This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.
I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!
Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.
Don’t have the patience to make your own slab galette crust? Just find a
My latest snack obsession? Homemade stove-popped popcorn!
My fat of choice when it comes to popcorn is coconut oil because it can stand high heat and I like the subtle coconut flavor. Organic canola oil works, too. Sprinkling a few shakes of nutritional yeast (and some salt) onto the hot popcorn lends a savory note to the little puffed kernels and adds a nice yellow-orange hue. Just like movie popcorn, but way better for you.
Be like all the cool kids and start popping farm-to-table popcorn. Continue reading
It seems that over the last several months, I have been on a quest to hash and home fry (and “spatchcock”) every potato that crosses my kitchen. Well here I am at it again with more breakfast potatoes in tow. These home fries are scientifically proven to be good, Cook’s Illustrated told me so.
While there may seem like a lot of steps in this recipe, these scientific home fries are actually quite hands-off compared to Continue reading
This month’s Recipe ReDux challenge is all about chocolate matches:
Does your chocolate need a friend? What is your favorite chocolate match? Show us your favorite healthy chocolate combo recipe.
(See December’s Recipe ReDux post here. See January’s Recipe ReDux post here.)
My chocolate match for the month is cocoa and tahini! With a few Mediterranean-inspired fruit ingredients (dates and figs), because I am trying to channel warm vibes over here in my cold New York City apartment. Continue reading
My friend Tyffanie and I were batting around ideas the other day for how to use up the winter produce that we received in our Corbin Hill farm share boxes this month. She suggested making this butternut squash pizza crust. I enjoy making pizza at home, and I am partial to making my own “no-knead” pizza crust with bread flour, but this gluten-free squash-crusted pizza looked like an intriguing and new-to-me cooking project for a too-cold-to-leave-the-house Sunday afternoon.
Who knew winter produce could look this good?! Continue reading
I made hummus this weekend. Classic chickpea-tahini-lemon-garlic hummus. I even went so far as to soak dried chickpeas the night before and I took the outer skins off the chickpeas before blending. All of those extra little steps lead me to the most sublime, or as Deb Perelman says, ethereally smooth, hummus. Continue reading