It was a matter of weeks ago, I was in Peru, exploring the Andean landscape and discovering new foods like choclo and kiwicha. In the Sacred Valley, there are many crops, like quinoa, fava beans, corn, and many kinds of potatoes. I found a new appreciation for quinoa, as I tasted my way through many dishes using the grain in interesting ways. On the last day, at lunch, I ordered a quinoa risotto with local vegetables and pesto. It was so creamy and rich but also nourishing and bright and full of flavor, I knew I had to recreate it at home (but under the assumption it would not be as good :/ ) This is a variation on that meal...Read More
It was a few weeks ago. I had just eaten at a ramen bar and was quite possibly transfixed on the mushroom broth. How was it so flavorful, so mushroom-y, peppery, so meatless-ly meaty, and still light. Partial to thick soups and stews, I often forget the world of delicate broths. But forget no more. In fact, immediately upon returning home, I quickly sorted out ideas for a recipe. And so resulted my Mushroom + Leek Broth Soup. This recipe has...Read More
This post will be short (and I would say “sweet” but this is a savory breakfast bowl we are talking about!). I am writing with one hand, as the other is inflamed with what I hope is not carpal tunnel. Writing, photographing, and editing recipes proves to be quite difficult at the moment, but this recipe is so good that I have to share it with you!
Normally we think of oatmeal as a sweet and creamy breakfast, paired with fruit, nuts, milk, and honey. But this one is a bit different...Read More
This is a homemade tart, with few steps and ingredients. It’s meant to be simple, versatile, and rustic. You could add any vegetables you like (like mushrooms and leeks) and play with different ingredients and quantities. To make the tart, I start with a simple dough. It’s similar to a pizza dough (in ingredients) but has no yeast. So there’s no rising time, but just some flour, salt, olive oil, water, and some elbow grease to knead the dough. I formed the tart in free-form shape, similar to a galette...Read More