Something that gives me a strangely satisfying feeling is when I am efficient with my food.  I looooove finishing a bag of something or avoiding throwing something away because I was able to use it creatively.  I came up with this recipe last year to use up a small amount of pumpkin puree that was languishing in the fridge.  I usually use up small bits of pumpkin in smoothies, oatmeal, or pancakes or waffles.  But I am pretty obsessed with Bliss Balls (aka energy balls) and I knew I could probably make a pumpkin version.Continue reading
Everyday Turmeric Chicken
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I grew up with very limited exposure to flavor profiles outside of Italian food and “American” food, e.g. burgers and hot dogs. Â I was very interested in learning more, but we didn’t eat out much and I didn’t have too many resources for recipes. Â We had a lot of variety in pasta shapes and diversity in pasta sauces though! Â I don’t know when I was exposed to Persian food, but I think it was well after I had moved to LA in my early 20’s. Â It quickly became one of my favorite cuisines. Â I just love the herbs, spices, the color and beauty of the dishes. Â And I am crazy for rice! Â Once, a Persian friend invited us over for dinner and she made at least two rice dishes, but with enough for 4 times as many people and so, so delicious. Â I’ve always wanted someone to teach me how to make Persian food, and finally my prayers were answered.Continue reading
Pumpkin Spice Yerba Mate Latte
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When I was at Trader Joe’s a few weeks ago and spotted the first pumpkins of the season, I felt conflicted. Â Why rush it? Â I feel like school has barely gotten going. Â To me, pumpkins signify Halloween, which means Thanksgiving is just around the corner and we all know what comes after that! Â I can’t deal. Â So I am drawing the line at decorating my front yard with pumpkins, and instead embracing pumpkin bread, pumpkin swirl bars, pumpkin stew and, of course, the pumpkin spice latte. Â Sort of.Continue reading
Mejadra Rice with Lentils, Greek Yogurt, and Shallots Recipe
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Rice and lentils are two of my favorite foods, but I love them even more when they’re paired together. Â I was on a Mejadra kick the last few weeks and loved every bite. Mejadra is a Middle Eastern-Mediterranean dish of rice and lentils cooked with warming spices (not spicy) and topped with fried onions. I tried two recipes recently, one by Ottolenghi and one in the new Staub cookbook. Â The Staub recipe was by far my favorite.Continue reading
Cucumber-Hummus-Turkey Roll-ups
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It’s so nice to be back in a routine, isn’t it? This time of year for me means regular mealtimes, a little healthier eating (watermelon, olives and rosè no longer count as a dinner), meal prep on Sundays, and making school lunches. I will admit, school lunches throw me since my son doesn’t eat the classic lunchbox staple, a sandwich. And many of you often message me asking for new school lunch ideas. I have a great “recipe” for you that my son is crazy for, and so I am. Meet the “cucumber-turkey roll-up!”Continue reading
Easy Chinese Chicken
My friend Lisa Leake of 100DaysofRealFood.com just came out with her THIRD book and I couldn’t be more excited to share a recipe with you. Â Her new book is called “100 Days of Real Food on a Budget” and it has the same mission as her other two books and her site which is to highlight why and how easy it is for a family to eat an unprocessed diet. Obviously, Lisa and I are on the same page, so to speak.Continue reading
Brown Butter Miso -Glazed Wild Salmon Recipe
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When I was 10 years old, I decided to become a pescatarian. Â My parents were very worried, but I am sure I ate more protein than I needed between seafood a few times a week and a daily dose of cheese. Â When I went to college, I went on a date (with my now-husband) and he asked me if I wanted to try his steak. Â I have no idea why I said yes (maybe I wanted to make sure there would be a another date), but I tried it and thought steak wasn’t as bad as I remembered. Â Forward a few decades later and I am not loving animal protein other than seafood yet again. Â And ironically, the meat-and-potatoes husband is now newly plant-based. Â Life is definitely unpredictable, if nothing else.Continue reading
Salad with Burrata, Figs, and Prosciutto
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I actually don’t spend as much time cooking for my family as you might think. Â I have a full-time teaching schedule and IÂ have to work hard at keeping up with my social media channels and my blog. Â I obviously love cooking, but I pretty much cook all day. So when it comes time to make something for dinner for my family or on the weekends for friends, I go simple. Â But the Italian in me knows that the simpler the recipe, the better the ingredients have to be.Continue reading