Watercress, Avocado and Orange Salad
I came across this salad recipe in an issue of the Food Network Magazine and thought it sounded amazing. The refreshing, fruity flavors came together quite well and it was super quick and easy to make. I especially loved the homemade citrus dressing with orange juice lime, honey, and dijon mustard. For other salad dressing … Continue reading
Homemade Pesto with Penne Pasta
The basil in our Aerogarden has been growing wildly lately and needed to be, umm, harvested. To maximize its usage, I decided to make pesto because it would use the most basil and make something we haven’t tried in a while. I combined regular and lemon basil since both needed to be used up and … Continue reading
Portobello Pizza
My friend’s mom (Mama G!) whips up these tasty Portobello Pizzas in just 30 minutes, and they are so simple and flavorful. Plus, the no-carb vegetarian pizza idea is quite ideal for those looking for a healthy appetizer or snack. I didn’t list the actual ingredient measurements as they will vary based on the size … Continue reading
Sautéed Fiddlehead Ferns
I had never actually heard of fiddllehead ferns, also known as fiddlehead greens, until I had dinner at Brushstroke a few weeks ago. The vegetable was served tempura style with asparagus as a complement to smoked duck. I instantly loved the slightly bitter fern and especially liked how pretty it was. So when I saw … Continue reading
Rack of Lamb with Caramelized Shallot and Thyme Crust
When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading
Candied Walnuts
There are various ways to make candied walnuts, ranging from stove top, roasting, or deep frying. I first started making these yummy little morsels to top one of my favorite salads with Roasted Beets, arugula, goat cheese, red onion, and tomatoes. These are great for salad toppers or just to munch on by themselves. I … Continue reading
Curry Vinaigrette
Natalya and I typically dress our salads with just balsamic vinegar and extra virgin olive oil, but we started experimenting with making our own dressings such as Lemon Vinaigrette. Here is a great vinaigrette recipe from Kei Kurobe infused with curry and and mixed with golden raisins. I originally made this to served atop my … Continue reading
Sautéed Asparagus with Mushrooms
Besides roasting asparagus, another favorite way to cook these delicious spring vegetables is to sauté them with mushrooms and onions. I enjoy this same mushroom and onion combination when I sauté brussel sprouts as well! Only charge is that I leave our the garlic, as I think it’s an uncessary flavor add to asparagus. Similar … Continue reading
Chicken Puttanesca
I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies. Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading
Sunday Brunch
Brunching is one of my favorite things to do in Manhattan, as the city is packed with a plethora of brunch spots that can suit any desire for a traditional (Bubby’s) or nouveau American brunch (Five Points), an Asian Fusion brunch with a DIY Bloody Mary Bar (Double Crown), a Chinese dim sum brunch (Ping’s … Continue reading
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