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Radish & Beetroot Pachadi w/ Curry Leaf, Black Mustard Seed & Asafetida Tadka

Pachadi is Southern India’s version of the classic raita (yogurt curd w/ cucumber).  We had gorgeous radishes to use up from Little Wild Things Farm, so we’re using radishes instead of cucumber.   A Tadka is simply the addition of spices tempered in oil. 🌿 🌶 🌿 This is my first time using Asafetida … It’s a fascinating ingredient!  Ever wonder why we use ❤THIS ❤ symbol to represent love?  Read on!  Asafetida is widely used in Indian cuisine, but it became popular in Ancient Rome as a replacement for Silphium — the now-extinct giant fennel plant — which was both a culinary ingredient, an aphrodisiac & birth control for Ancient Romans! Apparently Nero was gifted the last existing plant to eat (figures!).  The giant fennel had heart-shaped seeds that were made into a beverage that women drank once a month to prevent pregnancy ♥️💗♥️  Consequently, the heart-shaped seeds of the plant made it onto ancient coins and are the reason why we now use the heart symbol to represent romance!  💗🌈💗

Irish Moss, Whiskey, & Honey Panna Cotta

Irish moss is found along the Atlantic coasts of North America and Europe, but it gets its name because, during the potato famine in Ireland, it was a critical source of food for many.  Now, it’s enjoyed in beverages in the Caribbean and is used as a thickener in many desserts, which is how it’s used here.  It’s extremely nutritious and contains nearly 100 essential minerals.  So clearly we had to even out all that healthiness with some heavy cream and whiskey!

Tomato Ceviche w/ Burrata, Variegated Basil & Hibiscus Salt

My new favorite Summer meal is tomato 🍅 ceviche!!! // It works the same as a fish 🐠 ceviche — The lime juice slowly cooks it over time // To make: Combine 1 lb diced heirloom tomatoes, 1 minced Serrano chili 🌶, 1 minced shallot, 4 limes juiced and zested, 1/4 c good olive oil, & salt and pepper to taste // Marinate for at least an hour before serving // Serve w/ Burrata, tropical hibiscus 🌺 salt, variegated Basil 🌿 (grew this in my hydroponic garden!), and, if you want to get a little fancy, add in some olive oil caviar ♥️// Hope you’re all doing well! Stay safe! 💗💗💗

Baharat-Smoked Pecan Salad w/ Cherries, Pomegranate & Chèvre

I dug out my stovetop smoker yesterday & made some smoked pecans for use in this salad 🥗(Thanks to @littlewildthingsfarm for most of the gorgeous nasturtiums (I grew a few!) // 🥗 🌸 🥗 // Pecans are super special to my family because my great granddaddy was a pecan farmer (the 100+-year-old trees 🌳 on his farm still produce a few pecans & are sold to companies in the South // This recipe gives the pecans a little more exotic — but still accessible — flavor (even my 5-year-old likes them!) // To make, melt 2 TB butter & add 1 tsp baharat (if you can’t find baharat, any warm & savory spice combo will do.. like cumin or turmeric & clove or nutmeg or allspice), 1 tsp cinnamon, 1 tsp salt, & 1/2 tsp cayenne pepper // Coat pecans in the butter spice mixture and smoke gently 🔥 for about 10 minutes // I used pecan wood chips but feel free to play & use hickory or oak! // These pecans are delightful in a salad, but would also be super tasty on a Crostini or as a game-day snack // ⚽️ ⚾️ 🏈// The warmness of the smoky baharat & cinnamon make these seasonal sweet cherries 🍒, the arils & tangy goat cheese pop // The peppery nasturtiums, tossed in a light champagne 🍾 vinaigrette w/ a little arugula 🌿, keep it fresh and Summery!

Lemony Cannellini Bean Toast w/ Carrot-Top Pesto & Baked Egg Yolk

 Avocado 🥑 Toast is delicious … Cannellini Bean Toast w/ carrot tops 🥕 is even more delicious (& nutritious) !!! // To make the pesto: 🌿 Combine 2 C carrot tops 🥕, 1/4 C Parmesan cheese 🧀, 1/4 C walnuts, & the juice of one lemon 🍋 // Drizzle in olive oil and blend until pesto consistency is reached // Salt🧂& Pepper to taste // For the Bean Toast filling: // Combine 1 can drained and rinsed cannellini beans, 1/4 C olive oil, 1 TB chili flakes, 1 TB garlic powder, 2 TB dried shallots, 1/4 C fresh minced carrot tops 🥕 & the juice & zest of 2 lemons 🍋 // Salt🧂& Pepper to taste // Purée half the mixture and leave rest whole for texture // 🌈 // Top w/ carrot-top pesto 🌿, whole cannellini beans, & a baked egg yolk 🍳 // This is a delicious, protein and vitamin-packed way to start your day! // ☀️ // *** To make vegan: Sub in vegan Parmesan & omit the egg 🍳 // Hope you’re all doing well! & staying safe, everyone! // 💗♥️ 💗