Turkey Chili

Michaela and I were watching Beat Bobby Flay last week on Food Network. They were having a chili contest, interestingly both used lamb for their main ingredient. So I figured we would try to make a healthier version with ground turkey. This ended up being a delicious recipe with layers of flavor. Enjoy! Ingredients: 5…

Chana Aloo (chickpeas with potato)

We have been eating vegetarian this week and one of our favorite dishes is chickpeas with potato in a tomato and onion curry. Chickpeas are in the legume family and high in protein. They has been eaten for over 7,500 years. They were introduced to India via Kabul, Afghanistan in the 18th century. This vegetarian…

Japanese Salmon

In an attempt to try a different asian marinade for salmon, I went back to the basics. The following recipe is simple but flavorful. Enjoy! Ingredients 2 salmon fillet 1/2 cup soy sauce 2 tablespoons rice vinegar 2 tablespoons lemon juice 1 teaspoon Fish Sauce 2 teaspoons Sesame Oil 1/2 teaspoons chili paste 1/2 cup…

Coq au vin

I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in…

Udon Noddle with Bok Choy and Poached Egg

I was curious to try different types of Asian noodles this week. I found three types in particular, udon, soba and ramen. Udon noodles are made of wheat, usually thick and chewy. Soba noodles are made of buckwheat, usually have a nutty flavor. Ramen noodles are made of wheat, usually thinner and chewy. This recipe…

Butternut Squash with Farro

I have been interested in trying farro for some time and found this recipe for a enjoyable autumn recipe. Farro is originally from the Fertile Crescent, used by Egyptians, Romans and Italians. It can be found as three varieties; piccolo (einkorn), medio (emmer), and grande (spelt). It is definitely a preferred rustic grain to savor. Recipe…

Summer Ratatouille

We had leftover summer zucchini and yellow squash so I decided to make a classic ratatouille. The Japanese eggplant is thinner and can be found at most asian markets. This is great for a vegetarian family meal. Enjoy! Ingredients: Sauce 1 onion, chopped 2 carrots, chopped 2 celery ribs, chopped 1 Tbsp butter 2 Tbsp…

Linguine con Sardine Marinara

A friend of mine, Matt Taylor asked recently if I picked up any recipes on a recent trip to Montreal. I couldn’t recall a particular recipe, but I did have a wonderful dish with sardines. Therefore I decided to make a sardine based pasta sauce with linguine. I was pleasantly surprised by the delicate depth of…

Vegetarian Stuffed Peppers

There is an abundance of fresh vegetables this time of year. This is the perfect time to combine sweet corn with fresh herbs in a bright colorful bell pepper. Enjoy!   Ingredients 4 Bell peppers total, 1 used for stuffing, any color you like. Herb mixture 1/2 cup Panco bread crumbs 1 cup fresh Italian…

Swordfish Provençal

We had some fresh garden tomatoes, bell peppers and herbs along with frozen swordfish steaks. Perfect for a delicious weeknight protein filled dinner. Ingredients 3 tablespoons olive oil 1 tsp fennel powder 1-2 red bell pepper, julienne 1/2 teaspoon garlic powder or 1 tsp fresh garlic 10 fresh grape tomatoes. 2 tablespoons dry white wine 1…

Thai Butternut Squash Curry

We picked up some local homegrown butternut squash at our farmer’s market today. I decided to make it similar to the thai pumpkin curry we loved in San Francisco. Enjoy! Ingredients: 1   butternut squash, halved, seeded, peeled and cut into bite-size cubes 1/2 onion, chopped 2 garlic cloves, coarsely chopped 1 Tbs. ginger paste 1…

Pappardelle Marinara

Savory, quick marinara sauce with onions and garden carrots. Ingredients 2 tablespoons olive oil 1/2 vidalia onions, finely chopped 2 garlic cloves, finely chopped 4 carrots, peeled and finely chopped 1/2 teaspoon kosher salt, fresh black pepper 1/2 teaspoon red pepper flakes 1-28oz can organic crushed tomatoes 2 dried bay leaves In a large stainless steel pan heat the olive oil over…