I have been on a major mango kick lately. With the juicy fruit coming into season in some places, the grocery store has been displaying huge bins of mangoes, and I just can’t resist grabbing a few every time I see them! Also, the weather is starting to warm up here in New York, and …
Watercress is one of those awesome spring greens that is super versatile and fun to throw into a bunch of different meals. Enter: this super fresh, tasty watercress pesto. And while you may be thinking watercress would be a more suitable addition to a salad, I went a different direction and added it to pasta. …
I feel like artichokes are one of the most exotic non-exotic plants you can eat. On one hand, it’s super easy to find jarred or canned artichoke hearts in the grocery store, and they’re commonly found in dips, on pizzas, or in salad bars. On the other hand, when you’re faced with a whole, uncooked …
I have a little secret to share…for a long time now I’m been hella scared of cooking with beets. Which is a tragedy, because I’m Ukrainian, so beet juice basically runs through my veins. And I love Ukrainian beet soup (borscht) and roasted beet salad. There’s just something intimidating to me about the burly root …
Wellness doesn’t always come in the form of a big bowl of greens, but when it does I think I prefer it to be a mixture of delicious peas with a big ball of cheese on top. Sound good? Thought so. Threes peas Peas are a wonderful plant to grow or scope out in the …
It’s red currant season! So what do you do when you spot a bunch of bright ruby red currants at the farmer’s market? Buy them, of course. Red currants are those special fruits that look like a poisonous berry but are completely edible and actually very delicious. The only problem with red currants is that …
I never thought I was really a fan of upside-down cakes, but since I’ve tried this version with the classic strawberry-rhubarb combo, you can consider me fully converted. This cake is so moist and fluffy, while the rhubarb gives it the perfect amount of tanginess. Although I do love most cakes, I’m not really a …
I’m going to make a point of cooking with fresh peas and pea shoots as much as humanly possible in the next month to really take full advantage of the spring season. When I saw a picture of this pea fritter salad in Eating Well magazine last month, I was immediately salivating and adding different …
When it comes to eating meat, I’m definitely a condiments girl. I don’t eat steak very often, but when I do, I NEED a great sauce to go along with it. I’m a big fan of mustard, I love chimichurri, and gremolata is always good. Give me a sauce! Except ketchup (catsup?). Don’t give me …
One of my favorite easy weeknight meals is vegetable risotto. Granted, it takes a bit of time on the stove to get the risotto to the right consistency, but it otherwise takes very little effort and only a few ingredients. This seasonal take on the classic risotto, includes both mushrooms and roasted asparagus. I wanted …