Tag: Vegetarian
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Air Fried Buffalo Cauliflower
Substituting chicken for cauliflower is one of those swaps that, when done right, makes you forget the original. Don’t get us wrong, we are not trying to pretend that we don’t love good chicken wings, but when we need a healthier swap, we turn to cauliflower. This recipe is super simple and can be used…
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Bok Choy Salad with Sesame Vinaigrette
We buy bok choy all of the time to pair with our favorite Asian recipes like Mapo Tofu and our Steamed Mushroom Buns. Some of the dishes we make are admittedly heavy and need a veggie side kick to balance things out. We usually sauté bok choy on high heat with a bunch of garlic,…
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Elote (Grilled Mexican Street Corn)
Whether you’ve always been a big Cinco de Mayo celebrator in the past, this year we feel like we need to celebrate all the things while in quarantine. It helps us break up the monotony of daily life at the house and helps remind us there is a real world beyond isolation that is worth…
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Loaded Greek Sweet Potato Fries
If you are reading the title of this post and are a little confused, hang with us, you are going to LOVE this recipe! We love Greek food and wanted to create a version of all of our favorite flavors meshed into one dish. Even though this recipe is for french fries, it is incredibly…
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Fried Rice: Quarantine Edition
Cooking in self imposed quarantine has provided a fun opportunity to get back to the basics of cooking. This recipe reminds us of our days in college – using up what we had in the fridge and freezer to create something out of nothing. Fried rice is the pinnacle of quarantine food. You could make…
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Chipotle Lime Stuffed Sweet Potatoes
This is a recipe that Tuck’s mom has modified over and over again in the last few years because they are so versatile. This version of stuffed potatoes is a great side dish for grilled steak and adobo chicken. If you prefer vegetarian, one can of black beans or sliced avocado can easily be added…
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Chilled Sesame Noodles
We love a good Asian-inspired noodle dish about as much as we love anything in this world. No matter what type of restaurant we are dining at, if noodles are on the menu, we will always partake. One of the problems with dishes like drunken noodles or pad thai is that they do not typically…
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Farro and Zucchini Patties
We have been making variations of these farro and zucchini patties for a few years now. We keep coming back to them time and time again because of how versatile they are. The base recipe for the cakes is hearty and lends itself to nearly any flavor profile. Our favorite way to eat them is…
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Mexican Squash Salad
Moving to Florida last week was a great reminder that spring and summer are on the horizon! We dread eating salads in the winter and seriously look forward to sunshine and the desire to eat vegetable cold again. This Mexican Squash Salad is the perfect way to push you out of your salad rut. We’ve…
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Shaved Carrot Salad
Today we are giving the humble carrot a major glow up. We are in the camp that carrots are mostly a filler ingredient. In a mirepoix for our Short Ribs Bourguignon? Sure. As the star of their own show? Not so much. We wanted to challenge ourselves when brainstorming our Valentine’s Day menu to think…
TUCK & TATE 