I never choose pasta when I’m out. Restaurants charge a ton of money for something that costs so little and the sauces are usually weighed down with oil or butter.
And as for those sauces, they’re the same everywhere, just variations on the usual suspects — marinara, Alfredo, pesto, etc.
For pasta week, Chef Brian pulled the proverbial rabbit out of his hat with sauces I would never have thought of, let alone thought I’d cook at home.
First was Italian salsa verde. Now, check out Week 11, Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel. Continue reading Week 11, Meal 1: Penne with arugula and pistachio, grilled shrimp, cherry tomato and fennel
We were supposed to have Week 11, Meal 1: Penne with pistachio pesto on the blog today, but I’m a dummy and left those pictures at home.
Not being one to show up to the party without a gift, I was quick enough to reshuffle and present to you Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomatoe and fresh mozzarella.
The herb “salsa” bursts with freshness, the roasted tomatoes develop a deep flavor as they cook in their own sugar and the fresh cheese adds just enough creaminess to round out this delicious dish. Continue reading Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella
Part of what I love about this blog is eating ingredients or components I’ve never had before.
Week 10, Meal 3: Spanish shrimp tacos introduced me to leeks, which I’m sure I’ve had, but never cooked with previously, and Romesco sauce, a Spanish red pepper-based paste that has a slight smokiness and sour vinegar bite.
With those ingredients, a pile of shrimp and a whole lotta citrus, Chef Brian puts together one heck of a finale for Week 10: Fusion tacos. Continue reading Week 10, Meal 3: Spanish shrimp tacos with Romesco sauce
My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.
As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.
I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.
Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.
Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt
Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.
So, instead of rambling on, I’m just going to give you the jump. Continue reading Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens
I got sucker punched by a freakin’ turkey burger last night.
But this wasn’t the same ol’ onions, lettuce and tomato with mustard turkey burger that I’ve wolfed down on other weight loss attempts. This was Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens.
It’s a high-flavor take on the oft-overlooked turkey burg, which combines sweet and sour onions with a lemon-y basil yogurt. Dare I say it was as good, if not better than the previous night’s beef burger with bacon and egg? Continue reading Week 7, Meal 2: Turkey burger with balsamic red onion, basil yogurt, tomato and greens