This is one of my go-to soups for any season. It first caught my eye on Pinterest and then I discovered the Butterfly Food blog and her gorgeous food photos. You can throw in any fresh vegetables you would like and the soup is delicious every time. This time I added fresh, shelled english peas to celebrate some of the first spring vegetables at the market. Continue reading
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.
I can’t lie, I have a thing for Indian Casinos. There is one called River Rock in Sonoma County about an hour and a half North of San Francisco. One day after losing a little money on video poker, Jason and I stumbled upon this great little pizzeria in Geyserville, (a cute little wine town in Sonoma County) called Diavolo. It is a salumeria and they cure their own meats and make a mean thin crust pizza. As it is wine country you know the food is going to be good. But this place far exceeded my expectations. I love it and if I get married in Wine Country I would want my Friday night rehearsal dinner at this place. :)
This recipe is my take on a salad we had at Diavolo. It is hearty and can be served as an appetizer or a full meal. If you read The Chefanies on a regular basis you know that Chefanie Wambach and I are obsessed with beets. We also have a tendency to like this Italian grain. This is one tasty salad!
A lot of the protein in my diet comes from beans since I don’t eat very much animal protein. Needless to say, I am a huge fan of beans. They are so versatile; you can add them to salads, soups, burgers and grain dishes. This week’s recipe is one of my new favorite weeknight dinners – Chickpea and Tahini Burgers. Ready in about 15 minutes or less, these will satisfy even a hungry man (Nathan, my recipe guinea pig). The Mediterranean spices and spicy yogurt sauce are super delicious and add a ton of flavor to otherwise sort of bland chickpeas.
This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.
You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading