Here’s another of the recipes I made for the 90th birthday party I catered last month.
Saag is a South Asian dish of braised greens, usually served with bread or rice. This was requested by my client to be served as a side dish with vegetable curry. Saag can also be served as an appetizer, as shown above with fresh bread from Macrina bakery, sliced tomatoes and cucumbers, and the Lemon Tahini recipe I posted early this week. Continue reading
Happy New Year!
Now that we have survived the holiday madness and settled back into life, it is time to get back to blogging. I wanted to share with you one of my go-to side dishes. I enjoy these year long, whether I am on the Whole30 challenge or not. Continue reading
The first restaurant at which I worked in Seattle was Julia’s in Wallingford. I was in charge of creating dinner and lunch specials, and for the most part they were vegetarian or vegan.
Here is a recipe from that time that would be perfect for Thanksgiving, because it will serve a crowd of 12 as a side dish. If you’re serving a smaller crowd, however, it is simple enough to cut the recipe in half (or in thirds) to serve fewer diners. I recently served it as a side with my Turkey, Sweet Potato & Kale Loaf. Continue reading
Earlier this fall, I was looking for an appetizer recipe that was vegan, gluten-free, easy to eat in two bites, and delicious. Sweet Potato-Quinoa Cakes had gone over well with the client I was working with on previous events, and I thought I would make them again—only this time appetizer size. Continue reading
Here is another dish I served last month when I needed a vegetarian option. Because I was serving Turkey Chili with cornbread to my meat-eating friends, it seemed logical to have a tomato-based vegetarian stew for my non-meat-eating friends.
Summer is waning, but you can still find many wonderful fresh vegetables at your local farmers’ markets or produce stands. Earlier this month, when friends were coming over for dinner, I knew we would have grilled pork tenderloin medallions. The question was what to serve with them.
That day, my CSA delivery from Full Circle had arrived. In the box were green beans, corn, and leeks. I decided to roast them all together and see how it tasted. It turned out to be delicious. Continue reading
Summer is fading in Seattle, but the forecast still calls for some sunny days. A great way to cool off on days when the temperature rises above 80 degrees is with a fresh, chilled soup. Continue reading
Earlier this spring I catered a function for Artist Trust (a local organization here in Seattle dedicated to supporting artists). I have worked with them for many years, and I view every event as an opportunity to be creative. I always try to pay attention to detail and presentation, and knowing the guests at Artist Trust events are inspired by beautiful things, I try to make sure the well-presented food lives up to their artistic expectations. Continue reading
Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. Continue reading
A client of mine was telling me about a great meal they had while eating out. It included shaved Brussels sprouts. I decided to try to make a version of my own. One of my go-to vegetables in the fall and winter is roasted Brussels sprouts.
These take a bit more preparation and attention while cooking, but they are equally as delicious as their roasted counterpart. Continue reading