This month’s Recipe ReDux theme is: Plant Protein Power Bowls. Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
To make a balanced plant-based protein bowl, aim to have a whole grain (brown, red or wild rice, farro, barley, millet or quinoa), at least one or two vegetables (roasted, raw or steamed), and a protein source (nuts, beans, seeds or tofu).
For my Red Rice & Veg Bowls, I used Continue reading
Back in September of 2010, I made a fig galette (and a nectarine galette) when I was invited to cook at this dinner party shindig.
When I woke up this past Saturday morning and grabbed a few fresh figs from the fridge to snack on, I stopped myself and thought, “I should actually try to make something with figs this year.”
Then I realized that September is already here and I did not make a pie or a tart or a galette all summer long. And wouldn’t you know, the weather was lovely out this weekend, which means that I was able to turn on my oven without converting my apartment into a sauna.
And then I remembered the fig galette from 2010. It’s about time I re-create it. 6 years sans fig galette is 6 years too long. Cheers to figs and cheers to pie dough! Continue reading
For this month’s Recipe ReDux challenge, we were to create a ‘vacation-inspired recipe.’ In the process of deciding what to make, I landed on these tomato-topped flatbreads that I ate at the Summer Spritz Soirée hosted by Bon Appetit last August. The event was held at the Brooklyn Grange and I went with friends from my nutrition program. There were cocktails (spritzes!), snacks, ice cream, and nail polish (random) all set on a rooftop farm.
It wasn’t technically a vacation in the sense that I left town, but it was a memorable evening with beautiful views, nice people, and tasty food and drink. A vacation from the everyday humdrum of life. Continue reading
July’s Recipe ReDux theme was all about enjoying summer produce. I posted a carrot salad but realized I should also share some of the other vegetable-centric dishes I have been making this summer. Continue reading
This month’s Recipe ReDux theme is: Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
When I think of summer produce, a carrot is not the first vegetable that pops into my head. But for the past two weeks, my CSA has given me carrots, and I am trying to think of creative ways to use them. And no, I am not about to turn on the oven to make roasted carrots or carrot cake (both of which I love dearly, but not in this steamy hot weather).
Instead, I made a carrot salad that is fresh and bright and not weighed down by a soggy, creamy dressing. Continue reading
The Recipe ReDux turns 5 this month, and to celebrate, this month’s theme is to pick a fellow ReDuxer and make one of their recipes.
I was flipping through instagram recently and noticed that Deanna Segrave Daly posted a photo of garlic scapes, talking about how she gets them in her CSA (community supported agriculture) box. *Deanna is also one of the co-founders of The Recipe ReDux!
I joined a CSA share for the summer, which means picking up bags worth of vegetables each week until the start of fall. It has been two weeks since the CSA started up. So far, I’ve received loads of radishes (loving my mandoline slicer for prepping these), kohlrabi, leafy greens, and herbs. And this week there were garlic scapes! Continue reading
Escarole is a controversial vegetable. Some people find it’s bitterness off-putting while others find it delicious.
Escarole tastes great raw in salad (I recently had a simple escarole salad at Paulie Gee’s, a restaurant in Greenpoint, Brooklyn), and it can also be braised, sautéed, grilled, and even added to soups (I also recently made this soup with escarole).
Those who do not like the flavor of raw escarole may prefer it cooked. Continue reading