broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

crispy rice with ginger-citrus celery salad

lightly adapted from Bon Appétit. ingredients FOR THE DRESSING 1" piece ginger, peeled, finely grated1 small garlic clove, finely gratedJuice of ½ orange or 1 mandarin orange1 Tablespoon vegetable oil½ Tablespoon low-sodium soy sauce½ Tablespoon fresh lemon juice⅛ teaspoon toasted sesame oilKosher salt FOR THE RICE & ASSEMBLY 1 small head of broccoli (about 5... Continue Reading →

chili oil noodles with cilantro

slightly adapted from New York Times. ingredients 2 servings fresh Chinese-style egg noodles (I made my own using this recipe!)¼ cup chili oil with crunchy garlic (I recommend Trader Joe's)2 Tablespoons toasted sesame oil2 teaspoons spicy oil of choice (or just use more chili oil)2 teaspoons soy sauce½ cup finely sliced scallions or garlic chives,... Continue Reading →

fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

enfrijoladas

lightly adapted from Bon Appétit. ingredients 5 Tablespoons vegetable oil, divided8 corn tortillas12 ounces freshly-made tofu chorizo3 garlic cloves, crushed½ medium white onion, thinly sliced, plus more for servingKosher salt3 cups Frijoles de la Olla, drained1½ cups vegetable broth6 ounces queso fresco or Cotija cheese, crumbledoptional, for serving: Cilantro leaves with tender stems and sliced... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

herbed chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen. They're extremely versatile and make a great addition to pasta or a topper for grains, yogurt, or toast. I also really like mixing them with cooked greens and topping with a fried or poached egg! from Bon Appétit.... Continue Reading →

fava with sourdough pita

adapted from from Bon Appétit and Food.com FAVA ingredients 1 small onion, sliced 2 cloves garlic, peeled and left whole 1 cup yellow or red lentils 1 teaspoon ground cumin Kosher salt, freshly ground pepper 1 cup cilantro leaves with tender stems, plus more for serving ¼ cup olive oil, plus more for drizzling 2... Continue Reading →

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