This light and delicious pasta is packed with good for you veggies like asparagus, kale, zucchini and leeks and is the perfect healthy weeknight dinner. With a touch of garlic and black pepper and topped with Parmesan cheese, this simple pasta tastes outstanding, and even takes care of the veggie quota for the evening. Continue reading Rigatoni with Asparagus Leeks Zucchini and Kale
Tag Archives: international flavors
Eggplant Parmesan & the Dinner Request That Nudged Me to Make It
Eggplant Parmesan is such an indulgent Italian dish that I always order it at restaurants. Deep fried breaded eggplant patties baked with gooey cheese and marinara sauce, what’s not to like with this combination? It hits the fried food craving, cheese craving, and Italian food craving, all in one dish. Continue reading Eggplant Parmesan & the Dinner Request That Nudged Me to Make It
Panzanella. Fresh Tomato and Bread Salad
Every August and September we are swimming in garden fresh tomatoes from the garden, from multiple tomato deliveries from my neighbor, and abundance of tomatoes at the Farmer’s Markets. All this tomato bounty really forces me to get creative with tomato recipes especially ones that use fresh off the vine garden tomatoes. This Italian salad called panzanella is one of those recipes that is made with lots of fresh tomatoes and crusty bread. Add a bit of garlic, some onions, olive oil and balsamic vinegar and toss in some good sourdough bread and you have a delicious tomato salad with the added feel goodness of bread. The bread soaks up all the juices from the tomatoes and flavors the bread so beautifully that one can eat multiple bowls of this delicious salad. Continue reading Panzanella. Fresh Tomato and Bread Salad
Vancouver EATS
For all you foodies out there, this one is for you! I’ve heard from so many folks that Vancouver, Canada has an outstanding food scene. Restaurants, food trucks, and cafes with an international flair. So naturally when heading to Vancouver on holiday this summer I was looking forward to trying out some great food places in this Pacific Northwest Canadian city. We got recommendations from many people familiar with Vancouver; from friends, from Hitesh’s office colleague who vacations in Vancouver often, from Hitesh’s friend John who lives in Vancouver, from our hotel concierge, and even our shuttle-bus driver; when you mix them all together what we ended up with was a smorgasbord of food places that were all awesome. Here is a look at where we ate and highly recommend for any of you planning on visiting Vancouver, Canada. Continue reading Vancouver EATS
Garlic Pasta with Baby Spinach
Garlic pasta with baby spinach is our family’s all-time favorite pasta. I’ve been making this pasta for over twenty years and it always tastes the same – positively scrumptious 😋. I started making this pasta when my older daughter Sri was in preschool. She loved pasta (still does). Of course I made it with tomato sauce, and one with mixed vegetables, with pesto, one with cheese, and while they all tasted great, this version with garlic and baby spinach always got the best reaction. There is something about the simplicity of finely chopped baby spinach, crushed garlic, and a touch of red chili flakes that puts this pasta in a league of it’s own. Continue reading Garlic Pasta with Baby Spinach
Rose Geranium Spritzer
Looking for an alluring avant-garde drink that is cool and refreshing? Then this rose geranium spritzer is the one. Mrs. Iyengar who is my dear friend Rahika’s Mom came over for tea one Sunday afternoon some time back and Aunty who loves flowers and gardening noticed my rose geranium plant as she was leaving and casually gave me a quick recipe for rose geranium syrup. I thought why not try and make her rose geranium syrup? I must admit I was pleasantly surprised how wonderful it turned out. The syrup has the enticing flavor of rose essence similar to what you find in Middle Eastern desserts with an edgy herb flavor. Try this rose geranium syrup in a spritzer for a refreshingly unique and artsy drink that is perfect on a warm summer evening. Continue reading Rose Geranium Spritzer
Tacos Verduras. Soft Tacos with Wilted Cabbage, Brussels Sprouts & Shishito Pepper Hash
We have an eclectic little Mexican restaurant here in Los Gatos, California that serves not your usual Mexican food – meaning, no cheese enchiladas here, nor are there any fajitas or burritos on the menu. This is a different kind of Mexican food with cuisine that is rather distinctive. Called Zona Rosa, this is a charming little restaurant in our little town of Los Gatos. We love going to Zona Rosa. We have been going to Zona Rosa so many times with so many friends and family that one of the waiters even knows us. Continue reading Tacos Verduras. Soft Tacos with Wilted Cabbage, Brussels Sprouts & Shishito Pepper Hash
Cauliflower and Caramelized Onion Quiche
Cauliflower and Caramelized Onion Quiche
makes 2 quiche pies
Ingredients:
- 1 small head of cauliflower cut into pieces.
- 1 large onion cut into thin slices
- 1 -2 tbsp finely chopped chives
- 2-4 garlic cloves minced
- 1/4 cup marinated spicy calabrian chilies (optional)
- 2 readymade frozen pie crusts
- 8 eggs
- 1 cup milk
- 1 cup sour cream or whipping cream
- 3 cups grated gruyere cheese
- 1 1/2 cups grated parmesan cheese
- 1 tbsp fresh thyme
- Salt and pepper
- Olive oil
Ratatouille
I had just received a batch of garden fresh zucchinis from my neighbor Jim and I was wondering what to make with them – something different you know. I’ve made soup, curries, cakes, and even zuccchini fritters but I was in the mood for something I haven’t made before. Ratatouille is the dish that came to mind because my friend Iya had been talking to me about how she made ratatouille recently and how her husband absolutely loved it. Continue reading Ratatouille
Parmigiano Reggiano Fettuccini
The twins Anjali and Rani brought back a bunch of Italian goodies from their school trip to Italy recently -Parmigiano reggiano cheese, balsamic vinegar, pasta, and honey infused with balsamic vinegar. The parmigiano reggiano cheese was amazingly delicious 😋 and tasted so good that Hitesh asked me to make a pasta with just the cheese, and I did. Gosh, when food is made with quality ingredients it really doesn’t need much by way of flavor enhancers. I didn’t even add any herbs to this parmesan pasta, just olive oil and garlic with salt and pepper. What is it about pasta that makes one feel so good? Pasta has to be God’s gift to man, the ultimate comfort food. Continue reading Parmigiano Reggiano Fettuccini
