Slice any tomatoes and onions you’d like to roast and preheat your oven to 320. Lay in a single layer on a cookie sheet. Spray or drizzle olive oil over the top of your veggies and add a sprinkle of salt. You’ll roast these about 45 minutes. I’ll admit to you all that I don’t…
Category: Vegetarian
A taste of home
If you, like me, are not a fan of buying pre-made spice mixes (whether because the packaging feels wasteful or for other reasons), I have great news for you. Most spice packets are a combination of things you probably already have at home! Being approximately 7,000 miles from San Diego means we don’t exactly have…
Gooey Gnocchi
Put 2 unpeeled large Russet potatoes in a large pot. Fill the pot with enough water to cover the potatoes by at least two inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot and simmer the potatoes until they are completely tender and easily pierced, about…
Griessbandnudeln
Don’t worry, I can’t pronounce that either. In a bowl, use a mixer to combine 3 cups of semolina flour, 3 eggs, 1/2 cup water, and 1 tablespoon olive oil. Mix until the dough comes together, about 2-3 minutes. Continue mixing at a slightly faster speed until the ingredients are thoroughly combined and a tight…
Apricot Scones
Scones are one of those things that feel intimidating and fancy, but really shouldn’t. They come together quite easily and are pretty versatile. In a large bowl, combine 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon and 1/2 cup cubed cold salted butter. Mix together…
Goes on Everything Peanut Sauce (with Pan Fried Tofu and Cucumber Noodles)
Press and drain 1 package of extra firm tofu. Cut into 1/2″ cubes or slices and brown over medium heat in approximately 3 tablespoons of oil. This should be approximately 6-7 minutes per side. Transfer to a paper towel to drain and cool. Spiralize two English cucumbers, discarding the core of the cucumber. Dry on…
Orzo Pasta Salad
I spent the first 10 years of my life steadfastly avoiding beans because of that stupid rhyme from when we were all kids. I spent the next 15 avoiding beans because I genuinely couldn’t handle the texture. But I’ve learned that if I disguise it in enough other textures, I’m on board. Dice 1/2 of…
Osmakadamia Nut 