May I introduce the delicata squash for your consideration….I love a butternut squash as much as the next gal, but by the time I’ve cut through the skin and peeled that big guy, I’ve gone through all the levels of knife-handling anxiety. Not the case with the delicata squash. Razor thin skin means I don’t…
Category: Vegetables
Charred Corn with Chile, Lime and Queso Fresco
We’re heading into the thick of summer, which means peak season for the most delectable corn. And so it is the perfect time to be making my version of Mexican street corn. I love Mexican street corn as is, but not keen on eating lots of mayonnaise or sour cream at home, which are often…
Soba Noodles with Vegetables, Cornmeal-Crusted Tofu, and a Soy/Ginger/Lime Dressing
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…
Spinach Gruyere Galette
Today’s recipe is a flaky and buttery galette made with spinach, caramelized onions, and Gruyere cheese using an important shortcut: store-bought frozen puff pastry. Instead of making a dough to use for the galette, I’m using thawed puff pastry, which works perfectly to make any type of sweet or savory galette. I’m also using frozen…
Roasted Carrots with Medjool Dates, Lemons, and Tahini Sauce
There are a few ingredients I believe the Western world should be cooking with more. One of those ingredients is tahini, a creamy paste made from sesame seeds used widely in the Middle East. It provides a wonderfully creamy, nutty taste, not to mention is an excellent source of protein. Here it shines drizzled onto…
Marinated Artichoke Hearts
Who doesn’t like a marinated artichoke heart, really? Sure, you can buy them already marinated in a jar, but there never seems to be enough artichoke hearts in there, they are very expensive (for some reason), and just not worth buying since you can make them easily at home. Keep them in a mason jar,…
Zucchini Carpaccio
So, there’s a story behind this. I was having dinner once at a very trendy, very expensive restaurant well-known in LA and New York called Fig and Olive. My friend wanted to order this Zucchini Carpaccio. Carpaccio is usually thinly sliced raw meat or fish, but zucchini? Couldn’t we just make that ourselves? Well, we…
Avocado Toast – The Pesto and Arugula Way
Avocado Toast – One of the easiest things to make, and with so many different varieties. Here, I’m making it with Pesto and Arugula. Serves 1 Ingredients: Any good loaf bread (I used an olive loaf, but you I’d recommend any whole-grain loaf) – 1 to 2 slices 1/2 to 1 whole avocado (depending on…
Sunday Kitchen Table 