To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies.
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This Asian Noodle Bowl or Jap Chae is an adaption on a traditional Korean side dish. The name Jap Chae literally translates to mix vegetables. It was originally known as a Royal Dish. Fancy, I know.
Regardless of its royal history this dish is delicious and can be served as a side or a main dish. It is served with bean thread AKA cellophane noodles, which is a dieters dream, (in addition to Spaghetti Squash). They only pack about 80 calories per serving.
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.
And so it began. My life as a farmer.
Roasted Beet Salad with Goat Cheese
Chefanie Frasco and I are wild about beets right now. We are putting them in everything from gnocchi to salads. Roasting beets really showcases their sweet and complex flavor. We hosted a brunch recently and served this salad along side a baked egg dish. It was a great pairing for a spring brunch. When the weather gets warmer I tend to crave more raw foods like salads. We are so happy that spring time has made it’s debut in the Bay area and we’ll be showcasing a lot of great spring recipes in the coming weeks.
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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.
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