Zesty Sunflower Seed Dip/Dressing

 

I'm a person that usually gravitates toward creamy dressings for salads.  While I don't think I'll ever become a full-time vegan, there are days that I just want to avoid meat or dairy products.  I have been playing with this particular recipe for the past couple of weeks, tweaking it here and there until finally nailing down a version I'm happy with.  I initially found the first version I'd made to be too tart (I thought I'd put a little too much lemon juice) so I put it in the fridge and started over with a new batch.  Upon tasting it again later, I found that it wasn't so bad after all.  In fact, the more I tasted it the more I liked it.  It was great for dipping veggies but still a little too thick to pour over a salad (easily fixed with a bit more liquid to produce a creamy, dairy-free dressing).  If you give this recipe a try feel free to tweak it to suit your taste buds.  Ancho chile powder adds some kick; occasionally I will also add a couple of splashes of Tabasco chipotle sauce for a bit more heat.  Recipe follows next...

Weekend Splurge: Crispy Roast Pork Belly (Thịt Heo Quay)

 

When you've been a good girl all week, I think you're entitled to a bit of a weekend 'splurge' don't you?   If you love roasted pork and crispy crackling like I do, you have to try this (trust me)!  Backstory: I happened to find this recipe out of frustration.  Every now and then I'd treat myself to a bit of crispy roast pork on the weekends.  About a year ago I had a (rare) bad experience at a local Chinese BBQ establishment that I won't name.  I ended up throwing the roast pork I'd purchased away-it was that bad.  Feeling completely unsatisfied I decided to try my luck making it at home.  After searching online I finally found what I feel is the perfect recipe.  All credit to the wonderful Helen Le of danangcuisine.com for her version of Vietnamese Crispy Roast Pork Belly (Thịt Heo Quay).  When I find something this good I have to share.  More info on Helen and this great recipe follows after the jump...

Meatless Mondays: Cannellini Bean Salad With Lemon-Thyme Dressing

 

As I make an effort to adopt 'cleaner' eating habits I'm really trying to stay faithful to Meatless Mondays.   So far so good:  I've lost about seven pounds over the past four weeks.  Needless to say I'm very happy and pleasantly surprised!  Today I was in the mood for something quick, easy and fitting for the warmer weather we're experiencing.  This is my variation of a simple cannellini bean salad with roasted red bell pepper and a zesty lemon-thyme dressing.  The leftovers ought to taste even better for lunch tomorrow.  Recipe follows after the jump...