red pepper

BHG Guest Blogger

Guest Blogger: Pesto Veggie Gyro

Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.

Grilled Vegetable Gyros with Arugula Mint Pesto

Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!

Grilled Vegetable Gyros with Arugula Mint Pesto

I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.

Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.

Grilled Vegetable Gyros with Arugula Mint Pesto

Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?

 


Michael Wurm, Jr.

White Bean and Red Pepper Hummus

Like a lot of people, I’m attempting to be a little more health conscious as we start off this new year. Over the past few weeks my diet consisted mostly of Christmas cookies, cheese and crackers, and plenty of other delicious goodies. While I enjoyed every last sprinkle, my jeans are feeling just a bit too snug around the waist.

As I pay more attention to what I’m eating, one of the hardest things for me to avoid is mid-afternoon and late-night snacking. Those times are my downfalls. So instead of totally avoiding them, I decided to find some healthier alternatives. (Besides, all of the the cookies are gone.)

One of my favorite snacks is hummus, so when I came across a recipe for White Bean Hummus in the newest issue of BHG, I decided to give this homemade version a try.

With only 16 calories and 1 gram of fat per serving, this flavor-packed dish may be one of my new snacking favorites.

Because I love roasted red peppers and happened to have a few on hand, I decided to throw one into the food processor as I was blending up the beans. The red pepper adds a beautiful color and great depth of flavor. With this basic recipe, you can get creative and add any flavors you like, whether it be olives, sriracha, or your favorite blend of spices.

I’m serving my hummus with some pita chips as well as carrots for an extra serving of veggies. You can’t beat that The combination is delicious!

You can find the recipe for White Bean Hummus here. If you’d like to try my version, just toss in a roasted red pepper with your beans before blending.

And let all of us know below: What healthy snack is your favorite?

Happy Cooking,

Michael Wurm, Jr. – Inspired by Charm

 


BHG Guest Blogger

Panzanella with Kale and Corn

 

Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!

When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago.  You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate.  Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.

The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition.  Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge.  I sprinkled a bit of that in and chopped up some roasted red peppers we had around.  At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).

You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items.  Totally up to you. You really can’t go wrong.

Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog  A Thought For Food.  He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog.  Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.