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Late Summer Farmers Market One-Pot Pasta (Gluten-Free)
Listen, I am not even going to try to claim any bit of this whole one-pot pasta thing, as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.
But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!
This hearty, creamy, Late Summer Farmers Market One-Pot Pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.For my paleo and grain-free friends, you can grab an alternative recipe today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles)
Late Summer Farmers Market One-Pot Pasta (Gluten-Free)
gluten-free, dairy-free, egg-free, nut-free, vegetarian, veganPrint Pin RateIngredients
- 12 ounces organic brown-rice spaghetti-style pasta, gluten-free
- 1 pound cherry or grape heirloom tomatoes, halved or quartered
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 sprigs basil, plus additional, roughly torn for serving
- 2-3 zucchini, thinly sliced and quartered
- 2-3 large handfuls kale, roughly chopped or torn, stems removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ½ red pepper flakes, optional
- 4 cups water
- for topping: zest from 1 lemon
Options:
- top with Parmesan or Romano cheese, shredded
- sprinkle nutritional yeast on top for vegan cheesy flavor
- opt for leeks or shallots instead of onion
- try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
- if not dairy-free, add cream at the end for even more rich, creaminess
- if you are a meat-eater, you can add also add sausage or pepperoni
Instructions
- Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
- PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.
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Honey-Sweetened Strawberry Fruit Leather
As summer winds down, I am clinging to every last bit of the season that I can. I refuse to acknowledge it’s almost over. Keeping with the theme of healthy summer road trip snacks this Honey-Sweetened Strawberry Fruit Leather is the perfect way to take the sweet tastes of summer with you, wherever you go.
This fruit leather recipe calls for strawberries but you can use this as a guide to create fruit leather with whatever fruit you have an abundance of. Peaches, apricots, apples and so on. You can even create a blend of your favorite fruits.
Fruit leather gets a wrap for being a kids-only snack, but I can tell you, adults truly love the stuff, too. This could partially be the fact that it will instantly transport you to being a kid. It’s also great for travel and being on-the-go, just roll it up with a little parchment paper and pack it into your bag and you are ready to go. Sweet, summer berry goodness, wherever you are. Try out different berries or other seasonal fruit for additional variations. For a smoother leather, you can strain the seeds or any pulp before dehydrating, if you’d like. You can cook the fruit first if you’d like to intensify the flavor a bit.
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Caramelized Fig Ice Cream
You will constantly hear me speak of the incredible community that food blogging has introduced me to. It’s one of the most rewarding byproducts of this strange life path I have chosen. A little family of foodie friends, all connected by the common thread of our love of creating delicious, nourishing food and sharing it with the world.
Oftentimes, our fellow friends will need support, for varying reasons that might pull them away from creating content for their platforms. I myself have at times brought other bloggers in to share content her on Tasty Yummies, you might remember a whole month of posts from these talented folks while I was away with my yoga teacher training.
While my friend Sylvie, of Gourmande in the Kitchen, was off cooking up her greatest masterpiece yet, a beautiful baby girl, she asked if I would create a recipe for her site in the time just after she returned home, so she could enjoy all the new moments with her wee one. Of course, I gladly agreed, what an honor to be able to be of support in such a magical time. If you aren’t already familiar with Gourmande in the Kitchen, you should be. Sylvie, like me, subscribes to the belief that real food heals. All of the recipes on her website are free from gluten, refined sugar, and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well. Of course, it doesn’t hurt that Sylvie is an incredible photographer, every perfectly shot image drawing you deeper into her site.
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Dairy-free Mini Cheesecakes
As someone that has maintained a gluten-free lifestyle for over 10 years now, I have sampled my fair share of products, both for my own curiosity and for the purpose of sharing here with you guys, the best and healthiest options in the market place. In my home, I have more than simplified my life and the meals I create, but like anyone else I both have cravings and I also believe in balance.
On a recent morning I found myself really craving a bowl of cereal, a hankering that happens but once or twice a year. I realized I didn’t exactly have a go-to gluten-free cereal that I not only loved but one I could feel OK about eating. With my husband being the only regular cereal eater in our home, everything in the pantry contained gluten. I went on about my business and reached for a smoothie instead.
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Greek Lamb Meatballs
For me, scent is a huge memory trigger. The aroma of something can waft my way and instantly I am transported back to another time. I always think of the old cartoons where the steamy aroma of a fresh baked pie, suddenly morphs into a hand, quite literally coaxing and lifting up the characters and carrying them right to the goodies. Think Mickey Mouse being tempted by the vapor hand from the scent of a Minnie’s freshly baked cake, right to her kitchen window. This is likely seconds before she slams the window down and says “ah ah ah”. For me rather than being taken to someone’s window, I find myself reliving memories, remembering people I love and those times gone by. It’s one of my most favorite things about cooking, especially since moving away from my family.
Being Greek, growing up I was constantly surrounded by all the delicious, home cooked meals. There are still smells to this day that remind me of my family and most specifically my late, Great Yia Yia and my Yia Yia. The smell of potatoes roasting with garlic, cinnamon and honey will always make me think of baklava syrup simmering away on the stove top, cinnamon in a savory tomato sauce will trigger my nose to think of moussaka or pastitsio and a big pot of homemade chicken stock will always make me want avgolemono soup. Of course, chocolate melting will also get me, since my Great Yia Yia had a full-blown candy making set up in the basement, from her days of owning the ice cream and soda shop. They made some delicious chocolates!
Lamb was another food served quite often, whether, roasted, grilled or used in dolmades (stuffed grape leaves). Though not a food I make quite often, whenever I do prepare it, I think of all my family back home in NY, so I have certainly found myself making it more since we’ve moved out to California. It makes me miss our summer picnics with the huge Greek family, out at the lake, a big leg of lamb slowly grilling over an open fire, all day. Or my Yia Yia’s homemade Greek lamb meatballs, which my parent’s seemed to perfect quite well and made often when we were growing up.
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Roasted Blueberry and Lemony Yogurt Popsicles
In my opinion, it isn’t summer until you make the first frozen treat of the season! I’d love to say I have the energy and time to bust out the ice cream maker every week throughout the summer. I don’t. Homemade ice cream is good, but just so much work and there are so many steps. Honestly, popsicles are my favorite! Always an easy way to celebrate the season and all of it’s beautiful, fresh offerings. I also love that if you are smart with your ingredients you can make popsicles that will work for just about everyone at your party, no matter their eating style or preferences. No need for an ice cream maker or anything besides popsicle molds and you can even skip on those, just pour these into paper cups, add a popsicle stick and call it a day. Easy!
If you haven’t been able to tell by the 5 years of posts up until now, I am slightly obsessed with roasting. OK a lot obsessed. It’s my easy answer to bringing out the best in foods. Fruit or veggies, there is just something about roasting, even in the dead of summer, I refuse to deny myself. Especially when it concerns fruit, roasting brings out the inherent sweetness, it provides pretty bursts of color and flavor and it’s a simple way to maximize all that juicy, saucy, sweet goodness. So yes, I am complicating something meant to be simple, by adding the extra step with the oven here, but you have to just trust me on this one.
These popsicles have the perfect mix of sweet and tart, one of my favorite combos. I tend to go light on the sweetness myself, so if you want them more sweet than tart, you may want to add a bit more coconut sugar when roasting and/or more maple or honey. I like to barely fold in the roasted berries, to keep the gorgeous swirls of purple, violety blue.
I opt for my homemade coconut yogurt to keep these popsicles dairy-free/vegan, but you can also go with Greek yogurt, regular yogurt or goat’s milk yogurt. I just suggest whatever you choose, to go with full fat if you can, this give you the rich creaminess and the extra fat which cuts down on the icy factor.
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Moroccan Chickpea Stew
Surely I can’t be the only one that randomly craves stews and soups in the summer, right? There is something about a meal that requires you to just dump everything into a pot and walk away, that’s just so enticing about the busy, summer months. Obviously, I really love comforting warm meals like this in the winter month, the perfect hearty meal in a bowl, but there is also something about enjoying them in the summer, maybe on an unseasonably cool or rainy day or maybe just because those are the flavors I am currently wanting. I say give into the cravings, who cares if a hot stew seems like a crazy idea! It never is.
You guys know that most times when cooking, I opt for fresh, but when you plan to cook with beans just before mealtime and you just don’t have the time or energy to soak, cook or sprout them, good quality organic canned is always an amazing, quick option. A well stocked pantry, in my mind, is having those staple canned goods, the ones you know always work for you in a pinch. There is comfort in knowing you can always go to the pantry, grab a few items, perfect for making a wholesome, healthy and nourishing meal. Pair them up with whatever is in the fridge that needs to be eaten up and voila! If a few canned goods now and again means you actually opt for a healthy meal versus take-out, hitting a drive-thru or opting for a microwave meal, I am all about it.
Safeway and Albertsons have an amazing initiative, “Cans Get You Cooking“. Delicious recipes and meal solutions to nutrition and sustainability information, Cans Get You Cooking showcases the nutrition, freshness and flavor canned foods offer. With a well-stocked pantry —or “Cantry” (see what we did there?) — you can get through the week with creative healthy, homemade meals.
This Moroccan Chickpea Stew is a perfect weeknight meal. You can walk through the door and dinner will be on the table in just about 30 minutes. This stew has so many deep, rich aromatic flavors going on without any spicy heat. I always have homemade preserved lemons on hand, these, in my opinion are a must anytime you make Moroccan-inspired food, bringing a beautiful tangy, bright, zesty citrus flare. I also recommend adding golden raisins, when serving, their sweetness is a beautiful compliment to the spices and the tart preserved lemon. You can serve this stew over rice, quinoa or cauliflower rice, or just as is. This makes a great meatless weeknight meal, but you could also serve it as a side dish with roasted chicken, lamb, beef or some baked fish.
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Beans and Greens Stuffed Sweet Potatoes
Loaded up sweet potatoes are my jam! Stuff all that good stuff up in there and then proceed to stuff your face. What could go wrong? Nothing. Promise. This particular version, is a great way to combine a salad right into your sweet potato. Done and done. I like to bake the sweet potatoes ahead of time, many weeks I batch bake a bunch for meals, then you can assemble just before serving. They make a great summer BBQ, picnic or potluck side dish, just heat up the already baked sweet potatoes, quickly make the filling, stuff and serve.
These Beans and Greens Stuffed Sweet Potatoes are so simple to make and will quickly become a favorite of yours, too. Best part, as with many of my recipes, switch up the ingredients to you or your guests particular liking. Not a fan of garbanzo beans, opt for white beans, black eye peas, black beans or whatever tickles your bean fancy. Not a fan of beans, opt for toasted nuts or seeds instead. You could even add your favorite sausage or some bacon on top, if you are a meat eater looking for a complete meal. Like your cheese? A little sprinkle of feta or parmesan would be epic on top of these. Truthfully though, these need nothing added at all. They are incredible just like this.
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How-to Make Stuffed Grape Leaves
This might seem like a beast of a tutorial, but if you grew up Greek, as I did, you will know just how exciting this is the first time you make them yourself. For the past few years, every trip my parents have taken out here to California to visit us, we have planned a day and made a huge Greek feast. Each time we have made the time to use the beautiful grape leaves growing in my yard that are always perfectly in season and we spend the afternoon making homemade dolmades AKA dolmas AKA stuffed grape leaves. These are just like my Yia Yia and my dad’s Yia Yia, had made when we were growing up.
The beautiful thing about this stuffed grape leaves tutorial/recipe is how versatile it is. I have made these both vegan and with meat and most recently I have even experimented with cauliflower rice for a grain-free version. I have also made them both with jarred grape leaves and the fresh grape leaves growing in my yard.
My dad has stories of his YiaYia (my great grandmother) driving along very specific country roads that she knew had grape vines, all the kids in the car would be instructed to get out and pick the freshest leaves, they would then take them home and she would tie them up to dry out in the attic, so she’d always have them on hand for homemade dolmades.
Thankfully, I have several grape vines growing behind my house, so I don’t have to stalk any local vineyards. In the late spring and early summer as they are just starting to sprout new leaves, I can head behind the house pick the prettiest and most perfect ones, just for making dolmades. If you don’t have access to grapevines, simply buy jarred grape leaves, a little less work but still so delicious.
This tutorial shares options for the filling to be made with or without meat, with rice or with cauliflower rice. Throughout the instructions you will see notes that pertain to the various options. Be sure to read carefully.
Stuffed grape leaves make a great meze (mezethes or mezze) an appetizer or a small dish to share, meant to be served with wine or ouzo. Imagine a plate of these with some homemade hummus, feta cheese and olives, a big bowl of avgolemeno soup, falafel, a big ‘ol Greek salad, the list could go on and on. Whatever you serve these with and however you serve these, hot, warm or cool, you will love them, especially if you make and share them with people you love. This I can very much attest to.
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Summer Veggie Power Bowls with Lemon Garlic Tahini Dressing
This week marks the start of summer which means lots of fun and exciting adventures await us! Traveling around and exploring or just hanging out in your hood, summer is all about enjoying the sunshine and fresh summer food, getting together with family and friends, savouring fresh summer-inspired meals outside and of course, being on the go.
These summer-inspired veggie power bowls are the perfect tasty, nourishing option for a picnic, a trip to the beach, a backyard BBQ or summer potluck. You can play around with the various ingredients to what you have on hand and like best or what is most fresh near you right now, it’s a simple recipe perfect for customizing. Pre-assemble the bowls and cover, bring the dressing on the side and pack up your Yellow 108 Travel Roll up cutlery set for the perfect meal-on-the-road to accompany your summer adventures.
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Dad’s Greek Dressing Recipe
How this website has existed for over 5 years now and I haven’t yet shared this recipe, is beyond me! My Dad’s world-famous Greek Salad Dressing recipe is notorious among anyone who has ever tasted it. There is perfection in it’s simplicity, a recipe that after you’ve made it once, you will wonder why you haven’t been making it for years. I have seen many overcomplicated recipes for Greek salad dressings, but listen to me folks, there is no reason to reinvent the wheel or to add extra flavors where they aren’t needed, AKA Keep it Simple, Stupid.
Not only will my dad share this delicious recipe with anyone who asks, but he so generously allowed me to share it here on the website. I feel like I am sharing a family secret here. I grew up enjoying this dressing on every salad, with every plate of homemade souvlaki and now it’s a favorite in my own kitchen.
During my parent’s visit last week, we of course, had our typical Sunday night Greek dinner, a tradition in our family, which I miss like crazy. Our feast was complete with grilled leg of lamb, roasted potatoes, homemade dolmades (tutorial coming soon) and a huge Greek salad. Dad and I made a batch of this dressing together for the salad and I love that he has made it so many times he doesn’t even have to measure any more. He get’s the oil to acidity ratio down and the rest just gets tossed in, basically by sight. A little whirl in the blender, a taste and he can tweak any little details from there.
My dad always says the key is no matter how much you are making, sticking with 2 parts oil to one part acid (and for the acid, 2 parts vinegar to one part lemon). You can opt for balsamic vinegar or red wine, but I have to say this dressing really shines with the rich balsamic. The feta cheese is optional, so if you are vegan or have to avoid dairy, it is still delicious without it, but I have to highly recommend it. The creaminess, the salty, tartness. It’s so good. Seriously, you will want to enjoy this dressing with a
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Danzante Halibut with 3 Chile Sauce
It’s been a few weeks since my trip to Loreto in Baja California Sur, Mexico and I’d be lying if I said I didn’t miss the food as much as I did the incredible views and starting each day with yoga on the beach. OK and maybe those creative cocktails and mocktails, the spa treatments and the sunsets…
Besides all the beautiful, fresh local fruit, the traditional Mexican foods and of course, their house-made gluten-free baked goods, the beautiful seafood was above and beyond, it is certainly what I most remember, when I think of all the delicious food. Most, if not all, the seafood served at the Villa del Palmar is sourced from the local waters, the Sea of Cortez. Chocolate clams (chocolate for their color, don’t worry they didn’t serve with chocolate) and the various fish were my favorites. You cannot beat fresh seafood, caught in the morning and served up to you in the evening.
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Spiced Hibiscus Rum Cooler and the Islands of Loreto
Tasty Yummies Travels // I am finding myself, once again, bitten by the wanderlust bug and therefore I have been hitting the road, traveling more and more. There is so much to explore in this vast and beautiful world, but this can also be completely daunting to those of us venturing out with a list of dietary challenges. As I hit the road I plan to share my travels and adventures along the way with you. It is important to me to share both the ease and at times, the struggles of traveling while maintaining the balance of the lives we cultivate and flourish with at home. For the first in this ongoing series I am taking you along with me to the beautiful Islands of Loreto, in the Baja California Sur, Mexico.
Growing up on the east coast, Mexican culture wasn’t exactly part of my upbringing. Enjoying the foods and all of the incredible bold flavors was something I reserved for trips to Texas or California. Since moving to Southern California I have had the pleasure of visiting Mexico on several occasions this past year and each trip is an exciting, beautiful and of course, delicious adventure.
My visit to the Islands of Loreto this past week meant I was fully submerged into all the Baja California Sur has to offer. Truth be told, these Islands off the coast and this particular region of the BCS was an area I previously didn’t even know existed as a travel destination. It’s off the beaten path, likely overlooked by most travelers in favor of it’s popular neighbor to the south, Cabo San Lucas. But, what Cabo is to college-aged Spring-Breakers, Loreto is to calm, relaxation-seeking, wellness warriors, like myself.
My stay the Villa del Palmar Resort at the Islands of Loreto was a phenomenal one I will never forget. A week of wellness where delicious, fresh, beautifully prepared food was abundant, each plate served was a work of art more beautiful than the last. We ventured out on morning hikes into the hills over-looking the serene Sea of Cortez, the many islands and the incredible, vast untouched land surrounding the resort. We started and ended our days with yoga on the beach while the sound of the soft, calm waves found their way onto shore. By boat, with the salty sea breeze and the hot sun, kissing my skin, we explored the islands and witnesses some of the many native birds. We got an even closer look at the marine-life by snorkeling amongst the coral in the crystal blue clear water off one of the islands. Our lush time at the gorgeous Sabilla Spa took pampering to a whole new level with accommodations unlike anything I have ever seen, the hydrotherapy room alone is worth the visit. We also took a guided group trip into town, complete with a visit to the Misión de Nuestra Señora de Loreto Conchó. I loved exploring and experiencing the rich culture and history of the area and of course let’s be real, the local foods. This was the most wonderful way to feel deeply connected to the roots of this magical place I was so fortunate to visit.
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Roasted Baby Bok Choy with Lemon Garlic Cashew Cream
I know it’s been a quiet week here on TY. I was away in Northern California for the long weekend, for our women’s empowerment retreat RISE and it’s actually taken me more than a few days for me to come down from it all. Wow! What a weekend. I am still riding high on the incredible energy and vibes from the beautiful women that I had the pleasure of sharing space with for those 4 days. I plan to write up a whole post in review of the weekend, sharing photos, thanking brands and all of that good stuff, so look for that some time next week. For now, I am still buzzing and processing all of the amazingness that happened and slowly getting back into the routines of my regular living. Gosh this has actually been quite a challenge, this retreat changed me and it’s been hard to just jump back into life, as if nothing has happened.
Since I have returned I have slowly been getting back into my everyday routines, yoga, exploring recipes in the kitchen and I am actually finding more time for myself. I am making more time to write and to meditate and using the extra hours in the day to read and just unplug, as much as I can.
Wednesday of this week, our organic produce box from Beachgreens arrived at our front door, loaded with organic produce – it was like Christmas morning to me. Nothing fills me up the way cooking in my own kitchen does. After two weeks of traveling and lots of going, I was happy to see my own personal stash of goodies. This is the stuff that gets me excited to eat and keeps me going. I sincerely adore vegetables and most meals in our home are based solely around what vegetable I want to cook with. These beautiful Shanghai Bok Choy immediately had me excited. I typically go with Asian-inspired flavors, making stir-fries or serving alongside a ginger soy-glazed fish of some sort.
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Moroccan Quinoa and Carrot Salad
I am so excited to be sharing this tasty recipe today over on ToriAvey.com as part of her Passover Potluck. If you don’t know Tori, you also may know her as The Shiksa In the Kitchen, the loveliest of converts with a husband who grew up in Israel. Tori has has used her love and passion of cooking and history to explore not just Jewish traditions and cuisines but many others beyond that. She may not know it, but for this particular project I have a new nickname for her, I’ve been calling her my Kosher Guru. She has schooled me on the ways of eating Kosher specifically for Passover. I am beyond fascinated and I have absolutely enjoyed and relished in the challenge.
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Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream
Guess what today is? Today is baby shower day! A bunch of us food bloggers got together and we are throwing a surprise virtual baby shower for our friend Emily of The Pig & Quill, who is anxiously awaiting the arrival of her first little piglet in the next month.
First off, I want to talk about how jealous I am of their new addition. I am pretty sure this is going to be the most well-fed little one, ever! That Emily sure knows her way around a kitchen and she doesn’t mess around when it comes to combining flavors and creativity in her recipes. When it came time to create a dish to bring to our little virtual gathering, I quickly realized that couldn’t just bring any ‘ol pink cupcake or some chips and dip, I had to step up, bring my A-game and get serious with my offerings. But, as you guys know I am still smack in the middle of an elimination diet (it was 10 weeks this past Friday, but who is counting) – so with lots of restrictions and true to the real life, selfishly I also wanted to bring something to this party that I could eat.
These delicious little bites are so simple to put together, they are so fresh and light and they are absolutely beautiful to top it off. Perfect for any party. I’ll be honest, the concept of this recipe came straight from me looking for a savory dish I could incorporate the color pink, given that Emily and Chris are expecting a girl! Though salmon isn’t exactly that pale baby girl pink color we all know, I still think I should get major bonus points on sticking with a theme! Thank you.
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How-to Make Vegan Mayonnaise
It wasn’t that long ago that I shared a tutorial for How-to Make Homemade Mayonnaise. Right now, that feels like a lifetime ago. I am currently just over 2 weeks into a 6 week elimination diet with my naturopathic doctor, as we work to support my health, after I was diagnosed with IgA Nephropathy, an autoimmune form of kidney disease. We are working through what could be several rounds of an elimination diet to explore what in my diet could possibly be causing an autoimmune response and affecting my kidneys. This round of the elimination diet, in addition to all meat which was removed from my diet 4 weeks prior, (as animal protein is highly taxing to the kidneys), she has also had me remove eggs and dairy for a minimum of 6 weeks. Dairy has been no big deal, I ate so little of it as it was, it’s the eggs that has been quite challenging for me.
With all of my current restrictions on this elimination diet, plus my already existing intolerances and dietary choices, I have to be honest and tell you it’s been a challenging 2 weeks. I have found in my current state, even without meat, eggs and dairy, legumes are simply not agreeing with me, likely the leaky gut I was diagnosed with at the first appointment. I work hard to limit my intake of grains on a daily basis, I avoid soy and of course, we all know I can’t have gluten and I don’t eat processed foods – so as you can imagine I have been working really hard to rethink my meals and meal planning, to rethink my snacks and I have been looking for protein and healthy fats in new places. Some days it feels easy and I am simply focused on the other side and what I am working so hard for, and other days, you may just find me in the corner of the kitchen crying over the egg sandwich my husband is starting his day with. Read the rest of this entry »
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Lemon Garlicky Rainbow Chard with Lentils
Swiss Chard often gets overlooked as just another green and I constantly find people confused as to what it is or how to cook with it. In my opinion, chard needs far more attention than what it gets. Why is kale getting all the love, anyway? This vitamin-packed, leafy vegetable is actually part of the chenopods, a subfamily of flowing plants that beets and spinach also belong to. Like beets and spinach, chard is packed with antioxidants and vitamins and it’s beautiful, colorful rainbow stems are just perfection.
The other great thing about chard is that you can eat all of it. Stems and leaves. It’s another, as I like to call it, “nose-to-tail veggie”! (see also my Charred Carrots with Carrot Top Pesto)
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Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips
I have had a long and very romantic love affair with my spiralizer, since the moment we met. It just gets me and it has never, ever let me down. So, it only seems appropriate to share another spiralized recipe, this Valentine’s week! This post is part recipe for Butternut Squash Noodles with Harissa Cashew Cream and Crispy Brussels Sprout Chips and part ode to my spiralizer!
Every single time I pull my spiralizer out to use it, I find myself blown away, not just by how simple it is to use, but also by all of the fun and creative recipes I can create with it. I find myself making the ever-popular zucchini noodles (aka noodles) on a nearly daily basis when I have zucchini growing in my garden, but I am also quite obsessed with yellow squash noodles, as well. Some of my other favorites are sweet potato noodles, cucumber ribbons and celeriac noodles. I have also been known to spiralize apples and pears, onions, and the list goes on and on and then on some more.
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How-to Make Harissa Paste
I am so excited to share this simple tutorial showing you How-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in their fridge at all times. This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile sauce can be used to liven up dishes as you would any other hot sauce, it can also be used as a dip or a marinade. It brings a great depth of flavor to fish, meat, roasted vegetables, egg dishes, soups, stews, potatoes or rice. Add it to sandwiches, pizza, condiments like hummus or a homemade mayo. The list goes on and on and on some more. OK I’ve got one more, spread some of that harissa paste on some toast, add a lil avocado, maybe a fried egg. You are welcome.
Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional add-ins are endless. You can add roasted red pepper, roasted carrots or sun dried tomatoes, fresh herbs and so on.
Tunisia is the biggest exporter of pre-made harissa. In fact, harissa is often referred to as the National Condiment of Tunisia, so it’s perfect to go with my Terra Delyssa Organic Extra Virgin Olive Oil. But, no need to fly halfway around the world, for either one, harissa is quite simple to make this at home and customize it to your liking. You can easily adjust the level of heat by increasing or reducing the number of chiles or choosing chiles base on their spice. But do remember, harissa is meant to be hot!
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How-to Make Homemade Mayonnaise
Homemade mayonnaise might be one of my favorite, simple DIY foods. The very first time you make it, you’ll be wondering why you haven’t done it before. Once you see how simple it is to make and how incredibly delicious it is, you’ll be hooked, too. As usual, beyond the taste, what I really love is how I have control over all of the ingredients and I know the quality of the eggs and oil used and I know that there are no additional preservatives or stabilizers being added.
We get farm fresh pastured-raised eggs delivered to our home weekly, the farmer himself, drops them by. Before you even taste Tony’s eggs, you will notice a significant difference in the color of the yolks, compared to regular store-bought eggs (even the fancy organic, “free range” ones). The color is so vibrant, more of a golden orange color, much like the sun, rather than a pale, pastel yellow, like most eggs. There is truly nothing like farm fresh eggs, everything you make with them is tastier than you can ever imagine.
Most store bought mayonnaises rely on canola oil and other less ideal vegetable oils. What I love about making my own mayo at home is that I can use the highest quality eggs and oils. I generally prefer to use a mix of organic extra virgin olive oil (Terra Delyssa, of course) and either coconut oil or MCT oil. Avocado oil and macadamia nut oil are also both really great options.
For the purpose and ease of step-by-step photos and for dramatics (and a good arm workout), I made this batch by hand, just a bowl and a whisk. That’s all you need. But generally I make it in my blender or food processor, which is much easier. An immersion blender would really do the trick. (and it will be done probably in less than 1 minute)
