Sugar? In a vinaigrette? What? Is that what you are thinking? These days when so many of us are trying to minimize sugar in as many dishes as we can, to see old-fashioned sugar being used in a vinaigrette – it’s let’s just say – it’s sweet. I recently had a delectable lettuce salad that my friend Donna made with sweet sugar vinaigrette. Interestingly, sugar makes this vinaigrette very light, unlike honey, agave nectar or maple syrup that can add extra color and flavor. Sugar on the other hand just dissolves into the vinaigrette adding just a bit of sweetness that is very refreshing. Try it! Continue reading Sugar & Shallot Vinaigrette
One of my most requested appetizer recipes over the years has been a mushroom and artichoke baguette. Every time I have served my mushroom and artichoke baguettes I have received so many requests for the recipe that over the years I have typed and re-typed the recipe and emailed it to many. I made this appetizer more times than I can count for parties that I finally got tiered and stopped making them completely.
Then recently over the summer break the kids asked me how come I haven’t made my mushroom and artichoke appetizer in a long time? They were craving some 😋. So I dug up my emails from years gone with the recipe and made the mushroom baguettes again when I had my uncle visiting from India. His newly married nephew and wife came to see him from Salt Lake City and making a yummy appetizer for a large gathering seemed just perfect. These mushroom artichoke baguettes tasted just as delectable as the first time I made them over fifteen years ago. Continue reading Mushroom and Artichoke Baguette
I make lots of salads but I would never think to combine a citrus flavor such as orange with blue cheese – it wouldn’t be a combination that would occur to me. When I think of bleu cheese I tend to use the likes of apples and pears. Surprisingly though the combination of orange and bleu cheese along with pomegranate seeds and the peppery bite of arugula tastes really good together in a salad.
This is an easy no fuss side dish that is just plain good for you. Super greens like Swiss chard are packed with nutrients and this recipe uses up a good amount of chard leaves. Leafy greens like chard are full of vitamins and minerals, They are rich in fiber, rich in calcium, potassium, antioxidants, vitamin C, lutein, zeaxanthin, beta-carotene, vitamin A, rich in folate, and have a good amount of vitamin E. Is there anything more I can add that is good about leafy greens? For more information on leafy greens and their nutrient packed value to our diet take a look at this link Leafy Greens. How Food Affects our Health from Joybauer.com. Continue reading Red and Green Swiss Chard Sauté
I made a delicious egg sandwich for lunch the other day that looked so good that I took an impromptu photo of it, and then took a bite that was pure bliss for a super hungry gal like myself. Caramelized shallots with some green bell peppers and shishito peppers all cooked together with eggs, and then sandwiched in-between toasted and buttered German farm bread, this sandwich is the kind of sandwich one sits down to savor each bite. Just add an apple to this lunch faire, a cup of tea or coffee, and you have the makings of perfectly simple, quick and delicious homemade lunch. Continue reading Fried Green Pepper Egg Sandwich
My youngest daughter Rani made a delicious creamy leeks pasta this past weekend for our Thanksgiving dinner that the entire family devoured😋. What makes this pasta a breeze to cook is the minimal amount of ingredients in it – leeks, butter, pasta, cream, Parmesan cheese, salt and pepper. Outstanding feel good pasta this is. The only modification we made to this awesome recipe is omitting bacon and adding chili flakes to give the dish a little extra heat. Try it! Here is the link to the recipe Creamy Leeks Pasta on Bon Appetit Magazine. Continue reading Creamy Leeks Pasta
This little appetizer packs a ton of flavor and looks amazing too. I came up with this hors d’oeuvres when I was making an egg frittata with kale, leeks and ricotta cheese. The combination of kale and ricotta cheese tasted so good when I was prepping them for the eggs, that I decided to try this combination of ingredients in an appetizer. The opportunity presented itself perfectly when I had a couple of friends over for tea one afternoon.
Brussels sprouts have garnered a new wave of popularity in recent years. For decades it seems brussels sprouts were given a bad rap sheet, mainly because of the way they were cooked – usually steamed or boiled and then seasoned with salt and pepper or a cheese sauce 😝. It’s no wonder these vegetables were relagated to the “yuk 😝” pile. But Mom always made brussels sprouts sautéd with a few Indian spices that transformed the little brussels sprouts into a delicious dish. Continue reading Turmeric Spiced Brussels Sprouts
After returning from a farmer’s market trip on a Sunday morning I had a basket full of beautiful kale, leeks and Thai basil. These veggies gave me the inspiration to make a veggie-laden frittata. With the addition of some ricotta cheese, this frittata is delicious, filling, and packed full of good for you leafy greens and herbs.
I’ve been wanting to make something fun and exciting with fresh figs for a while now. I usually make a salad with fresh figs, or a fig tart, or serve figs with cheese and walnuts; or better yet, just eat them fresh and delicious.
This year I wanted to try something new, like a fig sweet treat that looks really pretty and that looks like it came from a specialty confectioner, and the idea for stuffed figs enrobed in dark chocolate is what came to my mind. Continue reading Dark Chocolate Stuffed Figs with Edible Petals