Happy Spring! I thought I’d share with you a delicious and quick recipe to celebrate the upcoming season. This is my whole roasted eggplant: two ways. This recipe actually came up the day before the big snowstorm a few weeks back. I had been at my grocery store picking up food to cook for the snow day and when saw these beautiful graffiti eggplant. Maybe I was drawn to these vegetables because of what they symbolize to me — summer, warmth, family, good cooking— or maybe...Read More
Let’s go back 8 years when my friends and I first went to a local vegan restaurant. On the menu were chickpea fries. Intrigued, we ordered them and instantly returned to the restaurant, to the menu, for those fries. They were earthy and spicy and served with an aioli of sorts. I never thought to make them, maybe because I was unsure of the ingredients and I don't normally like to deep fry. So when the thought emerged that I might set out to make these crispy fries, I intended to do so with a healthy twist (and without sacrificing flavor)...Read More
I just got a new juicer for the holidays! I am so excited about this one. It’s a slow juicer, which is believed to extract more juice and retain more nutrients from the fruits and vegetables. It also takes up practically no kitchen space and only murmurs a slight hum when juicing. So of course a new juice recipe in light of the many juices I’ve been making is due.
This recipe, I originally called Ruby Red Juice for its rich and deep-red color, is full of vibrant seasonal fruits and vegetables. You’ll find beets, parsley, ginger, carrots, Swiss chard, oranges, lemon, celery and apples in this juice. With a swath of ideas, I’ve been reliably turning to these rich and nutrient-dense red juice. You'll find along with the seasonality of produce, this juice is an ode to the one of my favorite winter colors (re: my past post on the colors of season)...Read More
I usually associate seasons with colors. Perhaps it’s the child in me, or the dramatic northeast climate that creates a clear four seasons, but there are colors unequivocally belonging to each season. Winter, the sky is icy, the shadows grow long, and the light is brilliant and unobstructed. Winter is a wonderful time for photography. The luscious earthly plants dry and hibernate; and we are left with a skeleton of the world. Low light makes for dramatic, angular impressions, the trees are stripped bare and what once protects us with shade now exposes us to the world. Winter is the season of dark reds and greens, and cold, blue. To celebrate the season’s colors, I have a healthy, vibrant bowl of winter veggies to share, and this my Winter Green Goddess Bowl...Read More
Potatoes are underrated. There are so many ways to enjoy a potato — mashed, boiled, roasted, grated, fried, sautéed — and sometimes its ubiquity and variety goes unnoticed. But the great thing about this vegetable is that there is more than one way to prepare it, and the options are endless. One of my favorite ways, is smashed. That is, boiled then roasted until crispy. The result is a symphony of mashed, roasted, and crispy potato that makes you forget why you may have skipped the potato option all this long, these smashed potatoes are featured in this next recipe...Read More