For when you want something clean and healthy, but still filling and nourishing. This dish is adaptable to whatever vegetables you have on hand. The vegetables are just cooked enough so they retain a bit of a bite, contrasting in texture with the soft soba noodles. Everything is tossed in a flavor bomb of a…
Category: Pasta & Grains
Crispy Rice (“Tahdig”) with Barberries, Tumeric, and Shallots
“Tahdig,” a Persian specialty, is the crispy bottom layer of a pot of rice. It seems as if every chef these days is getting on the Tahdig train and I couldn’t be happier about it. In my version, I am highlighting this dish with barberries, one of my favorite ingredients of Persian cooking. Barberries are…
Parmesan Polenta with Marinara, Mozzarella, and Crispy Shallots
On our third date, my future husband took me to a trendy Los Angeles restaurant where I had the best polenta of my life. It was cheesy, creamy, and smothered in marina sauce. It was kind of like lasagna, except better. So I set out to recreate it. My version uses corn grits, chicken stock,…
Spicy Fusilli with Roasted Tomato Sauce, Shallots, Pecorino, and Breadcrumbs
Let’s be honest – we are not in peak tomato season, and the tomatoes right now are quite blah. But by slow roasting tomatoes in an oven, even the most out-of-season tomatoes build flavor and become sweet. This is my favorite way of making a tomato sauce when buying tomatoes out of season. Toss it…
Harissa Chickpea Salad
Canned chickpeas are having their moment right now. Inspired by a smashed chickpea salad from a recent Bon Appetit post, I rummaged my fridge for flavors to make my own version. What I came up with was a harissa chickpea salad. For those unfamiliar with harissa, it’s a spicy North African red pepper paste, and…
Mushroom Bourguignon
A classic french dish made with red wine that typically uses beef. We’re switching out the meat here for 4 types of mushrooms because it’s more delicious, and we should all be eating less meat. Ingredients: 2 lbs mixed mushrooms, cut into bite size pieces – I used oyster, chanterelle, cremini, and maitake (shitake would…
Sunday Kitchen Table 