Monthly Archives: July 2012

Linguine with Vine Ripened Cherry Tomatoes and Basil

Jul
30

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It’s a dish so basic and simple. Pasta with sweet vine ripened cherry tomatoes and fresh basil is summertime comfort food. It is so easy to make that I am almost embarrassed to post the recipe, but sometimes the simplest and most obvious things go overlooked. I am here to remind you of how good it is. Made with a quinoa based pasta, it is also good for you and gluten-free.

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Garbanzo Bean ‘Tuna’ Salad

Jul
27

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There is a good reason why garbanzo bean based mock tuna salad recipes are popular in vegan cookbooks. They are really good and are not made with soy products. There are certainly similarities in flavor and texture to traditional tuna salads, but stand on their own as being excellent. If you want the recipe to have more flavor of the sea, I would suggest adding Dulse Flakes (about 1/2 teaspoon or more to taste) at the end of the recipe when you are checking for additional seasonings.

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Summer Corn Chowder

Jul
24

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Grilled, raw in salads, or on the cob, I cannot get my fill of sweet summer corn. This soup is more than just another delicious way to enjoy it. It is creamy, rich, deeply satisfying, and vegan.

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Cold Soba Noodle Salad with Miso Dressing (video)

Jul
21

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Satisfying and loaded with sweet earthy flavor, Japanese soba noodles are traditionally made from buckwheat. Buckwheat is not wheat. It is not even a grain. It is a fruit seed. This is great news for those looking for a satisfying noodle that is not only gluten free but good for you as well. Buckwheat has 8 out of 9 of the essential amino acids making it an excellent source of protein. It is high in dietary fiber and is a great source of B vitamins, minerals, and alpha-linolenic acid. It also happens to be very satisfying and tasty. It is not always easy to find 100% buckwheat noodles and if you are not concerned with gluten, I would recommend using a noodle that is about 70/30 buckwheat to whole wheat as they are significantly easier to work with and less delicate than those made with 100% buckwheat. That being said, 100% buckwheat noodles can be found at many grocery and natural food stores or on line and they are delicious.

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Miso Dressing

Jul
21

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This dressing is easy to make in a blender or by hand. You will love it. It is great to use on all sorts of salads and with noodles.

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Raspberry Peach Popsicles or Smoothie

Jul
17

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This is another great smoothie recipe that is even better made into popsicles. What I love so much about them is that they are satisfyingly sweet enough to enjoy for dessert, but not overwhelming so like most popsicles from the store tend to be. I like to enjoy a small glass of the smoothie for breakfast or a snack and pour the remaining mixture into popsicle molds to save for later. Or double the recipe so you and your family can enjoy both.

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Occhiolina Beans with Aromatic Vegetables

Jul
11

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Several months ago my husband and I were visiting friends in New York City and they insisted on taking us to Eataly. My friend, a very stylish Italian woman and exceptional cook also happens to be the person responsible for teaching me to make risotto several years ago. When she tells me that there is an extraordinary Italian market that is an absolute must to visit, I have to take her word for it. It also happens to be one of her son’s favorite spots, and at 14 years of age, he is quite a cook himself.

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Oven Baked Tortilla Chips

Jul
08

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There is no reason to waste calories and fat on greasy chips. Home made oven baked chips are easy to make. They satisfy the cravings you might have for salty, crunchy, and carby snacks, and are super delicious. By using tortillas prepared with no preservatives and a clean bill of ingredients, you get the added satisfaction of  knowing that you are eating something that is not processed with a bunch of things you cannot pronounce.

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Sweet Pea Guacamole

Jul
07

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There are a few restaurants that I wish still existed. The food, memories, and inspiration I associate with some of them is so powerful. I suppose you would call it Proustian. Trumps was one of those restaurants. The late Michael Roberts, the chef and proprietor of Trumps, was and remains to be one of the greatest influences on my culinary career. Along with Alice Waters, Wolfgang Puck, Ken Frank, Cindy Pawlcyn, and Michael McCarty, he can be counted among the innovators of what we now commonly refer to as California Cuisine.

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Chocolate Banana Smoothie

Jul
05

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For those of you who crave chocolate, but are seeking something that is not as indulgent as candy, this recipe is for you. I made it for breakfast this morning, but it would be equally good as an afternoon snack or a dessert. The almond butter makes it especially tasty, but would be just as delicious using peanut butter or none at all.

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Grilled Corn Salad with Avocado and Vine Ripened Tomatoes

Jul
02

IMG_8316Summer is a great time to stretch our limits with salads beyond lettuces. The fruits and vegetables that peak in the heat are all worthy of providing hearty, flavorful, and mouth watering side dishes worthy of taking center stage. That is part of the reason people tend to eat lighter and healthier during the summer months. Even though menus this time of year at home and in restaurants feature grilled meats, burgers, and other fatty foods, we tend to pair them with fresh and satisfying vegetables and salads that steal the show.

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Watermelon Granita Parfaits

Jul
02

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Watermelon has to be one of America’s favorite summertime fruits. It goes without saying that we are faced with too many choices of outstanding fruit during the summer, but there is something special about watermelon that brings out the joys of childhood in us all. It is not surprising as the sweet, juicy, crisp and refreshing flavor and texture can be enjoyed far beyond the pleasure of eating a big slice of it with juices running down your face. It lends itself so well to dishes both salty and sweet, from salads to desserts.

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