This is one of my favorite winter salads (or spring, or summer, or fall) because it can be chopped and whisked together in minutes and has a short ingredient list: endive, avocado, olive oil, Dijon mustard, vinegar, lemon juice, salt & pepper. My affection for it has increased since it is also raw, and asContinue reading “Endive & Avocado Salad”
Category Archives: Sides
Roasted Butternut squash & Red Onion with Tahini
As we are perhaps nearing the final cold days of winter, it was actually quite exciting to stumble upon a recipe that could still make squash feel new & fresh. Leave it to Mr Ottolenghi again. So simple and yet so interesting: roasting the squash and onions until they are browned actually brings the sweetnessContinue reading “Roasted Butternut squash & Red Onion with Tahini”
Tamara’s Ratatouille
This is jam packed with red peppers, butternut squash, parsnip, zucchini and eggplant, and feels healthy and filling and cozy. I’m continuing to work through the Yotam Ottolenghi cookbook Plenty and am filled with inspiration and ideas! Let me make this for you soon.
Balsamic Wheatberries with Peaches & Prosciutto
I love wheatberries and find them pretty versatile. So with the late summer peaches being so juicy and sweet, I envisioned a hearty, sweet, salty summer grain salad: wheatberries, super ripe peaches, balsamic vinegar, prosciutto and chopped parsley. Yum!
Braised Endive with sauce Gribiche
Oh Gribiche! Pronounced ‘gree-beesh’, this classic French sauce is made by mashing a cooked egg yolk and mustard into a paste, then adding olive oil, capers, cornichons, parsley, tarragon, red wine vinegar, the cooked, diced egg white, and a squeeze of lemon. It is sublime. Braised endive is a great supporting vegetable, and it isContinue reading “Braised Endive with sauce Gribiche”
Collier's Market 