%20with%20pea%20pesto%2C%20panchetta%20and%20parmesan.)
Do you have a spiralizer? I have one and I looooove it. Whenever I’m wanting to eat on the healthier side is usually when I’m craving pasta. It always happens that way, doesn’t it?!? When the cravings hit, I always pull out my spiralizer and make noodles from zucchini, sweet potato or squash.
Spring and Autumn are my favorite seasons, not just for the milder weather, but for the abundance of delicious ingredients that are best during these seasons. Spring onions are among my favorites this time of year because they are tender, juicy and sweet. Unlike most onions you buy at the store, which are covered in papery layers of golden skin, spring onions have not been cured, leaving them a pristine white color (often with the greens still attached) with little to no skin. Because they haven’t been cured, they don’t have a very long shelf-life, which is why they usually only show up at farmers markets for a few weeks in spring.
This Sunday is one of the most important days of the year — it’s Mother’s Day! If you’re lucky enough to be with your mama that day, these strawberry rhubarb bellinis would be perfect for that day!
Continue reading “Toast Mom with Strawberry Rhubarb Bellinis”
While a sushi salad using Italian ingredients may sound a bit odd at first, hear me out before you pass judgement. Unlike rolled sushi, this style of sushi is called chirashi sushi in Japan. Traditionally chirashi sushi is a pile of vinegared sushi rice with seasoned vegetables mixed in, and toppings such as fish, vegetables and herbs scattered on top (“chirashi” means “scattered”).
I’m the queen of buying a gigantic loaf of bread, using two or three slices and then realizing that I probably shouldn’t be eating bread at every single meal for the next week. In the past this has resulted in me being forced to throw away half loaves of bread, which pains me every time. To combat waste and my bread eating habit, I’ve started cubing up any excess bread I have lying around and sticking it in the freezer for moments when friends drop over on Saturday morning and I need to whip something up. My go-to solution is to beat a few eggs with milk, some fresh herbs and pour it over the frozen cubes of bread and I instantly have a strata—it’s awesome.
With spring finally here, our local vegetable market is chock full of young vegetables, and when I spotted a big bunch of baby fennel I couldn’t resist. With its sweet, tender stalk and robust anise flavor, fennel makes for a great salad when shaved, or a beautiful side dish when braised.
Have you jumped on the kefir bandwagon? I feel like kefir has been primarily a breakfast drink, promising all sorts of healthy benefits, much like yogurt. If you’re unfamiliar with kefir think of it like a probiotic-filled, fermented milk. The consistency is much thinner than yogurt, it’s almost like a cross between yogurt and milk.
Continue reading “Make Kafir Panna Cotta for Breakfast or Dessert”
As far as easy meals go, chicken teriyaki has one of the best effort to taste ratios I’ve ever encountered. It’s quick, and some magic happens when you reduce the three-ingredient sauce down to a caramel-like consistency.
  |
|
PBS Food – Latest Comments
