Creamy risotto with farm fresh kale and leeks tossed with Mediterranean inspired artichokes and goat cheese turns a smple arborio rice into a delicious vegetarian risotto full of tangy veggie flavor. Risotto can be made in so many variations, as many variations as the countless number of veggies out there. This combination of vegetables is especially delicious as leeks add such a wonderful green oniony taste while the artichokes add that meaty bite and texture, as for kale and Swiss chard? Well, they are just good for you super greens that when cooked in the risotto add these beautiful flecks of dark green ribbons that in my opinion looks very cool. Mix in some creamy goat cheese and tangy Parmesan cheese and you get this delicious risotto loaded with good for you veggies. Give it a try!
Late summer veggies like tomatoes and zucchini are in abundance right now, and big leafy greens such as Swiss chard are looking gorgeous as ever, while our herb patch is overflowing with herbs. All these veggies and herbs is what inspired me to make this hearty minestrone soup on this cool September evening. End of Summer Minestrone Soup. The name says it all! Loaded with veggies and herbs that are in abundance now, tomatoes and garlic – minestrone is truly our family’s all-time favorite soup. Continue reading End of Summer Minestrone Soup→
I made this quick and easy pasta dish for a dinner I was hosting last week with our good friends Jo and Oliver for a low-key September dinner that is filling as it is delicious. At this time of year chanterelle mushrooms get featured at the grocery stores so I decided to use these in-season mildly flavored wild mushrooms to make this simple pasta dish. Simple because my friend Jo doesn’t eat any spices, and all this has are simple ingredients such as mushrooms, leeks, garlic, salt and pepper, pasta and cheese. Nothing fancy, but delicious nonetheless. Continue reading Conchiglie Pasta with Chanterelle Mushrooms and Leeks→
Summertime brings with it an abundance of beautiful veggies, and zucchini is one of those that grows prolific at this time of year with a large harvest from every plant. Here is a recipe that uses up at least 5-6 zucchinis in a delicious Mexican enchilada. Mildly spiced, veggie-packed, light and delicious these enchiladas are, making them the perfect summertime dish. These enchiladas are on the lighter side as I only stuffed them with zucchini and mushrooms and a light dusting of cheese. Since zucchini is mostly water one doesn’t feel weighed down after having these delectable enchiladas, so go ahead have two helpings if you like! Continue reading Mushroom Zucchini Enchiladas→
Akbar Mashti ice cream is an extremely popular Persian ice cream flavor that I had for the first time last summer when we were on holiday in Vancouver, Canada. At popular local gelato parlor Bella Gelateria is where I had this delectable ice cream and absolutely loved it. Flavored with saffron, rose water and pistachios, seriously folks, this ice cream is creamy delicious! Continue reading Akbar Mashti Ice Cream. Rose Saffron Pistachio Ice cream→
Pasta Pomodoro with fresh tomatoes and basil has to be the easiest and most delicious of Italian pastas. It’s hard not to like the pure feel good flavors of fresh tomato, garlic, and basil all tossed in a pasta with olive oil. Positively comfort food this dish is. In summer when fresh juicy plump tomatoes are in abundance in the garden and at the Farmers Markets, pasta pomodoro is the perfect dish to highlight the glorious tomato. Continue reading Pasta Pomodoro with Fresh Tomato and Basil→
Nasi Ulam is a type of Malaysian rice salad made with a variety of fresh herbs and an Asian dimension that comes from toasted coconut and coconut oil. It’s fresh tasting, filling, and easy to make. An added allure is a lovely basket of fresh picked herbs. Perfect to make ahead and take to a party or for a barbecue in the garden, give this beautiful summer herb-inspired rice salad a try! Continue reading Nasi Ulam. Malaysian Herb Scented Rice Salad→
What can turn a simple store-bought jar of marinara sauce into something gourmet? Fresh herbs from the garden! This is a quick and easy recipe for a flavor packed marinara sauce that requires minimal work. When my daughter Anjali made this marinara sauce to go with her fresh homemade pasta, she added over 2 tbsp of fresh thyme, 2 tbsp of fresh oregano, and 2 tbsp of fresh chives. I tell you folks; all these herbs really enhance the marinara sauce to another level. The sauce tasted so good that Anjali said it reminded her of my homemade marinara sauce– that’s a compliment folks! Because my homemade marinara sauce takes hours to make, while this one just took 15 minutes! Continue reading Jazzed Up Store Bought Marinara Sauce with Garden Fresh Herbs→
