I’ve come across avocado pasta in my internet food scouring several times over the past few years and I’ve always been tempted to make it, but I’ve also always been a bit weary of the idea. Something about the thought of a warm avocado sauce left an uneasy feeling in my stomach, although as a lover of baked avocados and of guacamole, I’m not so sure why. Continue reading “Quinoa Pasta With Avocado Sauce” »
I can’t take credit for this idea. I came across it on one of my favorite sites, The Kitchn.com. In fact, the post stopped me in my tracks. This pizza crust made out of stringy potatoes was genius, but I thought it must be complex to make. I was mostly intimidated by the giant green potato peeler shown in the recipe and a lack of cash in my pocket to purchase one. Determined to make this work, I decided to try my hand at forming these angel hair-like strands of potato with my simple ol’ julienne peeler. Did I get the same effect? No, but close enough! Continue reading “Simple Healthy Potato Pizza” »
My absolute favorite meals are those made on the fly with leftover ingredients in my refrigerator. This week I just so happened to have a lot of leftover food and it somehow all magically meshed well together. Don’t ask why, but I had an insane amount of feta cheese sitting in my refrigerator so with that in mind, I entered my kitchen and with the food before me, I started to salivate over the idea of making some kind of pesto. Continue reading “Quinoa Pasta With Arugula and Pistachio Pesto & A Poached Egg” »
This Saturday marked the second successful run of Brooklyn Fork & Spoon supper club. Aside from the fantastic group of guests, one of the big highlights of the dinner was the first course – a sweet and savory bruschetta. I’m a sucker for anything truffle, and after a fun trip to Mint in Tarrytown last weekend, I returned with a big jar of truffle salt that I knew I needed to incorporate into Saturday’s menu.
Continue reading “Sweet & Savory Bruschetta” »
Sometimes rainy evenings just call for a warm bowl of pasta. I was inspired by the yellow cherry tomatoes my local market was carrying so I picked some up, along with a can of organic crushed red tomatoes and added some basics that I had around my kitchen.
Continue reading “Quinoa Pasta With Yellow Cherry Tomatoes” »
A while ago, I came across this recipe for edamame dip in Bon Appetit and it has since become a staple snack, especially for when I have guests over. The best part about this recipe is that aside from the edamame, it requires ingredients that I generally already have laying around my house – all of which are good for you.
Continue reading “Edamame Dip” »
