I call this risotto Mid-May Risotto because I made it on a Saturday evening on May 16th with a variety of seasonal veggies I had. They included chard, leeks, zucchini, early spring onions and garlic among other things. When I saw these fresh veggies I couldn’t wait to use them all up! And since we have been having gorgeous weather here, I’m talking cool 70s, sunny skies and cool breeze, all this beautiful weather got me in the mood to make a light veggie risotto accompanied with a glass of wine, you know what I mean? Continue reading Zucchini Chard Risotto
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
Lasagna is one of those classic decadent pasta dishes that everyone loves, interestingly however it never appealed to me much as the veggie version always seemed overly stuffed with cheese that even when it was called a veggie lasagna there was very little vegetables in it. I’ve tried over the years many veggie lasagnas and have come to the conclusion that restaurants don’t do vegetarian lasagna very good. Their meat based lasagnas are always a hit (or so I hear), but veggie lasagnas? Not so. Consequently I never bothered making lasagna at home, having not had anything worthwhile at restaurants, I really didn’t have any incentive to try and replicate a cool veggie lasagna recipe. That is until I saw this post from my friend Padmini on her Instagram feed plates.by.patty. Continue reading Vegetable Lasagna
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
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
Packed with nutrients, delicious and decadent, a baked chili relleno from our favorite Mexican restaurant Zona Rosa is what I tried to replicate in this recipe. Just look at the photo of their vegetarian chile relleno!! Doesn’t it look amazing!! In an effort to make something similar to Zona Rosa’s I stuffed my poblano peppers with a similar variety of veggies that included kale, sweet potatoes and squash. I then added quinoa and cheese, and baked the peppers on a bed of black beans. Continue reading Stuffed Chile Relleno with Kale, Sweet Potato and Squash
Greens are some of the healthiest vegetables we can eat and the best way to get more greens in every spoon full is to add them to soups, curries and stews. It’s amazing how many bags of greens you can use up when you toss them into any warm dish, they condense down to 1/4 their volume. I used 8-10 cups of arugula in this stew! But you would never know looking at it. This delicious stew has lots of greens such as arugula and other good for you ingredients such as ginger, turmeric, more veggies and tofu for a good dose of vegetarian protein. Served with a side of rice or quinoa this is healthy, delicious and a low caloric dish as you can get! Continue reading Arugula and Ridge Gourd Stew in Coconut Broth
I just got back from a Farmer’s Market trip and came home with a basket full of gorgeous greens, baby turnips, broccoli, green onions and ginger. All these vegetables reminded me of a curry that our friend Pallavi had made on a cold rainy February evening a while back with all these exact same vegetables. Pallavi’s dish was called saag sabjee – translation – greens curry. She had made it for a special birthday celebration we had for Hitesh. Continue reading Saag Sabjee with Paneer. Greens Curry with Paneer
First off let me just say that greens sautéed in garlic ALWAYS taste amazing. Add them to pasta, in quiche, in an omelette, mixed in rice, no matter where these delicious greens are added that dish is going to taste wonderful. It is no surprise then these dumplings should taste so great! Greens such as mustard greens, Swiss chard or kale all sautéed with garlic and a few crunchy snow peas – yummy this veggie mix is! Continue reading Garlicky Greens and Snow Pea Dumplings
It’s the holiday season and you are probably heading to a few holiday parties and dinners, and if you are like me you are always wondering what to make for the holiday pot luck gatherings. That’s why I’ve been posting so many quick and easy recipes that are party worthy to look at and delicious to eat, just like these easy recipes Continue reading Puff Pastry Spinach Pie