This fish curry is so simple to make, and perfect for a quick and easy midweek meal. It’s ready in less than 30 minutes and its bursting with flavor. Continue reading
Last year I fell in love with gallettes, these little rustic pies filled with summer fruits and berries. Continue reading
These skewers are basically summer on a stick! Continue reading
Move over spinach…. kale, has taken over the dip scene. Kale is at the top of the superfood list… everyone knows. This delicious green dip packed with all kind of goodness, it’s nutritious and very tasty. Super easy to make and takes less than 15 minutes. And did I mentioned it dairy free… You can serve it with small toasts or crudités. It’s also great as a side dish with roasted veggies, grilled chicken and maybe quinoa. Top it with some hemp seeds and a pinch of smoked paprika and enjoy immediately. Continue reading
We’ve found a new favorite quick bread recipe. I’ve made this cranberry orange yogurt bread couple of times now and really cannot get enough. It’s perfect for breakfast, afternoon snack and even dessert. Continue reading
Thank God it’s Friday… I am so ready for a weekend but wanted to share this delicious dessert with you before I log off. Hope you having a great summer and enjoying it with an abundance of fresh produce. Peaches have been looking awesome over the last couple of weeks, and I wanted to take advantage with a peachy dessert. I love the combination of fresh peaches, orange and vanilla in this dessert. The raspberry orange sauce is a must! It compliments the cake perfectly and brings it to a next level. Enjoy and have a nice weekend! Continue reading
I remember my father used to spend hours to digging out dandelions by the root and I always thought of them as one of the most ‘annoying’ weeds that find a way to spread in your yard. Then I came across them in the grocery story and decided it was time to experiment with different ways to prepare and use them. Dandelion greens are the most nutritious leafy vegetable that you can buy, slightly bitter and earthy. Cultivated dandelion greens from the store are less bitter than the wild ones, but in both cases taste great when properly prepared. Blanching them first for few minutes will help to get rid of some of the bitterness. Pairing them with salty Parmesan cheese, nuts and red wine vinegar will compliment the taste. Divide any pesto leftovers into portions and keep in on hand in the freezer. I served these chicken skewers with wild rice and a side of garden salad. This pesto is also great with pasta, scramble eggs or flat bread.
About 20 years ago, my sister-in-law gave my husband a very authentic and very complicated Chinese cookbook. We moved this book through 7 houses and two countries and I never noticed it. The other day, it literally feel into my lap. It explains in great detail the technical side of authentic Chinese cooking. I read through it and am using it for inspiration, as well as to improve my understanding of Chinese cooking.
This recipe is completely inspired by the book’s authenticity and traditional techniques, but with my own added twists and simplified process. The result is a subtle take on sweet and sour chicken that is easy, delicious and takes 20 minutes. It can be eaten simply with rice or used in an appetizer or other main dishes.
The word pesto comes from an Italian word meaning “to pound or crush”. Although pesto made with basil is best known, it can be prepared with different greens, herbs, nuts and seeds. Today I am sharing spinach pesto with Parmesan cheese and pine nuts. It’s absolutely delicious! You wont believe it contains no basil. Divide any pesto leftovers into portions and keep in on hand in the freezer. Great with fish, scallops and grilled chicken. Add to soups, tomato sauce, flat bread and sandwiches.