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.
Continue reading Kale, Leeks, and Thai Basil Frittata
Rani made this very simple bruschetta with fresh garden tomatoes that our neighbor Jim had dropped off recently. What makes this version of bruschetta so easy to make is that Rani used whatever bread we had in the pantry. She just toasted the bread before piling on the juicy tomato mixture, that’s it. It was quick to make and tasted great 😋.
Traditionally bruschetta is made with crusty baguette, but if you are like me, we don’t always have that around, but what we do have are sandwich bread for morning toast and lunches. These sandwich bread slices can be used for a quick and easy bruschetta. Just make sure it’s dense bread such as a sourdough, farm bread, rye, or whole grain sandwich bread. Continue reading Simple Tomato Bruschetta
The cool thing about this chickpea salad is how the roasted fennel, peppers, and onions add such wonderful flavors to this dish that it requires no dressing. Just fresh mint, lemon juice, salt and pepper. My friend Shalini made this fennel and chickpea salad for lunch one day that was positively outstanding. Here is the recipe.
Continue reading Roasted Fennel & Chickpea Salad
My dear friend Rose came over for lunch to celebrate my birthday back in July and since my birthday is during the summer break that meant at least one child was home from school. On this afternoon it was Anjali who joined us for our super light, fresh, and healthy lunch soiree. Here is a look at our birthday lunch menu.
Fresh and Light Birthday Lunch
Fresh Herbs Salad with Radish, Cucumbers, and Pickled Onions
Indian Scrambled Eggs
Black Tea – Harney & Sons Paris Blend
Try this deliciously healthy and nutritious lunch menu for any occasion. It’s a menu worth replicating.
I’m a huge fan of herbs, I love them in the garden, in cuisine, the way they look, how they taste, and their lovely fragrance. So when my friend Rose said she was bringing an herb salad for lunch when she came over to celebrate my birthday back in July, I got intrigued. I have never had an herb salad before and wasn’t sure what to expect. This salad was outstanding. It was refreshing, crunchy, juicy, packed with delicate herb flavor, with a hint of citrus dressing all topped with tangy feta cheese. Just delicious!
Continue reading Fresh Herbs Salad with Radish, Cucumbers & Pickled Onions
I’m a huge fan of edible leaves and flowers from the garden, and when I see edible flowers incorporated into a food recipe I have to give it a try. The inspiration for this recipe came from Sunset Magazine’s Western Edition March issue. I looked through the entire magazine but what caught my eye is guess what? Flowers and herbs! Lovely flowers and herbs so beautifully shown off to perfection, in butter of all things.
This got me thinking, I mean if I am going to all this trouble to make this gorgeous tapestry of edible flowers and herbs, I want to share it with lots of people like at a party, and serving bread and butter even if it is this pretty didn’t sound so appealing. On the other hand, serving herbed cream cheese beautifully decorated with herbs and edible flowers? Now, that I can see serving with crackers for any occasion. That’s how I came up with this Cream Cheese Edible Art – Cream Cheese with Herbs & Edible Flowers. Continue reading Cream Cheese Edible Art with Herbs & Edible Flowers
We had just picked a harvest of juicy tomatoes from our garden with our cousins who were visiting from Austin, Texas, and these tomatoes were looking great. All I kept thinking is what is the best way to use my garden tomatoes to show of their bright flavors and started looking for a good recipe that would highlight their freshness.
This pasta recipe by Italian luxury brand designer Brunello Cucinelli’s wife Federica looked like the perfect one to try. I came across the article on nytimes.com over a month ago and held onto it waiting for the day when my garden tomatoes would be ripe and ready. Continue reading Federica Cucinelli’s Rigatoni with Tomato and Basil
This is a wonderful sweet vinaigrette salad dressing with a little spicy kick. Fresh orange juice adds a lovely sweet honey like flavor while the mint leaves and chives give the dressing a distinctive spicy edge. Continue reading Mint & Orange Vinaigrette
Orange Salad with Olives & Mint Orange Vinaigrette
- 4 large navel oranges, skin removed and cut into big round wedges
- 4 cups spring greens leaves or any salad greens
- 1/4 cup olives
- Orange and Mint Vinaigrette – Ingredients
- Juice of 1/2 orange
- Juice of 1 lime
- 5 mint leaves
- 1 tbsp finely chopped chives
- 4 tbsp apple cider vinegar or any white wine vinegar
- 4 tbsp olive oil
- Salt and pepper
Continue reading Orange Salad with Olives & Mint Orange Vinaigrette
I love shortbread. That buttery cookie with just a hint of salt that goes so well with tea is a favored cookie of mine, mainly because it doesn’t compete with my afternoon tea. It satisfies my cookie fix without being too sweet. So I thought why not try making shortbread cookies at home? This way I can flavor it with some exotic spices to make it interesting.
It just so happens I had the perfect opportunity to make shortbread cookies as my friend Devi was coming over for lunch. Devi has been telling me for years that she doesn’t have too many sweets, but what she does have every day is a cookie with her afternoon tea. Instead of making a dessert for our lunch I decided to make shortbread cookies, and flavored them with cardamom and rosemary.
Continue reading Cardamom Rosemary Shortbread Cookies with Coconut Oil