Apparently I have been on a cruciferous vegetable kick lately (see my last post on roasted romanesco and green cauli).
It is hard to resist the produce sales at Whole Foods, and so here I am with a head of cauliflower at the ready. This recipe, like my previous post, also involves roasting, but by slicing the cauliflower into thick ‘steaks,’ it feels like an entirely new specimen. Continue reading
Just a quick hello to show you one of my go-to methods for getting vegetables on the table–ROASTING. Roasting with olive oil, salt and optional spices is an easy, generally hands-off way to make vegetables taste amazing.
Can’t have salt? Use chopped garlic and finish with a squeeze of fresh lemon for extra flavor.
This baked rice dish has been on my to-cook list since the December 2015 issue of Bon Appetit magazine hit the shelves.
I finally got around to making it with my friend Jessica last week, and wowee was this good. It’s about this time of year when I really start to crave Mediterranean flavors, just wishing that it could be warm outside already.
While making this recipe I learned a few things:
This month’s theme for The Recipe ReDux is: 7-Ingredient (Or Less) Recipes
It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner.
I think I made gnocchi once in a cooking class 7 years ago. This butternut squash gnocchi was my first attempt since, and it turned out pretty darn good for my being so rusty. Using butternut squash instead of the more traditional potato adds a bright color and an extra boost of vitamins and fiber.
The gnocchi are made from just a few ingredients: roasted butternut squash puree mixed with salt, egg and flour. Any sauce goes here but I prefer a simple butter-garlic-herb combination to gently coat the pillowy pasta. Continue reading
Things have been very busy and fun lately. I have been working at the hospital and going out and about in the community talking nutrition and healthy eating. I have also been busy in the kitchen cooking up some deliciously decadent meals (not necessarily “healthy” but homemade and eaten with good intentions!).
March is National Nutrition Month and I celebrated this weekend with the Greater New York Dietetic Association talking healthy eating at the Kids Food Festival in Bryant Park. We set up a great display with colorful fruits and vegetables, lean proteins and grain models and had kids make up their own healthy plates with something from each food group. Continue reading
Figsinmybelly 