Mango & Tomato: vegetarian

5/1/23

Meatless Monday: Israeli Cous Cous Salad

Cous Cous salad with feta, pistachios, arugula

If you are looking for a fun side dish to bring to a potluck, I think you'll like my Israeli Cous Cous Salad. Quick shout out to my friend Lara for suggesting Israeli cous cous: I took it from there.

This salad is great not only for a potluck, but also for a picnic because it doesn't have any mayonnaise (I know... you are shocked that something I make doesn't have mayonnaise).

I brought this salad to my friend Jazmin's party with each ingredient packed into a separate container and mixed them all in a large bowl right before the party.

Israeli Cous Cous Salad

Ingredients (use whichever proportions you like)

Israeli cous cous, cooked

feta, crumbled

arugula

cucumber, diced

pistachios, chopped

dill, chopped

lemony dressing with a bit of wholegrained mustard (fresh lemon juice, olive oil, microplane'd garlic, wholegrained mustard, salt & pepper)

Directions

Mix all ingredients in a large bowl (but reserve a bit of feta, pistachios, and dill to sprinkle on top).

3/2/23

Vegetarian Three Beans Chili

Vegetarian Three Beans Chili

Saute 1 chopped onion, 1 chopped green pepper, and 1/2 minced jalapeño until the vegetables have softened.

Add 2 minced garlic cloves, salt, cumin, and chili powder to taste. Saute until you can smell the spices.

Add 2 cups [each] of black beans, chickpeas, and navy beans, and 2 cans of diced tomatoes.

Bring to a boil, lower the heat, and simmer for 15 to 30 minutes.

Serve with chopped white onion, feta, avocado, cilantro, a squeeze of lime juice, and a drizzle of chili oil.

Below is chili oil I made by following a recipe I found online that turned out way too spicy so I had to dilute it with regular oil.

The next time I would do it, I would heat 1 cup oil on medium heat for about 5 minutes, then add 1/4 cup red pepper flakes and a pinch of salt. Mix to combine. Take off the heat and let stand until it cools down. Strain and pour into a pretty bottle.

2/9/23

No Fake Meat: 2 Easy Meatless Ideas

Let me start by saying that I hate fake things (plants/flowers) and fake people. I also hate fake meat: I would rather eat something plant based that's not pretending to be beef or chicken. Ok, phew, I feel better. (I hear my friend Laura say 'hate is a strong word' in my head...)

This past week I made two meals using plant based ingredients as the base.

The photo above is a double 'burger' with Trader Joe's black bean/roasted corn patties (in the freezer section) on top of a bun slathered in mayonnaise, beet horseradish, with red onion, pickled jalapeno, and arugula! How pretty does it look? It did not stay this pretty when I took a few bites: the sandwich fell apart, but the flavor was awesome.

The photo below is BBQ tofu on top of a baked potato. I used a recipe from Doesn't Taste Like Chicken, and it turned out great. You can use this tofu mixture in a Sloppy Joe or on top of rice (hola Marnely), or even on top of polenta! Thanks to Emily for letting me know about this idea.

What plant based meal have you made lately?

10/17/21

What To Do With Roasted Carrots: Hummus and Lentil Bowl with Feta and Pistachios

A few months ago I went to Ann Arbor, Michigan and discovered Lafayette Avenue Ceramics in a cute store. I immediately bought one of their speckled plates and have been using it ever since.

The other color of Lafayette Avenue Ceramics beautiful pieces I loved was dark blue. Today I'd like to share two recipes/ideas I created in collaboration with Lafayette Avenue Ceramics featuring roasted carrots, feta, and pistachios. The colors pop on the two beautiful pieces I received for our collaboration. You'll be seeing these quite a bit on my instagram.

Note: I roasted carrots at 425F with olive oil, salt, pepper and turmeric for about 25 minutes. The carrots for the hummus were diced; the carrots for the bowl were quartered in length.

Roasted Carrot Hummus With Feta & Pistachios

Ingredients

1/2 pound roasted carrots

1 cup chickpeas

3 tablespoons tahini

3-5 tablespoons water or liquid from the chickpeas

1/2 lemon, juiced

1 garlic clove, smashed

salt & pepper to taste

garnishes: crumbled feta, chopped pistachios, togarashi, chili oil

Directions

1. Puree all ingredients but garnishes in a food processor. Put into a shallow bowl. Top with garnishes.

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Ingredients

labneh

cooked French lentils

roasted carrots

crumbled feta

chopped pistachios

cilantro

chili oil

Directions

Make a bowl ;)

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Disclosure: this is not a sponsored post. This is a barter post :)

8/22/21

Quick And Easy Borsch Recipe

Vegetarian beet soup in a large pot with bowls

Let's get one thing straight: there's no t in borsch.

Ok, I feel better now :0

Here's a Quick And Easy Borsch Recipe you can whip up in less than 45 minutes (all the while practicing your dicing skills) and eat either hot or cold because it's completely vegan (that is until you add mayonnaise or sour cream).

Quick And Easy Borsch Recipe

Serves 4

Ingredients

1 tablespoon olive oil

1/2 onion, diced

3 carrots, peeled, diced

2 Russet potatoes, peeled, diced (larger than the other vegetables)

2 medium beets, peeled, diced

salt & pepper to taste

1 tablespoon tomato paste

water

1/2 small cabbage, thinly sliced

toppings: mayonnaise or sour cream, parsley or dill, and toast

Directions

1. In a large soup pot, I used Le Creuset, heat olive oil. Add onions and carrots and saute for 5 minutes.

2. Add potatoes and saute for 3 more minutes.

3. Add beets, salt and pepper, and tomato paste, stir to combine and saute for 5 minutes.

4. Add enough water to cover everything by 1 to 2 inches depending on how thick you'll want your borsch to be. Bring the mixture to a boil, lower the heat, and simmer until potatoes are tender.

5. Add cabbage, bring the mixture back to a boil, then lower the heat and simmer for 10 minutes.

6. Serve with mayonnaise or sour cream, parsley or dill, and toast.

The soup will only get better as it sits in the refrigerator.

8/8/21

Meatless Monday: Ricotta Toasts With Mango & Honeyed Pistachios

Ricotta Toasts With Mango & Honeyed Pistachios are perfect for breakfast, dessert, or a snack, and are especially great for Meatless Monday.

I was inspired by an instagram post from Adeena Sussman, but changed a few things (as is pretty typical of me).

Ricotta Toasts With Mango & Honeyed Pistachios

Serves 1

Ingredients

1/4 cup smoked honey (use 3 tablespoons for pistachios and the rest as a drizzle)

2 tablespoons salted roasted pistachios, chopped

red pepper flakes to taste

2 slices of bread, toasted

1/4-1/3 cup ricotta, drained slightly

1 mango, peeled, "cheeks" cut off and thinly sliced

Directions

1. In a small pan heat the honey. Add pistachios and sprinkle with red pepper flakes. Bring the mixture to a bubble and cook for about 5 minutes. Carefully transfer to parchment paper and allow to cool. Break into pieces.

2. Slather toasts with ricotta, add a layer of sliced mango, top with honeyed pistachios, and drizzle with a bit more honey. Add a pinch of red pepper flakes for extra heat.

VERY

GOOD

7/29/21

Mango Tomato Cherry Salsa Recipe

Mango Tomato Cherry Salsa

1 mango, peeled, diced

2 Roma tomatoes, diced

1 cup cherries, pitted, chopped

1 tablespoon minced jalapeno (I used one I grew on my windowsill!)

salt to taste

1-2 tablespoons lime juice

2-3 tablespoons chopped cilantro

chips to serve

Shout out to my new Felt & Fat bowls I received as a gift from the company after being their super fan!!!

6/14/21

How To Make Ricotta At Home: Naan & Ricotta

Flatbread with ricotta, tomatoes, cucumbers, onion, and cilantro on a board

This weekend I decided to bake a lemon cake with chocolate frosting and had about 3 cups of milk left. I stopped drinking coffee, and even when I did, I used half & half. I rarely drink milk, and wasn't inclined to drink whole milk the recipe called for. What to do....?

Ricotta! That's what I should make with the milk, I decided. And so I did. And then I spread it on leftover toasted naan and added cucumbers, tomatoes, white onion, salt, olive oil, cilantro and sambar.

Homemade Ricotta

Approximate Ingredients for about 2 portions

3 cups whole milk

1 teaspoon salt

juice of 1/2 lemon

Directions

1. Heat the milk with salt to 185 degrees.

2. Pour in lemon juice and gently stir for 15 seconds.

3. Let the mixture sit for about 5 minutes, then carefully strain through a fine sieve lined with cheesecloth.

4. Tie the cheesecloth and hang it on a spoon to drain some of the liquid.

Naan & Ricotta Flatbread

1. Spread homemade ricotta on toasted naan

2. Add diced cucumbers, tomatoes, and onions

3. Drizzle with olive oil and season with salt, sambar powder, and cilantro.

5/16/21

What To Do With Cabbage: Cabbage & Scallions Pie

If you happen to have half a cabbage sitting in your fridge, Cabbage & Scallions Pie is a quick and easy dish you can bake for lunch or dinner with plenty of leftovers.

My mom mentioned making a cabbage pie a few days ago, and I had no idea what that meant. Turns out, it's a recipe she's made multiple times that even my dad likes: my dad is a bit of a particular eater ;)

The original recipe comes from a Russian website called tak prosto, which translates into so easy. I could not find the link to the recipe, but my mom sent me a photo of the ingredients (in Russian) and over the phone gave me the directions.

The recipe uses both sour cream and mayonnaise in the batter, so it's definitely not low fat. I did not have sour cream and instead used strained plain yogurt. I also changed the proportions slightly.

The recipe calls for 500 grams of cabbage, but worked just fine with 360 grams that I had.

Cabbage & Scallions Pie

Serves 4-6

Ingredients

olive oil

parchment paper

500 grams thinly sliced cabbage

2 teaspoons salt, divided

5 scallions, chopped (you can use any herbs you like or a combination)

3 eggs

2 teaspoons baking powder

4 tablespoons sour cream

4 tablespoons mayonnaise

6 tablespoons flour

black pepper

sesame seeds

Directions

1. Preheat the oven to 350F.

2. Line the bottom of a pie dish with parchment paper brushed with olive oil on both sides.

3. In a medium bowl, massage the sliced cabbage with 1 teaspoon of salt. Add most of the scallions, leaving some for garnish, and put into the pie dish.

4. In a medium bowl, whisk the eggs, add the baking powder, and whisk until you end up with smooth mixture.

5. Add the remaining teaspoon of salt, sour cream, mayonnaise, flour, and black pepper. Whisk until all the ingredients are incorporated.

6. Pour the batter over the cabbage and scallions, but do not mix the two. Sprinkle with sesame seeds.

7. Bake the pie for 40 to 50 minutes, rotating the pie dish half way through.

8. Serve topped with scallions.

I'm happy with the results, and my mom is happy that I listened to her: a winning combination. The sesame seeds add a bit of texture, but you can easily leave them out and add shredded cheese instead!

The texture of the dish reminds me of quiche or frittata, and just like those dishes, it's great for leftovers! Serve hot or at room temperature.

4/7/21

Caesar(ish) Salad With Air Fryer Chickpeas

Salad with croutons, cheese, avocado, and crispy chickpeas

In the last few weeks, it seems that everywhere I look, I see Caesar Salad (mainly talking about my twin Anna and my friend Emily). A few days ago I decided to create my own version, but add air fryer chickpeas (because my brother sent me an air fryer lid for my pressure cooker for my birthday) and a few other ingredients. I also used ricotta salata instead of Parmesan.

Caesar(ish) Salad With Air Fryer Chickpeas

Boston lettuce, torn into pieces

croutons

avocado, sliced

ricotta salata thinly sliced using a vegetable peeler

Caesar dressing (from a bottle)

air fryer chickpeas (drain and pat chickpeas with a paper towel to remove any moisture, then spray with olive oil and cook in your air fryer at 400 degrees for about 10 to 12 minutes shaking the basket occasionally. season with salt)

This is one of my fat ass salads and was quite satisfying! I'm sure you can figure out how to assemble it yourself ;)

2/28/21

Indo Thai Curry With Broccoli And Paneer

Bowl of curry with broccoli, carrots, and paneer

It's a rainy Sunday morning here in Arlington, VA, and I thought I'd share a recipe with you I made yesterday. When I say a recipe, it's mostly my recollection of the ingredients and the steps I took to make this Indo Thai Curry With Broccoli And Paneer.

It all started with a bunch of produce I had and a block of paneer I bought weeks earlier. I wanted something that would be of comfort, not too long to make, and do well as leftovers.

The Indo part of the recipe, as an Indian, comes from mustard seeds, cumin seeds, paneer, and cilantro. The Thai part is lime leaves, coconut milk, Thai red curry paste, and fish sauce. Of course all these ingredients are widely used in a multitude of cuisines.

Indo Thai Curry With Broccoli And Paneer

Ingredients

olive oil

2 teaspoons cumin seeds

2 teaspoons mustard seeds

1 tablespoon finely chopped ginger

1 head broccoli, cut into bite size pieces

2 carrots, peeled, sliced on diagonal into 1/4" pieces

14.5 ounce can diced tomatoes, drained and pureed (I drank the liquid)

14.5 ounce can coconut milk

1-2 tablespoons red Thai curry paste

lime leaves (mine were old, so I used a bunch of them)

1 block paneer, cut into cubes

fish sauce to taste

salt to taste

1-2 cups defrosted peas

To serve: Basmatti rice, lime wedges, chopped roasted cashews, chopped cilantro

Directions

1. Heat olive oil in a large skillet. Add cumin and mustard seeds and saute for a few minutes. Add ginger, broccoli, and carrots, and saute for about 5 minutes.

2. Add pureed tomatoes and coconut milk, red Thai curry paste, and lime leaves. Mix to combine.

3. Nestle in cubed paneer, a few dashes of fish sauce and a pinch of salt. Simmer covered for 10 minutes.

4. Taste. Adjust for seasoning. Simmer a bit longer if your vegetables aren't tender enough for your liking.

5. Add defrosted peas and simmer until they are warmed through.

6. Serve the curry on top of Basmatti rice with a wedge of lime and topped with cashews and cilantro.

You can go to town when it comes to variations: use whichever vegetables you have on hand, tofu instead of paneer, green curry instead of red, zoodles instead of rice.

My favorite part of this dish is the flavorful sauce!

1/25/21

Mango & Blueberries Napoleon

Stacked puffed pastry with buttercream, mango, and blueberries

Last week was my friend Sindy's birthday and I made her Mango & Blueberries Napoleon cake. One for her, one for her boyfriend, and one for me (because I had to try it before gifting the cakes to Sindy).

Even though these Napoleons look gorgeous and fancy, they were quite simple to make. The hardest part, in fact, was the buttercream recipe. Find the recipe that's not too complicated, and you'll be all set. Then tell me about it ;)

I baked the store bought puffed pastry cut into pieces and then cut each piece lengthwise after it cooled. Then, I layered each piece with buttercream, diced mango, and fresh blueberries, finishing the top layer with a pretty mango rose and a dusting of confectionery sugar. All done!

Napoleon with mango and blueberries plated and dusted with sugar

11/2/20

Vegan French Lentil & Turmeric Potato Bake

If you need a healthy meal prep idea, look no further than Vegan French Lentil & Turmeric Potato Bake. It's similar to a shepherd's pie, but with lentils instead of lamb.

This dish is inspired by and adapted from a recipe Joe Yonan posted on his instagram from his cookbook called Cool Beans for Lentil-Mushroom Farmer's Pie With Turmeric-Cauliflower Mash.

Because I did not have all the ingredients, I made a few changes. Below is what I did:

1) cook French lentils until tender in salted water, drain

2) pressure cook potatoes, discard the skins, put cooked potatoes through a press, mix with olive oil, salt, and turmeric

3) in an oven safe big skillet, sauté chopped red onions and carrots in olive oil for about 10 minutes

4) add quartered white mushrooms and continue sautéing for another 10 minutes adding more oil if necessary

5) season the mixture with salt, pepper, dried thyme and add flour to coat

4) stir in red wine vinegar and a mixture of water and ketchup, bring to a boil

5) stir in frozen corn

6) while preheating the oven to 400F, add drained lentils to the carrot/mushroom mixture, and top with turmeric potatoes

7) bake for about 30 minutes

This dish can be adapted in many more ways and can be baked in individual ramekins for better portion control. I'll be eating it all week long for lunch!

10/13/20

Vegan Butternut Squash & Red Lentil Curried Soup

The minute I saw Liren's Spiced Butternut Squash Lentil Soup on her instagram, I knew I'd have to make it. It only took me a few weeks.

Luckily, I had most of the ingredients on hand, and the ones I did not have (coriander and almond milk), did not make much of a difference.

I followed the recipe pretty closely but made a few changes:

1) I chopped the ginger and left it in the soup instead of using a ginger chunk and removing it before pureeing the soup

2) I did not add balsamic vinegar

3) I used red lentils instead of the brown ones

This soup comes together souper (I could not resist) quickly and is incredibly warming, comforting, and flavorful. Curry powder and turmeric are definitely fall flavors and are helped by fresh ginger and ginger powder.

I used spinach in my soup and topped it with chili oil and cilantro. Not only is this a great first course or a full meal, but it also heats up well the next day, and the next.

You can use any type of winter squash in this recipe or even sweet potatoes and carrots. Or combine all 3.

What's your favorite soup?

9/14/20

Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions

sweet potato, brussels sprouts, vegetarian, vegan, pickled onions, side, salad, healthy, cilantro

This past weekend I created a vibrant and healthy vegan side dish: Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions.

This recipe is incredibly easy to make because you can make all the components ahead of time, and you can serve this side hot, at room temperature, or cold. Because it's vegan, it's good for you and you can bring it on a picnic without any worries of things spoiling.

A note on tahini dressing: I make mine without any specific proportions, but to taste. I learned a trick of pouring lemon juice over minced garlic and letting it sit for about ten minutes to infuse the lemon juice with the garlic. Then, strain and discard the garlic. Add tahini to the lemon juice, a pinch of salt, a pinch of cumin and enough cold water to whisk into a smooth sauce.

Roasted Sweet Potatoes & Brussels Sprouts With Tahini Dressing And Pickled Red Onions

Ingredients

sweet potatoes, peeled, cubed into bite size pieces

Brussels sprouts, trimmed, halved or quartered depending on the size

za'atar

salt

olive oil

pickled red onions

tahini dressing

cilantro

Directions

1. Preheat the oven to 425F.

2. In a bowl combine the sweet potatoes and Brussels sprouts with za'atar and salt to taste and enough olive oil to coat.

3. In a large cookie sheet, in a single layer, roast the vegetables for about 25 minutes, occasionally shaking the sheet.

4. Serve the roasted vegetables on a large platter topped with pickled red onions, drizzle of tahini dressing, and fresh cilantro.

8/31/20

Best Baked Plantains I've Ever Made

plantains, puerto rican food, zhoug, appetizer, gluten free, vegetarian, snack

I LOVE plantains and associate them with my friend Laura, who is Puerto Rican and always makes plantains when we see each other.

Last year I texted Laura to tell her I baked my plantains instead of pan frying them, and she said she did exactly the same a few days prior.

Since then, I've made several versions of baked plantains, but last week I perfected my technique!

Best Baked Plantains I've Ever Made

Ingredients

a very ripe plantain peeled and sliced into 1/2" rounds

olive oil

salt

zhoug sauce from Trader Joe's or any other dipping sauce

Directions

1. Preheat the oven to 425F.

2. Line a cookie sheet with parchment paper. Trust me: do NOT use aluminum foil because plantains will stick to it.

3. Lightly brush the parchment paper with oil. Layer plantain rounds in a single layer with space in between and brush with olive oil and sprinkle with a bit of salt.

4. Bake for 10 minutes. Flip the plantain rounds and season with a bit more salt. Bake for 10 more minutes.

5. Serve with zhoug sauce.

I was so pleased with how these turned out! I think Laura would approve too.

7/30/20

Sumac Marinated Tomatoes, Tahini & Pine Nuts Hummus Bowl

I've been dreaming about Sumac Marinated Tomatoes, Tahini & Pine Nuts Hummus Bowl ever since I saw Little Sesame post about it on their instagram. Finally today I ordered it!

They had me at tomatoes ;) The hummus is one of the best I've ever had: smooth, with the perfect amount of tahini, and not screaming of garlic or lemon.

I added a side of crushed cucumbers and am mad at myself for not adding an extra pita to my order.

hummus bowl, pita, cucumber, hummus, lunch, harissa

7/14/20

Warm Potato & Crispy Chickpea Tacos with Feta & Zhoug

It's Taco Tuesday! Not that I need a reason or an excuse to make tacos. These Warm Potato & Crispy Chickpea Tacos with Feta & Zhoug were inspired by a container of zhoug I picked up at Trader Joe's yesterday:

"Zhoug (pronounced ZOOg) likely originated in Yemen, and is now popular throughout the Middle East. It’s a cilantro-based sauce/condiment that’s been likened to “Middle Eastern pesto,” but we think that description shortchanges the originality of this spicy, fragrant, fabulously flavorful culinary creation.

It’s a sauce that’s taking the internet by storm – from food blogs to social media feeds, Zhoug is having its moment in the digital sun. And it's about to have its moment in our stores!

Trader Joe’s Zhoug Sauce comes to us from a California vendor well-versed in the art and science of Middle Eastern foods. Here, they’ve put together a very straightforward collection of ingredients – cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds – to create a sauce/dip/spread/condiment that bursts with vibrant flavor and color."

I've used zhoug as salad dressing, mixed with mayo for sandwiches, as an added flavor in cooked lentils, etc.

Warm Potato & Crispy Chickpea Tacos with Feta & Zhoug

corn tortillas, heated on direct flame, until blustered

red potatoes, cubed, cooked until tender in salted water, kept warm

olive oil

cooked chickpeas

arugula

feta, crumbled

kalamata olives, pitted, chopped

avocado, diced

salt

zhoug

lime juice

1. Heat olive oil in a skillet, add chickpeas and saute until crispy. Add arugula and saute until it wilts.

2. Place warm potatoes on the bottom of corn tortillas and top with the chickpea/arugula mixture, crumbled feta, olives, and diced avocado. Season with salt.

3. Spoon zhoug sauce over tacos and add a bit of lime juice.

4/20/20

How To Make Injera Chips

Raise your hand if you LOVE Ethiopian food! I love it so much, I ordered it for my birthday last month. One vegetarian platter AND one medium rare beef lasted for several meals, and I even had a large piece of injera leftover.

Did you know you can freeze injera? Wrap it up tightly in plastic wrap and put in your freezer.

You can defrost injera directly on your kitchen counter for about an hour and then make Injera Chips!!!

Injera Chips
1) Preheat the oven to 425F.
2) Tear injera into chip-size pieces.
3) In a single layer, arrange injera pieces on a parchment lined cookie sheet. Roast for 7-10 minutes on each side. Allow to cool slightly.

No need for oil or spices, but you can add both if you so desire.

These chips are incredibly light and crispy and are very addictive!

4/8/20

Spring Pasta With Leeks, Zucchini, And Peas

This Spring Pasta With Leeks, Zucchini, And Peas is a super quick lunch recipe and was inspired by Melissa Clark's chat last week (virtual) with Politics & Prose.

I submitted a question to Melissa asking what to do with 3 leeks and one huge zucchini. Melissa suggested sauteing both in butter and olive oil, then adding anchovies and serving with pasta.

I don't happen to like anchovies, other than the large fat marinated ones, but did not have those in my pantry (aka one kitchen cabinet).

I used what I had. It turned out lovely.

Spring Pasta With Leeks, Zucchini, And Peas

Ingredients (without exact measurements)
olive oil
butter
leeks, white and light green parts only, sliced in half lengthwise, and then into thin moon shapes
large zucchini, sliced the same as leeks
garlic cloves, minced
salt
defrosted peas
zest and juice of Meyer lemon, or a regular lemon
pasta of your choice, cooked
shaved English extra mature cheddar
6 minute jammy egg (Put eggs into cold water. Bring to a boil. Cover. Turn the heat off. Let stand for 6 minutes. Dunk eggs into ice cold water. Peel. Cut in half.)
sumac

Directions
1. Heat a combination of olive oil and butter in a large skillet. Add leeks and saute until they've softened. Try not to burn them like I did.
2. Add zucchini. At this point you may want to cover the skillet with a lid to quickly soften the zucchini.
3. Take the lid off, add garlic, and continue sauteing until the vegetables are cooked through and are golden brown.
4. Season with salt. Add defrosted peas, Meyer lemon zest and juice, and pasta. Combine. Heat through.
5. Serve in a bowl that you made in a pottery class.
6. Top with shaved cheese.
7. Add half of an egg topped with sumac.

This dish is great hot or at room temperature. Also, feel free to forego pasta and instead use the leek/zucchini/pea mixture as a filling for an omelet or a topping for toast!

INSTAGRAM

Looking for something?

Jewelry

Stats

5/1/23

3/2/23

2/9/23

10/17/21

8/22/21

8/8/21

7/29/21

6/14/21

5/16/21

4/7/21

2/28/21

1/25/21

11/2/20

10/13/20

9/14/20

8/31/20

7/30/20

7/14/20

4/20/20

4/8/20