The veggies are chopped. The spices are ground. Lets fire up the stove!
What is Vermicelli? Super thin noodles that can be made from semolina-wheat, durum-wheat, rice flour, or some combination of these flours. They cook very very swiftly. Why This Recipe? The a.m. hours can be a stressful time–getting ready for work, packing lunches, juggling the demands of toddlers preparing the morning meal. This 10 Min. Indian […]
As the mother of a 4-year old, I love pestos, particularly this Walnut-Arugula Pesto. Pestos require minimal prep work or cooking, are incredibly nutritious, and they freeze really well. So when my mini-mo suddenly says at 3 p.m. “Mama, my tummy is hungry”, I spring into action, Boil kettle Toss the boiling water & pasta […]
Tomato Pesto With Olives, Instead of Olive Oil? Why Not Most pestos depend on 1/4-1/2 cup olive oil in order to keep the sauce fragrant and emulsified. Olives & Tomato Pesto does not. The tomatoes are a great emulsifying agent on their own and fresh olives bring the same flavors as olive oil, while cutting […]
There’s nothing like making soft, pillowy gnocchi at home. It takes a bit of work and practice but I assure you it’s totally worth it. Once you master how to do it, not only can you make melt-in-your mouth gnocchis to order, you’ ll enjoy creating variations to suit your taste and temperament. Carrot and […]
There are two components to the sauce in this dish: the pesto and creamy fondue. The pesto carries hints of asparagus, pistachio and olive, that when combined with the fondue creates a creamy sauce with a rich, silky taste and texture. Eating With Your Eyes: Additional Pestos: Tomato-Basil Pesto–A comforting dish that combines the familiar […]
