When I first read about a pea pesto, it sounded (and still does) so perfect – why rely on temperamental herbs like basil which look perfect when you buy them at the store and are sure to wilt by the time you get around to making the pesto? Pea pesto is easy, substantial, and can be made from things you already in the kitchen – frozen peas, almonds or pine nuts, a bit of hard salty cheese like Parmigiano Reggiano or Pecorino Romano (although I often times skip it to keep things dairy-free), garlic and good olive oil!
Hot pasta tossed in freshly made pesto with a splash of pasta water is all you need to have a great, perfectly light spring or summer meal, in less than an hour. The pesto can be made while the pasta water boils, and while the pasta cooks, maybe you can set the table, make a salad maybe (but you already got the green covered in the pesto so not necessary) and pour yourself a glass of something white and chilled!
I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.
But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.
As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even if I’m innocently thinking about potatoes; one doesn’t even need consume them.
So one must look for alternatives that are lower in carbohydrates, still good with respect to fiber, and yet don’t taste like pressed sawdust. Parsnips happen to live in just that precise neighborhood, and in the winter months, are just begging to be enlisted to be whipped into perfection. Lower in calories, higher in fiber, a slightly sweet taste – if I wasn’t a potato-head I would switch to them permanently. Just kidding!
Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.
I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple yet delicious salad and be done with it (terribly long week!), but there is so much to be said about the star ingredients of this salad – I decided to properly introduce them to ya’ll.
This salad features the seasonal Raw Mango (technically it’s “Unripe Mango”, although it sounds far less glamorous), known as “Kairi” in India and is on the farm stands a lot longer than its more celebrated incarnation, the Mango (riper, sweet version). Sure, the Mango is eaten many different ways (mostly as dessert) but the Raw (Unripe) Mango is extremely versatile and used in a lot of savory preparations in India. More on the subject to come your way on this blog, as we make our way through summer.
In North America, Raw Mangoes are available in regular grocery stores periodically in the spring and summer. I picked some up at the Indian grocery store few weeks ago to snack on (cut into thin wedges, with some salt and red chilli powder sprinkled on top), and figured that their tartness would pair really well with the richness of avocados! When picking these, be sure to choose Mangoes that are slightly pale green and softer to the touch (the harder ones can be bitter sometimes).