Heirloom Marinara – The Good Stuff

I’ll let you know right off the bat that to make some seriously good marinara you need to start with some seriously delicious tomatoes.  I recommend buying organic heirloom tomatoes at the farmers market while they’re still in season.  Because they can be expensive I recommend finding a farmer that has great tasting tomatoes but is willing to sell you the less perfect ones at a discount.  At the markets I frequent in Los Angeles good... Read More

Roasted Zucchini and Fresh Rosemary Soup

When zucchini first appeared at the farmers market again this year (after a long an cold winter filled with seemingly endless root vegetables, oranges and kale) literally squealed with glee.  For some reason I could care less about summer squash all of last year, but as soon as they went out of season I got some serious cravings that lasted all winter. I know zucchinis and all other summer squashes can be pretty neutral in flavor, but i think... 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

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

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

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

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

Grape Lemonade

This drink remedies two problems I have with processed grape drinks.  First, I think grape flavoring is gross, tasting nothing like natural goodness of grape juice because the “grape flavor” is simply a chemical compound that is synthesized in a laboratory. Secondly, most drinks you buy in a supermarket are loaded with sugar or high fructose corn syrup, which can give you a sugar rush and subsequent sugar coma like nothing else.  I... Read More

Sesame-Fried Shishito Peppers

Like the daikon radish or momotaro tomatoes, shishito peppers are special japanese treats that, lucky for us, are easily grown in California.  And lucky for me, the local japanese family farm I work for carries them. Most of these miniature peppers are very mild, almost like a bell pepper with just the tiniest bite of spice that is not at all hot.  One in every 20 or so might be spicier, but cooking helps reduce the heat of the pepper. There... Read More

spaghetti squash with broccoli and leek

sometimes you want a nice pasta dish without having that heavy, starchy fullness it can leave you with.  that’s where spaghetti squash comes in.  it takes a little longer to cook than regular pasta, but it tastes and feels a lot lighter, can be prepared any way pasta is, and is a gluten-free, low-carb, low-calorie alternative. i got this particular squash at the organic vegetable stand i work at, so i saw fit to toss in other veggies from... 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