If you couldn't already tell, I'm on a gratin kick. While the kick started weeks ago, being in France has fully supported this decision. Those of you with kids who avoid vegetables like the plague (and those who don't) might want to try this recipe. It's the perfect way to add flavor and liven up… Continue reading Asparagus and Celery Gratin
This might be another one of those recipes where I've already lost half of you with the title. Perhaps the parmesan part has kept some of you skeptics around with juuust enough curiosity to keep scrolling. Cauliflower the bland cruciferous vegetable that most of you say "thank you, next" to. Don't sell this white vegetable… Continue reading Parmesan Cauliflower Gratin
There's quite an odd juxtaposition with tabbouleh (ta-BOO-lee) for multiple reasons. This isn't one of your whip-it-up-in-a-pinch salads. It's tedious. You have to really, really want tabbouleh. The zinger is that there are people who don't enjoy tabbouleh. Parsley's flavor is bitter and peppery, and its texture coarse and uninviting. Many think of it as… Continue reading Tabbouleh
You either love them or hate them, and I probably already lost half of you with the title. They are a controversial vegetable. The smell alone causes great consternation among those living with you. For those who are still here, do I have a recipe for you! You can cook this up for your loved… Continue reading Almond Parmesan Brussels Sprouts
I made a tofu vegetable stir fry with sticky butter rice for a client today. I wrote out “peanut chili sauce for drizzling” in the menu and figured I’d figure the rest out on a whim (this tends to be a trend). I was quite pleased with how it turned out and realized, this can… Continue reading Sesame Chili Peanut Sauce
