Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.
Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.
Grilled Asparagus with Gremolata Breadcrumbs
March 1, 2016
Is it spring yet?!? It's getting there out here in sunny Cali so I was inspired to pick up some in-season asparagus and prepare it simply and quickly. Gremolata is a mixture of parsley, garlic and lemon zest typically used in Italian cuisine. The addition of toasted breadcrumbs gives it a crunchy bite! Feel free to sub any citrus zest and any herb you wish.
Margarita Polenta Frittata
February 23, 2016
Italians out there may cringe at this recipe mash up, and even though I'm a Jersey girl, I actually don't have Italian blood in my veins. So I shall feel free to Americanize and misinterpret Italian food culture today! This dish brings together Northern and Southern Italian traditions. Polenta is a cooked cornmeal native to Northern Italy, France, Austria and Switzerland. The Margarita pizza was created in South Italy, Naples to be exact, when in 1889, rumor has it, the city's pizzaiolo was commissioned to invent new pizzas for Queen Margarita's visit. She preferred the one with the colors of the Italian flag: green (basil), red (tomato sauce), and white (mozzarella). I was just trying to create a protein and fiber-packed, heartier recipe for dinner or brunch...ti prego, perdonami!
Quinoa Cauliflower Salad with Rosemary Oil
February 2, 2016
In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!
Brussel Sprout Pasta Salad
January 26, 2016
Who said pasta salad was just for summer?! Use in-season, in-fashion brussel sprouts in an exciting new way in this winter-themed pasta salad that is creamy (thank you, fat free Greek yogurt!), tangy (go, mustard and vinegar!), and packs a nutritional punch (see the stats below...high five protein!). It's also ready in about an hour, and best made a day or two in advance. You can also easily go gluten-free with a rice or corn-based pasta.
December 8, 2015
Lighten up a holiday meal or lunch sandwich with this super easy slaw that allows you to use seasonal vegetables. Kohlrabi could be switched out for turnips, broccoli or cauliflower - just be sure to use all the stems on the latter two. These winter veggies are pretty bitter so the addition of carrots and apple brightens and sweetens it up.
Frisee Apple Salad
November 17, 2015
A perfect Thanksgiving salad to showcase fall produce. I just love any salad with nuts and fruit! This one pairs sweet, crisp Gala apples and homemade spiced almonds with a roasted garlic balsamic vinaigrette. Making salad dressing at home is a snap. Watch the video clip below to see just how easy it is. Feel free to substitute for your favorite apple, nut and/or vinegar.
November 3, 2015
I decided to make baked veggie chips from beets and turnips that I couldn't seem to incorporate into anything else I was making this week. Cheap, healthy and quick, I developed four different flavorings for them: Curry, Japanese, Spicy "Crab" and Umami. The first two were my favorite and are pictured Japanese, left, and curry, right, in the main photo. Try one of these seasonings or get into your spice cabinet and start experimenting!
Zucchini and Lettuce Phyllo Tart
October 27, 2015
I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!
Chilled Tomato Cucumber Soup
August 24, 2015
Enjoy the best of the summer without heating up the kitchen! Tomatoes, cucumbers and garlic macerate with EVOO and sherry vinegar for this hearty entree soup. Cut and fry extra croutons to use on other soups and salads all week long.
Three Sisters Salad
August 19, 2015
The "Three Sisters" refers to corn, squash and beans, which the Native Americans discovered grew perfectly together. Squash snaked along the ground keeping in moisture and deterring weeds. Corn grew tall and provided a natural ladder for beans to cling to. Eaten together they are a 'complete protein,' which means they provide an adequate proportion of all nine of the essential amino acids necessary for our dietary needs (normally this is only found in animal protein). Here, I use summer vegetables, but you could also remake this in the fall which butternut squash, late summer corn, and green beans.
August 4, 2015
A "Submit Your Recipe" make-over for summer from @KerrieKelly of Sacramento, CA, this cornbread packs flavor while cutting down on sugar, fat, carbs, and cholesterol - and it's gluten-free! After replacing the white flour with a mix of rice flour and masa, then cutting down on the butter and eggs and adding milk for moisture, and I dared to omit all the cheese. The final flavor boost came from roasted corn and poblano peppers as well as chili powder. What was the nutritional transformation you ask?! Phenomenal...96% decrease in calories, 140% decrease in fat, 280% decrease in saturated fat, 45% decrease in carbs, 24% decrease in sodium, and a crazy 640% decrease in cholesterol. I'm virtually patting myself on the back right now!
Strawberry Feta Salad with Crispy Quinoa
July 14, 2015
This light summer salad was inspired by the one we are serving at the Wine Spectator Greystone Restaurant (@dineatgreystone) with a few modifications to make it easier to prepare at home. Salty feta and crispy quinoa balance out the sweet strawberries and corn. Use your favorite salad mix - here I did a 50/50 baby arugula and spinach. One serving is a powerhouse of nutrition! It's "High In" vitamins A, C and K, calcium, folate, phosphorus and manganese.
June 2, 2015
I saw these gorgeous large Walla Walla onions at the farmers' market last Friday and had to have them. Mixed with fresh herbs and cheese and then sandwiched between flaky phyllo dough, they make a quick, easy and delicious weeknight dinner. One serving is a "Good Source" of riboflavin, thiamin, calcium, phosphorus and iron.
Crispy Okra Salad
May 5, 2015
This first "Submit Your Recipe" comes from Becky M. of NY who wanted to learn a new recipe using okra and Indian spices. Fresh okra is typically not in season until late summer/early fall so I used frozen for this dish. My class cooked a version of this in our Cuisines of Asia course - spicy, sweet, crunchy and satisfying! The okra-dried mango combo makes this dish "High In" vitamins A and C as well as fiber and calcium. It's also "Low In" saturated fat and cholesterol.
Moroccan Orange and Date Salad
March 31, 2015
If you are looking for a new salad routine, this is it! A no-oil salad dressing plus fun ingredients like dates, almonds, cinnamon, oranges and mint. I found orange flower water, oddly enough, in the wine aisle, but you could also use rose water. The lettuce, oranges and dates put this salad over the top, nutritionally-speaking. It's "High In" fiber, potassium and vitamins A and C while being "Low In" saturated fat and cholesterol.
March 24, 2015
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
Chef Ken’s Indian Cauliflower Steaks with Tomato Sauce
February 17, 2015
I just finished a short course in Cuisines of Asia and the instructor, Chef Ken, gave me permission to use this recipe from our two days focused on Indian (yes, I know only two days...but it was enough time to allow me to burn myself on a 800-degree tandoor skewer - not fun!). It appears cauliflower and tomatoes are a healthful hit. Together they make a serving "High In" fiber, vitamins A and C, iron, thiamin and potassium. Serve this as an appetizer, side or main dish. Note that you will only get 2-3 "steaks" per cauliflower - from the center where the core is thickest. With the remaining florets, might I recommend Cauliflower Gratin?
Braised Celery with Garlic Chips
February 9, 2015
With recipes like this, I think the lowly-thought-of celery can move on up to join the popular crowd with kale and brussel sprouts. A super easy side dish ready in 20 minutes that's "Low In" carbs, saturated fat and cholesterol, AND is gluten-free and vegan. GO CELERY!
Whole Wheat Chinese Scallion Pancakes
February 4, 2015
A white flour version of this very dish is my earliest food memory. I was nine - 4th grade Catholic school. We had an International Food Day, and I remember sitting at a small table taking my first bite of a pancake - chewy, crunchy, salty, mind blown! Thank you, God - literally! Using whole wheat flour boosts the fiber from essentially nil to 3g per pancake making it a "Good Source" of fiber. It is also "Low In" Saturated Fat and Cholesterol.
Chicory Salad with Torn Croutons and Lemon Yogurt Dressing
January 20, 2015
I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin C.
Celery Root Pear “Anna”
October 21, 2014
In culinary school, I learned the traditional Potatoes Anna - thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this dish. Celery root is also known as celeriac, but don't be put off by it's rough exterior. The peel comes off as easy as a carrot, and by exchanging it for potatoes, you'll save nearly 60 calories and 12g carbs (yup, 12!) per serving - plus add 1.5g protein and .5g fiber. This particular recipe is gluten-free, vegan, "Low In" saturated fat, and "High In" Vitamin C (just in time for cold season!).
October 14, 2014
I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. The first few ideas that come to mind are topping with Sloppy Joes, Pumpkin Chili, Tofu Cacciatore, or Tandoori Vegetables. Bonus nutrition - one serving is "High In" Riboflavin and Thiamin and "Low In" Sodium.
Grilled Fig and Olive Strudel
October 13, 2014
Using seasonal ingredients in an unconventional combination was the inspiration for this dish. A savory, sweet and cheesy tapa or main dish, this strudel highlights all the best of Spain (albeit the name!). Honey-marinated figs are grilled and paired with black olives and red onion, then spread on top of a Manchego and rosemary-layered filo dough and melty Cabra Romero then baked until golden.
Smothered Spanish Greens with Aged Manchego
October 13, 2014
Bitter/winter greens are popular in the culinary world today. The inspiration for this dish was to cook them in a new way that offered more depth of flavor. The balance of tangy Spanish black olives with sweet raisins and dried tomatoes is a gorgeous combination with any type of bitter/winter green. This version uses kale, but beet, turnip or collard greens could be substituted. The braised kale is served as a side dish with aged Manchego, but it could also be a tapa served with crusty bread.
Ensalada de Pan con Olivas y Alcachofas
October 13, 2014
The fascinating trip artichokes made from Spain to California in the 1800s was the inspiration for this dish. Even though today California’s Castroville claims to be the “Artichoke Center of the World,” Spain still outproduces all but Italy in global artichoke production. In this dish, marinated artichokes are married with Spanish Queen olives, grilled onion, cubed bread and an herbed vinaigrette. It is then finished with a crumble of semi-soft goat cheese to make a spectacular tapa or entree salad.
Eggplant Pistachio Salad with Pomegranate Vinaigrette
September 24, 2014
I wanted to do something different with the bountiful eggplant in season now so I thought I'd combine two of my man's favorite things - eggplant and pistachios. Together they become a darn tasty, easy-to-make salad dressed with a pomegranate-honey-garlic vinaigrette. The nuts make this dish a Good Source of phosphorus (for bones and teeth), potassium (helps offset some of sodium's harmful effects on blood pressure), and thiamin (helps carbs become energy) while the lemon juice will boost your Vitamin C intake for the day.
American Breakfast Tomato Cups
July 29, 2014
I've been working on the set of a cooking show this week - helping to prep dishes to be cooked on camera by some of my school chef instructors. While I'm learning tons about food styling, video production and photography, I'm also learning a lot about food techniques. In one episode about grilling, the chef grills a half pepper with an egg inside - genius! What else could I cook an egg in? When I saw these gorgeous tomatoes at the store, I thought about baking straight up American breakfast inside - scrambled eggs, bread, and sausage with a twist of fresh herbs and cheese. This dish is low in carbs and high in Vitamins A and C.
Chef Paul’s Mushroom Salad
July 1, 2014
With permission from one of my instructors at school, Chef Paul, I bring you THE dish that will wow your 4th of July guests. You want evidence of this fact? It's ready in less than 20 minutes, the salt and lemon do the cooking so no sweating over the oven, stove or grill when it's already a million and one out, and did I mention it was created by a chef? BONUS: it's also low in calories, carbs and cholesterol, and high in Vitamin A (thanks to the shallots) and riboflavin (which is good for energy metabolism - thank you, mushrooms).
Grilled Apricot Salad with Basil Oil
June 25, 2014
Stone fruits are in season (that's anything with a pit 'AKA stone' - apricots, plums, peaches, nectarines), and this appetizer salad is just the trick for a hot summer day when you already have the grill going. The basil oil is a light, fresh dressing that compliments the sweetness of the fruit as well as the cheese. It's an extra step to blanch, shock and dry the herbs before whizzing them up with EVOO, but it cuts the bite and keeps them beautifully green. This dish is also super flexible - substitute any stone fruit, any salad green, any nut, any herbs and just about any cheese. Not surprisingly, this salad is low in carbs and cholesterol, and high in Vitamins A and C as well as calcium.
June 4, 2014
The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).
The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!
Fresh Pea and Parmesan Risotto
May 28, 2014
Don't let risotto make you run for the hills! I always thought it was so hard to make, but now I can't believe I missed all those years of having this creamy, satisfying dish. I finished it with fresh spring peas and sharp Parmesan cheese to boost the protein and fiber (the peas) as well as the bite (the Parm!). As a side dish, this risotto is "High In" calcium, iron (go meatless!), phosphorus (good for bones/teeth), and thiamin (helps turn carbs to energy). Hold off on any additional salt until you get to the table - the stock and Parmesan already contribute a lot.
April 6, 2014
Want a quick way to impress in the kitchen? The answer is fancy knife cuts. I've been learning a lot of them these days, and one that I found to be both super cool and super easy is called the oblique cut. This cut is best for long cylindrical veggies, such as carrots and parsnips. See the step by step instructions with photos below. Wow your Easter/Passover guests with this simple dish that takes 15 minutes and costs about a quarter per serving.
March 9, 2014
Among other foundations we've been working on at school are those built off roux - a 60/40 flour to butter recipe that thickens all kinds of sauces. This gratin takes the roux to béchamel (add milk to roux) to mornay (add gruyere and parmesan to béchamel). The rich mornay sauce is poured over cauliflower (or any other veg) and broiled until browned.
Green Bean Casserole
December 22, 2013
I'm not sure why I was surprised when I read that this casserole was actually created by Campbell's in 1955. They researched what cans were most likely to be in a household pantry - the answer was green beans and cream of mushroom soup. Add some of their 'fried onions' and poof - casserole. I redid the dish completely from scratch with real food, including doing the mushrooms stroganoff-style with sour cream, thyme, parsley and nutmeg.
Roasted Broccoli Soup
December 1, 2013
After a heavy Thanksgivvukah weekend, this is great way to start off light and flavorful this week. It is based on my Garlic Parmesan Broccoli recipe - roasted veg, broth and a whizz up with a hand blender and 'tis the season for warm, cozy soup.
Roasted Green Bean Tortellini Salad
October 13, 2013
I saw these beautiful purple beans in the farmer's market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies - toasted pumpkin seeds and dried cranberries - and dressed with a maple syrup-mustard vinaigrette. It's a super easy take-along to a party or for a weeknight main or side.
Kale and Potato Gratin
September 22, 2013
I was scrolling along through my Instagram account earlier this week, and was taken aback by a gorgeous gratin my NYC friend, Sue S., was making with her CSA delivery of kale. What inspiration for the cooling days! Sharp kale is layered with soft potatoes, onions and creamy fontina for a comforting side on a fall evening. I also included a trick - sub'ing skim milk thickened with cornstarch for heavy cream...it's still gluten-free and in this recipe, saves an incredibly shocking 1400 calories and 175g fat.
September 8, 2013
I've been making this salad all summer and now that summer's coming to an end I wanted to share it so you could sneak in one or two before all the tomatoes are gone for the year. It's a perfect weeknight meal - ready in less than 30 minutes - and loaded with protein and fiber, and low in calories, carbs and fat.
Corn Basil Bread Pudding
August 11, 2013
We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left - plus some basil and a zucchini - so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.
Roasted Summer Salad
July 28, 2013
It cooled off a bit today so it's not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet ones - tomatoes, corn, and carrots - first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.
July 21, 2013
A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route? I pulsed the veg-mixture - the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho - updated with new photos.
Grilled Corn and Cheddar Soufflé
July 14, 2013
For years and years I've been afraid of making soufflé - yolks, whites, stiff peaks...oh my! What a wimp! If you've ever made homemade cheese sauce and own a mixer, have no fear. With about five bucks and an hour (and that mixer), you can have dinner - pretty good deal. There are a few tricks of the trade that will help ensure your soufflé rises. I found this old Julia Child episode a huge help. This savory version is mixed with goat's milk cheddar and grilled corn, but the variations are endless.
Blistered Sweet Peppers
July 7, 2013
Summer peppers are here in every color and heat! I've been enjoying a similar version of this dish at Bistro 33 in Davis. If you can't find shishito peppers, other mild peppers you might try are anaheim, banana, gypsy, cherry or cubanelle. They all are significantly lower on the Scoville scale than a jalapeño. An easy go-to appetizer all summer long...
June 23, 2013
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
Spinach White Bean Salad with Meyer Lemon Vinaigrette
June 16, 2013
I've been eating this salad at lot lately, and I'm thoroughly enjoying the season's first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend's tree - regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado - that will save you 7.5g fat per serving. However, I don't recommend it because the avocado compliments the creamy texture of the beans so nicely.
May 19, 2013
I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.
Artichoke Feta Panzanella Salad
April 28, 2013
Artichokes were born in Greek mythology, then traveled across the Mediterranean to France and from France to Louisiana and finally carried by the Spaniards to California. Today, Castroville, California (near Monterey on the coast) proclaims itself "The Artichoke Center of the World." And rightfully so, Castroville, with a population of less than 7,000, boast 75% of the world production of artichokes. I paired some home-grown artichokes with bright, spring flavors reminiscent of ancient Greece rather than the traditional Italian summer panzanella (but summer is right around the corner...here's my Italian version with tomatoes, peaches and basil).
Barley Risotto Stuffed Endive
March 10, 2013
I was pleasantly surprised to learn recently that the cultivation of endive in the U.S. happened just 15 miles down the highway from my house in Davis, CA. Originally discovered by accident in the early 1800s when a Belgian farmer returned from war to find that his chicory roots had sprouted, more than one hundred years went by before a young chef in Sacramento committed to figuring out a way to grow it in the states. This appetizer recipe takes a different approach to stuffed endive boats by using a barley risotto mixture filled with creamy blue cheese and fresh spring flavors.
Mini Italian Egg White Frittatas
March 3, 2013
Looking to make a low calorie sweet protein bar, I quickly realized that one of the best vegetarian ingredients with high protein and low calories is actually savory egg whites. One quarter cup of egg white has 30 calories, 6.4g of protein, and no fat, carbs or cholesterol. To add some flavor, I packed it with veggies, herbs and a bit of cheese. Make a couple of batches and snack on these all week for breakfast or post-workout.
February 24, 2013
A great lazy Sunday afternoon project - making bread! These golden loaves are studded with flaxseeds to add extra texture as well as those Omega-3s everyone talks about. Flaxseeds are one of the best sources of vegetarian Omega-3 fatty acids (many are derived from fish). Flax plants have been cultivated for more than 5,000 years with recent studies showing that its seeds may reduce risk of heart disease, diabetes, cancer, and stroke.
December 9, 2012
Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.
Charlotte’s Southern Cornbread Stuffing
November 18, 2012
We are in Naples, FL this week visiting Michael's parents for Thanksgiving and his mom, Patsy, shared her mother's cornbread stuffing recipe. Charlotte was from Mississippi, and Patsy said she made this simple, but delicious stuffing each and every holiday. I vegetarianized it and added fresh herbs for a more modern take. This recipe calls for real unsalted butter, but you can save 2g fat and 3.8g saturated fat per serving by using a plant oil-based butter like Earth Balance Whipped Spread.
Mushroom Leek Strata
November 4, 2012
I first learned about strata from my step-mom. Kind of like bread pudding, but with more eggs, and you put it all together, refrigerate overnight and bake in the morning for an easy brunch dish - kind of like a savory french toast. For me the name evoked an old world Italian dish, but turns out it's an American creation - first mentioned in a 1902 cookbook. This recipe brings together the homey fall flavors of mushrooms, leeks, rosemary, sage and smoked mozzarella, but you could use it as a base for an infinite number of veg, herb and/or cheese combinations. An easy dish to feed the family crowd coming for Thanksgiving.
Singapore Carrot Cake
September 30, 2012
This isn't an Asian version of the Western sweet dessert. It is a savory mash-up of daikon cake, eggs, and chili sauce that you could take in many different directions. This version is called 'white carrot cake,' but the black kind has dark, thick soy sauce mixed in with the beaten eggs. The recipe below is the most true to the dish we had at the Maxwell Food Center in Singapore, but you can add bean spouts, onions, or just about any other vegetable. Apparently the word for carrot and daikon are very similar in Chinese, where the dish originated, and the cake refers to how the shredded daikon and rice flour set up together.
Ultimate Mac N’ Cheese
September 23, 2012
Throw out healthy eating for one night and splurge on this over-the-top version of the classic pasta and cheese sauce dish. I have spent years perfecting the right kinds of cheeses and right the amounts to make this sophisticated, comforting and above all ooey-gooey.
Momotaro (Japanese Tomato Salad)
September 2, 2012
At the top of Mount Faber in Singapore, there are several fancy restaurants together called the Jewel Box. This was our only Japanese meal in Asia - a beautiful evening at the Moonstone open-air restaurant looking down at Sentosa Island. Grilled yakitori (small, skewered nibbles) dominated the menu, but we discovered this fresh tomato salad. The tomatoes were lack-luster, but I was dreaming of my garden tomatoes complimenting this tangy sesame-wasabi dressing. Interestingly, momotaro is actually the name of the tomato, not the salad, and also the name of a legendary hero in Japan. Jazz up your weeknights meals with this quick side or appetizer dish.
Tomato Peach Panzanella Salad
August 5, 2012
Just the best of summer in a bowl! Peaches, tomatoes and basil are wed with shallots, fresh mozzarella and a light vinaigrette for a summer treat that comes together in a snap. Get creative or use up what you have in the fridge. Substitute or add avocado, corn, mint, feta, cheddar or sweet or hot peppers. Make vegan or trim calories by omitting the cheese.
July 8, 2012
With all the great vegetables and herbs coming online in my garden this week I thought I'd create my own ratatouille dish. I have to admit I'm a little intimidated by ratatouille because of the challenge to prepare the vegetables so they melt in your mouth, and taste fresh and light. I did my research and looked at dozens of recipes, including the famed Thomas Keller version from the Disney movie. I added a very non-tradition twist of a Parmesan-breadcrumb mixture that I think balances the softness of the vegetables.
Quinoa Spinach Salad
June 24, 2012
A work colleague, Fadia D., shared her recipe for this flavor-packed salad that would be a great addition at any 4th of July barbecue or picnic. Quinoa brings protein and fiber to this salad party of spinach, almonds, dried apricots, feta, and shallots topped with a tangy-tart dressing made with apricot preserves, lemon and honey. Highly versatile - you can substitute dried cranberries for the apricots, walnuts for the almonds, and add other veggies like tomatoes, broccoli, asparagus or beets.
Zucchini Corn Quesadillas
June 3, 2012
Sometimes it's nice to make something that doesn't involve fancy ingredients or techniques, but is just easy, simple and yummy. This quesadilla is that, and fresh and healthy too. In-season corn and zucchini are sautéed with chili powder and fresh oregano, then stuffed with local jack cheese into a wheat tortilla and cooked in a skillet until golden and melty. A great snack or easy weeknight meal.
White Bean Salad
May 13, 2012
It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
Roasted Carrot Mac N Cheese
April 29, 2012
This is another lovely spring time pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup (click for recipe) and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. This is great as a main course or side dish. I think both little and big kids will eat their veggies tonight!
Mushroom Rosemary Parmesan Breakfast Muffins
April 15, 2012
Think you can't get in veggies before 8am? Try making a savory breakfast muffin over the weekend and have a grab-n-go treat every morning for weeks. This combo is sherry mushrooms, fresh rosemary and grated parmesan, but the sky's the limit here. Try spinach and feta, faux sausage and mozz, sage and mushrooms, scallions and red pepper - get creative and then get to work with a healthy breakfast in your belly!
Roasted Brussel Sprouts
April 8, 2012
Think you don't like brussel sprouts? Have you only ever had them boiled with chestnuts at the holidays? This is a vegetable you need to rethink. Roasting brussel sprouts is fast, easy and healthy (note 9.7g fiber per serving). To me they taste like candy - really.
Fennel, Persimmon and Goat Cheese Salad
December 11, 2011
If you've been following me on Twitter (@Vegetarianized) this week, you know I've been obsessed with this salad that's quick and showcases some of the best of in-season produce. The licorice of the raw fennel is a perfect foil for the sweet persimmons and creamy goat cheese. It's a wonderful starter or side dish that's great for a weeknight meal and dressy enough for a holiday dish.
Italian Smothered Greens
November 6, 2011
These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
Roasted Poblano Aioli
October 23, 2011
My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
September 18, 2011
Here are some flavorful toppings for that end of the summer sweet corn. I wouldn't say they were particularly healthy, but you can splurge - bathing suit season is over! From left to right, Spanish style with smoky, salty flavor; American style aka buffalo wings; and Mexican style of traditional elote - grilled corn with mayo, cotija, cilantro and chili powder.
Fig Pear Compote
September 11, 2011
The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you'd like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6-9.
August 7, 2011
This recipe is heavily based on Gourmet magazine's take, and well worth the hours it takes. Dedicate a lazy summer afternoon and you will be rewarded. You must use the best milk you can find - here a local dairy that sits right on the Pacific Coast less than 100 miles away called Straus Creamery. Paired with tomatoes and basil from the garden - just perfection.
Smoky Polenta Fries
July 17, 2011
The polenta fries I've tried in restaurants are soggy and uninspiring. I thought I'd boost the flavor with fresh rosemary and smoked mozzarella and work on the crisp-factor. The key to crispness is cutting the delicate polenta into 1/2" matchsticks followed by a flour dredge and then always into hot oil (you'll need to reheat the oil between batches). Make sure you have a wide-mouthed pot, thermometer, good tongs, and your paper toweled-lined plate all ready. Frying isn't dangerous business if you have the right tools ready to use. Above I served my fries with warm tomato sauce, but ketchup works well too. These are vegan if you omit the cheese.
Curry Deviled Eggs
June 26, 2011
It's been pretty hot here in inland NorCal and you may have noticed I haven't been spending a lot of time in the kitchen lately. I made a great curry egg salad sandwich this week from Gourmet magazine, and got inspired to freshen up a summer favorite - deviled eggs. Here the devil is in the curry powder, cayenne and homemade mustard. Drained plain yogurt, or Greek yogurt, granny smith apples and onions brighten the flavor and reduce the fat. I don't know about you, but about the last thing I want to do when it's hot out (beside cook!) is eat heavy mayo - ehh! Yogurt will bring the creaminess and the tang. Go ahead and scale up for a party, but be careful with the liquids to ensure a thick mixture.
Garlic Parmesan Broccoli
June 5, 2011
Earlier this year, I discovered the best roasted broccoli recipe I have ever had from an old Cooks Illustrated magazine. I tweaked it slightly to boost the garlicy and spicy flavors. It's very easy to prepare and takes no time at all. It'll become your go-to side dish for any weeknight meal - and will maybe also make a few broccoli converts in the process. Omit the Parmesan for a vegan side.
Roasted Eggplant Tortellini Salad
May 29, 2011
This is absolutely, positively, hands down the best pasta salad I have ever had. Don't let your Memorial Day guests eat bland, mayo-laden macaroni salad! Try this incredibly fresh recipe that has all the flavors of summer, including roasted eggplant, grape tomatoes, and parsley dressed with balsamic vinegar and honey. The combination of sweet, tangy, roasted and cheesy is amazing.
Springy Salad with Lemon Rosemary Vinaigrette
April 17, 2011
I realized this week I've never done a salad on Vegetarianized.com, and I'm even growing lettuce this spring. I thought this would be a great salad for Easter dinner next Sunday. Citrusy lemons contrast the sweet cranberries and peas, then there is crunchy almond slivers and creamy goat cheese - to me a perfect salad. And this will be so easy to make for a crowd - no cooking involved. Just whisking, tossing and serving.
Asparagus “Muffin” Pudding
April 10, 2011
I'm somewhat obsessed with savory bread puddings. Those anything-is-possible eggy-bready-cheesey casseroles. I went a bit mad for them in 2008 - hence Tomato Bread Pudding, Summer Squash Bread Pudding and Pumpkin Apple Bread Pudding. I had a fun idea to make them bite-sized for snacks, breakfast on-the-go or as a side dish to a weekend brunch. The asparagus was looking divine at the farmers market so I couldn't pass it up. Paired with Italian fontina and rosemary, these little guys are in the oven in less than 20 and in your mouth in less than 60!
Pickled Roast Beets and Onions
April 3, 2011
It's spring and the beets are in bloom. I harvested most of the beets from the garden this weekend and decided to pickle and can them. You can freeze the beet greens for soup or saute them as a side dish with olive oil, garlic, raisins and pine nuts. Pickled beets and onions are wonderful with goat cheese on a crostini, as a topping for hamburgers or hot dogs, or simply as a snack right out of the jar.
Cauliflower with Gruyere Sauce
February 20, 2011
It's a pretty well-known fact that cheese sauce improves any vegetable side dish. Here I've done a quick steamed cauliflower, drizzled over a pungent Gruyere cheese sauce, sprinkled with a bread crumb, cayenne, Parmesan topping and broiled it for a crispy crust. In about 25 minutes you'll have a nice wintery side dish to accompany any hearty main. To boost the cauliflower flavor, roast or broil it in the oven instead of steaming - but here I wanted a quick, weeknight side.
Squash, Leek and Sage Gratins
December 12, 2010
A different take on butternut squash that combines some the best flavors of fall and winter: sage, nutmeg, earthy leeks, and nutty Gruyere cheese. Baking these in individual ramekins or oven-proof bowls makes a beautiful table presentation for a holiday meal or just because. The best way to get dirt from between the folds of leeks is to put them in a colander set over a bowl of water. The dirt sinks to the bottom, and you can just pull up the colander.
Roasted Garlic Rosemary Rolls
November 21, 2010
I have been making these dreamy rolls for the past three or four Thanksgivings now. They are most easily done with a bread machine, but a stand mixer with both paddle and dough hook attachments will get the job done. Serve these hot with lots of butter. They will perfectly compliment all your holiday dishes.
German Purple Cabbage
November 14, 2010
I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.
Smoked Mozzarella & Sage Pumpkin Muffins
October 31, 2010
Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!
October 10, 2010
I was contacted by Johnny W. from San Antonio after he saw my Hot Sauce video on Chow.com. After emailing a few times, he asked me for a refried bean recipe made without lard, which I am happy to share today. You can easily make it spicier by adding more jalapenos. Top with cheese, cilantro, black olives, sour cream and/or any other favorite topping and serve with warm chips.
Indian Roasted Eggplant
September 19, 2010
In November I'm teaching an Indian cooking class so I thought I'd better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.
July 5, 2010
Even though we're back in Davis, the South is still with me. In the week I was there I probably ate three or four dozen hush puppies - golden fried nuggets of delectable cornmeal. Not very authentic, but I added a little spice (cayenne), a bit more flavor (minced onion) and some extra moisture (creamed corn). Enjoy hush puppies plain, with ketchup and hot sauce, tartar sauce or slathered in butter.
Spicy Cheese Grits
June 27, 2010
We're in North Carolina at my family's beach house and I'm already inspired by the friendly, yet steamy south. Yesterday I bought home-grown yellow tomatoes for $1.00 per pound and a watermelon so heavy the farmer had to carry it to our car for just $5.00. Sweet corn and candy-like peaches for pennies each. Brunch was a cheese and egg biscuit for me; fried eggs, grits and white toast for Michael - all washed down with eye-popping sweet, sweet tea. That all inspired me to try a personal spin on homemade grits. Of course lots of cheese and butter (so these aren't healthy!), but I added two grilled jalapenos, chilled the whole mix in a pie pan (vacation rentals don't exactly have a plethora of pans), sliced, fried and served warm. It is probably too loose to grill, but I did have that thought.
May 31, 2010
Surprise - I got settled enough from flying home yesterday to do a "Monday" Serving this week! I came back to a nicely progressing summer garden - only one dead seedling, an eggplant. Right now, though, I have more artichokes than I know what to do with so it'll be grilled artichokes on the menu for the foreseeable future - poor us! This is a really easy recipe to make, including the lemony dipping sauce.
Balsamic-Honey Roasted Beets
April 11, 2010
Most of my winter garden is beets. I have golden, candy striped and bull's blood. I decided to pick a few because they are getting pretty big - and their days are numbered since my summer garden will be going in soon. The beets are colorful, bright and gorgeous. I just wish I had more recipes for beet greens! I decided to do them simply by roasting them with rosemary and garlic, and then drizzling them with a balsamic-honey glaze. You can make this dish vegan simply by exchanging the honey for brown sugar.
February 21, 2010
One of my favorite faculty members from work, Nicole, gets a bouquet of endive every year for Valentine's Day. I was lucky enough to be around when she was generously giving some away (I was lucky last year too!). She gave me a beautiful packet of three, local endives (pronounced either 'en-dive' or 'on-deev'). My mind immediately jumped to a grilled romaine salad I made once. With a light, lemony vinaigrette, the earthy, grilled flavor and crunchy texture from the lettuce was a great match. It's easily translated to endive. This recipe is a snap, it's cheap, it's good for you AND, most importantly, it tastes amazing! If the dressing is too lemony for your taste, simply add more dijon mustard or olive oil starting with a teaspoon at a time.
Two-Cheese Collard Green Gratin
January 24, 2010
I did this dish in my Davis Food Coop cooking class yesterday. The class, Healthy Winter Cooking In-Season, was the most well attended class I've had with the Coop to date - 10 class members! We used beets, spinach, carrots and oranges in a variety of dishes from soup and bread to casseroles and side dishes. I developed this particular recipe after receiving LOTS of greens (collards, kale, chard) from a local CSA I used to belong to. I'm a vegetarian so I couldn't throw a ham hock in with them for Southern-style greens, so what to do? I didn't know any other recipes with greens until this one! It's pretty simple to make, uses a pound and a half of healthy greens, and gets you hooked with a modest amount of super-flavorful cheeses and a touch of nutmeg. And you could substitute beet greens, kale (that's what we actually used in the class yesterday), spinach, chard - really any type of green.
November 8, 2009
I seemed to have come back to life around 2pm today after a few good multi-hours rounds of sleep over the past two days. Not that I'm confident my stomach can handle the cheese in this dish quite yet, but the quick preparation involving a house-warming oven sucked me in. When my body is ready, I look forward to the cheesy, lemony bite of these baked artichokes.
Parmesan Spinach Muffins
October 18, 2009
This is a fun side dish. They are kind of like little spinach-cheese pies. And very quick to bring together. They'll be in the muffin cups and ready to be baked before the oven can heat to 400 degrees. Use any good quality grating/melting cheese in this recipe. I think pecorino, cheddar or gouda would also work well.
Seared Tomatoes with Melted Cheese
September 13, 2009
Gooey cheese on falling apart grilled tomatoes - just heaven! Yesterday I taught a cooking class at the Davis Food Coop titled: Quick, Local, Vegetarian. All the dishes could be made in 30 minutes or less with ingredients produced within 100 miles of Davis - and of course they were vegetarian. This recipe was one of the five I did in the class yesterday. It's an easy, yummy side dish for those end of the season tomatoes. I used parsley here, but you could use just about any herb you have on hand or are growing, including, basil, rosemary or thyme. I took the pictures during the class. Sorry there are only a few - I didn't want to take up too much class time snapping shots of the food!
Squash with Lemony Crumbs
August 30, 2009
Another great use of the summer garden in this light side dish. You could switch out the squash for zucchini quite easily so depending on which you are overflowing with, you can use up those vegetables. The lemon zest in the toasted breadcrumbs give it a lovely fresh flavor. Feel free to substitute the thyme with any other herb growing in your garden: basil, parsley, or tarragon would also be lovely. For a richer dish, put some grated parmesan cheese on top and bake in the oven at 300 degrees for 3-5 minutes.
Garden Variety Ratatouille
August 16, 2009
The garden continues to abound with vegetables so before we drown in Better Boys, Ichibans and Anaheims I thought I'd throw it all together in one yummy, homey, satisfying dish. Ratatouille can be served as a side dish or as a meal with a crusty French loaf and salad. Or for the meat-eaters in the crowd, grilled or roast chicken perched right on top of a bed of ratatouille could just hit the spot. And it's ready in less than an hour.
Sunshine Tomato Dressing
August 9, 2009
Another family recipe this week on Sunday Serving. This one comes from my step-brother's fiancee, Judy S. (I guess soon to be Judy R.!) and her family from North Jersey. A well-kept secret of New Jersey is the wonder of Jersey tomatoes (and corn and peaches!...it is the Garden State after all). This yummy recipe using garden fresh tomatoes only requires patience - 15 minutes to put together and 4-5 hours to wait while it marinates in the hot, summer sun. That's just the recipe I need this week because I think I have been struck down with strep throat so I can go back to bed while the sun does it magic. And when I wake up hours later I have a fabulous meal that just needs some crusty bread and, if my stomach can handle it, a knob of cheese. Did I mention that I got that cool glass jar from the thrift store for $2.00?! Wow, I'm a gourmet and a smart shopper!
Baked Fennel and Scallion
April 26, 2009
My winter garden this year included fennel. I paired them with scallions and cheese to make a simply, Italian-inspired side dish. In place of the scallions you could easily use onions or leeks. I made a nice smelling arrangement in a large vase with the fennel fronds - nothing goes to waste around here!
February 22, 2009
Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!
Tortilla de Patatas y Espinacas
February 15, 2009
A Spanish tortilla is very similar to an Italian frittata and traditionally done with just potatoes. I added spinach to make it a Tortilla de Patatas y Espinacas. Note that this is a ONE skillet meal - everything is sautéed and cooked in the one skillet and then finished in the oven. I use the same technique with the eggs that I did with the frittata I made a few weeks ago; that is, adding one tablespoon of chilled butter to the whisked eggs before I cook them. I guarantee a lighter, fluffier, richer egg with this method - it's miraculous science!
November 23, 2008
Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
Baked Sweet Potatoes with Vegetarian Gravy
November 16, 2008
My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.
Potato Mushroom Gratin
November 9, 2008
Well the holidays are about upon us so I thought I'd help out by providing some fabulous dishes for the upcoming festivities - for vegetarians, vegans and meat-eaters alike. The first is one I've been dying to try. Earthy mushrooms baked with hearty potatoes and topped with aged gruyere and parmesan cheeses. This gratin takes some the best of the fall harvest and turns it into a yummy delight for the holiday table.
Savory Pumpkin Apple Bread Pudding
September 28, 2008
I'm addicted to bread pudding! The CSA sent us the season's first sugar pumpkins and in my mind this recipe was born. I laid awake at night thinking about it, I dreamt about it, I researched it - I couldn't stop thinking about how to make it work. With thoughts of the warm end of summer, enjoy this savory, cheesy bread pudding as you embrace the fall to come.
September 7, 2008
Per a request for an Indian dish from Becky M. of NYC, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.
Tomato Bread Pudding
August 24, 2008
I'm addicted...I'm obsessed...I'm just crazy...for savory bread pudding. This recipe is adapted from Gourmet magazine - generally replacing a lot of the fat with more herbs and skim milk instead of whole milk and heavy cream.
Squash Gruyere Bread Pudding
August 3, 2008
So wow - so much has happened in the last month. We moved; we went to Santa Barbara and enjoyed the Bastille Day Festival, wineries, and a day trip to LA; a new kitchen to cook in with a 1930s stove; a hot, drunken long weekend in Gilroy for the Garlic Festival; and discovery of a new technique to warm up leftover pizza in a hotel with no microwave. I think I'll be blogging about these adventures during the week so please tune in.Until then, I have Squash Gruyere Bread Pudding. I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!
Vegan Creamed Spinach
June 15, 2008
Sound like an oxymoron? This creamed spinach packs great flavor and a creamy texture all without any animal products. I use it on my Spanikopita Pizza.
April 16, 2008
We're off to slow, but good start. Got lots of feedback, but not many recipes in the first week. No worries, Rob G. of Manhattan sent in a quinoa recipe and a $15 Pay Pal donation to boot - and wow I haven't even cooked anything yet! Thanks, Rob! It's funny because I think I've cooked quinoa like once (much to my dismay pronounced keen-wah not quin-o-a). But as I said, I'm up for a challenge so I thought I'd give it a go.
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