I know Labor Day signals the unofficial end of summer, but officially there’s still two weeks left and the weather is balmy. Stretch it out with this salad which, I kid you not, is one of the loveliest things I have ever eaten. The roasted beets (yellow if you got ’em) are earthy and sweet, the burrata is creamy and rich, and the orange blossom vinaigrette is just the slightest bit exotic and entirely elegant. I ate the whole plate for dinner and it kept me full through an entire hot yoga class, which is no easy feat. Continue reading “Beet and Burrata Salad with Orange Blossom Vinaigrette”
I have so much respect for anyone who starts their own business. To come up with a product or idea, test it, market it, send it out into the world – it’s exciting and scary, exhausting and exhilarating. Which is why I was so excited when my blogging buddy Heidi from Young Grasshopper told me that her and business partner Barbie were starting their own line of simple syrups, adorably called Not So Simple Syrup. A lover of cocktails and homemade simple syrups, Heidi sought to create an all-natural product in wonderful flavors that could be sold nationwide. After jumping through all the hoops required for selling food products (i.e. FDA approval), Not So Simple Syrup is almost ready to make a splash in the market. Continue reading “Homemade Soda Recipes and a Giveaway”
While I’m beyond excited to experience my first Northeast autumn in three years, I’m always a little bit sad to say goodbye to summer. This week’s heat wave aside, it’s been a pleasantly warm July and August filled with lots of time spent outdoors. In order to have one last hurrah with some of summer’s best produce, I made this simple but incredibly tasty heirloom tomato, tomatillo, and avocado salad lightly dressed with olive oil, lime juice, cilantro, and salt. Continue reading “Tomato, Tomatillo, and Avocado Salad”
Leftovers get a bad rap. It wasn’t until I got out on my own that I realized the value of leftovers, both from an economical standpoint and a creative one. Repurposing yesterdayâ€™s meal into something new and appetizing is one of the great tests of a home cook, and many of our favorite dishes the world over originated as just that: a way to disguise and stretch leftover bits of food. Putting leftover rice to good use presents a particular challenge since it doesn’t reheat well on its own. Fried rice is the perfect way to use up leftover rice, with delicious results. Continue reading “Chinese Fried Rice Recipe and Leftovers Blog Hop”
If you’re anything like me, then you’ve been waiting with bated breath for the rebooted fourth season of Arrested Development, seven years after it was canceled. I’m a little late to the viewing party game since it aired earlier this week, but watching the show left me wanting one of their signature snacks – chocolate covered frozen bananas, a la the Banana Stand run by the Bluth family (“There’s always money in the banana stand!”). And it occurred to me that not only would they be easy to make, but they’d be a delicious (and fairly healthy!) summertime treat.
I look forward to my blog hops every Friday. I love selecting a theme â€“ usually an ingredient or holiday â€“ and seeing what everyone links up. The entries never fail to surprise and impress me, and I often return to the blog hops for inspiration. Thereâ€™s a lovely community feel to boot, in the same way that a potluck has a sense of community. Todayâ€™s theme isnâ€™t a specific ingredient, itâ€™s much looser than usual. Today I just want to see your favorite recipe or recipes. What dish on your blog do you make all the time, or are you especially proud of?
I donâ€™t have children, but I have lots of friends who do and I know how challenging preparing meals for picky eaters can be. This recipe for coconut chicken fingers with tangy tamarind ketchup is the ultimate solution since itâ€™s as adult-friendly as it is kid-friendly. Instead of the typical breadcrumbs, these homemade chicken fingers are coated in a mixture of ground coconut and flax seeds for a healthy, tasty, gluten free twist on an old standby.
My celebration of spring continues this week with two of my favorite seasonal ingredients: peas and fava beans. Though it’s a bit predictable, I can’t resist the pairing of peas, favas, and mint for it’s fresh, green taste. It just screams spring! Here I’ve simmered the peas and favas until tender (you can use frozen if fresh are not available), then mash them with some garlic confit and mint. There’s no dairy so the dish is totally vegan and parve, not to mention gluten free. It’s light and healthy, but packed with flavor. I like the texture of the roughly mashed vegetables, but you could blend them thoroughly for a bright springtime puree.
It’s the start of springtime and that means a new abundance of fresh and exciting produce. I’m starting to see the first stone fruit in Israel – loquats, peaches and nectarines. Fresh garlic has peaked and I’ve stocked up as usual. And there’s even asparagus on supermarket shelves. I was working on a spring-themed meal for a piece in the Jewish Daily Forward (read it here) and wanted to combine asparagus – something I associate with springtime back home – and fresh garlic, which I will forever associate with springtime in Israel.
This time of year the weather can be fickle. Even in Israel, where it tends to be significantly warmer than my native New York, we still have the occasional cool evening and even the days aren’t nearly as hot as they will be. So for some last minute cool-weather comfort food (or for those of you in the Southern hemisphere who are on the cusp of winter), here’s a naturally gluten free shepherd’s pie for your enjoyment. It’s rich and satisfying, and is sure to please the whole family.