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 →

pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

sage and butternut squash risotto

Risotto requires lots of babying and attention, so make sure you can devote about a half hour to standing by the stove and watching it! Additionally, keeping the stock hot is vital, as you don't want to change the temperature of the risotto each time stock is added. lightly adapted from Chez Panisse Vegetables by... Continue Reading →

tomato goat cheese tart

Adapted from Food, Folks and Fun. Ingredients: 1 (9½ by 9-inch) sheet frozen puff pastry, thawed 1 large egg, lightly beaten 1.5 lb cherry or grape tomatoes 3 Tbsp olive oil 2 tsp balsamic vinegar 1 shallot, sliced thin 3 large garlic cloves, sliced thin ½ tsp honey Kosher salt and freshly ground black pepper... Continue Reading →

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