I had received my farm box last week and in it were beautiful veggies such as chard, turnip greens and a big bunch of asparagus. I usually like to make pasta or risotto with these veggies to show off their delicate flavors, but this time I wanted to try something different. I remembered having polenta with wilted greens at a restaurant a while back (though that dish lacked flavor), it gave me an idea to make something similar with lots more flavor and more veggies. Polenta with greens and asparagus is the dish I came up with to use these springtime vegetables. Continue reading Polenta with Braised Greens and Stir Fry Asparagus
Hi folks. Is it just me who has become a little lazy because of this quarantine? Perfect example is how I came up with this recipe last week. I needed to pick up a few ingredients for a lunchy type of meal but honestly I was being lazy – I didn’t want to bother going to the grocery store if it meant wearing a mask, standing in line, and then wipe down everything when I came home, so what did I do? I rummaged in my freezer for ingredients on hand and found cauliflower rice, frozen artichokes and quinoa and used these three to make a mash up of Mediterranean and Indian flavors. Continue reading Mash up of Mediterranean and Indian Pilaf. Cauliflower Rice with Artichokes
Today I would like to share a recipe from a lunch I hosted a while back – months before our Shelter in Place took place. Let’s call this a Throwback Thursday type of post.
I had friends Shalini and Rose over for a casual lunch a while back and I can honestly say that when the three of us get together time just flies. Shalini and Rose are two of my very dear friends, not only can we spend hours together chatting, both these ladies are amazing cooks. Rose is a baker aficionado, and my friend Shalini is a fabulous Indian cook. In addition to being awesome cooks, they are both health conscious and their foods are mindfully made. Naturally, when these ladies come over I have to up my game, especially my culinary skills. Continue reading Chili Mint Paneer
Its amazing how delicious fresh veggies such as cauliflower and fennel can taste with such minimal effort. Creamy, delicious, and so good you’ll forget that it’s healthy too. Made with just olive oil, cauliflower, fennel and leeks, salt and pepper – these are the ingredients that make this soup taste so good. And as creamy as the soup is one would think it has cream. Not! Just water and tender veggies that get blended until creamy. Continue reading Cauliflower Fennel Soup
This recipe is one that I got in a newsletter from Nickel and Nickel Winery in Napa during our Shelter in Place time, and the recipe wasn’t even a complete typed up recipe. It was more of a narrative on what the vintner had for dinner. All it said was ..
“Last Wednesday I opened a bottle of Merlot and made buttery papparadelle pasta with pork, garlic and braising greens. Short on pork? Caramelized onions make a rich, satisfying substitute.”
That’s it! These words leapt off the screen and I made the pasta that same evening! Continue reading Pasta with Buttery Caramelized Onions and Braising Greens
Are you like me and love thin mints? Especially those delectable girls scout cookies? I absolutely love those minty cookies!! I wait all year to buy them from girls scouts who are usually selling them outside grocery stores. Minty chocolate all enrobed around a crunchy cookie – these are so addicting and I love them so much that I can never stop at just one, or two or three! It’s a good thing I only buy them once a year 😀. Now, I am in a quandary. Because I’ve found the easiest recipe possible to make these thin mint cookies at home at anytime of the year! Continue reading Homemade Copycat Girls Scout Thin Mint Cookies
In the springtime around here the farmer’s markets bring out some uniquely springtime produce such as tender garlic. These garlic actually look like small pale pink onions. The first time I saw these I had no idea they were garlic. The farm stand vendor explained that sometimes they pull garlic bulbs out in the spring to sell, that if they left them in the ground they eventually become our regular garlic bulbs that we usually use. The flavor of spring garlic is like a cross between garlic and green onions. I know, interesting right! Here’s the other interesting tidbit, tender spring garlic are only available in the spring and that too for a month at the most. Continue reading Spring Garlic and Asparagus Risotto
Oat milk is all the rage right now as an alternative to dairy milk, in fact it is so popular around here that many times when I try to pick it up at the grocery stores they are out of stock. The first time I had oat milk was at a coffee shop in Healdsburg, California couple of years ago when we were on a Thanksgiving holiday in Sonoma Wine Country. They were promoting oat milk and were offering a little discount if you gave it a try – and I did! Imagine my surprise when the latte was as creamy as a regular milk latte and just as delicious. I was sold! Continue reading Homemade Oat Milk
Yellow daal or what is also known as daal tadka- meaning lentils cooked and tempered with spiced oil is a very popular dish at Indian restaurants and a favorite daal in our home. My daughter Rani especially loves this daal. Anytime she sees me making lentils, she’ll ask, “Is that yellow daal your making?” With aromatic spices, ginger garlic and onions all shallow fried in ghee, and served over white rice, this daal is comfort food for sure. Continue reading Yellow Daal. Daal Tadka
Looking for an easy way to turn simple store-bought ravioli into a gourmet restaurant style pasta? Try jazzing them up with a variety of sautéed vegetables all presented in a way that gets a “Wow that looks so good” type of reaction. I made these spinach ravioli for my twins birthday party last weekend and rather than do my usual marinara sauce I wanted to give these ravioli a more sophisticated presentation. To accomplish this I sautéed a variety of spring-inspired veggies such as peas, broccolini, and green onions and tossed in briny olives and sun-dried tomatoes. Continue reading Jazzed up Ravioli with Sautéed Vegetables