This is just a slight variation of a much-loved salad of ours from Food52. Like the best recipes out there, Food52’s dish can act as a road map. Sub roasted squash for the sweet potato like we did here, sub dried dates in for the pomegranate seeds; take it the Mexican route by leaving out the dried fruit, subbing in scallion for the roasted red onion, pepitas for the walnuts, and cilantro for the mint…you get the idea.
Continue reading “ROASTED WINTER SQUASH, FARRO AND GARLICKY KALE SALAD”
What happens when you combine two trends? You get Instant Pot Chicken and Rice Soup inspired by the Good Food Plan by Healthyish. We took some serious liberties with their original recipe and used our new favorite kitchen gadget, the Instant Pot.
This soup is a happy marriage of sweet potato, garlic, and ginger, making it the perfect cold weather soup to heat you from the inside out. If you don’t have an Instant Pot that is okay! A pressure cooker works great, as well as just a good old dutch oven. This soup also freezes well if you want to double the recipe and save it for a lazy evening.
Winter is abundant with great root vegetables like carrots or parsnips. We don’t want to exclusively eat soups and stews, so enjoy making this dip that is fresh but hearty at the same time. We made it with Bon Appetit’s Flatbread which was inspired by Joshua McFadden’s recipe at Tusk in Portland, Oregon. Serve this up as a snack or alongside a light arugula salad for a light, wintery meal.
If you’re in New York, we recommend checking out Sahadi’s in Brooklyn or Kalustyan’s in the City. Both stores have an abundance of ingredients like labne and preserved lemons. We could honestly spend hours and our entire paychecks at these specialty grocers. If you want to just order specialty ingredients online, check out Snuk’s.
Continue reading “Crushed Carrots with Salsa Verde, Toasted Pumpkin Seeds, and Labne”
The holiday season is upon us, my friends. This is a stressful time of year for everyone, especially if you have the task of hosting. Skip the crock pot meatballs and elevate your hors d’oeuvres game with a fancier finger food: cheese. Don’t get me wrong, I love a good chip, dip, and sip combo but hear me out. If you make a cheese board ahead of time, you have time to do literally everything else that’s stressing you out, like lighting candles, or making sure that Michael Buble Spotify playlist fits the mood. SO. Use these tips on how to make a cheese board and your friends are going to think you’re very smart and impressive. Welcome to Cheese Class 101.
If you’ve walked around your local store you can’t help but notice a few things: pumpkin spice everything, halloween candy, and squash! I’d love to do a guide to the best halloween candy but that’s for another day. I’ve compiled a guide to help you determine which squash is best for your recipe and exactly how it should be cooked. The cool thing about these fall and winter gourds is they last a really long time, like six weeks to even a few months. And guess what? They’re technically fruit because they have seeds! Let’s get started.
Continue reading “A Guide to Squash: How to Choose and Cook Gourds”