How to Cook a Basic Roasted Chicken

I make roasted chicken all the time, usually once a week. It is one of the simplest and most economical way of cooking chicken since it makes enough for dinner plus leftovers, and I can use the bones to make a batch of broth.  I get locally pasture-raised poultry from La Bahn Ranch at the Atwater Village Farmers’ Market on Sundays. It never occurred to me to post this recipe on the blog because I thought of it as too simple.  That was until ... Read More

Simple Mashed Peas with Garlic and Mint

Peas are such a simple food.  You can easily toss them in a soup, curry, pot pie or casserole, but even when you cook them up by themselves they don’t need much to bring out their flavor.  A few minutes in some boiling water or a sautee pan with soften them up, then a little butter, garlic and whatever fresh herbs you have on hand will do the trick. Unlike mashed root vegetable which can turn into a creamy texture, the less starchy peas don’t... Read More

carrot top gremolata

a while back, when i started taking home carrots with really beautiful greens, i had to think up ways to use them.  so i started with pesto, which was obviously delicious what with the toasted almonds and parmesan cheese i added, but then i went in search for something a little more healthy. i had seen the word gremolata used a lot on the tender greens menu, and looked it up because i was curious.  it turned out to be just the mixture i was dreaming... Read More

Blended Winter Veggie Soup

I know it/s a mouthful, but these winter veggies blend together to make a beautifully creamy mixture that is slightly sweet and spicy.  I have made many soups like this one before, like the Carrot Garlic Soup I made a few years back or the Spicy Carrot Apple Ginger Soup that I made when I first started the blog, but I had never stumbled upon this mixture before a few weeks back. The ingredients found each one weekend when I wanted to make... Read More

Parmesan Sunchoke Fries with Chimichurri Sauce

Once summer has officially wound down and the fall produce begins to roll into the farmers’ market, I fondly anticipate the sunchoke’s return.  Also known as a jerusalem artichoke, sunroot, or my favorite name, earth apple, this root veggie belongs to the sunflower family.  The roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall. They are most similar in taste and texture to a... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

Simple Green Garlic Soup

When people see green garlic for the first time they usually seem so perplexed, asking things like, “What do I do with it?”  Well it’s not too much different than regular garlic, in fact if you let it dry it will become the type of garlic you find in the grocery store.  It’s a bit more plump and moist so you can use some layers of the less papery skin, as well as the green stalk and leaves.  As long as it’s not too... Read More

Garlicy Turnip, Kohlrabi and Purple Yam topped with Fried Sage Leaves

I’ve been listening to The Splendid Table a lot lately, which is an awesome weekly radio show about cooking that you can download as a free podcast.  In one of the episodes the host, Lynne Rossetto Kasper, very quickly mentions making something like this for dinner that week.  She commented on how easily it was and how buttery it tasted without actually having any butter in it. That is definitely the case.  The veggies are sauteed up in... Read More

Sunchokes Roasted with Lavender and Garlic

Sunchokes. also known as Jerusalem Artichokes, are the root vegetable of a plant similar to a sunflower.  They look like and are often confused for fresh ginger root, but are more like an earthy-flavored potato.  They are probably associated with artichokes because of their earthy, subtle artichoke-like flavor and creamy, buttery texture. I love to roast them in the oven slowly over moderate heat until they are melt in your mouth delicious.  Almost... Read More

Light Mashed Potatoes and Celeriac with Roasted Garlic

Every recipe on thanksgiving seems to have the same “fuck it” mentality, with loads of butter and salt and carbohydrates, because why not?  For example, normally I make mashed potatoes like this, but this year I decided to do the complete opposite.  I wanted a lighter dish thrown in the mix, for a little bit of balance on a day designated for indulgence. I started with potatoes, but this time i added celeriac (celery root) which... Read More

Chunky Pumpkin Soup

This is a recipe I got from my boyfriend.  When he first started cooking for himself, this was one of the first recipes he learned, I dare even say, mastered.  It’s an easy, wholesome recipe that you don’t have to be a seasoned chef to make, it doesn’t even require any blending.  It is versatile, since you could really use any kind of squash, like butternut or delicata, just as easily.  Plus it’s also perfect for thanksgiving... Read More

Vegan Baked Spinach and Pasta with a Creamy Roasted Garlic Sauce

I started playing around the silken tofu a while ago.  It works well as an egg replacement in baked goods or egg dishes.  But it also makes a thick, creamy sauce when blended, like in my recipe for vegan sour cream. Recently, I’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple.  It just takes a little roasted garlic, some olive oil and salt!  The rich, sweet flavor of the roasted... Read More

Carrot Garlic Soup

Well it’s still raining off and on here in LA, so I’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  I’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  This one requires no sautéing, just some light chopping, a half an hour on the stove and a little blending.  It might be my simplest soup so far! Carrot Garlic Soup 8 c broth (I... Read More

savory brussel sprouts

i don’t understand why brussel sprouts get such a bad rap.  if cooked right they can be just as delicious as any other green veggie, all you need to do is steam them a little to soften them up and then sauté away with your favorite flavors. to me, lemon is a requirement when cooking brussel sprouts.  pepper always goes well with lemon and of course i like to put garlic in just about anything i can.  when sautéed, these little sprouts... Read More

garlic green beans

with all of the recipes i’ve already posted here, i have yet to include one that utilizes beets or green beans.  ironic, i know.  so i decided when i finally did one, i had to do it up right. if you fry green beans raw, they shrivel on the outside but are still under cooked on the inside.  i prefer to lightly steam the green beans first, then saute with with some garlic, lemon juice and liquid aminos.  that way the beans are soft and fully... Read More