Category: Main

  • Warm Brussels Sprouts Salad

    Mis

    The air is definitely chillier and I have finally accepted that fall is here and winter is coming. With that, we head into a different food harvest. Today, we are going to shine the spotlight on Brussels sprouts.

    Brussels sprouts are an excellent fall and winter vegetable. I didn’t grow up eating them because no one in my family ever liked them. My first experience with them was in college a few years back. One of my roommates made them for dinner and I reluctantly tried the crispy brown-green vegetable. Now, I roast them all the time for their delicious flavor and texture.

    Sliced (more…)

  • Rosemary Garlic Chicken

    Rice

    I have a really bad habit of eating late at night. Well, I’m a night owl so you can’t really blame me. One day I’ll kick this bad habit and learn to appreciate being a morning person.

    That being said, I also like cooking late because it is like a form of meditation for me. Piecing ingredients together from the fridge is the best kind of cognitive activity. Preparing ahead of time to cook later at night is even better.

    Chop (more…)

  • Sesame Shishito Salad

    Final

    As the days are getting shorter, I’m kind of in a panic mode to get my summer bucket list out of the way. But that’s totally normal, right? Even as I’m writing this, I know I’ll never even out my tan lines in time for fall.

    Fun fact: I go to the farmer’s market in Boston every week and each week they have something new and funky looking. Shishito peppers aren’t a new variety by any means, but I don’t cook them often because I only see them for so long. These small green peppers are fun to make since they can be prepared separately and consumed as a snack.

    Shishito

    Another fun fact: These peppers are generally not spicy, but one out of ten peppers will surprise you and have you reaching for your closest glass of icy water. (That was also a warning for your taste buds.)

    Open sesame! (more…)

  • Plural Pesto

    Two Pastas

    Basil is the unofficial herb of summer – at least in our books. We love using basil pesto with pasta, roasted vegetables, or even as a salad dressing with an extra bit of olive oil. The recipe is so simple that it is almost impossible to get wrong. Here, we’ll make it two ways: in a food processor, and using a mortar and pestle.

    Creamy Pesto

    Pasta

    For this pesto, a food processor does the heavy lifting. The garlic is slightly roasted on the stove top here, which gets rid of its bite and yields a much softer and sweeter flavor. Honey is the secret ingredient, but don’t let it weird you out – the sweetness perfectly offsets the savoriness of the pesto. The addition of spinach is great for sneaking more veggies into your kids’ diet, and ricotta really fills it out nicely. The result is a creamy, mellow pesto that’s not only great for picky eaters, but easy to whip up in a pinch. Enjoy!

    -L.

    Garlic

    Basil Walnuts (more…)