I like to consider myself somewhat of a green thumb. I love to garden. There is something so magical about planting something then with a little love and nurture that plant will produce something that tastes better than anything you have ever bought.
My first attempt with growing a vegetable garden came when I was about 12. My dad and I went to Home Depot, bought some wood and soil and built a raised garden bed on the side of our house. We even put a sprinkler head in the middle. I relished with pride looking down at what we had done. The only problem was that it was on a shaded side of our house and the only thing that grew were weeds.
This Zucchini Pancakes recipe is one of my originals. I have been making them since I started really cooking healthy last year. I am amazed by how many you can eat for like NO calories. I mean obviously there are some calories but very few. For all you number crunchers out there – you can eat 5 pancakes for 92 calories. (The whole recipe yields 10 pancakes)
I have experimented with this recipe with various ingredients. I was on a no wheat flour kick and used garbanzo bean flour a few times. Sure, you can do that. I was in an Italian mood once and mixed in parmesan cheese and italian seasonings. Yup, it works as well. I was feeling very Greek one day and even mixed in feta cheese. You guessed it. That works too. But the original version is my favorite. I served it with a Sriracha mixture for just the right amount of added heat. LOVE IT!!
PS – If you happen to find yourself in Costa Rica, The Costa Rica Yoga Spa serves some delicious Zucchini Pancakes with a million dollar view. Tell Jill, Ben and Ruby (the dog) I say hi!!
Nathan I and had a friend over for brunch recently and we decided to try and make a frittata. We walked over to Bi-Rite market to pick up some super-fresh seasonal ingredients like asparagus, shiitake mushrooms, leeks, and farm fresh eggs. They have an outstanding cheese selection too, so we got some tasty fontina and the best parmesan I’ve tasted from a market. I was kind of daunted to make this because I’ve never even eaten a frittata, but it turned out to be super easy. You make everything in one pan which makes clean up pretty quick. I was completely won over by this dish – it’s something you can quickly whip up that looks and tastes elegant, yet rustic. It would be a perfect dish for Easter brunch. Continue reading →
Light, Healthy, Summery. We are talking low fat, low calorie, and gluten free. This dish brings all the best flavors of summer in a simple one panner. Although we are not quite in season for these ingredients it was a deliciously bright meal that will have to be repeated when the corn is fresh from the cobb and the tomatoes right from the vine. But in the meantime – Dig in!
A few weeks ago we saw a competition for Whole Foods Market, called Foodie Fantasy. The prize at stake – a 1 week paid trip to Europe. As Chefanie Wambach and I both love traveling (we both spent the greater part of last year exploring the world) we knew we had to enter. We enlisted the help of our good friend and expert videographer, Marlooz, and got to work. After a failed first attempt of us sitting at our couch talking about why we should win, we reshot the video. But this time in the place we are most comfortable – in the kitchen.
We decided to make a Nicoise Salad with Beets because A. it is very Euro and B. we clearly have an obsession with beets. Our video was amazing and we are still shocked that we weren’t chosen as winners. You will understand when you see our video below…It is seriously a work of art.
Nonetheless, we had alot of fun and now have this Nicoise Salad with Beets to share.