and nutty chickpeas give this hummus a slightly sweet flavour, and the addition of earthy spices, like cumin, paprika, and nutmeg add a subtle pop of flavour to this savoury-sweet dip.

Hummus is a perfect party snack or finger food. It offers the same creaminess of rich, dairy-laden dips, but with a much higher protein content and fewer calories. It takes minutes to prepare and lends to a variety of serving options.

Classic chickpea hummus is always delicious, but it’s fun to mix things up every once in a while. My kids love hummus and eat it so often that I’m actually concerned that they might eventually get sick of it.

My solution…Switch it up!

In this case, a little bit of sweet potato goes a long way. It adds a touch of sweetness and a rich, creamy consistency. Although I prefer preparing hummus with dried chickpeas, I’m no stranger to time constraints, and so once in a while I use the canned variety.

If you don’t have a tub of freshly made hummus sitting in the fridge, then you are missing out on a delicious and healthy grab n’go snack or lunch option for the family.

I’ve grown accustomed to serving hummus as one of those last-minute meals on a busy weeknight, and often serve it along with fresh cheese, olives, prosciutto, and raw veggies in a no-fuss antipasto plate for the kids.

Hummus is one of those ingredients that can be served with just about anything-pita wedges, raw vegetables, toasted bagels, quesadillas, nacho chips, in a healthy wrap like these Hummus Carrot Pinwheels, or even mixed into rice.

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

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My twist on the traditional recipe is combining the eggplant with chickpeas. I love the extra creaminess they give to the dip. Popular seasonings include lemon juice, ground cumin, ground coriander, and garlic. As with any recipe, there is always room for interpretation so you can prepare this roasted eggplant dip according to your own personal flavour preferences.

I make a huge batch (a week’s worth!) of chickpea hummus, spinach hummus, sweet potato hummus, or baba ganoush every few weeks…and we never seem to tire of it!

The serving options are endless; raw veggies, pita chips, fresh pita bread, nacho chips, use as a spread in wraps or add to quesadillas, the list goes on…

Ingredients
(Yields about 2 cups)
1 large eggplant, stem removed and halved lengthwise
1 cup chickpeas, drained
1 tbs. extra virgin olive oil
1-2 cloves garlic, finely chopped
juice from 1 large lemon (or to taste)
1/4 cup Tahini (sesame paste)
1/4 tsp. sumac (optional)
2 tsp. kosher salt
salt to taste

Preheat oven to 425ºF.

Cut the eggplant in half lengthwise.  Score the flesh diagonally (both ways, as pictured) with a knife then sprinkle generously with kosher salt.

Set aside for 20-30 minutes or until beads of water surface on the flesh.

*TIP: The salt helps release the liquid from the eggplant which prevents it from getting too soggy in the oven!

Rinse the flesh to remove the salt then squeeze to release all the excess liquid.

Roast (skin-side down) in the oven for about 45 minutes or until the eggplant is very soft and blackened around the edges. Set the eggplant aside until cool enough to handle.

Once cooled, scoop out the flesh from the eggplant with a large spoon then discard the skin. Transfer to a food processor, along with all the other ingredients.

Blend thoroughly until smooth and creamy.

Let sit for at least one hour to allow the flavors to combine.

Adjust seasoning if needed before serving.

Refrigerate any leftovers in a sealed container for up to five days.

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These hummus and carrot pinwheels are fresh and light-tasting, yet filling enough as a lunch option for the kids. Made with raw, grated carrots, and homemade nutty hummus, they make for a delicious and healthy finger food for all.

We’re taking off to Italy soon for our annual summer vacation and consequently, I’ve been raiding the pantry and freezer, in an attempt to empty them out as much as possible before we leave. Last Saturday, I was running late after my yoga class and was in (desperate) need of a quick-fix for lunch when I got home…

Luck would have it that the random ingredients I had hanging around-some leftover creamy chickpea hummus in the fridge, a few spare carrots, and (exactly) 2 tortillas in the freezer-would result in such a quick and easy meal that my kids devoured!

These hummus and carrot pinwheels are easy to prepare lunch to serve to the kids and lend well to a healthy packed lunch option. Cut into two-bite portions, these are ideal for little hands to handle and can be added to your list of baby-led weaning appropriate foods.

The condiment options are endless. Replace the hummus for guacamole or another of your favourite dip or spread. Here are a few that we love:

Roasted Red Pepper Dip
Broccoli Pistachio Pesto
Green Olive and Pistachio Tapenade
Sweet Potato Hummus

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I am infatuated with pesto. It’s a constant in my recipe rotation and you can almost always find a stash stored in the freezer. Everyone knows the dinnertime rush. I’d like to pretend that I have always have the inspiration and motivation to prepare an interesting, made-from-scratch dinner for the family, but that’s not the case. Life is busy-and weeknights are often way too stressful to spend time and effort in the kitchen. And that is why this pesto is a must-have in your fridge or freezer. Homemade basil pesto is unbelievably easy to make and it stores well, meaning it is the perfect condiment for a quick pasta dinner for the family.

While we visiting our family in Sardinia, Italy during the summer we have the luxury of having fresh, homegrown produce at our fingertips, including basil. If you grow your own basil, you probably know that you often end up with so much basil all at once that you don’t know what to do with it. Making pesto is probably your best choice in that case. You can make a big batch and freeze any leftovers. Ice cube trays are a good way to freeze pesto. Simply pour the pesto into the small cubes and freeze. You can also remove the pesto cubes from the ice cube tray once frozen and store in a freezer bag to reduce space.

Here are ways to incorporate pesto into meals;

• Add to tomato sauce
• Spread over grilled veggies
• Add to meatballs
• Spread on a sandwich or flatbread
• Mix with quinoa, rice or even in frittatas
• Add as a garnish for soup
• Mix into salad dressing
• Add to baked bread or savoury muffins, scones, etc.
• Smear on bruschetta
• Toss with roasted potatoes or sweet potatoes

Pesto lends to a variety of interpretations; replace basil with kale or spinach, and the pine nuts with roasted walnuts or pumpkin seeds.

Looking for more pesto-inspired recipes? Try these:

Shrimp Sweet Pea Pesto Risotto
Pesto Gnocchi N’ Cheese
Pesto Prosciutto Mozzarella Quinoa Arancini
Roasted Veggie Pesto Pasta
Pesto Caprese Quinoa Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

The post Classic Basil Pesto appeared first on Bites for Foodies.

The wonderful thing about making your own hummus is that you can add a variety of different ingredients to personalize the flavour profile, such as adding cumin, spicy jalapeno, a dollop of Greek yogurt, tart sumac, or in this case, vitamin-packed spinach!

This variation of the traditional recipe has become a favourite in our home. In reality, this recipe was somewhat created by accident-I had some leftover spinach in the fridge and decided last minute (as I usually do when creating new recipes) to add it to the blender.

We actually now prefer this recipe to the traditional one! The mild flavour of the spinach adds a mild, earthy flavour, without overpowering the classic flavour of hummus and the addition of earthy cumin and sour sumac finish the hummus off with a burst of flavour.

This spinach chickpea hummus can be served in a variety of ways- with raw veggies, crackers, pita chips, or nachos. For more serving suggestions hop on over to my recipe for traditional Creamy Chickpea Hummus.

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Being vegetarian doesn’t mean one can’t enjoy a hearty, filling, burger every now and again..a vegetarian burger, that is! These sweet potato broccoli burgers have become a staple recipe and I often make a huge batch and store the leftovers in the freezer for a quick, go-to meal during busy weeknights. The kids love them too since they are easy for them to eat (they’re great for baby-led weaning) and anything that is accompanied by a dip is a winner in their eyes!

One great thing about this recipe is that you can modify the recipe depending on what’s in your fridge or pantry: Swap the broccoli for cauliflower or use another root veggie, such as parsnips or turnips instead of the sweet potato.

We love these sweet potato broccoli burgers served warm and crunchy with lemon mayo dip but I sometimes accompany them with hummus, tzatziki, or a side of homemade guacamole. They can also be served topped with a fried egg or in a bun topped with some greens, such as romaine lettuce or sautéed kale.

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