This risotto is characterized by the gold hue and flavor from the threads of saffron. Threads of the red spice are beautiful but they are also quite expensive.
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In this recipe chickpeas are stewed in a creamy coconut sauce made from a homemade curry paste base. This is my version of the chickpea curry dish at my favorite restaurant in Santa Monica, Cassia.
This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
The reason so many people use it as a pasta substitute is because of the way the flesh becomes stringy, resembling spaghetti noodles (i.e. the name spaghetti squash) sans the fancy spiralizer equipment.
One of my favorite recent discoveries is squash blossoms. They are in season in summer and are often found at local farmers markets, since they are often too delicate and go bad too quickly for most grocery stores to keep them in stock. Whenever I see them hit the stalls in summer I have to grab some – they are just too pretty to pass up.
In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor.
Saag, a classic Indian spinach dish, doesn’t exactly look pretty (it looks like a pile of green mush – not going to sugar coat it), but it’s flavorful and delicious, not to mention all that spinach is good for you!
This pizza might be filled with veggies but the addition of the black truffle salt and creamy burrata cheese makes it a little more extravagant.
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free. The potatoes are roasted until they are crispy on the outside and tender on the inside before being tossed in basil pesto and served with crispy radish slices and creamy goat cheese all piled into corn tortillas.
Creamy ricotta polenta topped with a springy and flavorful mix of sautéed mushrooms and leeks.
This particular pizza is everyone’s favorite dip reincarnated in pizza form. The white pizza is topped with garlic, olive oil, a heap of mozzarella and Parmesan cheese, marinated artichoke hearts and spinach.
Risotto makes a great alternative to pasta for someone on a gluten-free diet.
The combination of roasted butternut squash, balsamic Brussels sprouts, goat cheese and pancetta is perfect for a flatbread full of fall flavors.