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healthy cooking

My farro & chayote squash salad: make it in the fall, make it all year-round!

Who here is a fan of farro? I’ll admit I’ve never had farro in savory applications until recently. Sweet, however, is a totally different matter. Growing up, ever so often, my aunt would make me a dessert that is very popular in my home country, which involves a combination of farro, sugar, cinnamon, chopped nuts and sometimes lemon. I used to love this dessert so much that I would often dream of it – yes, really ๐Ÿ™‚ Coming in contact with the cooked farro, the nuts would turn into a velvety mass of milky goodness – and that’s exactly why I liked this dessert so much. What’s not to love about a creamy, ever so comforting sweet treat?

My farro repertoire has expanded recently, and for a good reason. I’ve been trying to find ways to use up a boatload of organic farro I got on sale from the grocery store – and in the process, I came up with a simple recipe for a vegan farro salad we absolutely love.

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Potato lemon balm salad: summer cooking at its best!

Did you know use of “uncommon herbs” is one of this year’s hottest culinary trends? I picked up this information while doing research in preparation for attending the latest National Restaurant Association Show (you can check out my review here), and I couldn’t be happier. I’m glad to see the overall “return to nature” approach at work, be it epitomized by plant-based products, imperfect produce, exotic fruit and super fruit – or, finally, uncommon herbs.

But, what are some of the less used herbs at the top of the popularity pyramid this year? In the brochure which details this year’s top trends, the National Restaurant Association gives chervil, lovage, lemon balm and papalo as examples of uncommon herbs. I really wish we’d grown lovage: my mom uses a lot of lovage in her cooking, but sadly I have yet to find this plant available for purchase in Chicagoland. Luckily, on the other hand, our lemon balm bush has survived the polar vortex and is now thriving in our garden. Time then to make a lemon balm salad – so beautiful, so seasonal, so fresh ๐Ÿ™‚ Keep Reading

New version of my quinoa patty recipe: living life to the fullest, vegetarian-style!

Who’s here for a delicious quinoa dish? I hope some of you are ๐Ÿ™‚ I have been dying to update a few of the recipes on my blog, but life has got in the way, as usual. My nights caring for our newborn baby have been tough, with very little sleep, and finding the time to think and to write has been a struggle. And yet, I’m back now, and happy to report I have a new version of one of our all-time-favorite foods: quinoa patties. This new recipe features grilled corn, fennel and Aloha peppers and is light, wholesome, and packed full of quinoa goodness. To make the patties I used a special organic quinoa blend made by Better Body Foods, whose reps contacted me recently and sent me some to try. Perfect timing! 😉 Keep Reading

Bring it on, bell peppers! My veggie burger recipe

I am in love with… bell peppers ๐Ÿ™‚ As summer draws near and the days are getting longer and hotter, my body – exhausted by the calorific excesses of the winter season – craves fresh, light and nutritious dishes. Gone are the days when comfort foods were queens. Now is the perfect time to cook healthy and colorful dishes – and what can be healthier and more colorful than bell peppers? Rich in vitamin C and poor in calories, they are best eaten raw, alongside hummus or a light vinaigrette. Still, their natural beauty and abundance of flavor shine through whether served on their own or as ingredients in more elaborate dishes.

I like to use bell peppers to make vegetarian burgers. It is an easy recipe, with a few components which never fail to deliver. Keep Reading