Happy Tuesday! Hope you had a great weekend! Our weekend was busy prepping for the start of school for our twins, and our annual dinner celebration of Rakshabandan – the Indian sibling festival celebrating the bond between brothers and sisters.
With loads of kale, leeks, green onions and cherry tomatoes, and a little cream this tastes like a creamy pasta primavera.
Tangy and delicious, thick and creamy, quick and easy, this tomato soup takes just minutes to cook. I made this tomato bisque for a lunch with two of my dear friends last week and since we were getting together for a little Valentine’s Day celebration I wanted to make a soup that was red in … Continue reading Oven Baked Tomato Bisque for a Valentine’s Day Lunch with Dear Friends
Last weekend was one of my twin’s Rani’s cello recital. It was a rainy chilly cloudy day on this May morning when Rani had her recital, but that didn’t take away from the beautiful music played by all the student musicians which was held at a charming intimate church venue in Menlo Park.
The sweetness of beets with a garlicky flavor combined with sour vinaigrette and topped with creamy goat cheese – yummy this salad is – and thats’ coming from a person whose least favorite veggie is beets.
With soft goat cheese seasoned with herbs and all melted, yummy caramelized onions, combined with yellow heirloom tomatoes cooked until they are so creamy that these tomatoes looked like soft egg yolks – this is one decadently delicious tart!
Today I’d like to share what we have been harvesting this summer and enjoying in pastas, pies, and salads.
Creamy Corn Soup: makes 6-8 servings Ingredients: 6 cups corn – fresh or frozen 2 cups finely cut carrots 2 medium potatoes peeled and cut into small cubes – 2 cups 4 cloves finely minced garlic 5-6 cups vegetable broth Salt and pepper 2 tbsp olive oil 2 cups milk 2 tbsp cream cheese or … Continue reading Creamy Corn Soup
In celebration of Cinco de Mayo here is a simple and delicious recipe for soft tacos with roasted cauliflower, leeks and peppers with a few Mexican spices.
With Spring in full swing, this is a wonderfully light and flavor packed soup made with fresh herbs.
