This roasted broccoli works really well as an accompaniment to a rich pasta dish, with the lemon giving it a nice brightness. The roasting crisps the garlic and develops some nice crispy bits on the broccoli as well. Guessipe Toss the broccoli with olive oil, salt, pepper, and the minced garlic. Spread on a baking…
Tag: Vegetable
Simply Tasty Heirloom Tomatoes
When you have peak season heirloom tomatoes at their optimal ripeness, you don’t need to do much to make them delicious. A little olive oil, salt, and pepper is all it takes to bring out their natural sweet goodness. Guessipe heirloom tomatoes, sliced olive oil Himalayan pink sea salt fresh ground pepper Lay out the…
Late-Summer Salad
Figs come into season in late summer, and if you’re lucky enough to have a fig hookup (AKA a friend with a fig tree) like me, then this is a refreshing and stunningly inviting salad that’s perfect for a hot summer day. Guessipe 1 head red lettuce, washed and hand-torn 1 head spinach, washed and…
Roast Green Peppers with Fried Garlic Chips
Cookbook Club – The New Spanish Table For our August Cookbook Club, we used The New Spanish Table by Anya von Bremzen. I was at first irritated by the formatting of the book, but after an amazing meal all layout woes were forgiven. To come along on our culinary journey through all the regions of…
Asian Slaw
This is a super easy slaw with an Asian slant that I like to whip together especially during the summer. Works great as a sandwich topping, or a side salad. Guessipe 1 head Napa cabbage, thinly sliced salt and pepper to taste DRESSING 3 TBSP miso 3 TBSP honey 1 TBSP Dijon mustard 5 TBSP…
Sticky Asian Eggplant
My favorite kind of eggplant is the long thin Asian variety. They are so good in this sweet garlicky sauce. Guessipe 2 Asian eggplants, sliced into angled 1-inch thick pieces 1 tsp salt 1 TBSP corn starch Neutral oil SAUCE 1 TBSP kecap manis 1 TBSP soy sauce 1 TBSP brown sugar 1 TBSP water…
Lemon Sesame Broccoli Salad
Blanched broccoli is so good for making a salad because it’s got great crunch and the tops absorb dressing super well so you get lots of flavor. And you definitely want all the sweet lemony nuttiness of this lemon sesame dressing. Guessipe 1 head broccoli, cut into florets DRESSING 1 TBSP lemon juice 1 TBSP…
Spicy Long Beans
Long beans are sort of like green beans, but super long! You can get them at the Asian market. They have a bit more crunch and firmness and hold their color better when stir-fried, so if you can get them it’s nice to mix things up every now and then. But if you can’t, green…
Curried Roasted Cauliflower
Cookbook Club – The Seasonal Jewish Kitchen Our March cookbook was The Seasonal Jewish Kitchen by Amelia Saltsman. I’m always angling to get invited to my Jewish friends’ holiday parties because of the food (and the company of course!), so I was excited for this book. You can get a peak into the abundance of…
Peas with Lemon and Mint
Cookbook Club – The Kitchen Diaries For our first cookbook of 2019, we chose Nigel Slater’s The Kitchen Diaries, which was probably appropriate to kick off the new year as in it he chronicles a year of his own cooking and eating. You can cook a lot of food in a year, so there were…
Dry-Fried Green Beans
This was the only way I’d ever eaten green beans for a long time, so I kind of thought it was the only way Chinese people ever cooked them. Even if it’s not the only way, I’m pretty sure it’s the most common way. And for good reason – it’s simple and delicious. Guessipe 1…
Crunch and Squash Salad
I like a hearty salad that really gives you something to chew on and fills you up. This is one such salad – with crisp and crunch from the cucumber and jicama, creamy avocado, and roasted squash that adds an almost meatiness. You can of course add in other veg that you like and change…