This saffron turkey ragu over spaghetti squash recipe is representative of my theme over the next few weeks—making food that is easy, uniquely flavored, and can be made en masse for the week. I focused a lot on farmers’ markets because I think 50% of the challenge of getting yourself to cook is finding inspiration, and markets, with all their seasonal goodies, are surefire inspiration. They are a great place to get started,
I am so excited I got the opportunity to develop this Spiced Chicken in Apple Sage Broth recipe for the Union Square Greenmarket as part of my slideshow take over of their Instagram account! As I have explained before on this blog, I credit the Greenmarket with converting this corporate lawyer from a take-out ordering addict into a healthy cooking lover.
This spiced chicken recipe is one of my new favorites because it perfectly encapsulates the spicy and sweet flavors of fall in a light but satiating way,
So excited to develop this spicy chickpea waffle recipe that I’m going to use during Further Food’s Free 7 Day Sugar Detox Challenge! The challenge, which you can sign up for here, starts Monday, September 11 and includes lots of free resources, including:
- A 7-day meal plan with recipes, a shopping list, and meal prep guide;
- Advice and hacks for getting through the challenge from a panel of renown health experts;
When I have a sweet tooth but want to satisfy it with a sweet treat that is relatively healthy, I love to snack on a chia pudding. This golden milk spin on it makes it more interesting with the slightly smoky taste of turmeric. There is a dispute in the scientific community over whether there is ample evidence that turmeric has an anti-inflammatory effect. I find, however,
Sharing this sautéed salmon cooking method for the benefit of people like me—people who want to eat salmon for the health benefits, but abhor the fishiness and gaminess of many preparations. I tried the baking approach several times, but would always screw up my guesstimate of the necessary cooking time and usually overcooked. Also, I am generally not a huge fan of the flavor profile of baked salmon, even when done to perfection.
These two-step recipe ginger peach protein pancakes, which taste like an indulgent spiced doughnut, may just make me a total sweet breakfast convert yet. Growing up in an Indian household, breakfast was almost always a savory, even spicy, affair. We would eat an Indian version of cream of wheat with chilies in it or a dosa with fiery hot toppings like masala or mango pickles. As a result, though I loved dessert,
I wanted to go down the one-pan meal route for some time now, because I love the ease of prep and having a light, flavorful sauce carry an entire meal. Finally felt inspired to lock down and develop this one-pan lemon dill chicken and okra dish when I saw the heaps of bright green dill (along with okra) in season at my local farmers’ market. You just can’t go wrong flavoring any protein or vegetables with dill and lemon.
This breakfast quesadilla reminds me of one of my favorite foodie cities, Austin, Texas. One of the main reasons why I’m obsessed with its food scene? The wealth of Mexican-style breakfast options. Many of the coffee shops sell delicious pocket-sized breakfast tacos side-by-side with equally delicious croissants. Corner diners have a brunch menu page dedicated to all sorts of Mexican-style dishes—breakfast burritos, burrito bowls, tacos, quesadillas, taquitos. NYC, you need to get with the program!
One of the highlights of my week is walking around the flagship New York City farmers’ market — the Union Square Greenmarket (“USG”) — on Saturday and exploring all the stalls. Without fail I always discover newly in-season fruits and vegetables or unique farm-sourced products that get my creative juices flowing. Some of my favorite finds in recent weeks are packed into this mint sunflower seed pesto cauliflower crust pizza (pesto recipe can be found here;
This chickpea pasta in fried sage ghee sauce takes me back to some of my favorite restaurant meals. Sage (along with a ton of other herbs) is all over the NYC-area farmers’ markets and the moment I see it, I crave one thing—pasta in fried sage brown butter sauce. I rarely order pasta when I eat out, but when I do, I many times order that particular dish. So I just had to do my own spin on it with ghee and chickpea pasta!