Open-Faced Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

 Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

If you’re crying over your football team losing this weekend, or you don’t care about sports but your boyfriend/girlfriend/friend/dog does, console everyone with today’s BLT. Grilled tomato, a giant tuna steak, bacon, sriracha, and a sweet potato noodle bun: if that doesn’t make you forget about life’s woes, you’re a lost cause. 

I really should call this recipe a BKT, because instead of regular lettuce, I used kale. Tough kale works best with this sandwich, because it’s “open-faced,” which means that it doesn’t have a top bun, only a bottom. The bun, of course, is made of sweet potato noodles

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Crispy Baked Potato Chips with Sriracha Garlic Yogurt Dip

Crispy Baked Potato Chips with Sriracha Garlic Yogurt Dip

I actually don’t love crispy potato chips – my favorite are “floppy chips.” In Winston-Salem, North Carolina where I went to college (Wake Forest!), there is this restaurant called The Village Tavern that serves up Southern-influenced traditional American food. I probably ate there 793 times while I attended college, never had a disappointing meal and rarely ordered the same thing twice…. except when it came to the floppy chips

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Meatless Monday: Zucchini Spaghetti and Sriracha Fried Eggs

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Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!

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