I had half a tube of lemongrass paste leftover from when I made some tofu pockets and not really knowing what else to use this herb for, decided to make an Asian-inspired butternut squash soup.
Continue reading Butternut Squash Soup with Lemongrass and Coconut MilkTag Archives: international flavors
Roasted Eggplant Penne with Fresh Basil
This pasta dish is one of those very simple recipes. It has just eggplant and basil with olive oil and a hint of garlic. Quick, easy and delicious. Continue reading Roasted Eggplant Penne with Fresh Basil
Leek and Bok Choy Soup
The idea for a leek and bok choy soup came about after a Sunday morning trip to the farmer’s market where I had bought some big fat leeks and a bunch of bok choy.
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Veggie Stuffed Chile Rellenos
Here is a recipe for the lightest most delectable and healthy chile rellenos you will ever have. I know I know, healthy and chile rellenos don’t usually go in the same sentence, but trust me here, these chile rellenos are amazingy delicious and healthy too!
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Bharazi. Black Eyed Peas in Coconut Milk
Looking for a totally different black-eyed pea recipe to make for good luck in the New Year? A dish from East Africa? Try this black-eyed pea stew called bharazi created by Indians living in Kenya.
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Spaghetti with Jazzed-Up Store-bought Marinara Sauce
On an evening when I just want to make a quick and easy dinner that looks and tastes stupendous with minimal effort, pasta with store-bought marinara sauce is one of the dishes I turn to.
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Oreccheitti Pasta with Dried Herbs & Vegetables
Pasta with fragrant dried herbs and a variety of vegetables is perfect comfort food on a cool fall-afternoon.
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Bok Choy Fried Rice
Here is a recipe for bok choy fried rice inspired by a cute little Asian restaurant in San Francisco called Chubby Noodle.
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Creamy Goat Cheese Pasta with Spinach and Leeks
Here is a quick and easy pasta with baby spinach, leeks and fresh garden tomatoes, all tossed in a delicious creamy goat cheese sauce.
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Roasted Veggie Enchiladas
In this recipe I’ve taken roasted veggies and stuffed them in cheesy enchiladas. Yum!
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