Learning the basics boosts confidence in the kitchen :) Roasted veg dishes are not only simple, but incredibly delicious ways to cook and eat vegetables. Tossing almost any vegetable into the oven that’s coated in good olive oil and herbs brings out the natural flavor of the veg. There really aren’t any rules to this - just use high heat, season well, and wait till there’s some good golden color on the edges. The charred bits are always the best.
Toasty French baguette slices topped with fluffy ricotta, sweet grilled nectarines (or peaches), salty prosciutto, and herbaceous basil. The fresh intensity of a few flakes of Maldon salt and a drizzle of reduced balsamic vinegar on top set off this appetizer. This crostini is a combination of classic flavors in one bite. And an added benefit: you can get everything you need at TJ’s! There are no rules to this one - make as many as you want, and as messy as you want :)
I love the earthy, warm spice of curry. This week’s recipe satisfies any curry craving while remaining light and summery. Fresh, crisp corn, silky golden Yukon potatoes, plump seared shrimp, and sweet chunks of mango are quickly tossed with curry powder, a splash of coconut milk. This versatile dish can be mixed with your favorite pasta or eaten on its own! There aren’t any exact measurements for this recipe, I love to simply toss things in and adjust to taste.
Figs. Sweet, unctuous flesh with a light berry taste that practically transform in the oven. My favorite recipes are ones you can throw together, not worrying about technique or messing things up. Ricotta Rig Phyllo Cups are a fail-proof appetizer or snack that will impress the hell out of your friends with any effort on your part. Flakey (pre-made) phyllo cups filled with honeyed ricotta and figs, topped with a few flakes of Maldon to balance things out. Seriously quick and satisfying.
I've been making Sweet Potato Mash this way since high school. Some of my favorite recipes come about from a bit of laziness. :) This method really celebrates the sweet potato for all of its natural beauty and can be made while you're making the rest of your meal. Here in my apartment in Hong Kong, I have one induction plate, vs 6 burners at home in the States. This has really changed the way I cook, especially when it comes to timing and the order in which I cook things. It's nice to have the option to prepare a satisfying side dish like this one, in the microwave while I cook something else on the induction plate.
The incredible sweetness of the flesh on its own blows my mind every time. Normally, I just prepare the mashed sweet potato with flaky sea salt and cracked black pepper, but today I'll show you how adding a bit of freshly grated ginger and a dash of cinnamon can elevate this simple side dish to something really special. There's no need to add tons of cream or fancy ingredients when the flavor of the sweet potato is so vibrant on its own.
This is the best broccoli you'll ever eat. Roasting is such a delicious way to prepare veggies, and broccoli absolutely transforms when cooked in a hot oven. They turn golden brown, the stalks turn tender, and their flavor is enhanced. When roasting any vegetables, it's super simple: don't be afraid of oil & salt! Don't skimp, and toss the vegetables so that they're properly coated in oil and seasoning.
This roasted broccoli really wakes up the taste buds. Flaky sea salt, cracked black pepper, and thinly sliced garlic are the base for great seasoning, but what really brings this broccoli up a notch is the addition of shichimi. Shichimi Togarashi is a Japanese blend of seven spices that varies depending on the region or cook. The typical ingredients include sansho (Sichuan pepper), dried citrus peel, sesame seeds, ginger, garlic, shiso, nori, hemp seeds, and chiles. This mixture is wonderful on meat, noodles, rice, and fried foods. I love adding shichimi to my eggs or on top of my avocado toast!
After the broccoli is roasted, finish it off with a good squeeze of lemon juice and fresh lemon zest for some good brightness and acid. The cake topper is tossing in shaved Parmesan cheese for some nuttiness. This recipe works well for regular weeknight dinners, or as a side for entertaining. There's no need to measure a ton of ingredients - just toss it all together and roast it off in the oven for 15 minutes :)
Ok, so I'm never buying store-bought hummus again! I've always heard about how easy it is to make your own hummus at home, but haven't ever given it a try. I recently got a blender during a pretty epic White Elephant, and have been so excited to blend everything. This recipe for hummus is super simple - bright and lemony, and ready to enjoy with carrots, pita, whatever you like. Watch the recipe video below and get blending :)
