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

Super Simple Roasted Tomatoes and Okra

There are some foods that are friends, but I would call tomatoes and okra best friends. They grow in the same season, they have similar textures, they can be cooked at the same temperature, the are both easy to cook, and they taste great together! Longtime readers of the blog might remember my super simple okra and miso marinara from a back in 2009. The recipes are very similar in that both use less than 6 ingredients and are very quick to whip together.... Read More

Super Simple Mashed Cauliflower

  I have been trying out a lot of new light recipes lately and even though I tried making mashed cauliflower before without much success, I tried my hand at it again and it was amazing!  Last time I tried the recipe, I tried to mash steamed cauliflower with a food mill and potato ricer, both of which did not work at all since cauliflower is more fibrous than potatoes.  This time I tried it in the food processor and that has proven to be the... Read More

Mushrooms and Baby Bok Choy with Brown Rice and Black Eyed Peas

Eating light is at the top of many people’s minds these days now that New Year’s Resolutions are in full effect.  I have been focusing on eating small balanced light meals lately but that doesn’t mean taste has to be sacrificed or that they should take a long time to make.  Most of the time I cook some sort of grain and bean ahead of time and keep them in the fridge to make meal planning a quick and simple process.  I can grab... 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

Roasted Rainbow Heirloom Carrots with Pesto

When these beautiful spring rainbow carrots showed up at the farmers’ market I was unsure how to showcase them.  I eat a lot of carrots but they are rarely the star of the recipe, so I needed to find a special way to highlight these beautiful shades all on their own. I first got the idea for roasting and tossing with pesto from the gastrobus at the Los Feliz farmers’ market.  They serve an organic “tapas-style” brunch... Read More

sweet baked broccoli

when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli.  it yields soft, tender stems and crunchy, flavorful florets.  and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour.  even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds. this sweet and savory broccoli recipe has quickly become a favorite... Read More

Fresh Coconut Curry – and how to make Homemade Coconut Milk

I have been working at juice bars for over 2 years now where we make fresh coconut milk daily.  It’s a tasty treat that isn’t too hard to whip up, just takes the confidence to swing around knives large enough to crack open the young Thai coconut’s shell.  At one place I worked they required us to wear a chain mail glove on one hand to prevent the loss of any digits – a small price to pay for the light, sweet, creamy taste... Read More

Parsnip Purée topped with Almond “Parmesan”

Before this year I didn’t even know what a parsnip was.  It looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  But it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  This dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own. This classic dish much resembles... Read More

Roasted Fennel over Couscous

Fennel is an interesting vegetable.  When eaten raw I find it to have a celery-like texture with a hint of licorice flavor, which is not my favorite of all the flavors.  But like most vegetables, when roasted it mellow out and gains a toasty and buttery quality. I don’t roast the stems because i find them quite stringy, but I do save some of the fuzzy greens to chop up and season the bulbs with while they cook.  Afterward, they’re... 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

Curry Baked Broccoli and Cauliflower

When I find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – I feel obligated to share it here.  Partly because it’s a recipe I’ve tested multiple times and know works, but also because it is usually pretty simple and always satisfying. While I had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry,... 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

Super Simple Baby Bok Choy

Greens can be remarkably simple.  Sure you can chop them up and throw them in nearly any stir fry or soup, but sometimes just a touch of oil and soy sauce is all you need to bring out the natural goodness of those leafy beauties. I have been cooking up these adorable baby bok choys nearly every other day, and it couldn’t be easier.  Just a few minutes on the stove and you’ve got forkfuls a plenty of soft, melt-in-your-mouth, cabbage... 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