March 17, 2013
I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
January 25, 2013
Squash is an under used winter vegetable, at least for me. Living in NYC, I don’t buy it often since I have to carry my groceries home. I usually opt for lighter vegetables, like leafy greens and brussels sprouts. But it’s been super cold in the city this week, and something about eating roasted squash with butter and brown sugar feels like the perfect antidote to bone chilling temperatures. Plus, when it roasts for over an hour, it will make your home smell delicious and cozy.
August 9, 2013
It is mid-August as I write this, which is about the time that gardens and farms start exploding with tomatoes. My mom sent Chris and me back home with a small box of them from her garden. I’m definitely not a canner, so I came up with this recipe for pasta with fresh tomatoes and kale as a way to use them up quickly and all at once.
May 16, 2012
I’ve never been a big zucchini fan. When restaurants add it to pasta dishes, like pasta primavera, I usually find it bland and watery. However, last fall I had it prepared at a restaurant in a way that was so delicious, my mind was changed forever.
August 6, 2013
Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.
May 13, 2013
It is April in NYC, and beautiful artichokes flown in from California are starting to appear in grocery stores. I grew up eating artichokes, but it wasn’t until recently that I started preparing them myself. Artichokes are one of my favorite foods, but they are an intimidating vegetable to take on for the first time. The good news is that they are easier to prep than you’d think – you just have to be mindful of the sharp point on the tip of each leaf. If you are new to artichokes, basic steamed artichokes may be an easier first time approach.
March 28, 2012
Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.
March 11, 2013
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
February 7, 2013
Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.
October 24, 2012
This recipe is from the Nourishing Traditions