My father-in-law is a vegan and he mostly lives on tofu. Not that there’s anything wrong with that. In fact, I never really enjoyed tofu until he made me his signature dish.
He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s there. Continue reading
Typically squash recipes pop up around fall, when the weather starts getting chilly and people start roasting veggies. However, I recently discovered the magic of spaghetti squash and want to share the good news. Now, I won’t try to tell you that it’s just like eating a bowl of pasta, but the texture and mild flavor of the squash really lend themselves to some interesting sauce pairings. Continue reading
Do you know what’s delicious? Olive oil, parmesan, nuts, lemon and a lot of black pepper. Oh, and something green in the mix too.
Last week I was talking to my mother on the phone, when she happened to mention that my cousin had made kale pesto for the family over the weekend. I promptly filed that away in my head as “something I’d like to try.” Continue reading
This is my second tortellini recipe for Crasstalk. You may say I have an obsession, and you would be correct. This recipe is adapted from the Weight Watchers cookbook, but I upped the amount of olive oil, and substituted some of the arugula with basil. The result is sublime, and just light enough for a summer meal. Make sure to accompany the dish with crusty bread. Continue reading
