FARRO, CHARRED BROCCOLI AND CASTELVETRANO OLIVE SALAD

With all the buzz around grain bowls over the last few years, I’ve gotten away from making grain salads. But what is a grain bowl after all than a grain salad with its parts disassembled?

One could certainly argue that grain salads are better. In fact, I might be arguing it? When you mix ingredients, flavors meld. Every bite has a little bit of this and that without you having to gather ingredients from around your plate.

There are also times when photo ready grain bowls just aren’t practical. Are you a new parent, cradling a baby in your arms while trying to shovel something nourishing into your mouth? Are you eating while driving your kids to soccer practice or doing work at your computer? Do you want to prep something ahead to easily pull from the fridge throughout the week? Grain bowls are pretty but they take work to assemble and eat. Of course, the ideal is to mindfully dine at our kitchen tables with no distractions but that is not always practical. Enter, the grain salad.

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RED WINE BRAISED LAMB AND FIGS

With temperatures finally dipping down into true fall territory here in New York City, we’re entering my favorite cooking season. (Note, I did not just say “season” there, I prefaced it with cooking. These shorter, cooler days? No, no, no, I don’t like where this is headed.)

Our farmers markets are still stocked with tomatoes and eggplant, those beauties of late summer. But tables are also laden with winter squashes, sweet potatoes, cabbages, kale and other cold weather produce.

On top of that, it doesn’t seem sacrilegious to have my oven on for hours at a time. In fact, I want to have it on for hours to combat the cold air seeping through my windows and to fill my home with the comforting smells of something delicious. That’s exactly what inspired this recipe: red wine braised lamb and figs.

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KATIE’S TAHINI BUCATINI

Pasta is perfect when you need dinner in a pinch – and when pinching pennies might also be a good idea (it’s rent week, you’ve indulged in one too many “treat yourself” purchases… we’ve all been there!) But this couldn’t be an easier dish to whip up any time, really. It’s packed with savory flavors from jars and bottles you already have stacked in your cabinet or stuffed into the side of your refrigerator door. Soy sauce and sesame oil bring an undeniable umami, chili flakes add a zip of heat, and the creamy tahini brings some subtle, yet complimentary, nuttiness to the party. Blend it all together, and the result? A sauce with some serious global flavor – simply by reaching into your pantry. Plus, bucatini rhymes with tahini…so they’re basically meant for each other.

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BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL

This is moderately lighter than a traditional eggplant parm in that it skips the typical messy frying part. You achieve the same crispness on the eggplant baking the breaded slices in the oven. To cut down on cooking time, substitute your favorite jarred tomato sauce for the homemade recommended. You won’t sacrifice much in the flavor department. I use pre-shredded mozzarella as a short cut as well (gasp!). Do make sure to season your ricotta; the lemon and garlic really kick the whole dish up a notch. Continue reading “BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL”