Month: July 2018

Basil Cantaloupe Lemonade | Sweet & Sorrel

Cantaloupe Basil Lemonade

Hi there, Today’s post is coming a day early because I am traveling tomorrow and because this Cantaloupe Basil Lemonade is too good not to share right away! This refreshing freshly made juice is absurdly easy to make, good for you, and is a perfect way to stay cool in this summer heat! The Caribbean connection here is actually not to the ingredients, but to the process of making fresh juices. My mom and I often make juices together from scratch. I think the first one we ever made together was carrot juice. It is a labor intensive process and I would assist with cleaning, peeling, and chopping all the carrots. My mom would then blend the carrots with water and painstakingly strain the mixture until it became carrot juice. Then, she would flavor the juice with condensed milk (she would always leave some milk over so I could eat it!) and allow it to chill. I don’t know if she learned the recipe from her mother, but it will always be a memory (and …

Sweet Potato Tempeh Sandwich | Sweet and Sorrel

Sweet Potato Tempeh Sandwich with Basil Pesto

Hey there, Welcome to another Sunday post on the blog! Today, I’m sharing an incredible vegetarian (or vegan, if you nix the cheese) Sweet Potato Tempeh Sandwich with Basil Pesto! This sandwich tastes so good, you’ll forget that there’s no meat in it. Seriously, this sandwich is an instant classic. I will probably make this on a weekly basis for the rest of the summer because it is soo good! Sandwiches can be sort of a hit or miss for me. Especially vegetarian/vegan sandwiches. Whenever I go out and see vegetarian sandwiches on a menu, it’s normally bell peppers and cheese between two hunks of bread. Umm, that’s not a sandwich! I need more! That’s why I decided to play around with some ingredients. And I came up with this mega-sandwich. The stars of this dish are the oven roasted sweet potatoes, the skillet tempeh, and the homemade basil-almond pesto. Let me give you the inside scoop on all three! First, the roasted sweet potatoes. Sweet potatoes have been part of my life since I …

Ethiopian Berbere Salmon | Sweet & Sorrel

Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad

Hi there, I hope everyone had a wonderful weekend. I know I did! Before I get into why it was such a fun weekend, let’s talk about this Ethiopian Berbere Crusted Salmon with Timatim Tomato Salad! Let’s face it, salmon can be kind of boring but not today! This simple salmon recipe cooks in just 15 minutes and requires very little prep! Its flavorful and unique. A perfect summer cookout dish! Okay, back to why this weekend was so fun (hint: this salmon was definitely a factor). One thing I love about summer in D.C. is rooftop cookouts. In D.C., there aren’t 4 seasons, there are 5: the fifth being rooftop cookout season. Seriously. Just visit the city in the summertime and you will find at least one rooftop packed with people grilling, chilling, or some combination of the two. And this weekend, the D.C. weather gods decided to smile down on the city, giving us a perfect sunny and humid-free day. So what did I do? Host a rooftop cookout of course! I am definitely …

Doubles | Sweet & Sorrel

Doubles (aka Curried Chickpea Flatbread)

Happy Sunday! My last few recipes have been more Caribbean-inspired than Caribbean, so today I’m doing something more traditional, hence this Doubles recipe. “Doubles” are a common type of street food in Trinidad consisting of fried dough (called “bara”), filled with curried chickpeas (or “channa”). Depending on the vendor, your “doubles” might be channa sandwiched between two pieces of bara shaped like two round disks (resembling a pita pocket), or it could be channa wrapped in roti (resembling a burrito). The first is more common, hence the term doubles. Since it would take a whole post to explain the intricacies of Trini roti (affectionately called “buss up shut”), that’s for another day. Today is about doubles! I’ll start by saying that I was a little scared to post this recipe. Ok, correction: a lot scared. I have a lot of Trini friends and I know they are very very critical when it comes to their food. It has to be genuine and it has to taste great in order to get their stamp of approval. …

Breakfast Crostini 3 Ways | Sweet & Sorrel

Breakfast Crostini 3 Ways

Hi all, welcome to July! You might be thinking, Danielle, back-to-back posts?!! What’s going on here? My personal goal is to post a new recipe every week. But since this is a holiday week (the 4th of July is Wednesday and I’ve decided to treat the entire week as a holiday!), I wanted to do something a little special. Hence, these breakfast crostinis! Breakfast for me is usually something on the go. Which is so sad because I really love sitting down and making my meals an event. But I love sleep way more. I’ve found that portable toasts/crostinis solve this dilemma for me, because they are super easy to make and very satisfying. And the star ingredient is bread. Which is obviously one of the greatest things ever invented (apologies to all my gluten intolerant friends, you really are missing out!). Since I also normally work out before eating breakfast, I tend to look for a breakfast option that has a good amount of protein and carbs to help with my recovery. These crostinis …

Jackfruit Al Pastor Tacos | Sweet & Sorrel

Jackfruit Al Pastor Tacos with Cilantro Lime Crema

Ya’ll…. today is a big news kind of day. Big News #1: These tacos! Jackfruit. Mango salsa. Cilantro lime crema. Need I say more?! I think not. But I will. Because these tacos are A-MA-ZING! Just look at these beauties, they are begging to be devoured (and I happily complied :D). Big News #2: As you can probably tell from the above photo, I got a fancy new DSLR camera!!!! (Disclaimer: please excuse the exorbitant amount of photos included in this post, I was just too excited about my camera and how amazing the photos of these tacos turned out!) Ok, let’s start with these tacos. I’m pretty familiar with jackfruit: I grew up eating ripe jackfruit, which is kind of like a cross between a mango and a really fibrous peach. After we ate the fruit, my mom and I would boil the seeds and sprinkle them with some salt for a savory snack. But I have to confess, green jackfruit is not very common in Jamaica. However, recently I have been seeing a …