Food Find: Roots Mango Sriracha Hummus

We all know that hummus is a vegan staple. In my quest to sustain my VB6 practice past January, I am always looking for satisfying snacks that will quell the thundering rumble in my belly at about 3:30 each day.  It's a brutal time when dinner, and the promise of meat and dairy, seems like a very distant possibility. 

I love hummus as much as the next guy, but even I can tire of it.  That's why I was delighted to discover Roots.  This Asheville, NC company makes hummus that's of homemade quality, with flavors you would never bother to make at home. I have been a devotee of the original flavor for several years, but last week I tried the Mango Sriracha for the first time.  Cue choir.  It is sooo good.  Just spicy enough with a little sweet mango finish.  I enjoy it with carrots, but I'm sure it's equally delightful with pita chips or cucumber slices. 

It's available at Whole Foods stores nationwide.

What I Cooked: 2/8/16

Mondays can be tough on the home cook. You're back to work and not necessarily inspired.  This Slow-baked Teriyaki Salmon with oven-baked jasmine rice and roasted broccolini is healthy, delicious and elegant.  Not bad for a Monday.  And yes, you can surely make your own teriyaki sauce, but I like Soy Vay Very Teriyaki.  Just marinate the salmon in a Ziploc for 30 minutes at room temperature.  Bake at 325 for 15-18 minutes.  You can bake the rice and broccolini (tossed in olive oil, salt and pepper) at the same time. And then put your feet up, while it all comes together.

What I Cooked: 2/1/16

Weekday cooking, especially Monday cooking, can be a drag.  I'm always looking for quick, tasty meals to ease my way into the week.  This Bourbon Chicken fit the bill.  A little oven-baked jasmine rice and roasted broccoli, family favorites, round out the plate.

What I Cooked: 1/29/16

This is an easy, cheesy weeknight comfort meal.  Ravioli takes the place of lasagna noodles in this layered casserole.  Mix some pesto with chopped fresh spinach, layer with alfredo sauce (store-bought or homemade) and thirty minutes later you've got dinner.  This is not haute cuisine, but it's good.