I was always reluctant about cooking seafood as I don’t have a car in San Francisco and I am the type of person who wants to cook something the same day I buy the ingredients. Yes, I know I am so Euro!
Just a few weeks ago Mollie Stone’s (my new favorite local San Francisco market) opened up on my street. Lucky me! So when I saw these huge, plump FRESH scallops I had to make them!
They were as good as they look. I served them on a bed of local mixed mushrooms that I sauteed with salt, pepper and spring onions. They rocked!
Thanks Mollie Stone’s! PS. Follow them on Twitter! They have awesome Social Media skills!
There is nothing more that I crave than pasta. Linguine, Spaghetti, Fusilli, Penne, Farfalle, Orzo, Lasagna, all of them. Bring it on!
Linguine with Clam sauce reminds me of my rockstar brother, Andy Frasco, who would always order this dish as a kid. I have never made it before or clams at all for that matter, but it is surprising easy! The sauce is really light and the freshness of the clams really shine. Of course you can substitute the pasta with whole wheat linguine and use less oil and butter for a healthier version.
It would be great for a family dinner or for a romantic evening.
So Andy, if you are reading this – when you come visit me in San Francisco, I will make this for you! The non-romantic version that is!
As winter is finally over – it is time to say goodbye to those hearty winter greens. But if you have some lying around this recipe is for you! The spring air is still cool enough to enjoy a hot bowl of chili so go on and dig in…one last time!
Now you might be thinking it sounds like a weird combination, but the sweet potato really mellows out the fiery chili flavor. Plus this is another under 250 calorie meal! Beat that!
I love making soup! I also love hunting down new recipes and trying out new flavors. I also like black beans and tomatoes and, surprise, I like them individually when turned into soups. After finding this one I was a little skeptical about combining them into one soup, but it turned out great. The roasted tomatoes give the dish a nice smokiness and the black beans add richness and texture. Continue reading →
I am not a baker by any means. If you know me at all you would know that exactness and I are not the best of friends. I am more of a “dash of this here and a pinch of that here” type of girl. But as Jason’s parents were coming over for the weekend and I was planning a mini-brunch for them I thought back to the schooling of my mom and remembered it is always good to have some sort of sweet bread available. My mom, although she wouldn’t admit it is a great baker (and cook) and this one is an homage to my mommacita!
Anyway the cake turned out nicely and looked pretty. You can substitute any kind of citrus for this loaf. As this recipe contains low-fat greek yogurt and olive oil you can feel good about it