Tag: vegetarian

Summer vegetable gnocchi

summer vegetable gnocchi

Gnocchi reminds me of my childhood in Bangkok. Isn’t that weird? Small, potato dumplings, native to Italy, remind me of my childhood growing up in Thailand, the land of chili peppers and fish sauce. But, believe it or not, the first time I ever tried these incredible, pillowy dumplings of deliciousness was in Bangkok. My family used to eat at this little Italian restaurant and, although I hardly remember any details about the restaurant itself, I remember the happy times with family and friends and I remember the amazing gnocchi. The important stuff. (more…)

Shaved brussels sprouts salad

Shaved brussels sprouts salad

When I originally bought this bag of shaved brussels sprouts, I thought I would sautee it with some bacon, or roast it in the oven like I usually do. But it’s summer and I decided to make a shaved brussels sprouts salad instead. Plus the work was already done for me, thanks to Trader Joe’s. If you don’t have a Trader Joe’s near you and can’t find pre-shaved brussels sprouts somewhere else, You can chop them thinly with a knife or (carefully) use a mandolin slicer. You may be able to even chop the brussels sprouts up very finely in a food processor. Although, I haven’t tried that yet so don’t quote me on that! (more…)

Warm potatoes with mustard and dill

Warm potatoes with mustard and dill

Recently, I’ve been making a lot of vinaigrettes. There are actually a lot of uses for basic vinaigrettes. There’s the obvious use for it as a dressing on top of cold, green salads, but I’ve come to find that it’s great on many different vegetables and works in warm dishes as well, like my grilled eggplant and corn salad, for one. You could probably even use it as the base for a really great marinade for chicken, steak, or shrimp. A basic vinaigrette also happens to be the star in this recipe, my warm potatoes with mustard and dill. The quick and simple vinaigrette is the reason this dish is so good. It’s tangy and salty and combined with the hearty potatoes and the fresh dill, it’s a match made in heaven. (more…)

Grilled eggplant and corn salad

grilled eggplant and corn salad

I feel like I’ve been cooking a lot with eggplant lately. Hopefully you’re not sick of it yet! It’s just so good this time of year and I can’t seem to get enough of it. I love it. It’s probably one of my favorite vegetables. Hence, the plethora of eggplant recipes. I also can’t get enough of the local sweet corn around here. It makes me sad to think summer is almost over and that a lot of the fresh vegetables and fruit I love so much will be out of season in a month or so. But, summer’s not over yet! So let’s enjoy it while we can and take advantage of all the delicious food this season brings. This grilled eggplant and corn salad is one way to do that.  The hot, grilled eggplant absorbs the tangy vinaigrette and the combination of that with the sweet corn is SO good. I wish I made two batches of the stuff because between my husband and I, it vanished in a couple of hours. (more…)

Savory zucchini cakes with cream cheese

zucchini cakes

Zucchini and yellow squash are overflowing from local farms around here this time of year. If you read my last post, you know I bought a bunch of fresh produce during my most recent trip to the farm stand. Amongst that fresh produce, were a couple of zucchini and yellow squash. I’ve been cooking with zucchini all summer long. I’ve grated it and put it in pasta with mushrooms and parmesan cheese. I’ve chopped it up into bite size pieces and stir fried it with some corn (recipe to come). I’ve sliced it lengthwise, grilled it and drizzled it with soy sauce. There’s a lot you can do with zucchini. My mom sautees it with garlic and a can of diced tomatoes and it comes out delicious. But, out of all the ways to cook and prepare zucchini, zucchini cakes might be my favorite. (more…)

Salty, spicy eggplant stir fry

Eggplant stir fry

I’m obsessed with the produce from local farms this time of year. This past weekend I went a bit overboard and bought a little too much. Everything looked so fresh and beautiful and I couldn’t resist. I bought zucchini, yellow squash, onions, tomatoes, peaches, blueberries, and two GIGANTIC eggplant. Seriously these eggplants were huge. I probably should have stuck with just the one, but I do love eggplant. In an effort to use up all this produce, particularly the eggplant, I’ve been cooking a lot of meatless meals (sorry, Matt). Work was also crazy busy this week with client visits and lunch meetings and so, the office was inundated with all sorts of naughty food (i.e. birthday cake, Philly cheese steaks, pizza, etc.). So the meatless meals, full of veggies, were also part of an effort to counteract all the bad food I encountered (and ate) throughout the week. This easy eggplant stir fry was one such meal. If you don’t like eggplant and prefer to eat meat, you could definitely do this with chicken, or even beef, but I think the eggplant holds up really well in this dish and I didn’t miss the chicken at all (although I rarely do). (more…)

Corn, black bean and avocado salad

corn, black bean and avocado salad

The weather is FINALLY warming up in this corner of the world and it’s got me giddy with excitement. I’m totally over winter and even mildly cool weather. I am ready for the heat, sometimes even sweltering heat, of summer. But this post is not about how much I love summer. It is, however, about a summer-inspired salad. Everything about this salad screams summer from the colors to the bright, fresh flavors. I’m not sure which ingredient stars in this dish, but I think it might be the corn. It’s hard for me to say that because of my love affair with avocados and guacamole, and they definitely shine through in this salad too, but the Jersey corn this time of year is so sweet and wonderful and it pretty much steals the show. (more…)

Carrots with cumin and coriander

Processed with VSCOcam with f2 presetI’ve recently become hooked on Amy Thielen’s show on Food Network, Heartland Table. Although I’m not a gardener nor do I always have access to all of the ingredients she uses, most of her recipes are simple enough and always unique. She often combines ingredients I would never think to put together and she uses some really interesting cooking techniques. The other thing I like about the way she cooks is that she knows how to get the most flavor out of each ingredient she’s using and that’s definitely the case in her recipe for cast-iron carrots with curry. My recipe for carrots with cumin and coriander is an adaptation of this one. When I saw her make it on her show, I knew I had to try it or create something similar. (more…)

Lemon pepper pappardelle with mushrooms

lemon pepper pappardelle with mushrooms

I’ve had two packages of lemon pepper pappardelle from Trader Joe’s sitting in my pantry for quite some time. I’m not sure why since I cook pasta pretty often. Last night, I guess I suddenly felt inspired and I finally decided to use the pappardelle. The recipe I came up with, lemon pappardelle with mushrooms, is a very simple one and although the pasta and the mushrooms are hearty, the dish itself doesn’t feel very heavy because the lemon and basil in the pasta sauce add a bright, freshness to the dish that’s very reminiscent of spring. (more…)

Orecchiette in spicy tomato sauce with roasted vegetables


I apologize for the amount of pasta posts lately but I promise this is a good one. It’s also another meatless one and my meat loving husband actually admitted that he didn’t miss the meat in this dish so you know this recipe is a winner! It’s a rare occurence for my husband to admit he likes something without meat. (more…)

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