This simple side dish is perfect with roasted meats or a holiday meal. You can’t go wrong with crispy, salty pancetta, nutty parmesan cheese and sweet roasted squash. Its packed with big earthy flavors and got amazing crunchy texture. Its got that salty/slightly sweet thing going on from the butternut squash-pancetta-parmesan combination. Hope you give it a try:) Continue reading
I can’t believe that November is already here. It seems that just couple of weeks ago it was summer (well, at least here in San Diego) and now the weather cooled down and the days are shorter and shorter. It also means that the holiday season is approaching faster than I expected. Continue reading
Most of us think about brussels sprouts as fall and winter food, but here in California the season is extended. I was at the farmers market the other day and came across perfectly fresh, bright green brussels sprouts on a stalk and couldn’t resist to buy them. They were so fresh, so instead of cooking them I decided to make a raw, shredded salad with hazelnuts, bacon and lemon vinaigrette. Simple, healthy and delicious! If you have a mandoline, now is the time to break it out, but watch your fingers! If you don’t own a mandoline, don’t worry, just use a sharp knife and slice the sprouts as thinly as possible. Toss crunchy shaved brussels sprouts with toasted hazelnuts and light lemon vinaigrette and top with crumbled bacon. Enjoy this easy salad for lunch or as a side dish for dinner.
For this delicious dessert – let the fridge do all the work! 5 minutes of prep time and a few hours in the fridge and you have no-bake fluff pie, they will swear you spent hours making. Combine whole berry cranberry sauce, condensed milk, orange juice and whipped topping and let it chilled in the freezer for at least 4 hours. It equally good for the holidays as well as a summer hot days. The combination of tart cranberry flavor and sweet condensed milk will be a winner for kids and adults, alike. Continue reading
It’s the day after Thanksgiving, and you have all those leftovers from Thursday’s big dinner. This pie makes use of more than just leftover turkey. Use a medley of leftover vegetables along with the mashed potatoes, turkey and gravy, topped with a parmesan cheese, ready in only an hour.You still have some great fresh herbs laying around? Add the fresh herbs on there like oregano, rosemary, sage, thyme, or parsley. I made this pie yesterday and its already gone.. Continue reading