Grilled Beets (because it’s too warm out to roast them in the oven and boiling them is a pain) + Tahini (to add a level of richness that contrasts with the sweetness of the beets) = a hearty summer dish! Ingredients: 4 Beets – peeled and sliced into round of about 1/4″ thickness 1 tbsp…
Tag: Vegetarian
Farro & Quinoa Salad
A Mediterranean inspired grain salad that stock full of juicy cherry tomatoes, tangy olives, and sharp blue cheese, and dressed in a light balsamic vinaigrette. This farro and quinoa salad is reminiscent of a farro salad I noshed on one snowy, April day at the Audubon Cafe in Boston. Homemade variants of that salad have…
Crushed Black Pepper Gnocchi
Homemade gnocchi, studded with crushed black pepper, and lightly sautéed in browned butter with a sprinkling of sea salt. Separately, I made some caramelized onions to serve with the gnocchi along with some shaved asiago cheese. Making gnocchi can take a bit of practice, but this was my third go at it, and these tasty,…
Deceptively Creamy Pasta
Deceptively creamy, because, instead of heavy cream, I use 2 oz of low fat cream cheese to round out the creamy portion of this pasta dish. This creamy, broth based pasta sauce is flavored with plenty of garlic, vodka, and a dusting of freshly grated nutmeg. A couple of handfuls of fresh baby spinach and…
The Ephemeral Bee 