I am definitely on a mushroom kick lately. Whether it’s shitakes, Hen of the Woods, Porchinis, Creminis, or buttons, they are all equally hearty and yummy and work in all sorts of recipes. They are especially delicious in risotto. This earthy and robust fall risotto is packed with wild mushrooms and roasted butternut squash. It is silky…
I made this dish on this long holiday weekend and it could have been more perfect. The recipe is adapted from a recipe my mom found in The New York Times food section in 2007. The pictures (taken from my phone), don’t do it justice. It is full of flavor with butter and maple roasted…
I love anything middle-eastern, especially falafel. As an appetizer, on a salad, or stuffed into a pita, these crispy, delicious chickpea herb spiced patties are irresistible. However, sometimes they can be a little heavy and greasy when they are deep-fried. So, I bake them instead, which is just as delicious and much easier. Enjoy!…
Shrimp Lettuce Wraps with Peanut Sauce Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins Serves: 4 servings Ingredients 1 head of Boston lettuce or little gems 1 pound shrimp, peeled and deveined ½ tsp sea salt, or to taste ⅛ tsp black pepper, or to taste 1Tbsp…
This is one of my favorite fall salads. It is completely satisfying with sweet and salty roasted carrots, heart grains, spicy greens with a crisp lemon vinaigrette. It is vegetarian and vegan if you omit the cheese. Use wild rice in place of farro to make it gluten-free. Enjoy! …
